Reviewed: Dec. 26, 2009

I LOVE this cake. Yes, it's takes some work but it's well worth it. I will not even consider a recipe that uses boxed cake mix. If you follow the directions it will come out great. It is necessary to keep your mixer on the full 5 minutes just as the directions say. I don't understand reviewers who don't follow directions and then end deducting stars. I ended up making mini bundt cakes and gave them out as gifts. Mine turned out moist and the only thing I did different was use bittersweet chocolate for the glaze rather than unsweetend. Delish and I will certaily be making this again.

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Adriana

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Reviewed: Oct. 1, 2007

Have been looking for a cake with Port for some time and this hits the spot. Also I like heavy dark cakes, but I put on my own chocolate glaze minus the Port. Thanks again. Contrary to other comments I didn't find this difficult to make - just a few more steps. A cake mix would definitely not taste the same.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Apr. 19, 2006

If you have the ingredients to make this recipe, I'd recommend making something else with them. This was okay. It was VERY dry. There are SO many better chocolate dessert recipes out there.

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IIJUAN12

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Reviewed: Jul. 30, 2005

Very rich. This is not for those who don't find dark chocolate appealing. SPECIAL NOTE: This turns out much more like a torte in appearance and texture than a cake. Expect minimial rising and a very heavy, but moist outcome. Also, if guests don't like a heavy alcohol taste...back off on the port in the glaze.

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DAVISTD

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Reviewed: Apr. 21, 2005

For the experienced baker, this recipe is pretty straight forward and not a lot of work. The result is a dense chocolate cake with a lot of flavor. Use good chocolate, I recommend just using 14 ounces of a 85% chocolate - 10 melted in the batter, and 4 in the glaze. The glaze is thin, and is probably meant to be.

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Syd

Cooking Level: Intermediate

Home Town: Port Arthur, Texas, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 25, 2004

I have been wanting to make this for some time. In one word -- disappointment. I made this for my husband's birthday. The flavor was good but it was nothing what I expected because of the work put into it. Very, very labor intenstive. Lots of expensive ingredients. Husband loved it but I think I could have gotten the same results by adding port to a chocolate cake mix. Save your self the time, expense and mess, pass on this one.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Nov. 30, 2001

Absolutely sinful! I had some old port that I needed to use, and it turned out to be the most raved-about item on my menu!

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CREMARIE

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Reviewed: Feb. 15, 2001

While this cake tasted great, I found that it was quite difficult to make. For one, even though I followed the directions to the letter, the cake didn't rise as much as I expected it should've. Secondly, the glaze turned out much too thin, so I added more chocolate and corn syrup to thicken it up enough for it to actually glaze the cake, instead of being soaked up by the cake. All in all, it tasted delicious, but be prepared to monkey a bit with the recipe.

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