So good and so easy! I used semi-sweet bakers chocolate, because I couldn't find bittersweet and I added a splash of vanilla instead of rum. I made it to ice a dressed-up wacky cake (in a fluted tube pan, with diced dried apricots and chocolate bits) as the cake came out of the oven. I let the ganache cool while the cake was cooling & then spooned it on the cake while it was still on the cooling rack, with a plate under it, then transferred it to a serving platter. My only mistake was to put the cake in the fridge, as the ganache lost its' shine. Tasted heavenly!

Reviewed On: May 12, 2009

This cake is by far the BEST plain-old chocolate cake ever! It is moist & dense & even better when aged a day or 2. Easy to dress up with a handful of chocolate chips or dried fruit, and bake in a fluted pan. I usually make with white vinegar instead of cider.

Reviewed On: May 12, 2009

I didn't have the peppers so I used about 1/2t of red pepper flakes & it was rather nippy. My husband & I really enjoyed it, but it was a bit too hot for the kids. I used plain yogurt instead of sour cream, as that is what I had on hand. I also added a bit more water than the recipe called for as I found it somewhat thicker than I would have liked it. I might add a second can of tomatoes and use broth instead of water next time as well.

Reviewed On: Feb. 3, 2009