*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I usually make a chocolate cake using a box and adding pudding but decided to try to make one from scratch this year. I have dear friends that just love a good chocolate cake. I tried this recipe and and WOW! It was melt in your mouth delicious. The frosting was nice and thick and easy to spread. I have never had frosting turn out so well. I made a two layer quarter sheet cake because the single layer looked a bit small. The two layer was a giant and perfect for Christmas dinner! It was a little time consuming to make but well worth it. I made it a day ahead and it was perfect! I can not say enough good things about this cake!
I really loved this recipe and so did my boyfriend his coworkers and my clients. Yesterday a client to whom I gave a cupcake version two weeks ago came back and raved! A couple of notes- the texture of this cake was interesting..very fine with concentrated flavor without being heavy. It was not the fluffy cake you'd get from a box...more refined and substantial like all the good things of an old fashioned cake combined with the moist denseness that hinted at a flourless cake (but again not heavy like that and not thick...like a silk texture). I followed the recipe to a tee except that I substituted hot very strong coffee for the water and used ghiradelli unsweetened cocoa with baking soda to substitute for the dutch process cocoa (the baking soda comps for the alkali in dutch process) The use of the coffee and gourmet cocoa most likely enhanced the flavor of the cake greatly. I used the recipe to make cupcakes baked for 39-40 minutes at the prescribed temperature. They came out perfectly..nice and springy-light. The frosting was a lovely recipe...not too sweet but still quite decadent. I am not much for super sweet frostings so that affects my assessment. There was frosting left over and my bf threatened to eat it with a spoon. This will be one of my "secret weapon" chocolate cake recipes for sure!
BOY HOWDY! Was this ever one of the best KNOCK-YOUR-SOX-OFF chocolate cakes. Yum Yum! Light fluffy moist and soooo chocolatey (I used 2/3c cocoa in cake). Many thanks to the Pellettieres for a great cake! It WOULD be a shame to lose this one!
OH MY. What a delicious special dessert. I added about 1/2 tsp almond to both the cake batter and the frosting. Very similar to Molten Choc Cakes in taste and texture but easier to do in a 9x13" pan. A perfect addition to our Italian "dinner and a movie" night - Shrimp Scampi fresh pasta and "The Godfather".
This cake was absolutely fantastic! I added slightly more cocoa than the recipe called for and the result was a rich dense smooth melt in your mouth cake. WARNING: THIS CAKE IS FOR VERY SERIOUS CHOCOLATE LOVERS. The frosting was great too but this cake is so wonderful a light dusting with powdered sugar would be just fine. I will make this again. Thank you so much for such a great recipe.
The first time I made this cake I used all-purpose flour (because I didn't have cake flour) and I made a LAYER cake out of it. It was really dense...My chocoholic mom LOVED it. The second time I made it I followed directions carefully using cake flour and a 9x13" pan. My chocoholic father-in-law loved it. Both times my hubby loved it. I guess it's foolproof!
Since we share the same name as the submitters of this recipe- we had to try it! Wondering if there is some relation too! The cake was great. Very dark and very rich. Not too hard to make. We used 2 8 1/2 inch round pans. Wonderful!