Reviewed: Jul. 23, 2007

mmmmmmmmMMMMM! Very very good! I used a dark chocolate fudge box mix and did add the almond extract. I'm glad I did because it gave it a bit of a different flavor, and I feel like it cut the sweetness a bit and made it taste more like the bite you get when you eat something made of dark chocolate. I just dusted it with powdered sugar, it definitely is tasty on it's own. Next time I'm going to try the satin glaze everyone is talking about. I used only 1 cup of chocolate chips based on other reviews, having more wouldn't have bothered me so next time they all go in! Delish. I'll be making this one again for sure!

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Reviewer:

smllover

Cooking Level: Expert

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Reviewed: Jul. 22, 2007

Very rich cake. I had enough for a bundt pan and an 8x8 dish. I cover mine in bittersweet chocolate ganache and topped with chocolate covered strawberries. Mmmmm good. My husband and my five year old loved it.

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C.Mckibbin

Cooking Level: Expert

Home Town: Chester, Virginia, USA

Living In: Bumpass, Virginia, USA

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Reviewed: Jun. 23, 2007

This was a very moist cake, and the chocolate chips are a nice addition. I wasn't a fan of the almond extract, so I probaby won't add that again. Also, be very careful to choose your bundt cake pan wisely, as mine bubbled up way too high and I ended up 'trimming down' my cake to look normal. Larger bundt pans should be fine. All in all, a tasty and rich cake.

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FireMedicJen

Cooking Level: Intermediate

Home Town: Bourbonnais, Illinois, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jun. 11, 2007

Uhh--YUM. I have made this at least 3 times now. Most recently I used rum extract instead of almond, and everyone commented on how good it was. I may try orange extract next time??

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Cottonista

Cooking Level: Expert

Home Town: Middlebury, Indiana, USA

Living In: Atmore, Alabama, USA

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Reviewed: May 19, 2007

Excellent cake. The kids loved it. I made a topping using 1 can sweetened Condensed milk, a little milk and Nesquik chocolate, cooked it in low-medium heat until it started to thicken. Delicious.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: May 18, 2007

I have made this time and time again! IT is the BEST and most POPULAR chocolate cake I have ever made - and i do A LOT of baking! It is moist, fluffy, chocolatey, and everything you would look for in a perfect chocolate cake. It will satisfy your cravings and have you after for more!

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SKYCHIA3

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

Living In: London, Greater London, England, U.K.

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Reviewed: May 15, 2007

I really only had three stars for this one until the day after I baked it. It was actually TOO moist at first! I guess it set up overnight b/c it was quite good later, even without frosting or glaze. Very rich. I'll probably make it again - sure was easy.

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Molly

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Reviewed: May 9, 2007

HEAVEN!! I followed other reviewer's tips (not using full batter, paying attention to type of cake mix). I'm making it again for Mother's Day. YUM!

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LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

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Reviewed: Apr. 29, 2007

Great recipe!! I cut back on the amount of chips and served it with fresh wipping cream and strawberries so it wouldn't be too rich!

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OhSoLittleMouse

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Apr. 16, 2007

excellent is all i can say!!!

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Reviewer:

thaovi82

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Reviewed: Apr. 14, 2007

The only change I made was to use 1 cup of semi sweet mini morsels instead of 2 cups. This cake is dense, rich & delish. No need for frosting.

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Reviewer:

CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Apr. 8, 2007

This recipe is the bomb. I follwed the recipe exactly. I think probably if I didn't add all the chocolate chips, I would have done the satin glaze; however, it was perfect the way it was. Very moist. Will make again and again. Thanks for a great recipe!

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Marialois

Cooking Level: Expert

Home Town: Saint Marys, Ohio, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Apr. 4, 2007

I took other reviewer's advice and used one cup of semi-sweet chocolate chips instead of two. This recipe is easy to follow and the cake is sure yummy. I also used the satiny chocolate glaze from this site.

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Kiki

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Reviewed: Mar. 22, 2007

Oh my gosh...I think this is perhaps the best cake I've ever made. I also used the 'Satiny Chocolate Glaze' from this site...that recipe calls for vanilla extract but I substituted peppermint extract to make a mint chocolate glaze for this cake. I am a sucker for anything mint chocolate. Absolutely fabulous!

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Reviewer:

bethanylea20

Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA

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Reviewed: Mar. 19, 2007

i made this cake for a party we had at work. the cake was devoured. everyone loved it. one girl even said it was better than the chocolate lava cake at a local restaurant. WOW!!! if you like chocolate, i think you'll like this cake.

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andys__gal

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

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Reviewed: Mar. 19, 2007

This was good but not the best of my recipes.

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weibs1

Cooking Level: Expert

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Reviewed: Mar. 15, 2007

Be sure to let the cake cool in the pan for ten minutes as the recipe instructs. I was hurried and didn't read that part of the recipe. I tried to invert it onto a bottle as you usually do with cakes baked in bundt and tube pans, and the cake literally fell out of the pan onto my arm! No problem with sticking in the pan. :o) I served the broken pieces with vanilla ice cream and everyone loved it. Great recipe. I will definitely make it again.

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