I've made this recipe 2 times now, both for kids' birthday parties. It was moist, dense and chocolatey. If you are looking for a light and airy cake, this is not your recipe. The first time I baked it on a 9*13 pan. I used baking strips on the pan so it would raise evenly. The baked cake shrunk to 1" after cooling,and I had to make another batch to have a decent height on the cake. I frosted using white buttercream and it was a pain to crumb coat and decorate. Needed a lot more frosting to avoid crumbs. The cake sucked in all the whipped cream filling. Attempt #2 :2 9"pans. Again,bake even strips. It didn't shrink as much and raised to a good decorating size. I left in on the counter for cooling and forgot about it for 2-3 hrs and the cake dried out a bit. Next time after cooling I will wrap it in waxpaper&foil until ready for frosting. This time I decorated with the chocolate frosting - delicious. Used creamcheese filling, sucked in again! Lessons learnt: bake in 9 inch pans, wrap promptly for freshness and stick to chocolate frosting for the filling.

Reviewed On: Aug. 8, 2011

I also added fresh mint to this recipe. Loved that extra flavor. This recipe is a keeper.

Reviewed On: Apr. 20, 2010

The recipe is almost authentic - i say almost because Indians use garam masala and not curry powder. I don't add yogurt to my baingan bharta, but adding it isn't a sin, i wouldn't heat the dish after adding yogurt. Also, the eggplant is usually fire roasted and the smokey flavor is just outstanding. Also a small teaspoon of lemon juice in the end brings all the flavors out.

Reviewed On: Mar. 11, 2009