Chocolate Chocolate Cake Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Sep. 9, 2010
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.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: South Gate, California, USA

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Photo by lmsbeckie
Reviewed: Aug. 29, 2010
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!
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Photo by lmsbeckie

Cooking Level: Expert

Home Town: Fleetwood, Pennsylvania, USA
Reviewed: Aug. 17, 2010
Severely delicious.
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Photo by envysion

Cooking Level: Beginning

Home Town: Houston, Texas, USA
Reviewed: Jul. 27, 2010
omg my mom made somthing like this before good recipie but could use a bit of tweeking
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Reviewed: May 25, 2010
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.
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Photo by Quiltflower
Reviewed: May 14, 2010
I need some advice please. Loved this cake and it's a great way to use up extra eggs I may have in the fridge! My attempt turned out well except the outside was a little too hard for me. Perhaps because I didn't use the foil? Or perhaps I need to try it at a different temp and/or bake time? Also, I usually don't have instant coffee in house so I'm thinking about substituting the coffee for cocoa next time. If anyone has some suggestions for me, it would be much appreciated!
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Reviewed: Apr. 24, 2010
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.
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Photo by CupcakeEnthusiast

Cooking Level: Intermediate


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