Reviewed: Sep. 27, 2009

DELICIOUS, rich, dense chocolate experience! Didn't have any chocolate squares so substituted 2 cups(!) cocoa and 1/2 c butter, substituted 1 c plain yogurt for 1 c butter, and used gluten free flour (as I'm celiac). This is HEAVEN. Made own strawberry puree thickened w/ cornstarch and creamcheese frosting. AMAZING, thank you Roz!!!! Tastes like heaven!!

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RACH8

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Reviewed: Sep. 5, 2009

This was more like a brownie than like cake. It was really good, just really rich. We didn't need a lot to be happy. I made triple the filling and used the leftover to top french toast the next morning. I also cooked the filling and added a little corstarch to thicken it.

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Molly's Mom

Cooking Level: Intermediate

Living In: Port Charlotte, Florida, USA

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Reviewed: Sep. 3, 2009

My 12 y/o daughter made this for our anniversary this Summer. My husband says this was "the best cake he ever had!" We live in Europe and have travelled extensively. He's quite 'the food snob' and I've never heard him give such a compliment. She's making it again for a social gathering on Friday.

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energy17

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

Honestly, this cake tastes like something you would pay $6 a slice for in a fancy restaurant. Though there is a process to this cake, it is relatively easy if you have done any baking. I also think that adding more filling is a good idea. I will be making this again and again.

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Ceanna

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Reviewed: Jul. 14, 2009

I was a little skeptical about making this because of some of the reviews but I am so glad I did. I made it for my dad's birthday. My dad is usually a quiet man but he wouldn't stop talking about how good the cake was. High end restaurant quality he said. I followed the recipe exactly except reducing the baking time by 10min. and doubling the filling. Thank you for this amazing recipe!!

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Jacy

Cooking Level: Intermediate

Living In: Adrian, Michigan, USA

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Reviewed: Jun. 28, 2009

This recipe was ok, but not that delicious. It's more like a brownie cake rather than a traditional fluffy, moist cake, and it was a little too rich for my tastes. The filling was good but is overwhelmed by the intense chocolate brownie.

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Hayley

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Reviewed: Jun. 26, 2009

Oh. My. God. This cake is so good you may never make another. Now I am talking about the CAKE part. I did not follow the filling (I simply used raspberry jam, rather than jam and fresh raspberries) and to balance the dense chocolate I used a vanilla buttercream icing. I also used only semi-sweet chocolate (as that is all I had) but I followed the procedure EXACTLY. It does dirty a lot of dishes, but the result is an intense, chocolatey cake that is not too heavy (thanks to the egg whites) and is lovely. A crust will form on top, but no worries - that will be quickly covered with filling or icing. If you are making this for a chocolate lover look NO further. This is worth every minute it takes to make.

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LizzieBearCooks

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Columbia, Missouri, USA

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Reviewed: Jun. 14, 2009

I was looking for just a chocolate cake recipe that didn't require cocoa powder (I didn't have any)and came upon this one. I didn't have any unsweetened chocolate, so I replaced it with semisweet chocolate and reduced the amount of sugar by 1/4 cup when beating it into the butter. I also didn't have any rasberries or strawberries, so I used a buttercream frosting to top and fill the cake. It turned out amazing! really moist and dense. Don't freak out if your cake ends up with a crusty layer on the top just out of the oven, the rest of the cake is superb!

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kookingkenzi

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

Superb! This "cake" is very rich and a sliver will satisfy. The consistency is that of a torte, not a cake. I served this to a group of people and received raves. One should note that it must be refrigerated. It was totally gourmet; thanks!!

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Laurin

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Reviewed: May 8, 2009

I made this cake for a friends birthday, and everyone loved it! I followed one of the previous suggestions and changed the filling. Here is the recipe that I used: 1 1/2 cups frozen raspberries 2 tablespoons lemon juice 1/4 cup sugar 3-4 tablespoons raspberry liquor 1 tablespoon cornstarch Mixed everything together and bring to a boil. While cooking, break up the raspberries with a fork. Once it has boiled, set it aside to cool. It makes a nice tart filling for this scrumptious brownie like cake. I will definitely make this cake again!

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terralinnda

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Munich, Bayern, Germany

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Reviewed: Apr. 27, 2009

Amazing! This is the best chocolate cake I have ever had. It is rich, creamy, and delish. It is not fluffy like your typical cake, more like a tort. I followed the recipe for the most part. I am allergic to dairy, so I used Earth Balance instead of butter, and I made the frosting with whipped coconut cream, sweetened coco powder and just a touch of guar gum for thickening. I used more ingredients for the raspberry filling than the recipe called for and would have liked even more raspberry in the finished product. The cake was done baking in 35 minutes, so I agree with others to take it out before the 45 minutes that the recipe calls for. This cake is VERY rich and goes well with vanilla ice cream to help wash it down.

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Jessie May

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Reviewed: Apr. 5, 2009

I would give it 5 stars if the raspberry filling was doubled. The cake was fantastic! My husband's exact words were "restaurant quality." I doubled the filling, added a teaspoon of cornstarch (for a more jell-like filling) and a couple of tablespoons of sugar (to add some extra sweetness, as this cake was for my 5 y/o's b-day) and heated over the stove top until it boiled for 1 minute. Then I let it cool completely before spreading on the bottom cake layer.

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Naomi C.

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Reviewed: Feb. 26, 2009

This was my first attempt at making a cake from scratch and it was a complete success. It is extremely rich and chocolately and delicious. I did increase the amount of raspberries and preserves by quite a bit, but other than that followed the directions exactly. Thanks for the recipe!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Feb. 16, 2009

Although this is a tasty cake, it is way too dry and crumbled apart as it sat there in the pans cooling. When I turned it out of the pans onto wire racks, it crumbled further. I doubt I'll use this recipe again, as I followed the directions to a "T" and was disappointed.

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Gardener

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Reviewed: Jan. 25, 2009

I was really disappointed with this cake. I chose it for the "Deep Chocolate" in the title and for the raspberry centre. However, it was far from "deep" chocolate (very pale in colour, and I found the texture very crumbly/crispy on top due to whipping the egg whites. I was so disappointed that I never even bothered to ice or filli it, so I can't comment on that part. Not sure if it was because the oven temperature was too low and it didn't cook fast enough or what happened, but I think I will stick with a couple of the other great recipes for chocolate cake I have found on here. Glad it worked out for some others! ;) Lorrie

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Lorrie

Cooking Level: Expert

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Reviewed: Jan. 13, 2009

This was wonderful! I don't like cake, but when the reviews said that this is more like a torte, I had to make it. I made it for a co-worker's birthday, and with 5 people in the office, it was gone by the end of the day. I'll definitely be making this again.

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SusieB

Living In: Highland, Illinois, USA

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Reviewed: Aug. 11, 2008

There are other cakes out there that are easier to "deal with" and just as tasty, but if you want to give this cake a try here are a few things that I learned. 1) When whipping your egg whites add your sugar at the very end. Your whites will form the soft peaks better when there is no sugar. 2) Frost the top of your top layer before assembling. The raspberry filling oozes out - EVERYWHERE. 3) If you want A LOT of raspberry filling (like I did) I found out that by making three layers I could make holes in the middle layer by using a small biscuit cutter (about the size of a quarter). The holes held the filling and the "leftovers" make great bite-size cakes. 4) Make extra frosting. Because of the egg white/meringue added to the batter the cake is crumbly (not dry)therefore making the cake very hard to frost. With the frosting in liquid form spoon/pour small amount on the cake - spreading gently. You want the frosting to absorb into the cake - you'll have an ugly 1st layer. Allow the frosting to cool; on the cake and the remaining amount in the bowl (do not put the frosting in the fridge it gets too hard). Once the frosting no longer drips off your frosting apparatus you are ready for layer two. HOPE THIS HELPS!

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Nicole

Living In: Kirkland, Washington, USA

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Reviewed: Jul. 14, 2008

For the cake batter, I used only 4 squares of unsweetened chocolate, and 8 squares of semi-sweet chocolate, because I was worried it would taste too bitter otherwise. It turned out great! The perfect balance of "dark" and sweet flavour. The layers were a little delicate when I took them out of their pans after they cooled, and the top layer cracked in 3 places (which was covered-up with the berries after it was iced!) The icing was still runny after being left at room temperature for about an hour, so it dripped down the sides of the cake a bit. But after refrigeration, it still looked pretty and smoothed out on top, despite the messy edges. I used canned raspberry pie filling (E.D. Smith) between the cake layers, and decorated the top with fresh rasperries, blackberries, and white chocolate (Baker's). It was a huge hit! Everyone loved it. :)

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Megan

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 30, 2008

I followed the directions exactly, and it was enjoyed by all (household members then coworkers when I needed it be gone so I would not eat it all). Next time I might try making it into three layers instead of two and doubling up on the rasberry filling.

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CJ

Cooking Level: Intermediate

Home Town: Culver City, California, USA

Living In: Long Beach, California, USA

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Reviewed: Mar. 3, 2008

I made this for my brothers birthday Jan 30, 2008. I would not consider myself a "baker" or a "chef" however I tried this recipe, personally I was very thankful to have everyone's advise regarding the recipe. I followed the tips about baking time to be 10 less than recommended, I doubled the Raspberry's for the filling. The cake a a SMASH HIT!!! It did however take at least 2 hours because I went step by step. You can multitask with the melting of the chocolate over the double boiler..that will save some time. For my first time out of the gate...I have the bug.This recipe set the bar a bit high however now that I know I can create something this delictable, I want to experiment. Thank you all for taking the time to let us know your little tips!!! My own little tip (because I fell in love with the picture on the front..I used a frosting tip bag with home made whip cream....it was so easy and beautiful to look at)

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Beth

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