Servings: eight to ten.
I get the best results stirring this batter with a wooden spoon or rubber spatula. This cake is delicious on its own but even better topped with ganache.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is the moist fudgy cake I've been looking for! I used an 8" round pan and it took almost 50 minutes to bake but it was moist and came out of the pan easily. I made some ganache out of 5% cream, butter and some dark chocolate (maybe 1/2 cup altogether) and it was more than enough. I made this on a weeknight, after work, and it was really quick and easy. This is my new "go-to" chocolate cake recipe. Thank you so much.
This is a wonderful recipe: quick, easy and very tasty. Thanks a lot.
This cake is so easy to make, came out perfectly, and is absolutely delicious with the ganache recipe. Had to make it over a day in advance for my husband's birthday and it hung out in the fridge for awhile and STILL turned out great. Used semi-sweet Ghiradelli chocolate for the ganache. Wonderful.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?