By P4 on April 24, 2002
Photo by Bev
Photo by Bev
"This cake is from a wonderful pastry chef, Mary Bergin. It's very simple, and it's simply the finest chocolate cake anywhere. When I make chocolate cake, this is the recipe I use. I may vary the accompaniments, but the cake is the same."
Serving Size: 1 (1010 g)
Servings Per Recipe: 1
"This cake pleased everyone -- even the fussiest cake eaters. Rich chocolate flavor, perfect texture, great presentation, perfect for folks who don't like frosting (yes, there are some people like that). Definitely a keeper."
"I used the kahlua in my recipe, and my cake baked in exactly 28 minutes. It certainly didn't need any icing. Very rich and cocoa-ish, with a great, light texture. I was on a random circuit of gift-giving the weekend I made this, and brought this along to many recipients. It was adored all around, and I had to give the recipe to a couple of people. Has gone into my files as my basic chocolate cake. "
"I made this for my sisters b day and she absolutely adored it and asked for the recipe! Which is quite an accomplishment because shes the birthday cake maker in our family lol This cake was sooo light and fluffy, we did use fudge frosting( my familys big on frosting) but i dont think it ruined it or overpowered it in any way. This cake ROCKED!!"
"This is probably the best recipe I have used for chocolate chiffon cake - always, always well received and people are amazed at how soft and light it is. I often serve it with raspberry sauce and whipped cream, but either by itself or let your imagination take over, it is wonderful."
"I didn't have cake flour and I also didn't let this cool upside down since it was my first ever attempt to make a cake in a bundt pan and had no idea how to use it lol. So my cake did sink a little, and I am sure I am to blame there! But oh my this cake was delicious and so MOIST! And so easy to make! I didn't use an icing on this cake nor did I use a sauce and I think I most certainly will next time. I ate it with whipped cream and strawberries--my kids loved it. It will be my go to chocolate cake from now on!"
"even though I did so many things wrong.. like failing to make stiff peaks in the meringue and using plain flour instead of cake flour and, not using baking powder..
It still came out fantastic!. Its so light and fluffy and delish! cant imagine what it would taste like if i did everything right."
"Our families favourite chocolate cake. Although I initially got the recipe from a spago cookbook I appreciate the posting here since then I have the recipe when I'm visiting someone. The best thing about this cake is that it doesn't dry out. As long as you don't open the oven too early it seems that if you leave it in too long or if you leave it on the counter uncovered for a day it still remains moist."
"Awesome, light, fluffy rich but not over-powering. I made with the Kaluha, baked in three 9" heart shaped pans for about 18 minutes. Topped with chiffon icing #129857, also amazing. Great birthday cake, fancy, flavorful and not complicated."
"Absolutely yummy!I made this just now, and already cut into it while hot.The only point I would mention is this:Make sure you use a 12 cup bundt for this one.I used a 10 cup one and a little batter overflowed in my oven.An absolute keeper of a recipe.Will be the only one to satisfy my chocy craving when I get one!am going to make some fudge sauce to go with this as I just love chocolate!oh, and I greased and floured my pan,the cake rose beautifully and came right out when done..I am now confident that I can use this recipe in my Nordicware heart shaped bundt pan.Thank you so much,P4!"
"This cake is very rich in chocolate flavor, really yummy! And definitely a keeper. Two thumbs up!"
"Very nice, light textured cake. Light in cocoa flavor as well, not an intense flavor as in some cakes. Although I didn't use a frosting with this cake this time(I dusted it with powdered sugar), I would use a frosting in the future when making this recipe again. Thanks, P4, for sharing this recipe!"