Reviewed: Aug. 27, 2006

Let me start by saying that I'm not much of a baker. But this cake was a breeze to make & turned out GREAT!! I only made a slight change purely by mistake I used semisweet chocolate as opposed to unsweetened & used about 8 onces instead of the reccomended 6. I bought a pound plus bar from Trader Joes I was in a hurry & didn't notice the semisweet on the label & unfortunatly nowhere on the wrapper does it say the wt. per sq., so I used 1/2 the bar. Long story short (too late) it was delish. But let the cake come to room temp before serving & it's crazy moist & fudgy!! Oh used a buttercream frosting I also found on the site instead of the caramel.

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MichelleT

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 7, 2006

I used this to make a cake for a bridal shower recently, and everyone loved it! I also increased the amount of chocolate as others suggested. I didn't make the carmel sauce- I used buttercream frosting, but the cake itself was great. As a result of making this cake, I still have people asking me if I have baked lately. I wonder if that's a hint???

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Biokerristry

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 3, 2006

This was good but I took advice of others and added 5 chocolate squares. I also didn't have enough sour cream so I substituted w/ 1/2 cup non fat plain yogurt and 1/2 cup low fat sour cream. It still tasted really rich! Also added some extra chocolate chips. I split the cake in half and used Ganache filling and smothered the outside w/ Ganache...mmmm!!! good

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VINTAGEMONKEY

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Reviewed: Jul. 28, 2006

Made this for a co-worker for her birthday. This cake was awesome and it got rave reviews. The only change I made was I added 6 squares of chocolate instead of the called for 3. It was a moist, dense cake that was loved by all. Topped it off with the Whipped Cream Cream Cheese frosting I got from this site. Will definatly make this again.

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Michele

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Reviewed: Jul. 27, 2006

This cake was awesome. I made it for my brother's 10th birthday and everyone raved about it. I added about 1/2 cup of chocolate chips and it added alot. I topped it with chocolate icing m and ms, and gummy worms and it looked great and tasted fabulous, though I would not make without chocolate chips!!

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dramateen55

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Reviewed: Jul. 26, 2006

My 12 year old daughter made this cake for her little brother's birthday and it turned out pretty good. I wish I had read some of the other reviewer's suggestions to add more chocolate, because it wasn't chocolatey enough for my taste. It was moist and tasted good though; we'll try it with the extra chocolate next time.

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Jun. 18, 2006

I've made quite a few chocolate cakes from scratch and this rates up there as one of the best(flourless chocolate cake is the best-I am a HUGE chocolate lover!) I took others advice and used more unsweetened chocolate-more like 6 ounces(I used Ghirardelli-spend a little extra on a better quality chocolate-it makes a difference) and I only used 2 cups brown sugar- and also I used 1/2 cup sourcream and a 1/2 cup heavy cream instead of one full cup of sourcream. I baked in two 9inch pans for 43 minutes. I used buttercream fudge frosting from this site and it was soo yummy. Always make chocolate cake a day or two in advance because chocolate cake taste better with age-the great chocolate flavors come out.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Jun. 4, 2006

I love this cake, my family loved this cake best chocolate cake ever. Moist, Dense, A mouthful of Chocolate. Topped cake with a homemade Cream Cheese frosting. YUM!

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leilaniabella

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Reviewed: May 25, 2006

Wow! I have tried many chocolate cakes in my years with doing wedding cakes and I would have to say that this one outrates all others!!! I took the suggestion from other viewers to add more chocolate and what a great idea! Very moist and extremely rich. Just the way I like to eat my cakes! Thanks so much for sharing your receipe!! #1

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CHICKIE3190

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Reviewed: May 15, 2006

I made this yesterday for my son's birthday. It was wonderful! I used 5 squares of chocolate and made 2 round cakes. I didn't use the caramel topping, I instead made the French Buttercream frosting from this site. This will be the cake I make all the time now!

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Lindsey

Cooking Level: Intermediate

Home Town: West Monroe, Louisiana, USA

Living In: Hot Springs, Arkansas, USA

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Reviewed: May 4, 2006

I made this cake for my chocoholic husbands' birthday and was he a happy fellow! I used five squares of chocolate instead of three. When I was making the caramel icing, I didn't sift the confectioners sugar - it remained rather lumpy. So I added a couple of heaping tablespoons of crunchy peanut butter - my logic was that if it looked lumpy, then maybe some of the lumps should be there on purpose! Boy, did that taste delicious! This was the fudgiest cake I have ever eaten! Charmaine - you described the cake perfectly! Thanks!

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kado

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: May 1, 2006

I made a smaller version, doubling the chocolate, reducing the sugar by a third, forgoed the icing and replaced the hot water with Bailey's. Nice and alcoholic with a hint of coffee. YUM (^_^)

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chongxiuwen

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

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Reviewed: Apr. 24, 2006

I read all the reviews before i made this cake and i decided to add a few things. To the batter: I added an extra square of unsweet chocolate. I mixed in a cup of pecan peices, a cup of coconut flakes, and about half a bag of semi-sweet chocolate chunks (ok ok ok .. maybe a little more then half). Then i decided it was proboboly going to be VERY rich and i chose a whipped cream topping instead of the caramel which didnt really appeal to me in the first place. I used the Stabilized whipped cream iceing from this site. To decorate the cake i toasted the remaning coconut flakes as well as about 1/3 of a cup of pecans (i crushed them a little bit) and i used that mixture to coat the cake by just patting it gently into the iceing with my hand. IT LOOKED SOOO PRETTY!! and then i melted some of the semi-sweet chunks in a plastic bag and drizzeled a thin stream of chocolate all over the top! It looked and smelled soooo amazing! its the best cake i've ever attempted! thanks for the recipe!

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cristi_nita

Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

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Reviewed: Mar. 5, 2006

it was a great cake. i decreased the sugar content by about half a cup. i used the "creamy chocolate frosting" recipe and that made up for the lack of sweetness. for a treat, heat a slice on high for 30-45 seconds and top with vanilla or chocolate ice cream. soooo good

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tianne

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 1, 2006

This cake is worth every star. I used a simple chocolate icing. My co-workers went crazy for this cake. I love the texture. I listened to the other reviewers and followed their advice of increasing the chocolate squares. Don't think of using less than the 5 squares if you are a chocolate lover. Very enjoyable for the chocolate lover.

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BenzGal

Cooking Level: Expert

Home Town: Westbury, New York, USA

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Reviewed: Jan. 24, 2006

AWESOME sums it up! It is a heavier textured cake, with the best flavor! I am not normally a chocolate cake lover, I made it for my husband. I can't leave it alone! I took the advice of putting in five squares of chocolate, I wouldn't go any less. I didn't have all unsweetened chocolate so I used three semi-sweet and two unsweetened, which worked perfect. I also used the Buttercream frosting found here instead of the Caramel Icing. I wouldn't change anything else! SPECTACULAR!!! Looks like no more cake mixes for me, this is WELL worth the little bit of effort it took to make. :) Enjoy!

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Eng. Spr. Spaniel lover!!

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Reviewed: Dec. 29, 2005

Fantastic. So rich and delicious. Its been requested for every birthday since... mmmmmm.

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MrsPelly

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2005

I used this cake recipe to make a horse cake for my daughter's birthday party. The cake was fabulous and so moist - everyone raved! I didn't use the caramel icing, but instead used the Chocolate Fudge and French Buttercream Frostings on this website, which were both to die for. Will definitely put this in my recipe box!

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K. Wells

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Reviewed: Sep. 18, 2005

This cake was good but by no means was it a 5 star that the majority of the people seem to think. I didn't use the caramel icing because I ran out of brown sugar and used a vanilla glaze from this site. The next time I make it I will use the caramel icing and see if my assumption of the cake changes.

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