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Sticky Chocolate Cake Recipe

Sticky Chocolate Cake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

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  • on January 06, 2012

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    Followed the recipe to a T, cake overflowed the bundt pan in less than half an hour of bake time, at one hour it was still baking, increased oven heat and put it on convection to get it done at 1 hour 15 minutes. Cake fell at an hour. Now I have a huge mess to clean up in the oven, and a cake that just tastes ok

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  • on August 04, 2011

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    I saw it on the foodnetwork it looked delicious, now I must try it for myself

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  • on March 22, 2011

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    I have made this cake so many times I have lost count too. Sometimes with raisins, usually without and sometimes with and sometimes without the nuts. All depends on the audience. Very liquidy, but it makes for the most moist cake ever...that and all the eggs! I love this cake for a potluck dessert at work or a make ahead dessert for the family. I am not a huge frosting fan, so this is a great cake for me, and it is so tasty, the frosting lovers of the family don't even notice there is none!

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  • on November 05, 2010

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    I tried yesterday night, it is great. Raisens adds different taste to the cake. I like the idea of replacing nuts and raisens with chocolate. I will try it.

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  • on October 20, 2010

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    I've made this cake so many times I've lost count. It always mixes more liquidy than you would think but it bakes up just fine. I always skip the raisins and nuts and instead throw in some solid chocolate chips after I pour the mix in the pan, they settle to the bottom and make a yummy melted chocolate crust.

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  • on November 11, 2009

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    I've made this recipe twice. Both times came out great. I omitted the raisins this time around (didn't have any at the time. I served the cake with whip cream instead of powdered sugar. It was a big hit but I would definitely add the raisins as it gives cake a bit more flavor.

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  • on September 07, 2009

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    I've made this cake several times. It turns out perfect and so delicious. It's become a frequent request among friends. It does take a bit longer to cook than specified in the recipe. Total hit!

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  • on February 09, 2009

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    a few comments about this cake since i have made it over 10 times now.

    it takes about 1:05 Hr to 1:10 hr for the cake to get ready.

    I insert a Thermoworks Insta Read termometer (the best there is and look for around 204F temp. Any more, it would be too dry. any less and it would be too wet.

    also, butter on the pan will not let it come out easy. I put lots of spray butter and flour and it still splits some times.

    otherwise, EXCELLENT!

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  • on October 25, 2008

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    Yes, this cake is easy and very tasty. It took 60 minutes to bake in my oven (which I think is accurate. I substituted dried cranberries for the raisins (which we don't care for and really liked what they had to add.

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  • on March 25, 2008

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    I made this the other night for a dinner party and it was a huge hit! Everyone loved it. Really moist and not to sweet. Thanks Dave!!!

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