Reviewed: Feb. 21, 2012

WOW!!! This is seriously chocolatey chocolate cake!!!! It's like death by choclate. Which some people (such as my little brother) would like. So I made it for his 8th birthday. And I used about a half a cup of mini chocolate chips in place of the semi-sweet because it was too sweet and gooey when I used the 2 cups of semi-sweet the time before. I also melted some caned chocolate icimg and spooned that over it like a chocolate glaze. That was realy good! I've also tried brushing a clear glaze over it made with powdered sugar,milk and a little vanilla. That tasted great!! This cake took about 5 minutes than the recipe said, but when you stick a knife or a toothpick in it ,it never comes out clean! It's probably because of the chocolat chips. So the best way to tell is to use a butter knife and if the melted chocolate make just streaks on the butter knife it's done. I hope this review is helpful. Try some of these icing ideas!(: Over all this cake rocked for the serious chocolate eaters.

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Reviewer:

kitkat6

Reviewed: Feb. 18, 2012

Firstly let me start by saying I can't cook and I certainly cannot bake! but I made this for my Wife for her birthday I followed the instructions to a tee and topped it with a Ganache from this site and it was absolutely AMAZING !! needless to say it earned me plenty of "Double Chocolate Brownie Points" hahaha thank you so much.

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Reviewer:

Suprise Baker

Reviewed: Feb. 11, 2012

This cake was AWESOME! My fiance was an ice cream cake for his birthday and I wasn't sure what kind of cake would do well in the freezer - I'm so glad I took a shot with this one! I used devil's food cake and devil's food pudding mix and traded peanut butter chips for the chocolate chips. I baked this in two 8" layer pans and it took about 35 minutes. I spread a layer of softened vanilla ice cream between the cakes after they were completely cooled and then frosted the whole thing with Fluffy Peanut Butter Frosting and decorated it with mini Reese's cups. Very decadent, but my fiance absolutely loved it and the cake didn't get dry or rock hard in the freezer!

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klkeith

Reviewed: Feb. 9, 2012

This cake was very good. I only used 1 cup of chocolate chips, and I use 1/4 cup of kahlua and 1/4 cup of water instead of 1/2 cup water. I drizzled it with Kahlua glaze (2 cups confectioners sugar, 2 tbs Kahlua, 2 tbs water), and covered it with Heath toffee bits. It was delicious and I got many compliments.

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Reviewer:

HarryD

Cooking Level: Intermediate

Reviewed: Feb. 6, 2012

So easy! A keeper for sure.....great for any occassion and doesn't take any time at all. Lots of chocolate involved here!

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Reviewer:

Susan

Reviewed: Jan. 16, 2012

I frosted this cake with chocolate mouse. It was heavenly! I also made this in a 9 inch spring form pan and lowered the oven temp to 325 and cooked it for about an hour until set. Turned out great and beautiful presentation

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Reviewer:

jpaufler

Reviewed: Jan. 15, 2012

This is the perfect cake: easy, moist and delicious. Every time I've made it, it hasn't lasted longer than two days in our house.

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ktotheb

Reviewed: Dec. 28, 2011

Most moist and rich chocolate cake I've ever had!!!! Nothing can beat this.

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Reviewer:

yummychocolate28

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

Reviewed: Dec. 24, 2011

So, easy, so good! How often can u say that? If u use a nonstk pan, go ahead and grease/flour. I sbbed coffee for water and used only 1 c chips.

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Reviewer:

lavelda

Reviewed: Dec. 19, 2011

I made this in September for my boyfriend's birthday and it turned out excellent - as you can see in my picture, I decorated it with chocolate syrup and walnuts in syrup ice cream topping, as these are sticky and will stay put! (just be careful to let them drip a bit before placing them on the cake, as the syrup they're in will run...unless of course you like that!) The only thing I would tweak the next time would be to omit 1/2 cup of the choc chips...I think that took the cake juuuuust over the "too rich" threshold...Either way, thanks for a great recipe!

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