recipe reviews for:

Secret Midnight Moon Better than Chocolate Sex Cake

“This recipe was modified from several that I found at the Cake Recipe site, some of it is taken from the recipe for Secret Cake, but it has other random ingredients. It's very, very nice, moist and chocolaty. And the name is a random conglomeration of words from the various recipes that I used to come up with this one.”

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Reviewed: Sep. 20, 2009

Ha ha I think that it should say Better than sex chocolate cake ... but maybe Im wrong. lol

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Lava-chef

Cooking Level: Expert

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Reviewed: Aug. 13, 2009

I'm going to take my chances, Dawn M., and make this cake due to everyone else's comments. I must say, however, that I've never heard of a "Sex Cake" - chocolate or otherwise!! Possibly it's supposed to be "...Better than Sex Chocolate Cake"?! That I cannot imagine...but I'll give it a try!!

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TinaFay

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Reviewed: Jun. 28, 2009

After all the great reviews this recipe received, I was very excited to make it for a friend's birthday. Unfortunately I was very disappointed by the results. It was not sweet enoough or chocolatey enough for our tastes. It really tasted kind of bland to me, and the presentation needs a lot of work as well, because it doesn't look very appetizing straight out of the pan. I did let it set overnight as others had suggested. And this cake was a LOT of work for such a result. Sorry, but I cannot recommend this recipe.

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Dawn M.

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Reviewed: Apr. 15, 2009

Not at all what I expected. Moist? Yes, but so moist the cake is completely unstable. You can't take the cake out of the pan without it turning to mud. Though the taste is alright this cake was too much effort for a very unproffessional result. Don't use this cake for formal events such as baby showers. Stick to super bowls and birthdays. Again, the tast was good though the sounds it made while being cut were a little nausiating. My brothers who love the cake have affectionately called it 'cram' after their favorite game 'fallout4'.

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Mint-Tea

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

A disappointment. After reading many of the reviews, I was excited to try this recipe. I made it according to the recipe, and a day in advance so it would have time to sit. I was a bit concerned about the strong whiskey aroma when I pulled it from the oven, but by the next day the aroma was gone. That was deceptive though. Although the aroma was gone, the cake still had a very strong whiskey flavor. Of the four people who tried the cake, only one liked it. The cake was moist ... loved that about it. Our saving grace was a batch of sugared raspberries I had in the refrigerator - a big spoonful over the top masked the whiskey flavor and made the cake taste pretty good.

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Reviewed: Mar. 14, 2009

Too floury tasting. It bakes pretty but lacks in taste. I won't use this again.

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Tracy

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Reviewed: Mar. 12, 2009

I made this cake for my mother's Birthday and I did not like it at all. I followed the recipe and do lots of baking. But the cake just didn't turn out well. I wasn't crazy about the flavor or the texture and the frosting was not good. I would leave out the whiskey if I made it again, but I probably won't. The chocolate taste was similar to a dark bitter chocolate which I usually like in small amounts. Just not for a cake. I didn't serve it, instead made the "Chocolate Oil Cake" and it was perfect. More of a good milk chocolate flavor.

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Kellee

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Reviewed: Jan. 20, 2009

I just got done pouring the frosting on it and had to taste it warm. WOW!! It is awesome! I can't imagine how good it will taste if it gets better the longer it sits. Not sure it will last that long to ever find out!! Yummy

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Can_It_Rachael

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Jan. 13, 2009

Delicious, deep and rich with a delightful hint of bourbon to satisfy a more sophisticated chocoholic palate. Reserve this one for an after 6 event.

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Audrey

Cooking Level: Expert

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Reviewed: Dec. 15, 2008

This cake was OMG good!! But the 2nd time making it I used vanilla spice eggnog in place of buttermilk for the cake and frosting. Then the whiskey I used was blackberry whiskey. Let's just say it went from good to OMG what a night. Try it!!! Remember the key is to let it sit a long time, more like all night!!

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tammy

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Reviewed: Sep. 5, 2008

Very good, rich and chocolatey. Keeps well too.

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jelene

Cooking Level: Expert

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Reviewed: Aug. 28, 2008

I added 80g of melted dark sweet chocolate to the frosting, it tasted better. My cake base tasted good,but I must have done something wrong because it wasn't fluffy enough to be a cake, haha!!! I have a cake recipe that is better, but I'm gonna try this again... I might get it right next time :D

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mizzfox

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Reviewed: Feb. 22, 2008

Definitely the most moist cake I've ever had! I didn't have buttermilk in, so I had to "create" my own (with about 1/2 tsp of lemon juice per 1/2 cup whole milk). It wasn't as rich as I expected, but certainly satisifies those chocolate cravings!

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Jennifer

Cooking Level: Intermediate

Living In: Fairview, North Carolina, USA

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Reviewed: Feb. 15, 2008

Okay. This is really really good. When it was fresh and warm, it wasn't quite as good, but when it sat in the refrig overnight, it totally tasted amazing. It is really rich and dense. I did not have any burbon, so instead I used Starbucks Cream Liqour instead. Good stuff!

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KAZSIL

Cooking Level: Beginning

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Reviewed: Jan. 27, 2008

The first one I maid I used Knob Creek, witch is a burben and I dont know if that maid it not to my liking (i do drink it) or if it's the batter, but the icing I LOVED! I'm gona remake it again and leave out the wiskey, if it's to my liking i'll experament more. I gave it 5 stars due to the cake was VERRY! moist witch i LOVE moist cakes and the fact that if i liked the tastes better it would have been perfect. Also fallow the recipe EXACTLY, i was hesitant about the batter being so thin. But since i red the one review i fallowed it exactly and to my serprise it was looking like a hard cake at 10min left, after 25min it was set up quicker than ANY other cake i've main, expecally for it being so thin at start. Love the idea of this cake!

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Sloppy Dog

Cooking Level: Intermediate

Living In: Michigantown, Indiana, USA

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Reviewed: Jan. 14, 2008

Don't know what happened. I followed the recipie exact and I cooked it 10 min. longer then suggested and it came out more like a undercooked brownie texture. I don't think it lived up to it's name. Taste was okay not great.

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ginny

Home Town: Southbridge, Massachusetts, USA

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Reviewed: Dec. 6, 2006

First time at baking and I'll say it wasn't bad. I'd used more espresso than was needed which gave it a taste many of my friend enjoyed. It was not as moist as I'd have liked, but I'm sure to make it again regardless. Even my mother who harassed me about not knowing what I was doing was impressed by this one.

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Charlie W.

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Reviewed: Oct. 2, 2006

Made this as a Special treat for my Upline (home party biz) since she was promoted. Made a trial one first and it was VERY moist but not chocolatly enough...added 1 TB more chocolate to the batter and I also let bake an extra 10 minutes (25 was not quite enough IMO)...the cake is REALLY made when you add the icing, that is the kicker to it all! YUM!

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KarmaPink

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Reviewed: Aug. 19, 2006

first time making from scratch. added 1 extra Tablespoon cocoa powder to recipe & used Mocha expresso. Whiskey did give it a hint of flavor but didn't taste like alcohol. Fantastic! Served with whipped cream and raspberries over the top of the frosting. Will definately make again!!!

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MEWHOJEN

Cooking Level: Expert

Home Town: Hancock, Iowa, USA

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Reviewed: Jul. 7, 2006

This was a huge hit at our picnic. I personally thought the whiskey gave it too much of a "taste" but everyone else absolutely loved it. I didn't read the reviews first and was skeptical about how liquid the batter was, but it baked up just fine.

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