"This is our family recipe, modified from an award-winning one published in the Oregonian in 1982. It is incredibly rich, dense, and moist. Fantastic for a special occasion or whenever you need that chocolatey chocolate fix. Note that the cake is very dense, so the top may crack when baking.
" — Mumsy'sCouchPotato
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1 (12 ounce) package
semisweet chocolate chips
instant coffee granules
confectioners' sugar, for dusting
EXCELLENT. I didn't have margarine and so I used 1/2 C butter and 1/2 C canola oil. The cake is rich, moist, dense, and very chocolaty. The top does crack, but if you're careful, you can still have an attractive (and delicious) cake.
I am in two minds about how to rate this cake. I had read other's reviews which said that the cake took ages to cook, and I intended to fill the cake anyway, so I decided to bake it in two shallow 9" pans instead of a 3" deep. Other than that, I followed the recipe to a tee.
This is NOT a good chocolate cake. The top didn't just crack, it created a crisp almost crusty top, while the inside was still bordering on gooey. While trying to cut off the top, my husband commented that it looked more like brownies. It then struck me that this is an AWESOME brownie recipe. The dense, gooey texture of the "cake", the rich chocolate flavour and the crisp top is a 5 star brownie. I only wished I'd baked it in square tins, as I ended up cutting it into squares.
5 stars as brownies, 3 stars as cake.
Hands down best Cocolate Cake I've ever made. I didn't have margarine, so 1 cup of Butter did the trick. I highly doubt and tweeking or changes would make this any better. Just follow the directions and there is no reason this shouldn't come out right for you, pictures comming soon!
I made this cake today ..everything went smooth except that the inside looks like its undercooked and the outside is a little hard..it kinda reminded me of brownies...the flavor is good though. Not sure what I did wrong.
I had a difficult time with this cake. It took nearly two hours to bake and the inside, I feel, was still undercooked. My springform pan was 8 1/2 inches and I have a convection oven so don't know if that was the problem. Not sure if I would give it another try.
THIS CAKE TOOK SOO LONG TO MAKE. I put it in the oven for one hour and when i took it out it was still the texture of batter except the sides were starting to cook. THen i put it in for another hour and by the end of that it was okay but the inside was still a little to uncooked. I followed the recipe exactly so I don't know why this happened. I suggest putting more flour in the batter.
The PERFECT Chocolate cake!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chocolate Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 175
This cake is rich and very addictive. You've been warned!
Make rich and impressive single-serving chocolate cakes.
This dense chocolate cake is perfect for those who avoid flour or gluten.