Reviewed: Mar. 2, 2007

Made this for a friend's birthday. Nothing but good words. Wonderful and moist. Thanks for the recipe!

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BSAVOIE

Cooking Level: Intermediate

Living In: Lake Charles, Louisiana, USA

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Reviewed: Feb. 28, 2007

If you Love chocolate, you will love this cake! I made it just to see how moist and gooey it would really be even though I'm not that huge of a fan of chocolate. My 8 yr old son is though and he gave it a thumbs up! He didn't think it would be right to just leave the cake as is so we poured the "satiny chocolate glaze" from this site on it which in my opinion made it too sweet. Next time no topping. Followed to a T and used a bundt pan, it had to bake an extra 10 minutes but its very good. It did kind of "fall" after setting out of the oven for a while. the top sort of caved in so I don't know what that was about and it didn't affect the taste so I guess all is good.

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COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Feb. 7, 2007

Perfect for birthdays! My new son-in-law loved it and my son-in-law of 5 years said it is his new favorite cake! I put it in an angel food cake pan, increased the baking time by 10 minutes and it was perfect.

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Trisa

Cooking Level: Expert

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Reviewed: Jan. 27, 2007

Wow, this is a really rich cake! They weren't kidding when they say it's for chocolate lovers. It's very moist, but the chocolate was a bit overpowering for me - all the chocolate chips plus the tang from the sour cream was a bit much. I will probably make this again, but cut back on the chocolate chips to about a cup. If you REALLY love chocolate go ahead and stick to the 2 cups of chips, otherwise I would suggest using a bit less. I also used vanilla extract instead of almond. Overall a very pretty cake, incredibly moist, and pretty easy to make. :)

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BunnyD

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 16, 2007

Can you say YUM!!! What a great cake!!

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thegirlcancook

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 15, 2007

Excellent flavor & consistency! Very chocolate-y & quite rich - but not too rich. I thought it was just right! I used mini semi-sweet chips and drizzled chocolate satiny glaze over the top (on this website & recommended by another reviewer). Also drizzled confectioners sugar white icing and added fresh raspberries in the middle and around outer edges right before serving. It looked beautiful and tasted even better! Thanks for a delicious recipe!

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Sweetmama24

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Reviewed: Jan. 14, 2007

Awesome!

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tab

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Reviewed: Jan. 13, 2007

I've made this cake a few times and it always come out great. It pops out easily, is always moist and very chocolately. I've tried it with both almond extract and vanilla, it's good with either one, depends on your preference. Pair it up with the Satiny chocolate glaze from this site and a few berries and you've got a classic!

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MNMCOOK

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Jan. 5, 2007

this recipe was great!I loved the moist texter just looking at it.

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~*chocolate lover*~

Cooking Level: Intermediate

Home Town: Gilroy, California, USA

Living In: Fremont, California, USA

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Reviewed: Jan. 4, 2007

This cake is awsome. Everytime we have a special occasion at work, I am asked to make this cake! I frost it with home made chocolate frosting and we eat it with vanilla ice cream!

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ARIZRAIN

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Reviewed: Dec. 18, 2006

My husband loved this cake. So did my parents. I on the other hand didn't see anything so special about it. It tasted like a boxed cakemix with chocolate chips added. I had to give it 4 instead of 5 stars. Sorry.

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MrsHavens1984

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2006

Oh what fun I had making this. I did hold back a little of the batter as stated in another post. I baked it in the Nordic ware fairytale cottage bundt pan and then sifted powdered sugar over. Smells and looks and tastes delish.

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Lilahblossom

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Reviewed: Dec. 11, 2006

I made this for a dinner party this past weekend and served it with Hudsonville, MI Grand Traverse Bay Cherry Fudge ice cream! Very rich, but if you love chocolate . . . !! I made the Satiny Chocolate Glaze as suggested, then made a small amount of white confectioners icing and made drizzles as in photo. I topped it off with Maraschino cherry halves. Very festive looking! Thanks for sharing this delicious recipe.

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Queenie

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Muskegon, Michigan, USA

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Reviewed: Dec. 10, 2006

I love this cake, and everyone in my family does too. They are always asking me to make it for family get togheters. It is so quick and easy to make too. Its a must if you have chocolate lovers in your family.

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Melissa.Phillips.Tate

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Reviewed: Dec. 10, 2006

This recipe is 5 stars all the way! It is delicious, and people are begging for the recipe. I wouldn't change a thing.

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SUE DAWSON

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Dec. 6, 2006

This recipe was great. Really easy and turned out wonderful. My husband even asked me if I got the whole thing from a box. I threw some flour on my nose and told him I worked all day!!! Easy and good.

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SATRNTGR

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Lakeside, Arizona, USA

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Reviewed: Dec. 4, 2006

Best chocolate cake I've ever had! I took the tips from others and used 1/2 tsp vanilla extract and 1/2 tsp almond extract, and it was perfect! For the topping, I used the Chocolate Glaze I recipe from this site (you really need to triple that recipe to have plenty on the cake). Would also be delish with a raspberry sauce. Thank you, thank you, for this recipe, Susan!

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Dec. 3, 2006

This was a major hit! Everyone at my hostess party RAVED about it! I topped it off with a choclate ganache that I found on this site too! I did not change a thing. I used one of those silicone bundt pans and it slid out with ease! A keeper!!

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RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 2, 2006

This is the first bunt cake I have ever made and it turned out wonderful. My whole family enjoyed it, especially my sister-in-law who is a chocoholic!

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