About this recipe: This wonderfully moist and delicious chocolate steamed pudding is a wintertime treat. Serve over the festive season with an endless array of sauces, or simply with cream or luxury ice cream.
I couldn't believe how beautiful this cake turned out. I used my large pressure cooker, without the pressure cooker attachment thingy, because it was large enough to hold my bundt pan. I also didn't have any cocoa powder, so I used 3 bars of Hershey's Unsweetened Chocolate Bars(It was all I had left)so the cinnamon is very predominate and delicious. I then made a sauce using Bailey's Cappacino Liquor and whipped cream. Amazing. Thank you for such a wonderful dream cake... - 01 Apr 2005 (Review from Allrecipes US | Canada)
This cake was a blast to make! We had it for Easter. I didn't have a pot large enough to put the whole bundt inside it, so I rested the rim of my bundt on the rim of the largest pot I had, which fit perfectly. I put foil over only the bundt at first and then toward the end of the boiling I put foil over the whole pot to get the top of the cake done. It was moist and delicious but not too rich. We also used a chocolate glaze that worked perfectly. Enjoy! - 20 Apr 2009 (Review from Allrecipes US | Canada)
This is probably the best cake I've ever made. It has fabulous texture, very soft and fudgy. It is excellent plain but would be great with ice-cream as well. Instead of using a rack I did it in a square Bundt pan that was inserted into a round pot so that the edges overlapped and it was held up by the rim of the pot. I filled the bottom two inches of the pot with water and covered the top with the pot lid (with the pan inside). Seemed to work great but took much longer than anticipated, about two hours because some of the steam was escaping. Thanks for a great cake! - 18 Jan 2008 (Review from Allrecipes US | Canada)