Reviewed: Nov. 22, 2010

The concept was intriguing but the results didn't inspire me to want to make this again. My filling didn't sink into the cake and to me it was too dry. People were nice enough to say "how wonderful" but I really think they were just too nice!

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Reviewer:

Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

Reviewed: May 24, 2010

I love this cake! I thought the macaroon part was a bit skimpy, though. That's why I only gave it 4 stars. Next time, I will double the macaroon. I made the recipe as directed, but my egg white for the macaroon would not get stiff. So, I tried again, thinking the plastic bowl was the issue. Even in the glass bowl, no success. So, I added the coconut, flour, and vanilla and moved on. It turned out fine. Just not enough of it for our tastes. The chocolate cake itself was AWESOME! So chocolatey and moist (yes, I added 3/4 cup water instead, as suggested). I also ended up with an extra egg yolk, so I threw it in there, too. Didn't seem to hurt it at all. After all, aren't recipes as much a suggestion, as an absolute? Anyway, overall, this cake is a keeper! I will make it again and again. BTW - I used the Easy Chocolate Bundt Cake Glaze from this site for my glaze...FANTASTIC! You really should give a go. So easy and so yummy!

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Reviewer:

JKlockow

Cooking Level: Expert

Home Town: Charleston, Illinois, USA

Reviewed: Apr. 26, 2010

So I followed others advice and doubled the water. I am glad I did or this cake would definitely be too dry. Also, the coconut filling did not drop, I had to force it down and spoon batter over the top of it. It TASTES really good but with the flaws in the recipe I feel it would not have been great had I followed it t a T.

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Reviewer:

Odinsworn

Reviewed: Nov. 26, 2009

I tried this recipe and loved it, however next time I will double the filling reciipe as well as add another egg white, I found it a bit dry. Also, instead of a chocolate glaze, I used a chocolate ganache - very decadent! I will definetley have this on my list of favourites!

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Reviewer:

BrennaP

Cooking Level: Expert

Reviewed: Mar. 1, 2009

I've tried this twice. The second time I increased water to 3/4 cup, increased sour cream to about 1 cup, increased macaroon by about half. It came out pretty good. I buried the maracoon in the middle before baking, but it rose to the top. It's still not as rich as I'm looking for, but this was very popular at the dinner party I made it for. Very easy to make.

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Reviewer:

DEBORAHR34

Reviewed: Jul. 11, 2007

Very dry, and it did not come out of the mold. Not enough butter in this recipe to be used in any sort of mold or bundt pan.

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Reviewer:

ADMNAISMITH

Reviewed: Sep. 18, 2006

I half followed the suggestions here and added 1/2 cup of water as opposed to 1/4 cup. The cake did turn out a little bit dry, but everyone loved it. The only problem I had was with the coconut mix. Mine was quite dense, but it didn't 'fall' into the chocolate mix. I had to force it. I think next time, I'll half the amount of coconut. I think I'll also pour in half of the mix, then drop the coconut in and put the other half over the top. All in all, a good recipe, though!

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Reviewer:

RECHJM

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Amsterdam, Noord-Holland, Netherlands

Reviewed: Dec. 30, 2004

In response to those who said the cake was too dry. I have this same recipe in my files, except mine calls for 3/4 cup water. So maybe that is the problem, it just needs more water.

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Reviewer:

KITTY38

Reviewed: Dec. 11, 2003

The batter prepared according to the recipe seemed very dry indeed, so I gradually added more water until the consistency seemed right. I also "helped" the filling sink into the cake by saving some of the batter, scooping out a tunnel for the filling, and then covering it with the saved batter (as I had read in the Chocolate Tunnel Cake rcipe on this site). It turned out all right. I made one mistake though: I used sweetened coconut, which had a weird artficial flavor. Next time I'll make sure I use the non-sweetened kind.

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Reviewer:

MAKACSKA

Cooking Level: Intermediate

Living In: Sonoma, California, USA

Reviewed: Aug. 13, 2003

I thought this cake was pretty good. It was a little dry. The next time I make it, I will add a little more water and I will put the filling in the middle of the cake. The filling wouldn't go down in the cake because the batter was to thick. It set on the top and dried out while baking. The guys still liked it a lot!

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