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A Gooey, Decadent Chocolate Cake Recipe

A Gooey, Decadent Chocolate Cake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (74)

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Average Rating:

Total Reviews: 74

Showing 41-50 of 74

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  • on February 28, 2006

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    This cake was very moist - but I found it to be somewhat crumbly and not as chocolatey as I prefer my cakes to be. I made it with peanutbutter icing instead of the buttercream. Overall it was ok, but I probably won't make it again.

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  • on February 26, 2006

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    Fantastic - I fed this cake to five of my chocoholic friends and they could not get enough of it. They ate the entire cake at one meal. I followed the directions to the tee. I also sifted the cake flour before measuring it. For me this recipe made just enough batter to fill two 9" cake pans halfway. If I had filled them anymore, they would have overflowed during baking. The icing was a bit thin, but I worked with it; and by itself, the icing is very sweet, but paired with the cake is perfect. Have faith in Tyler; this recipe is one of the new favorites of my chocoholic bunch.

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  • on February 14, 2006

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    This recipe is a disaster. The cake batter had to be divided between three cake pans, rather than two. The frosting was also awful... way too sweet. Tyler's recipes are usually great, so I'm wondering what happened with this one.

    The cake itself, however, tastes great. Just don't use the buttercream recipe!

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  • on February 04, 2006

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    Having looked over many reviews, it seemed like some people had problems with overflow/too much batter (probably used too shallow a pan, sticking to the pan (I used silicone bakeware and a parchment round - and had no problems, and "caving in" - in which case, I think too much flour was accidentally used, or perhaps the oven was not the temparture it claimed to be.

    I did sift THEN measure the flour, used nice deep silicone bakeware and double checked oven temp with an independent thermometer. The results were a rich, firm cake of very moist crumb, no trouble with removal from the pan, and a perfectly rounded top. It was not gooey at all, but it is a cake of incredible tenderness and flavor.

    This is a very good recipe, it was a birthday cake and it turned out perfectly. I did not use the frosting recipe, in favor of a simple vanilla buttercream.

    This one's a keeper!

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  • on November 24, 2005

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    Great flavor, but I had similar problems with it sinking in the middle. It looked like a mess, but sure tasted incredible!

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  • on September 28, 2005

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    cake was excellent. the frosting is sweet but perfect combo with the cake. will definetly make again and again.

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  • on April 01, 2005

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    This was a good cake, in general. The cake itself is rather crumbly/delicate, but the frosting made it very, very yummy!

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  • on March 30, 2005

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    I made the cake for my wife's birthday and it was outstanding. Mine turned out very moist and rich - even after returning it to the oven twice to get the toothpick clean. I thought that the Chambord drizzle added something but I was conservative with how much.

    There must be something wrong with the proportions of water to sugar for the icing. As others have suggested, it was too thin. I added about 3/4 cup more sugar -- but next time I will cut back on the water instead.

    The cake batter itself is more than needed to fill the 2-9" pans 2/3rd's as is directed. But I had NO runover in the oven -- but DID have leftover batter.

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  • on March 17, 2005

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    I'm a chocolate fan and found this to be almost too rich for me. It was a big hit, gave some to a friend who ate 3 large pieces in one sitting. Takes some time to prepare but worth the effort!

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  • on March 08, 2005

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    This was the most delicious cake I've ever made and everyone loved it. I couldn't find parchment paper anywhere so the cake fell apart and the frosting needed a little more powdered sugar for consistency, but all in all, the cake was absolutely luscious!

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