Aug 01, 2011
This is good but it's not quite what I expected. I ended up baking it for 65 minutes, and it was a bit crunchy around the edges but tender and moist on the inside. I used White Lily flour which made it a bit lighter than it would have been with AP flour. It's not a heavy chocolate taste but I liked it. For those who say it didn't have much chocolate flavor at all, be sure you're using dutch processed cocoa - it's darker and has a deeper chocolate flavor. Overall, it's good but I think it'd be a good companion of something else - whipped cream, ice cream, maybe raspberries. It just seems to need a little something.
—Angie
