This cake is so perfectly moist, that it will stay moist for a week! Don't expect it to last that long, however, as it is unbelievably delicious!
Five stars for the recipe instructions! Amanda, you are a great instructor. You've put all the best tips here. Everyone could benefit from bookmarking this recipe and using its techniques for tender cakes. The texture of this cake was phenomenal, not as dense as typical pound cake. I would call this a "cocoa cake", though, because the ONLY change I made was to add twice the amount of cocoa, and it still wasn't very chocolatey. Chocolate ganache from this site topped it well. I wonder what substituting melted bittersweet chocolate for cocoa (2-4 squares) and cream cheese for sour cream would do. At least, DO add more chocolate chips!- 2 cups if you really like chocolate; just don't refrigerate it, or the chips will be hard. I'm savin' this recipe =) - 04 Oct 2008 (Review from Allrecipes US | Canada)
This cake is awesome! I do quite a lot of baking and this is one of my favorite cakes ever. The texture is velvety smooth. Really perfect with a cup of tea or coffee. It has a really nice subtle chocolate flavor that was just right for me. I didn't make any changes to the recipe and I have made it twice. I'm normally one to take shortcuts and rush through a recipe (as I have two young children) but I really took my time both times I made this cake...following every step. I will definitely keep this one on file and make it again and again! - 05 Feb 2009 (Review from Allrecipes US | Canada)
I made this today for my church community group and it turned out wonderful. I think it may be the softest cake I have ever made...even tasted. I agree too that the directions were fabulous. Great job Amanda and thanks for sharing such a great recipe! - 10 Mar 2009 (Review from Allrecipes US | Canada)