Reviewed: Jul. 2, 2012

I was so nervous about making this cake. It was for my brother's bday and I had never made a torte, and I am NOT a professional cake decorator by any means. So I was really nervous about it looking good. I doubled the filling (except for the brown sugar, which I did 1.5 the amount) and it came out perfect, not too sweet. I made it the day before and chilled it in the fridge so it would be firm. For the cake mix I used strong coffee instead of water to bring out the chocolate flavor and added chocolate chips. The cake was so fudgy and moist and the filling complimented it beautifully. I also layered in sliced strawberries. Cutting the two cakes in half was not the most fun, lol. But the cake turned out gorgeous! Everyone raved about how it looked and tasted. My brother said it was the best bday cake he'd ever had :)

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Reviewer:

chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Reviewed: Apr. 22, 2012

I use dental floss to cut the layers. Just take a piece of floss long enough to cut through entire cake, hold taunt and zig zag through the layer. Works great!

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Reviewer:

marfu2010

Reviewed: Jan. 2, 2012

One word - delicious, especially the frosting!

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germancook

Reviewed: Nov. 15, 2011

LOVED the original photo on this recipe so I stolen their decor idea! Doubled the frosting recipe (less the unsweetened chocolate - didnt have) Made cupcakes instead of a cake. Filled cupcake with a small amount of frosting (impossible to layer, i think) Frosted sides of cupcake and rolled in crushed pecans, topped with more frosting. *I will crush the pecans into a finer dust next time.* Everybody loved loved loved! I also made a yellow cake batter cupcake, and those turned out just as good as the chocolate! NOTE: I tasted both the finished product of yellow & choc. Personally, I thought the dark choc was too strong. Tasted mostly dark choc & almost no frosting -and I heavily frosted them. Yet my mom who LOVES dark choc LOVED them. Took them home! I guess if you love dark choc, use dark choc. If you arent a fan of dark choc, use a milk choc or a choc fudge recipe? Just saying :)

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Reviewer:

smellymel

Cooking Level: Intermediate

Reviewed: Oct. 31, 2011

This recipe came out great, it was easy and delicious. Following the advice of another reviewer, I doubled the ingredients for the frosting. Because I used apple sauce instead of oil for the cake, it came out really REALLY moist, which is delicious and healthier for you, but also presents issues when frosting. Granted, I am no expert cake maker, but even after refrigerating the cakes overnight, they were super crumbly when frosted, which I think necessitates large quantities of frosting. And the frosting is the best part of this cake so I think you should slap on a lot of it in any case! I had a lot of frosting left over, so I would recommend increasing the icing ingredients by half rather than double. Totally delicious!

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KISSINGCLYDE

Reviewed: Mar. 17, 2011

Very good and will make again

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Reviewer:

Kristin

Reviewed: Nov. 9, 2010

used the frosting on "too much chocolate cake" recipe on site. cut the cake rounds in half horizontally then layered with frosting and sliced strawberries to make a monstrously rich, amazing 4 layered behemoth of a cake that was SO good even my boyfriend's friends (who hate me with a passion) couldn't help but compliment it :)

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Reviewer:

SarahRah

Reviewed: Sep. 16, 2010

This cake is so delicious and easy to make. It tastes like HoHos. Everyone loves it! Double the frosting amount as others have suggested. Make this cake!

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Reviewer:

goodenergy

Reviewed: Feb. 27, 2010

Looks impressive, is easy to make (as cakes go), tastes very good. Based on all the reviews, I increased the filling (all I did was use 1 1/2 whipping cream, kept the rest the same) and that amount was just right. Also, instead of a boxed mix, I used the SUPER EASY "Black Magic Cake" from this site - it's a moist, dark, one-bowl chocolate cake that's as easy as a mix, in my opinion. (B/c it's soft, I was VERY careful cutting it. In fact, I messed up the first time and my layers fell apart so I re-made the cake with success, used a bread knife and went very slowly cutting!)

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Reviewer:

TABLESPOON

Cooking Level: Intermediate

Reviewed: Nov. 29, 2009

I loved this filling/frosting for a boxed dark chocolate cake that I made. I substituted 1/3 cup Splenda Brown Sugar Blend for the brown sugar, and it tasted great.

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