Dark-Chocolate Soufflé Cake

How long would you bake for cupcakes and also mini cupcakes?

I already reviewed this in July, 2014, but had to add more. Not only did my company love it, but my best friend's husband actually licked the dish! Also, I entered this cake in our local fair in Sept., and not only did I win the 1st Prize Blue Ribbon, but I also won a Purple Rosette Ribbon, which is Best in Show! Usually the judges just taste the tiniest sliver of the entered item, but they ate more than 1/4 of this and they said they just couldn't stop eating it and kept going back for more! Lucky, lucky me!

This is a very rich and delicious cake and comes together exactly as the directions imply. I definitely feel like it's best when served with berries.

I took this to a wine tasting. Everyone absolutely loved it. It takes some time to make but it is very rich, chocolatey and delicious.

Even with the substandard ingredients available in my area, this cake was out of this world!

This makes amazing cupcakes. The flavor is strong and decadent (you would never think it was light) and the coffee set of the chocolate perfectly. The texture of the cake was very moist, almost like a chocolate lava cake, and really melt-in-your-mouth delicious. I HIGHLY recommend it!

I used a 10" springform pan, since I did not have a 9". I cooked it for 32 minutes and it was only a tiny bit dry on the edges. 30 minutes would be just about right. It was still a nice finished height, about 1.5 to 2 inches tall. It did not rise too high in the middle or sink dramatically. I would recommend this size pan and cooking time. It had a lovely, creamy texture. We called it the "chocolate cloud".

Have made this several times and always get rave reviews. I typically use 3:1 ratio of good quality dark chocolate to semi-sweet instead of the 1:1 ratio in recipe. Also sub orange juice for water for a richer flavor.