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If the sides aren't perfectly glazed, press in chocolate shavings for an easy cover-up.

Source: Everyday Food, October 2003
Total Time Prep Servings



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How would you rate this recipe?
  • MS12047641
    6 MAY, 2018
    This is super easy to make, and it is wonderful. And the glaze is far easier than I imagined it to be. A definite repeat recipe.
  • wiseguys4jc
    29 JAN, 2018
    I needed a thicker batter to be the base for a recipe for black forest cupcakes and this was perfect! The cake is yummy rich chocolate goodness! It will be a go to recipe even for regular cupcakes and cakes. Next time I am going to try it with special dark chocolate, just for fun. I bet that will be amazing too! BTW if you click on the word fudgy chocolate glaze that is written in blue in the recipe, it takes you to the recipe for that glaze. I love everyday foods with Sarah! Thanks Sarah!
  • bmarshment1
    27 JAN, 2018
    This is my new favorite dessert recipe. I added an extra 10 minutes to the baking time, as my tester kept coming out wet. My oven is new, and I'm still figuring out temperatures and baking times. Next time I might try baking it for a shorter time to see what difference it makes.
  • gourmande
    17 FEB, 2017
    I love this dense, brownie-like cake. The last time I made it, I stirred into the batter 1 cup of dried sour cherries that I had soaked in 2Tbsp of Amaretto for about 30 minutes. Served with whipped cream and a few juicy, tart jarred sour cherries...fantastic!
    • red_leviathan2000
      17 DEC, 2017
      My goodness, I'm making this today but I forgot one ingredient so I have to go back out and if I see any I will get those too, delicious!
  • rohandimsey
    9 MAY, 2017
    Why is there no instructions on how to make the glaze?
  • beccamallard
    2 NOV, 2014
    Very dense cake. Need milk and lots of whip cream to go with. Not particularly one of our favorites but the glaze was very good :) Flavor reminded me of a not so sweet hot cocoa.
  • adell72
    8 APR, 2014
    The best chocholate cake receipe i ever made,so dense and lovely texture but like other review said i cut down the sugar 1/4 cup but i love to used used mix organic raw brouwn sugar and a bit white sugar,i cut down cocoa powder to become 1/2 cup because i used melted dark chohcolate 125 gr,yummy and with this we don't need the glace
  • photo cake magician
    29 JAN, 2013
    Hi, Thanks for the recipe!! This is a great cake to use for our edible photo cake. Visit us at
  • nigruzdeva
    10 JUL, 2012
    I make this cake almost every week and my family loves it a lot!if they ask for smth yummy they mean this cake)
  • 1275
    18 MAR, 2012
    This is SO good! I made this cake yesterday for my family's st. patrick's day meal. I cut the sugar by 1/4 cup and divided the batter between two greased 8-inch round baking pans and baked it for about 27 minutes. I then made a creamy mint flavored icing to frost between the layers and glazed the top with a different chocolate glaze. It was great! I loved the dense texture, just like a brownie. This would be great with 3 or 4 layers as a torte. So yummy, you must try!

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