Saturday, October 8, 2011

Chocolate Wasted Cake

Chocolate Wasted Cake

Ever since my brother started using the phrase "I wanna get chocolate wasted" from the movie Grown Ups, I've been wanting to make this cake for his birthday.  Being a chocoholic myself, I had no trouble coming up with ways to fill this cake with layer upon layer of chocolatey goodness.  Just looking at this cake, I think you'll agree that it definitely deserves its name.

chocolate wasted cake cross section
Photo Credit: Ryan Rivera

To create this chocolate beauty, I baked two layers of delicious chocolate cake.  Then, I drizzled each cake layer with some Kahlua. I wanted to use chocolate liqueur like Godiva dark chocolate or white chocolate, but all I had on hand was Kahlua, which is a coffee-flavored liqueur and Disaronno, which is an almond-flavored liqueur.  Either one would've worked well with the chocolate but since my brother also loves coffee, I decided to go with the Kahlua.  Then, I filled and frosted the cake with rich chocolate buttercream.

Chocolate Wasted Cake - sides

Then, I completely covered the sides of the cake with Ghirardelli semi-sweet chocolate chips.  The trick to doing this is to take a handful of chocolate chips and gently press them onto the cake.  I placed the cake on a revolving cake stand and I had a large shallow bowl underneath it to catch any chocolate chips that may fall. 

chocolate candies

Next, I topped the cake with an assortment of chocolate candies.  For this cake, I used Hershey Kisses, Hershey bars, Kit Kat bars, Twix bars and Whoppers.  With so many candy choices of out there, I'm sure I can make this cake dozens of times and have a different batch of candies to top the cake every time.

chocolate details

Last, I drizzled some melted chocolate all over the cake.  I crisscrossed the melted chocolate on top and then poured more around the edges of the cake. Think Jackson Pollock. I made sure there was plenty of melted chocolate dripping down the sides of the cake.  I think it makes it look even more decadent and mouthwatering.

Chocolate Wasted Cake - top

I hope this cake inspires you to create your own chocolate wasted cake.  What I love about this cake is it's absolutely over-the-top with chocolate and yet it's pretty easy to make, even for a novice baker.  It's the kind of cake you just wanna dive into and devour. You can use your own chocolate cake recipe and top it with all the chocolate candy your heart desires.  And with Halloween just around the corner, I'm sure they'll be plenty of chocolate candy around to make this cake :-)

Special thanks to Jef at My Food Geek for sharing some food photography tips with me recently.  I tried them out and I'm really happy with how my pictures turned out. Thanks again my friend!

Chocolate Wasted Cake


Chocolate Wasted Cake
Makes 8-12 servings
Allergy Note: contains wheat and dairy ingredients
*See notes for allergen-friendly or vegan alternatives

cake:  (for my original chocolate cake recipe or a vegan "wacky cake" version, please check my One Good Chocolate Cake post
3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups milk*
1 cup butter, melted*
4 tsp. honey*
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips*

frosting:
4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened to room temperature
1/3-1/2 cup whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
1 tsp. vanilla extract

liqueur for drizzling on the cake layers (i.e. chocolate, coffee or almond)

melted chocolate for drizzling, :
2 cups semi-sweet chocolate chips*
1/2-3/4 cup heavy cream or 1/4 cup vegetable oil
semi-sweet, bittersweet or dark chocolate chips for the sides of the cake

assorted chocolate candies for the top of the cake*
 
To make the cake:
(Note: Instead of milk, you can replace it with water or cooled brewed coffee. Instead of butter, you can use vegetable oil. Instead of honey, you can use corn syrup or agave nectar. Instead of semi-sweet chocolate chips, you can use Enjoy Life brand chocolate chips. For allergen-free alternatives for the candies, you can try Enjoy Life chocolate chips, bars or cookies)

Preheat oven to 325 350 F degrees. Grease and dust two to three 8-inch or 9-inch cake pans with flour. To prevent the cake from sticking to the pan, line the bottom with a parchment paper circle. Set aside.

Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined.  Fold in the semi-sweet chocolate chips. Pour in the batter into prepared cake pans. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and wait for about 10 minutes to remove from cake pans and place on a cooling rack.  Allow to cool completely before decorating.

To make the frosting:

Note: instead of butter, you can use any allowed margarine, Spectrum organic vegetable shortening, or coconut oil.  Instead of milk, you can use rice milk or soy milk.

In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.

To assemble the cake:

Place the first cake layer on a plate or cake circle.  Lightly drizzle with liqueur.  Spread an even layer of frosting. Place the second cake layer on top of the frosting. Lightly drizzle with liqueur. Cover the sides and top of the cake with frosting.  Cover the sides of the cake with semi-sweet chocolate chips and cover the top with assorted chocolate candies. Drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.

Please note: I am not a paid endorser nor did I accept any free samples of the brands or products mentioned in this post.  I just love them and wanted to share them with you  :-)

132 comments:

Orsi said...

Ahh this looks sooo crazy. I like it!

Joan said...

this looks absolutely delicious!!!!!

Rachel said...

this is out of the world!

Sarah said...

that is the most amazing cake ever!!!!!

Rachel (teacher-chef) said...

I love how you just went free-for-all on this cake & the craziness is what makes it so beautiful (kinda modern art chocolate wasted). I like the Halloween Candy idea... would make for awesome colors too - beautiful!!

Jenn said...

Wow - that is one chocolaty cake!

foodie @ tastingspot said...

this is like something i have dreams about... mmmmmmmm.... looks soo good... love your pictures

Sweet Tooth said...

OMG! I want one! :P

Melody said...

Found this off foodgawker.com. Looks absolutely amazing. Any trick for putting the choc chips on the side of the cake? Did you just put them on one by one?

Chocolate Shavings said...

Care to send me a piece ... or 3?

Anonymous said...

If Satan created a cake... this would be it. I want it.

V. S. said...

A delicious, mouth-watering heart attack, topped with 8locked arteries.

Seriously though, it sounds nice, 8ut I could never make one. It looks too expensive, and Hershey chocolates don't exist in England. ::::I

Michelle O said...

WOW this is incredible. All those chocolate chips! You are amazing. I just found your blog on foodgawker and I LOVE it.

Liza said...

You have killed me... it looks so delicious. Everything the five-year-old in me could want in a cake. *stares*

Anna said...

OMG!!! I am pinning this and I will make it and then die happy. Thank you.

Anna
www.askannamoseley.com

pepperandsherry said...

This cake looks AMAZING! I haven't watched Grown ups but I love the phrase!

POLYMATHEA said...

Excellent images!

Torviewtoronto said...

delicious looking cake yummy

Martina(Dulce de Leche) said...

Wow!!!AMAZING!!!!

Erin Branham said...

I saw this through TasteSpotting. I just want you to know that you have become a hero of mine. This cake is ridiculous.

mihoshappylife said...

OH MY goodness!! That's something for chocoholics xD

Anonymous said...

To eat and die.

Meagan said...

This looks sinful! I want a piece :)

livininthekitchen said...

Such a cute presentation : )

Anonymous said...

Soooo indulgent and sooo decadent :)

Caro said...

Amazing!

foodieonthe49th.com said...

Wow. That looks to die for. I hope someone gave your brother the gift of a check-up at the dentist for his birthday too.

Erin said...

WOW!! I am kind of at a loss for words right now. So much chocolately deliciousness, I just can't get over it! Will you be my sister?

Anonymous said...

Awesome! You have inspired me even though I dont know the basics of baking. But I am going to give it a try no matter what!

Trish said...

Wow that looks so deadly, I think even my chocoholic friends could not devour that!

Ambreen said...

This looks divine, that seriously looks amazing!

Art of Dessert said...

Wow! Thank you so much! I'm so overwhelmed by how much everyone loves this cake. I guess there's a lot of people who have a hankering for chocolate right now. My brother was soooo happy when I presented this cake to him. After we sang Happy Birthday to him, he got big slice and washed it down with a tall glass of milk :-)

Debs @ DKC said...

Fabulous cake. I've featured it in my inspiring recipes this week http://debskitchencreations.blogspot.com/2011/10/inspiring-recipes-week-ending-161011.html take a look when you've got a moment.

Margot said...

Are you effin' kidding me...LOL?!

Anonymous said...

Yes, this is a Jackson Pollock over-the-top chocolate wasted cake dripping with decadent chocolate goodness :-)

Jenn said...

YUMMY!!!!

Vikki said...

I have just made this! I changed a few bits on it but it looks amazing! I guess we shall find out how it is tomorrow! :)

triciad said...

You are a genius!

MyStyleVita said...

I'm your newest follower! I have to make this cake it looks AMAZING!!!

xoxo Jessica @ www.mystylevita.com

Anonymous said...

Looks like chocolate heaven to me. It may find a place around my Thanksgiving table....if it makes it that far

Mo 'Betta said...

this is awesome beyond words.

Anonymous said...

I thought your Bro. would wash it down with some Chocolate milk. LOL!

Anonymous said...

OMG! How deadly can this be, but I don't mind dying a true chocoholic:-)

Margo said...

Oh MY! This cake is unreal and awesome!

How To Be Perfect said...

Words cannot describe how much I love this cake! It is wonderful, an epic chocolate master piece. x

Wesslan said...

It looks crazy good!! I really need to try a cake like this! And trust me, this was chocolate insiration on a very high level...

Lily said...

Oh my gosh. That is a lot of chocolate! I think I'd better stick with the mini cupcakes!

Lavinia said...

I cannot describe how i see this cake! Is amazing! The decoration hold your breath!

Anonymous said...

What a way to go..............looks incredible and decadent in every way!!!

Betty said...

oh my god!!!!!!!
i think i just died and went to heaven! chocolate heaven

Anonymous said...

cake looks amazing to bad have diabetes

Kim and Megan said...

This is absolutely awe-inspiring!

Merineliza said...

ooh! That looks heavenly.

allergyfoodie.com said...

Omg - this dessert looks to die for!!! Absolutely loved your blog and thanks for sharing such amazing ideas!

ViR's Makeup said...

Absolutely amazing! I follow your blog since now :D Thanks for sharing all the recipes.
I invite you to visit my blog too, this is about makeup, maybe you can be interested on it! :)
http://virbeautyandmakeup.blogspot.com

Anonymous said...

i need this in my life.

Anonymous said...

mercyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy shall we pray ))))))))))))))))) whew having convulsions here

Alaa said...

Hi,
What is the coca powder that you used?

allison said...

I was so proud...I just made it and it was very simple! Great idea, beautiful, and it looks so yummy. Going to bring it for my niece's birthday this afternoon! She spotted it one day and said, "Mom, please, can I have that for my birthday?!" Well, auntie is pulling through!

Anonymous said...

I have to try this recipe. I love chocolate!!! Yummm

Anonymous said...

I showed a picture of this cake to my boyfriend and he said "we gotta make that!" so he picked up the ingredients and we baked it yesterday. Not only was it super fun to make, it tasted amazing. The only change I made was using store bought chocolate icing instead of making frosting from scratch. It wasn't nearly as rich as I thought it would be, which is great.. It was so yummy with a big glass of milk :) thank you for the idea!

Tracie said...

Thanks, this cake inspired one that I made for my friend's 30th bday tonight. I stole the cover it in candy and drizzle it with melted chocolate idea -it looked fantastic (esp since my yummy frosting was not pretty). However I found it such a mess to cut and serve, the chocolate all chunks together, although no one cared by that point. Any tips on how you cut the cake into something that resembled slices?

EightDayzAWeek said...

Can't wait to make it :)

sooz said...

This looks delicious!! I'm a chocolate/peanut butter fan. I may try this but with a peanut butter icing for the top, sides and between the layers. And then continue on with the choc chips, candy and drizzle. Yummmmm!

Anonymous said...

I want to get Chocolatey wasted!

Art of Dessert said...

@Alaa: I use either Hershey's cocoa powder or Ghiradelli cocoa powder.

@Tracie: It is a bit of a challenge cutting into this cake especially with all the big pieces of chocolate candies on top. You can either remove them before cutting the cake and simply place them back on each slice or leave them on a plate and let guests choose which candy they want. You can also arrange them in such a way that will allow the knife to cut right through (i.e. arranging longer pieces like spokes in a wheel). Hope this helps :-)

Art of Dessert said...

Another quick tip: dip the knife in a pitcher of hot water then wipe it dry before cutting into the cake :-)

Julie @White Lights on Wednesday said...

I'm in the process of making this cake for my blog post tomorrow (it's National Chocolate Cake Day!) and I'll be linking back here. I'm decorating tomorrow, but the cake and frosting are all ready to go now. This may be the best chocolate cake I've ever had. Thank you SO much for this recipe. I can't wait to share it with my readers.

Art of Dessert said...

Happy National Chocolate Cake Day Julie! I'm so happy you love this cake. Thank you for featuring it on your blog and linking back here :-)

Rachel said...

This cake is totally blowing my mind! Will... Will you.. marry me?

Anonymous said...

I'm in the process of making this cake...my 2 9" pans are overflowing? What did I do wrong?

Anonymous said...

Thanks for sharing. I have a chocolate lover in my household who has a birthday coming up. I was looking for a decadent chocolate cake to make.

Sabah said...

Woow!! This is amazing ... Before I was craving chocolate and now Im jus craving a heavenly slice of this wonderfully, amazing, mouth watering chocolate cake. Im in chocolate heaven.

rebekahdawn said...

I featured this on my blog today! Your cake looks a zillion times better than mine but it was good :)

Joan@chocolateandmore said...

So Glad Somewhere in the Middle chose this cake for the Crazy Cooking Challenge, it led me to you! I'm in heaven, I've pinned, liked you on FB and also your newest google friend, I don't want to miss anything, yum!

The Alchemist said...

This cake looks amazing! Great job!

Laura said...

Quick question: about how much liqueur did you drizzle over each layer? I'm relatively new to baking with alcohol and don't want to over- or under-do it!

Marie Cramp said...

I hope you see this comment and can answer my question. Is there anything you can use to replace the liqueur? We are Mormon and don't consume alcohol. I would still love to make this but really need an alternative...

skyejewels@live.com

Anonymous said...

Im sorry but I made this cake tonight. I spent four hours on it... and it turned out HORRIBLY. it tasted fine but the texture was off.. it shouldve called for eggs or something. it looked more like a brownie and was the texture of a molten cake. it wouldnt come out of the cake pans because it was sticking to the bottom even though i thorougly greased them. Im sorry but you may want to figure out what is wrong or try some eggs.

Art of Dessert said...

Anonymous (re:overflowing question): I'm sorry your cake pans overflowed. You may need to fill 3 cake pans instead of 2. I'll make update in my recipe:-)

Anonymous (re:cake texture): this cake is a denser cake than let's say a sponge cake or a cake made from a cake mix, kind of a like a pound cake. I made this cake egg-free because my kids have egg allergies but I do have a good chocolate cake recipe that does include eggs if you're interested:
http://artofdessert.blogspot.com/2008/10/one-good-chocolate-cake.html

Art of Dessert said...

Laura: I usually drizzle 2-3 Tablespoons per cake layer, but it's really up to you if you want less or more alcohol. If you want a non-alcoholic option for drizzling, you can try Hershey's chocolate syrup, Torani flavored syrups (for coffee), or simple syrup (2 parts water 1 part sugar).

Adele Forbes said...

well now that has left me weak in my knees...and my tongue is slapping my brain out...shame on you...really..that is the most awesome cake I have ever had the pleasure of meeting. Thank you so very much for sharing!

Anonymous said...

I just baked this cake and ran into trouble when I combined the butter, milk and other liquids: the melted butter quickly formed clumps. I threw out this first batch and tried again and it did the same thing, so I decided to keep going. As I added in the dry ingredients it got a little better, but it was still a little clumpy when I poured into the pans. I am hoping that when it baked the butter melted out into the rest of the cake, but haven't cut into it yet. Any thoughts on why this happened? Do you think the cake will still taste okay?

Anonymous said...

I made this cake for Valentines Day. All three of my layers came out totally flat. I presumed that I didn't put enough batter in the first pan. I decided I didn't cook the second pan long enough. The third came out and I realized that something was wrong. I managed to skip the baking soda. So, I have a very delicious looking triple layer brownie thing! Fortunately, my boyfriend doesn't know the first thing about baking or care about how things turn out, and I am just as anxious to dive in as I was before the mishap :D

Suzie said...

I'm making this for my boyfriend this coming weekend. I've never made a cake from scratch before, can I have some hints please???

JulienBrightside said...

SO much chocolate. Damn,that looks delicious.

Anonymous said...

The moment I saw this Chocolate Wasted Cake I knew that I had to make it. To me there is nothing like a chocolate cake-it is heaven. All others are simply cakes and nothing more. I was not too happy with my first try but my nieces and nephews happily obliged, it was gone in minutes. I made another and it came out perfect so I cut half and stowed it into the back of my fridge and shared the other with my 'wasted buddies'. Thank you for the posting, you are a genius to us chocolate lovers.

KonstantKraver said...

This is a work of art oh my goodness, I want a piece!!!..Make that I want the whole cake :)

Bobbi said...

May I use your picture on Pinterest?
Thank you!

sell wow accounts said...

OH my! so much of the sweetness.=D

HolliDe said...

We've an appointment with our accountant tomorrow to get our taxes done. She is a self-professed choco-holic. I made this cake for her just to make sure that everything goes well. I'm almost positive it'll do the job. ;) I added malted milk balls along with everything else to the top of the cake :)

Amity said...

I just attempted to make this as my first made from scratch cake.. to say the least it is incredibly sunken, but tastes amazing!

Anonymous said...

This recipe has mistakes. I've been baking for 40 years.....this should specify that if you have an 8 inch pan, you need three or it will overflow. If you have 9 inch pans, they have to be at least 2 inches deep, or you have to use 3 pans, as well.

Also, the cake does NOT come out of the pan after only 10 minutes cooling time. To avoid losing the bottom half of the cake to the pan, they should be lined with greased parchment or wax paper. If you remove after only 10 minutes, the cake is still HOT and sticks to the bottom of the pan. I hate to be the party pooper here, but while the look of this one is a stunner, the actual cake recipe is a stinker. (I noticed that only one or two commenters have actually made this cake, most are just in awe of the looks, as was I.) Thanks for the great idea, it's a very cool looking cake! I made it today for my son's 21st birthday, and both layers stuck inside the pans and what came out tastes pretty yucky and ended up in the trash can. :(

Anonymous said...

I had the EXACT same experience and ended up tossing both layers and remaking with a recipe I knew would work.

Anonymous said...

What is the point of drizzling the alcohol? I'm new to baking so I'm wondering if it's an important step or whether it could be left out.

Anonymous said...

There are no eggs, is this supposed to be this way?
Thank you :)

manjari said...

thanks for sharing recipe of delicious cakes :)

Unknown said...

I am making this for our school auction dessert dash this weekend. I have decided to use my favorite box cake mix (boo-hiss!) and follow the rest of your directions with kahlua, frosting, candy and drizzle. It may be the easy way out but with all that chocolate I don't think anyone will complain! I will let you know how much it is sells for!

Anonymous said...

I made this, it turned out perfect and everyone loved it =). Going to make this again tomorrow! Can't get enough of it!

Kristen @ Celebrate Every Day With Me said...

Hi Rianne, I made your cake for my father in law's birthday party and it was delicious!! Everyone loved it! Thanks so much for sharing. Here is the post where I talked about it. http://www.celebrateeverydaywithme.com/2012/04/drowning-in-milk-dessert-table.html

Anonymous said...

This was so great for my chocohaloic sisters birthday! I was pressed for time, so I used 1 box pre-made cake mix (forgive me!!!) and 2-9.5 inch cake pans. Wilton Cake Release is my favorite for getting the cakes not to stick, so I didn't have an issue with sticking. The frosting was delicious! I ended up using a lot more milk to get it to a good consitency. I just kept pouring a little more in at a time, so I'm not sure how much I actual used. I also added a tsp of kaluha to the frosting. I had a little trouble with the chocolate sauce...I ended up using 2/3 cup of cream to get it thin enough to run down the sides. Is it truly 2 cups chips and 2-3 tbs cream? I used chopped heath bars, twix bars, dark hershey kisses, Greenwich bar squares, whoppers, milk duds, and chopped snickers...a great combo. I thinly I will use mini chocolate chips for the sides next time. Great idea...great concept...and a very well received birthday cake!!!!

Janet Rudolph @ DyingforChocolate said...

How have I missed your blog for so long? It's fabulous, and this cake is pure genius! Can't wait to make it.

Martuki-is said...

Increible!!! me encanta!

Anonymous said...

I made this cake yesterday for my brother's birthday. He thought it was awesome and my whole family loved it! Because there were no eggs the texture was more fudgey but I thought that was fitting for the concept of a "chocolate wasted cake." The only thing was that my layers fell, which was not a big deal as I just made a double batch of frosting and filled in the spaces. Also, I do not recommend using cream in melted chocolate chips to make the drizzle. The chocolate seizes. I believe that you can use cream with melting or baking chocolate, but for this recipe I had to use vegetable oil. Thanks for this amazing recipe! It was a lot of fun.

Anonymous said...

I believe that she made this recipe without eggs because her kids are allergic to them. You can make the same cake using a different chocolate cake recipe that has eggs if you want to.

Anonymous said...

I believe it is just for more flavor/decadent-ness...you probably don't need to do it if you do not want to. I believe she also suggests adding coffee?

Anonymous said...

I agree that it is best to use 9 inch pans or three 8 inch, which is what I did (it made it appear more spectacular as well to have 3 layers). I let my cakes cool for 15 minutes and then removed them just fine but I did use cake pans with cutter bars so even if they were going to stick I could not tell, they came out very easily. While I had great success with this cake, I do think that next time I will use a chocolate cake recipe that has eggs just so my layers don't sink at all. I am sorry that yours did not turn out like you wanted!

Ceinwenn said...

Great looking cake - I'm going to make it later today, but am using a different cake recipe, am doing 4 layers(alternating white & milk chocolate cakes), using white & milk chocolate chips, white & milk chocolate butter cream & instead of melted chocolate over the top, I'm going to drizzle it with chocolate sauce. Great idea to build on!

AM said...

Delicious! Great recipe, Rianne. For anyone wondering, this recipe is perfect as is (meaning--the eggs aren't necessary and it's not "yucky" as one comment suggested). I omitted the alcohol (because I forgot). For more about my experience with this cake (and some pointers), check out my blog! http://abbyslabnotes.blogspot.com/2012/05/art-of-desserts-chocolate-wasted-cake.html

Anonymous said...

Yes she makes egg free recipes because many of the readers have children who have egg allergies

Ranette O said...

WOW! What a delicious masterpice! My 12 yr old daughter talked me into letting her make this and it was amazing! We omitted the alcohol. It was a little sunken and molten like but absolutely perfect!!! Thank you for sharing your recipe.....yummy!

Art of Dessert said...

Thank you Ranette for trying it out :-)

Art of Dessert said...

Hi! Yes, this is an egg-free cake recipe because my kids are allergic to eggs but you can most certainly substitute with a cake recipe that contains eggs. When my kids were diagnosed with food allergies, I tried my best to rework my favorite dessert recipes so that my kids could eat them :-)

Art of Dessert said...

I'm sorry you had a bad experience with my cake recipe but thank you for trying it out and recommending to line the cake pans with parchment paper and using three pans. The reason why my cake recipe has no eggs is because my kids have food allergies. Ever since I found this out, I've tried to focus my attention to making allergen-friendly desserts that they could enjoy. Please feel free to use your favorite cake recipe and frosting. The whole point of me making this cake is to show that a beautiful cake doesn't need to have a fancy presentation, it just has to be made with love. I don't mean to sound corny but that's truly how I feel.

Art of Dessert said...

Hi! Yes, the alcohol is completely optional. You can also try chocolate syrup instead.

Art of Dessert said...

Hi Abby! Thank you so much for trying out my recipe and for your awesome review on your blog. I truly appreciate it :-)

Art of Dessert said...

Wow! That sounds amazing! I love it!

vee said...

I've made this cake twice now....i love it!...and as a beginner baker, it's a perfect recipe =)

Louise said...

wow this looks amazing! I must try this one! you have a beautiful blog by the way, and I have nominated you for the Versatile Blogger Awards!

cake recipe said...

I've used this recipe about a dozen times since finding your post...It's FANTASTIC! So good that I went out and bought Anne Byrn's book. This cake is extra special with the recommended Perfect Chocolate Cake Recipes. Thank you! A++

Anonymous said...

I would LOVE to have a cake like this for my birthday!!! I might get my mummy to make it haha ^.^

Erin said...

Hi, it doesn't look like you give directions on how to make the melted chocolate. You only gave the ingredients list:

melted chocolate for drizzling, :
2 cups semi-sweet chocolate chips*
2-3 Tbs. heavy cream or vegetable oil
semi-sweet chocolate chips for the sides of the cake

Can you please post how to create the melted chocolate. thanks.

Anonymous said...

I agree with some of the other comments. My cake also fell flat in the center and stuck to the cake pan. The cake tasted delicious but the texture was definitely off. Awesome looking cake though. Unfortunately, I am going to be using boxed mix since my first attempt yesterday was a flop. It is still a great idea for a cake but maybe with a different chocolate cake recipe.Thanks for the inspiration!

Anonymous said...

I agree with some of the other comments. My cake also fell flat in the center and stuck to the cake pan. The cake tasted delicious but the texture was definitely off. Awesome looking cake though. Unfortunately, I am going to be using boxed mix since my first attempt yesterday was a flop. It is still a great idea for a cake but maybe with a different chocolate cake recipe. Thanks for the inspiration!

Jodi said...

This cake took my breath away when I stumbled upon it online... it's a dreamy mess! Thank you for the inspiration- I'll be making it soon and will be sure to give you credit (assuming it works out for me, of course).

Nigel said...

WOW!!!

I've just come across this chocolate cake and it looks divine absolutely divine. :)))

Nigel

Louise Stanley said...

Looks lovely!
Have made it today for my boyfriends birthday using UK chocolate.
The only part I didn't do was the melted chocolate... I'm a novice and there is no instruction on how to do this with the cream.
:)

Shivanthi said...

This cake looks absolutely amazing - a chocaholic's dream - thank you so much for sharing the recipe. I've pinned it with a link to your site!

Shivanthi

Jasbir @jasbeeray said...

Killer cake. Your pictures are perfect. Must try this for my birthday

JMS said...

Just finished making this for my son's bday tomorrow. Had no issues with the recipe at all! Cake is perfectly formed, frosting is beautifully fluffy, drizzle is perfect! I double sifted EVERYTHING. Only difference I made was (since I forgot to let butter warm to room temp) using melted butter in the frosting. Still worked great! I cannot wait to dive into it tomorrow!

Patti York said...

Thank you for this recipe...was looking for something my chocoholic daughter in law would love, since we celebrate her birthday on Thanksgiving. This looks perfect!!

Anonymous said...

Honestly, (and this is no slight on Americans) Herschey chocolate is revolting. PLEASE don't use Hershey bars at all, but use Swiss, Belgian, German, or even English chocolate. You won't regret it. I live in Germany, and all my German friends says that they're always asked by American friends who are 'in the know' to bring chocolate from Europe over to the US as presents. I've lived in the US too, and frankly, Hersheys chocolate tastes like cardboard in comparison to European chocolate. I can't understand why they haven't gone out of business. I can only put it down to the fact that Americans are woefully ignorant about what's beyond their own shores.

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