I made this cake for my boyfriend's birthday, and he went wild over it. The best part is that it was incredibly easy to make while also being ridiculously melt-in-your-mouth delicious. I modified the recipie to substitute 4 oz. of chocolate for the cocoa. Overall, I used 4 oz. of dark and 4 oz. of semisweet chocolate. If you use this method, make sure to grease and dust the pan very well as the middle of the cake might stick. Since I don't have a double boiler, I melted the chocolate in the microwave with no problems. The cooking time of 30 minutes was pretty accurate, but I might decrease it slightly when I make this again as the edges of the cake got slightly overcooked in my opinion. This recipe is great as is but would also lend itself to creative toppings and the addition of flavor extracts or liqueurs. I'm excited to make it again in the future!

Reviewed On: Aug. 5, 2009