Reviewed: Jul. 31, 2011

The taste of the cake was good however it did not taste like white chocolate also I was expecting a moist cake and it was dry and crumbly. The frosting was a bit sweet for my taste however it did have a good white chocolate flavor and great consistency. I won't be making this cake again.

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Reviewer:

gracieloowho26

Reviewed: Apr. 25, 2011

I thought this cake was very good but the cake was a little dry and I felt that the almond extract overpowered the white chocolate flavor. The next time I make it, I am using a little oil in the cake mixture, adding more white chocolate bark, and using vanilla extract instead.

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Reviewer:

wmarkle

Reviewed: Apr. 16, 2011

Finally I have found a cake recipe that I was so long seraching for! A fine crumb light cake that tastes good. Thank you so much for sharing. I shifted the flour 3 times with a sieb and I think that was the key to the excellent results. I was not sure how much 3 oz is and when I clicked metric the amount seemed "off" so I used 200 grams of white chocolate couverture. I can not get almond extract so I used Amaretto from Lake Garda. I think with proper Almond Extract this cake would just be dynamite! My son discovered the cake before I could even decorate it so we ate it as it was, without any frosting or topping and it rocked. The next time we had it with strawberries and whipped cream also excellent. I used this recipe with the white chocolate frosting for a christening cake and it was the hit! With recipes like this one I can not understand at all why people buy boxed cakes and then doctor them and think it tastes good. No box can compete with this cake.

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Reviewer:

PULCHRA

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Reviewed: Mar. 7, 2011

I didn't care for this cake. Im so dissapointed that I chose this recipe. It was too too sweet. I couldnt taste the white chocolate at all and the almond extract is way too ovepowering. I had alot of cake left over.

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Reviewer:

casey_a_g

Reviewed: May 18, 2010

Beautiful texture, great taste. After reading the reviews I fiddled around with the chocolate and sugar amounts: 4 ounces of chocolate and 50 grams less sugar, which worked beautifully. I will definitely make this part of my repertoire! Oh I also used vanilla instead of almond, I just can't see it working with the white chocolate otherwise.

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Reviewer:

Natalie Bowler

Reviewed: Apr. 6, 2010

This cake was great!!!!! My child who hates chocolate that even tried to convince me she was allergic loved this cake i didn't tell her it was chocloate and after i did shes loved chocolate ever since.

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Reviewer:

Cam_Tay

Reviewed: Jan. 7, 2010

This cake is way..... tooo sweet!!!!!!!!!!!!! The cake is sweet and the icing is even sweeter.

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Reviewer:

julia

Reviewed: Dec. 16, 2009

I made this, a chocolate mouse cake and another chocolate cake, all from this web site. My family agreed this was by far the best!!! I used vanilla extract instead of almond but everything else was what was written. I will definatly make this again.

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Reviewer:

Captklutz

Reviewed: Dec. 12, 2009

Tasted on it's own like a delicious sugar cookie. Couldn't taste the white chocolate in the cake at all though. Didn't use the frosting recipe since I'm making a white chocolate ganache for it. I think I'll cut down on the flour, use more eggs, and double the chocolate next time for more flavor and fluffiness.

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Reviewer:

Patre11

Reviewed: Oct. 27, 2009

I didn't make the cake, but I made the frosting and it was fantastic. It had a great flavor and texture. I microwaved the white chocolate and it turned out great.

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