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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?
  • CKL22258196
    9 FEB, 2019
    Wonderful flavor, rose just fine. I wish mine was fudgy, but I overbaked it accidentally. I only had “Special Dark” cocoa powder so my cake was extra chocolaty! We didn’t mind...
  • jantizzy
    28 MAY, 2018
    Line the pan with wax paper? Sarah says parchment, recipe says wax paper. More of a torte than a cake. Waste of ingredients for me. Do you think someone in IT could figure out how to fit these web pages on to ONE sheet of paper? I am surprised by how messed up this website constantly is. Lots of errors, missing instructions, and bad descriptions of the food.
    • rainparade20
      8 JUN, 2018
      Wax paper, in certain parts of the world, is commonly referred to as parchment paper. Parchment paper is correct as wax paper cannot be used in the oven. I hope that cleared up the confusion, I dunno if that was just an oversite or... lol idk.
  • MS112581108
    21 FEB, 2012
    I just baked this cake...The flavor is delicious but the cake didnt raise....Dont know what happened, its maybe im in high altitude
    • jantizzy
      28 MAY, 2018
      I had the same problem. It raised but it was too dense.
  • 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

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