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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 51-60 of 74

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  • on March 05, 2005

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    Tyler, please come clean my oven.

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  • on March 02, 2005

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    I thought it was fairly simple to make.
    Everyone loved it!

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  • on February 18, 2005

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    Nice and moist but not as chocolatyyy as I wanted or was expecting. The frosting was surprisingly thin but firmed up nicely. Goes great with fresh whipped cream.

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  • on February 16, 2005

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    cake was super frosting perfect everything came together following recipe to the letter cant wait to make it again oh my adjustment is 70 or 85 percent cocoa lindt is my fav

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  • on February 14, 2005

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    Our family thought this cake was delicious. I took the time to read the reviews before selecting this cake. Thank you everyone!! The tip for three pans was very important and worked wonderfully. Also I didn't waste time trying the frosting recipe that was included but found another another chocolate butter cream recipe to use from food network. Even that recipe needed some changes. Our family enjoyed 2 sticks of butter and 2 cups of powered sugar with 3 tablespoons of milk and 1 teaspoon of vanilla and some melted chocolate. Thank you so much for helping me make a wonderful Valentine's cake!

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  • on February 13, 2005

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    This is a delicious, moist chocolate cake. . . . . .one of the best I've tried. However, the batter is indeed way too much for two pans and created a huge mess for me too. The icing tasted awful and was quite runny before I modified it. I decided to scrap the icing and used a chocolate cream cheese icing recipe instead. Delicious!

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  • on February 06, 2005

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    It's what it says-Gooey and Decadent. Easy to make, very nice rich flavor, but there is way too much batter for 2 9" cake pans. The recipe calls for filling the pans 2/3 full. I knew my pans were filled to nearly the top and, sure enough, they overflowed into the oven and made a horrible mess. I put a cookie sheet under the pans to catch the overflow. This recipe needs 3 9" cake pans, not 2. The rest of the recipe is perfectly fine.

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  • on January 30, 2005

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    chocolately yummy

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  • on January 13, 2005

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    The cake is excellent--not really gooey, but very flavorful with great chocolate taste.

    The buttercream, however, is far too sweet. I tasted it before putting on the cake, fortunately, and used it VERY sparingly. If I had to do it over again, I would keep the chamboard and add a little apricot preserve between the layers, and top with whipped cream.

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  • on November 23, 2004

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    I love the taste BUT both times I made this cake it rose up over the pans and was so soft and tender it started falling apart.
    The icing needed some modifications. I will not bake it again b/c of these problems.

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