Where do I begin???? This cake is stupid-good! I'm gluten intolerant, but my husband is not. He insisted that I make him a birthday cake that I could eat and he loves chocolate. I was hesitant to try this - even after the other great reviews - but soooo glad I did. I made a couple of additions, but the only changes I made to the cake recipe was to use 1 1/2 teaspoons of the xanthan gum as other reviewers pointed out. I used the best cocoa - Callebut - I could find. Trust me on this one, the brand of cocoa you use makes a lot of difference. I added a raspberry sauce filling between the layers and iced it with a simple cocoa whipped cream and garnished with fresh raspberries. It was the best chocolate cake we have ever had. An FYI to those baking this for the first time, TRUST the recipe! The batter seems too thick, gummy and gloppy (for lack of a better word) when you mix it and add it to your baking pans (I used two 9" rounds) and is hard to spread around the pans, but it bakes up perfectly. Thank you Gluten Free Mommy, this recipe is a treasure!

Reviewed On: Dec. 11, 2011

Soooo easy and delicious! I didn't have fresh dill, so I substituted with capers and it turned out very fresh-tasting and everyone raved about it. Thanks!

Reviewed On: Apr. 28, 2011

Perfect bruschetta recipe! I did as other reviewers adviced and brushed the bread lightly with olive oil and cooked them for 5 minutes at 400 before adding the topping. I also added some grated asiago to the cheese topping - just because I LOVE asiago! The asiago gave it a really interesting and subtle bite. In addition I added some finely chopped sweet onion to the tomato mixture. The recipe is perfect as is, but I tried the additions on my second time making of it, and I think the changes amped up my personal taste yum factor.

Reviewed On: Feb. 23, 2008