I served this cake last month and my dinner guests are still talking about it! So I made it for Christmas dinner dessert and printed copies of the recipe for everyone. It is so easy, so fast to make, it feels almost like cheating that something so fabulous should take so little effort. I added a small scoop of good vanilla ice cream with each slice. I found that doing one in-oven basting at 40 minutes and then, when done, basting each side over a period of an hour or so uses up the Bourbon Syrup and prevents the crust from drying.
SharonAE Posted: 12/25/08
Dwhitmoyer Posted: 07/12/10
I made this in an 8-inch pan and it came out pretty well. I do think the cake should be removed from the pan when warm. I tried chilling and then removing and it didn't want to come out. Plus, I liked it better served warm than stone cold. I was thinking it might be interesting to try this with a little orange zest and orange liquer instead of the bourbon.
LoriDanyce Posted: 12/30/10
I really liked the flavor but I think I should've tried removing it from the pan when it was warm. After refrigerating overnight, I was only able to remove it in large clumps onto a serving plate. The flavor was still really good but I definitely lost BIG points for presentation. I'm also going to try only basting in the oven once during cooking next time as recommended earlier and then finishing up after I've got it out on the plate. The flavor is very rich and stong coffee and vanilla bean ice cream are definitely great side items!
fuschiahoney Posted: 04/10/10
Only flaw is that it is really rich and heavy, so definitely best after a light main course. However, was really really tasty and the recipe seems complicated but if followed closely it can easily be done. We made a minor mistake and it still worked brilliantly! Delicious!
grace33083 Posted: 12/17/10
This cake was super rich and the bourbon flavor was fairly strong. It is enjoyable with a big mug of black coffee. We made a slight mistake in the basting process. Be careful not to let too much of the syrup sink to the middle or your cake will sag. Also, since the cake was so sticky and dense, we couldn't figure out how to remove the cake from the parchment paper and detachable bottom of the springform cake pan without making a mess, so we left it on the paper and pan.
IndyWorkingGirl Posted: 09/23/11
I made this cake recently for my boyfriend and he said it was the best cake he'd ever eaten (and I think he actually meant it...he wasn't just trying to be nice!). For the people who had trouble getting it out of the pan, I put it back in the oven on 'warm' for about 10 minutes and it came out of the pan perfectly. Also, I agree with grace33083 about being careful during the basting process as the syrup can sink into the cake creating a sort of crater-like effect. It's a very rich cake so if you're already full from dinner I recommend waiting for a bit before proceeding with dessert!
anneinpdx Posted: 01/06/13
I made this on Christmas Eve. It was delicious. Wonderfully dense and rich, therefore, a thin slice is very satisfying - making the cake last a long time (or serve a big crowd). As other reviewers said, after refrigerating I turned it over onto a cooking rack and it didn't budge. So I left it turned over onto the cooling rack, went away for 2 hrs and when I came back, it had warmed to room temperature and it slid right out of the pan.
NydiaH Posted: 12/24/12
Best chocolate cake ever. Tastes like fudge! Served with mixed berries and bourbon whipped cream for a dinner party. It was a hit.