Rich Chocolate Cake II Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by mis7up
Reviewed: Apr. 29, 2012
Even though I normally don't look at the reviews before making a recipe. I did in this case. However, I followed it to a T as written and made 2 small 6 inch cakes and more then a dozen cupcakes. And here's what I can say about it. 1~if you can't have eggs. This would be an excellent alternative for that fact. However, my cake did raise, my cake was rich, moist and dense but still slightly light. It did have a harder texture on the top of the cake because of the sugar. Not bad but it was there, as well as a slight after taste. I could handle it, it was due to the coffee. While my kids totally said it was awesome with the chocolate fudge frosting I used. And it quite complaimented the flavor of the cake. I didn't think the aftertaste of the cake was bad. Slightly off the norm but it was fine, however depending on the flavor of the coffee you use will create that back taste so to speak. Either reduce the amount of the vanilla or the strength of the coffee. But I did like the cake over all. What I didn't like, is that fact of when handling with your hands from pan to cake board, the cake was very sticky to the touch, especially on the bottom, even though a tooth pick test, showed the cake was done. I can and will make again. Please note, sift your dry ingredients well & mix your wet ingredients thoroughly before mixing together but mix all together just until combined. That is the key. And moniter the baking time, mine didn't take as long when baking in small pans or cupcakes.
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Photo by mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA
Living In: Cave Junction, Oregon, USA
Reviewed: Oct. 14, 2011
my family just loves this cake but i did a few changes...i added 3 eggs and made the coffee strong then poured the coffee over ice to cool it so it wont "cook" the eggs when mixing, turned out very rich and great tasting.
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Reviewed: Sep. 1, 2010
This recipe is FABULOUS with a couple of modifications. I add 1 c. of sour cream, 1 c. of chocolate chips, make the coffee extra strong and reduce the sugar to 1 1/2 c. I only bake it for 40 min. (just until the toothpick comes out clean.) It also comes out beautifully in a ring pan. This is my favorite chocolate cake recipe.
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Reviewed: Jul. 1, 2010
Maybe I did something wrong here but mine came out very light. Though it did not taste bad I did feel a little let down. I was expecting it to be much more rich.
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Cooking Level: Expert

Home Town: Sayreville, New Jersey, USA
Living In: Pemberton, New Jersey, USA

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Reviewed: Feb. 16, 2007
kathy is right, this isn't rich at all!
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Reviewed: Sep. 2, 2006
This is very,very good
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Reviewed: Apr. 9, 2003
I did not find this cake rich at all. I was a little hesitant to make it when I noticed it called for oil and not eggs. It tasted oily. But it was very easy make.
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