Recipe by Syd
"This is a simple recipe but it makes a rich chocolate cake thanks to the addition of grated chocolate and sour cream."
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grated semisweet chocolate
1 1/2 cups
I used this recipe for the cake for my son's 3rd birthday party. Kids and grownups alike loved it.
I was looking for a cake with some good chocolate flavour and and this was not it. As per previous review it is probably something children might like.
Important: after reading how chocolate-less this cake seemed to be I used 5 TIMES the amount of chocolate required. I followed the rest of measurements exactly (only I used brown sugar instead of white, and plain unbleached flour that I sifted -instead of cake flour). This cake turned out fantastic, moist and rich! I added a thin layer of homemade frosting on top, although this is really optional.
great cake. I made it for cupcakes & they turned out really good. I tripled the amount of chocolate though & I still felt like it needed more chocolate & sugar.
This is the first 'from scratch' cake that I've found, that my family likes better than a mix! It is less sweet, and more moist. We love it. I added an extra half cup grated chocolate directly to the batter (unmelted), and substituted soy yogurt for the sour cream. Also substituted 1/4 cup applesauce for one of the eggs. Delish, and healthier!
Well. The good news is, if you are an utter nimrod who's having a bad baking day and forget to add the baking soda, this cake still manages to come out right. That said, I would tend to agree that it doesn't quite deliver in the chocolate category, but if you're not looking for a cake that isn't OVERWHELMINGLY chocolately, this is certainly a good one.
Very good and wasn't greatly difficult to make.
My whole family greatly enjoyed the cake, it was moist and wasn't too rich.
Easy to make but lacked chocolate flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Cake I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 64
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