A Gooey, Decadent Chocolate Cake

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I made this cake for my family yesterday . Although I had read some disappointing reviews I thought, hey I can cook better than they can - so I made it anyway. I made it in two pans as recommended. I think other cooks had made it in one pan - hence the falling or undercooking problem. I cooked the two cake pans for 35 minutes. However there was not enough chocolate flavour in the batter, so I too added cocoa powder - as suggested by other reviewers. The cake looked perfect but unfortunately did not deliver on taste. It lacked intense chocolate flavour and can hardly be called decadent. I won't make this cake again or recommend it to anyone. I am now on a quest to find the ulitimate chocolate cake.

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I read all the reviews because I am new to baking. However, I used a bunt pan because of the middle of the cake being too soft. I also used regular flour. The cake did end up being too soft after baking for 40 min so I baked it for another 20 min. I also added 1/2 cup of Coca Powder. It was great, not too sweet for my husband. I also made a butter cream icining. It was a hit!!!

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I am not much of a baker, but had great luck with this cake and it was delicious. It is a sweet cake.
Recommend making sure ingredients are cool to avoid melting issues. Also use ice cold water in cake batter for good success. Cake cooks longer than 30 minutes. more like 40-45

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I made this cake for a Mothers Day get together and now my family is begging me to make more. First problem to address is the cake falling, I did not have a problem with this and the only thing I can attribute it to is that I used non-stick 9" cake pans with the bottom lined with parchment paper like Tyler did on the show. The cake is very light so the way you put it in the pan is the way it will come out so spread it in evenly. I know that when I bake a normal cake I put more batter to the outside of the pan because the middle rises so much, but this cake is different so it must be even before baking. Also, do not open the oven at all until you are ready to test the center and be quick about testing it, the cake is so light that heat loss could make the structure fall. Even after it cools all the way it will be difficult to work with because it is so light. Run a butter knife or a metal spatula around the sides before attempting to take it out of the pan and just be gentle. Now the icing, when I made it the first time I also did not like the consistency and my culinary genius wife suggested we fold it into some whipping cream and 'Viola!' it came out perfect. First fill a large mixing bowl with ice water and put a smaller metal bowl inside and let it chill for a few minutes. Then take a pint of heavy whipping cream in the cold metal bowl and beat it with a whisk (hand or electric while adding about 1/2 cup of powdered sugar. Whip until stiff peaks form and then gently fold the cooled icing mixture and chocolate bar pieces into the whipped cream. Don't overfold or you'll wreck the structure of the whipped cream. Spread icing and enjoy. If you have any questions please email me at theirishson@yahoo.com under the heading 'CAKE' and I'll try to help as best I can.

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This cake was very delicious, not too rich. It was pretty fluffy and baked well, though we had a bit of a problem with it slightly collapsing. It may not have looked good, but it tasted good and there were no complaints.

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I just watched the program which I had recorded and I found the problem with the icing! On the program Tyler uses 4 oz. UNSWEETENED chocolate, melted and cooled, but in the recipe it instructs to use "dark chocolate" which implies that it is sweetened. This along with the powdered sugar would make the icing too sweet. In addition, it's probably a good idea to beat the mixture well after the melted and cooled unsweetened chocolate is added before incorporating the butter, because if the mixture is too warm from the hot water and the warm chocolate, it will melt the butter as it's added, and the icing will be thin and runny. If the mixture is thoroughly cooled (and mixing it well will help this along then adding the butter in small bits will thicken it up and help to create a nice spreadable consistancy. Help this helps anyone who was unhappy with the icing.

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This was dissapoiting considering the work involved. Sweeter than it was chocolatey

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Tyler, I was disappointed. And I love most of the stuff you cook. But this one missed the mark. The icing turned out hard at the end of the first day. The cake sank in the middle...and I followed the recipie to the letter...the only thing different...I added 1 tablespoon of cocoa powder to the cake batter, as it did not seem chocolatey enough. I was really disappointed in the icing. I was looking for a creamy buttery tasting icing that was soft and luscious. Instead it was dry, hard and sugary. I'm still searching for the ultimate. The cake may be good to some, but for a foodie like myself, I am still looking for the ultimate chocolate cake.

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I read all the reviews and was hoping the end result would be somewhere in between. I was really disappointed. The cake came out 'clean' on the toothpick after 35 minutes, but it sank in the middle while cooling and came apart when I removed it from the pan. Adding frosting was a nightmare, and this frosting in particularly tastes like pure sugar. It probably needs more melted chocolate. I would find another recipe and heed people's warnings. It may taste okay to die-hard chocolate-sugar fans, but it's definitely not 'the ultimate.'

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I have made this cake many times and everyone always raves, but, I usually use regular flour, the one time I used cake flour it was to crumbly. It also seems to set better with the regular flour. I make the Hershey's frosting off the back of the cocoa tin and it is not to sweet. This is the cake my family always asks for on their birthdays, it has become a family favorite.