Reviewed: Mar. 29, 2012

The consistency of the cake was good--moist like it said. But I agree with the reviewer that said it was flavourless. I added zest from one whole orange and juice, and it still doesn't have enough orange flavour. Maybe I will try with some spice next time???

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1 user found this review helpful

Reviewer:

kns215

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Jul. 20, 2011

Wonderful flavor and very moist. Please make exactly as directed. Chocolate and orange make good partners. Thanks for adding something worthwhile to my files.

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2 users found this review helpful

Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: May 12, 2011

This cake is moist and quite flavorful and was the perfect complement to Rwandan coffee. Since this is the first time I've ever made a cake from scratch, I will likely use the batter base (before adding the chocolate or orange zest) to experiment with other flavors. I enjoyed this and hope you do too.

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2 users found this review helpful

Reviewer:

San Diego Jen

Reviewed: May 10, 2011

I found this bland and I even added a tsp of orange extract.

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1 user found this review helpful

Reviewer:

WMARTINEZ

Reviewed: Dec. 29, 2010

I made this for my son's birthday and it came out perfect and moist. I did make a few changes to increase the volume as wanted to cook the cake in a 10-inch Bundt pan.Here are the changes: 3 cups of flour, 2 cups of sugar, 4 eggs and 4 squares of chocolate instead of 2. These adjustments were enough to create a nice big fluffy cake in a 10-inch Bundt pan . Definitely a keeper!!!

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5 users found this review helpful

Reviewer:

Tiffany

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Sep. 15, 2010

I made this for my family but changed a couple things...not because I thought there was anything wrong with the recipe but only because of what we are used to eating. I used 3/4 cup vanilla yogurt instead of the plain and 1/4 cup cream cheese. I also used dark chocolate and it was devoured!! Yummy cake!

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1 user found this review helpful

Reviewer:

MrLoves2cook

Cooking Level: Intermediate

Home Town: Comox, British Columbia, Canada

Reviewed: Jul. 18, 2010

I made this today using cocoa and water instead of the unsweetened chocolate. It was easy to bake and very attractive to look at....and my family loved it!

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Reviewer:

helebean

Reviewed: Feb. 15, 2010

I've really enjoyed playing with this recipe. It's been delicious every time. I did the chocolate orange recipe using hot cocoa mix and it turned our wonderfully! Most recently, I didn't split the batter, instead I added cinnamon, nutmeg, and cloves to the batter and made a sort of spice cake that is delicious!

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2 users found this review helpful

Reviewer:

MelissaReNae

Cooking Level: Intermediate

Living In: Laramie, Wyoming, USA

Reviewed: Jan. 17, 2010

Nice & light tasting. I changed the top orange coating but left most of the recipe as it was written. Everyone was impressed and asked for more.

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2 users found this review helpful

Reviewer:

LuvGoodFood

Reviewed: Nov. 9, 2009

I made this cake without the orange zest and instead used 2 tablespoons of orange liqueur. I also used icing sugar instead of the regular sugar for the topping. This cake was so moist and the flavour was great!

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3 users found this review helpful