A Gooey, Decadent Chocolate Cake

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My honey baked this for me and wrote out for the quotes from a love poems call the River. It was so unexpected!

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I Love this recipe, the cake is so good

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I'm a home baker, bake daily and think I'm ok at reading recipes. Read some reviews, and I used regular ap flour. Cake flour is very soft and apprently makes this little cake fall apart. It's the corn starch in the flour.
I'm pretty sure the frosting is so sweet because unsweetened chocolate is meant to be used with the powdered sugar, I did, and it's a nice frosting, nothing special.
I usually make a swiss or italian buttercream, but I did like the Chamboard on the cake and added 2 tbsp to the frosting as well.
It's a nice easy cake and if you like chocolate, you'll like this

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The chocolate cake itself was terrific. Light, moist, flavourful, although I used all purpose flour instead of cake flour. It still was great. The icing, however, wasn't what I expected. I read the reviews before I tried this recipe; I now see what most people were talking about with regards to the icing. The consistency was thin and runny and I used 2 1/2 cups of powdered sugar instead of 3 cups and it was still too sweet. Also, the amount of icing wasn't sufficient to cover the entire cake after filling (I used a 9x3" cake pan instead of 2x9" pans. I could only use the icing as a filling and use another icing to frost the cake. Despite this setback, like I said previously, the cake itself was great.

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Baked this cake for my father's birthday. So tasty. I used all purpose flour which worked just fine. I didn't have two cake tins of the same size, so I used one big one, and thought I would cut it through the middle. The baking time increased to 60 minutes, and when I tried to slice it through the middle, the top part of the cake crumbled into 4 pieces. I was able to save it by covering it up with the butter cream. Also I didn't have any raspberry liqueur so I put a thin layer of raspberry preserve in the middle with the butter cream. It worked well. I used to suggestion of the previous reviewers and halved the quantity of sugar in the icing. All in all, a very tasty cake. Moist, crumbly and slightly chewy. Loved it! Will definitely use this recipe again!

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My family begs for this recipe on special occasions. But here are the tricks I have learned from the reviews and my own little experiments: DO NOT USE cake flour. All purpose works best. Bake longer, cool longer. If your cake falls apart slightly, use your frosting as the glue. I followed a recipe in one of the reviews "where your wife was the genius" and made a whipped cream frosting and folded the featured frosting into that. I also sprinkled that with bit of Chambord to give the cake a kick of the raspberry. Then I tried to do "shavings" but my hands may have melted the chocolate a little too much to make it work. Thus, I chopped that part too with a large knife. All in all, I owe my success to this recipe to the reviews, Tyler and that genius wife of one writer.

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My cake turned out to be very light and fluffy, not at all gooey (which is what I was hoping for. I didn't use any Chambord, since the kids would be eating the cake with us. I don't think this would have made a difference though in the gooey-ness factor.

The buttercream recipe just barely covers the cake, so frost it sparingly. I thought the frosting was too sweet as well and will cut back on the powdered sugar if I make this cake again. I think I will also use cocoa powder rather than melted chocolate to increase the chocolaty flavor.

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It is a gooey and decadent chocolate cake! This is now my "go to" chocolate cake recipe. *I did reduce the powdered sugar in the buttercream - it's too sweet for my taste.

You've done it again, Tyler!

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Loved this one!!! I changed a few things like the amount of chocolate to the batter, a raspberry simple syrup for the filling and added macadamia nuts to the side. My entire family loved it!

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Before I made this cake I read the reviews and had the complains in mind when I mixed all the ingredients together. To fix the lack of chocolate taste I added about 4 heaping spoonfuls of cocoa powder (each spoonful was about 2 1/2tbsp, about 2 1/2oz more of the melted chocolate, and about 4 tbsp of water to keep the consistantcy right. The baking time took roughly 10 minutes longer that what the recipie states. As for the 'buttercream frosting', it was WAY to sweet and the 'frosting' had a very loose and almost runny consistantcy compared to the other buttercreams I have made in the past. Overall, the cake gets a 4 because after I made the adjustments I was left with a moist and light cake with a lovely chocolate flavor, but the 'frosting' gets a 1, my suggestion is to use a different icing this one is a bust. Hope this helps!