Reviewed: Feb. 22, 2012

I give the CAKE four stars because it was really good. Very, very moist. I thought it could use more cherries though, so next time I will add another can. I did not make the frosting so I cannot comment on that. I heated up a can of ready made chocolate frosting in the micro for about a minute and poured it over the cake (which I made in a bundt pan). I will definitely make again but add another can of cherries. Thanks for the recipe.

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Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

Reviewed: Feb. 15, 2012

After reading the recipe several times and looking at my dried mess in my bowl I decided to follow the cake directions and add the liquid since these directions just said add cherries and eggs....otherwise this would have been a 5 star dessert. IT was delish and the chocolate topping is a must. I did poke holes in the cake before adding frosting and WOW

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Reviewer:

Sonya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Gardnerville, Nevada, USA

Reviewed: Feb. 14, 2012

I thought I was going to love this, but it was really just a case of like. I made in a bundt pan and baked for 40 minutes. I opted to add a 3rd egg so that it would be dense. The chocolate flavor was good but the cherry flavor is only subtle. I made this cake 1 day ahead and it was cold out of the fridge when it was served, perhaps it would have more flavor closer to room temperature. It made a nice chocolate cake, but doesn't warrant a 5 star rating as I had hoped.

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Reviewer:

RAISIN1

Cooking Level: Expert

Reviewed: Feb. 2, 2012

The first cake I ever baked, and wow it was good! I'll definitely be making this again.

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Reviewer:

dymongoose

Reviewed: Jan. 30, 2012

I have yet to make this; I just found the recipe this evening, but when I do, I think that I will simplify it even further by just making ganache and pouring it over while warm. (Equal ounces of cream and chopped bittersweet chocolate. Bring cream to the boil, add chocolate and stir until melted--dark chocolate deliciousness that tastes like flourless chocolate cake.) I usually make ganache using 16 oz. cream and 16 oz. dark or bittersweet chocolate. I use ganache to dip cupcakes or pour over a regular cake (easiest frosting ever) It then makes a beautiful canvas to add piped flowers, etc. Any remaining, I put in the refrigerator to solidify then cube. I have lots of very fudgy squares that last for quite a while. I've been able to go a three weeks with great willpower. I don't like regular fudge--too grainy and sweet, but I LOVE this. I don't like my chocolate too sweet.

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Reviewer:

Barb

Reviewed: Jan. 28, 2012

This recipe is perfect. I made a chocolate ganache with the chips and created individual little well cakes. Happy Valentines Day all.

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Reviewer:

sweetserenade

Home Town: Solvang, California, USA

Reviewed: Jan. 26, 2012

I cooked this last night for my parents and my children. I must say it is the best thing I have ever baked! I don't think any chocolate cake will ever live up to this... Loved IT!

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Reviewer:

Jessica

Reviewed: Jan. 22, 2012

Ummm.... YUM! Tastes like a Chocolate Covered Cherry, was so hard not to take another piece! Excellent recipe!

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Reviewer:

bpaulson

Cooking Level: Intermediate

Reviewed: Jan. 20, 2012

I have never rated any recipe on this site before, but I need to tell all that this is amazing and very rich cake possibly the best if had. Thanks for the recipe.

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Reviewer:

RINGO533

Reviewed: Nov. 5, 2011

Wish I could give this 100 stars. Melt in your mouth moist. I microvave store bought chocolate frosting for 35 seconds. Stir and pour 1/2 container over cake. then you can sprinkle with nuts or choclate chips. Saves time and looks beautiful.

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