Perhaps didn't cook for long enough but it came out doughy. I would have prefered a moist cakiness rather than a moist denseness.

Reviewed On: Feb. 17, 2007

Excellent flavor and texture and very easily changed to suit differnt tastes. A teaspoon of cinnamon works well. Excellent recipe.

Reviewed On: Feb. 17, 2007

One of the best cake recipes your ever going to find. Been cooking cakes for over ten years this recipe is easy, moist,texture and elasticity is perfect for chocolate cake. The type of cocoa is crucial. I've cooked it twice, first time used a dark cocoa it was good but the dark chocolate enhanced the salt so it tasted a tad salty. So next time if using a dark cocoa will omit the salt. Second time, used good quality standard cocoa and came out great. Also used a diluted espresso instead of plain water. Also glad the writer noted the runniness of the mix abit worrying at first. Excellent recipe.

Reviewed On: Feb. 17, 2007