I just made this wonderful chocolate cake recipe for a co-worker's birthday. I changed the 3/4 cup sugar to 1/2 cup agave to help cut down the sugar. (he's borderline diabetic) And, I used 57% coco solid chocolate lacquer from the bulk section at WinCo. Everything came out great. It came out dense, but it easily cut with the edge of a fork. Not having a spring cake pan, I used a glass pie pan and sprayed pam in the bottom. To release the cake the next morning, I then put the pie pan over a pot of boiling water for 10 min. This melted the chocolate off the bottom glass and I inverted the cake onto a plate. The edges did have a small sloop from the pie pan form, but no one cared at all.
Served with ready whip and raspberry and orange jam.
Now my wife is jealous and wants me to make it for her.
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I just made this wonderful chocolate cake recipe for a co-worker's birthday. I changed the 3/4...