This cake was a knockout and so incredibly warm, gooey, and moist... the ideal chocolate cake really! I made this using a petite loaf pan (with a little bit leftover, which I separated into another muffin pan). I left the temp at 350 but cut the baking time to about 45 mins. The little loafs turned out perfectly, and just the right size to serve as individual desserts for our guests. I plated them straight from the oven while still piping hot, then added a generous scoop of ice cream on the side (we had sweet mint chocolate chip and english toffee caramel, both were delicious in combination with the cake). Our friends devoured it!! One additional note, I cut the oil down to 2/3 cup and used lowfat sour cream. I was a bit worried in the beginning because the batter seemed awfully spongy & goopy and not at all like typical cake batter consistency, but after whipping them out of the oven... they turned out beautifully! You will not regret making this recipe.
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This cake was a knockout and so incredibly warm, gooey, and moist... the ideal chocolate cake...