This thing is so BLACK! It is a VERY MOIST and RICH chocolate cake and it is what a chocolate cake should taste like!! Love it so much. I decreased the sugar from 2 cups to one and one half cup. It has the perfect sweetness. Now, I just made the Chocolate Ganache from this site and I used low fat milk instead of cream (what was I thinking) and it turned out very runny and I don't think I can glaze the cake with this but it's still sitting in the fridge hoping it will thicken up a little enough to glaze the cake.

Reviewed On: Aug. 12, 2009

This recipe is AWESOME!!! I rescaled it into 12 servings. It turned out really good! I reduced the sugar by a tablespoon or two and used only brown sugar and it has no problem at all. Soft and chewy - just the way I want it to be. p.s. If you are using a convection oven, you may want to reduce the temperature a bit - in this case I used 170 C for 10 minutes.

Reviewed On: Jul. 31, 2009

Great recipe!!! I made a major change to the recipe. I just want to try something new because I got this Garbanzo bean flour today. So, I substituted the flour with Garbanzo bean flour, added 1/2 teaspoon of Xanthan gum, added half teaspoon of baking soda, omitted the oil and substituted it with another tablespoon of applesauce. This recipe ends up with 6 normal-sized muffins. It still turned out very good! Very moist, tender, and delicious!

Reviewed On: Jul. 5, 2009