Jim Morehand

The texture came out perfectly flakey and moist w/a light crunchy texture and not burned at all.Upon reading the ingredients, however, I realized immediately that for my taste, I had to add extra (but subtle) seasonings: Italian bread crumbs, doubled the parmesan and added a bit of Old Bay along w/the thyme. because haddock is a very light tasting fish. Oh, and I reduced the baking time by 3 mins.

The best chocolate cake I’ve ever had. However, one other reviewer pointed out a very important fact about baking with cocoa powder. It’s very important to know whether or not your cocoa powder is “Dutch processed” or not. It will say it in fine print somewhere on the container. Dutch processed = processed with alkali (typically, sodium bicarbonate!) so if your recipe calls for both baking powder AND soda (like this one does) simply replace the 2 tsps of soda with baking powder = 3 tsps for this recipe) and you’ll have no problems with how this cake rises or its texture/density. Also, I did not use an electric mixer to combine the ingredients as i was concerned with overworking the batter, overstimulating the glutens. I mixed it by hand using a rubber spatula until everything was fully incorporated and smooth and poured it into a parchment paper lined 13 x 9 x2 “ pan. 35 - 40 mins later, it rose perfectly even, the texture was rich, yet had air and when it was cool enough slid right out onto a platter which the parchment paper helped effortlessly facilitate. GREAT CAKE!!! My go-to decadent dessert!

This came out wonderful, thought I actually did make my cake from scratch instead of the box mix. Nothing wrong w/the box mix as I’ve used it most of my life and the quality remains consistent. I made my own to challenge myself.

There is no way around it...this is simply the BEST chocolate cake I’ve EVER had. My second time making it and the quality remains consistent. The coffee disappears and intensifies the chocolate! It’s moist and rich enough to not need frosting. Yet the deep rich chocolate flavor cries out for cream cheese frosting. I made it as two 9” round layers. Add a thin layer of frosting between the layers and dust the top with confectioners sugar for decoration. PERFECTION!

Great recipe! This stew tastes amazing!! After viewing all the other photos and seeing that the broth appeared to be more "soup-like" as opposed to stew consistency, I made a few changes, but the recipe basically remained the same.

I’ll DEFINITELY make this again and again! Moist, bursting with flavor and not overly sweet. I added dark Belgian chocolate chips, substituted the sour cream for fat free Greek yogurt, added 1 tsp cinnamon and 1/8 tsp nutmeg. I used a bundt pan, so lowered the oven to 325 for 70 mins. HEAVEN!