Amazing Solan Family Chocolate Cake (Aka 3-Hole Cake)

From: DiB's

On Oct 16, 2009

Your recipe worked great for me. I greased my bundt pan heavy and it popped right out except for one tiny piece which I had to try. I used Special Dark Cocoa - great chocolate flavor. The Husband will be thrilled, that alone is worth 10 stars. I also used my stand mixer-came together well, cooked for exactly 45 minutes, and like I said before, popped right out of the pan. Thanks for Posting Di

From: Bonnie bonbon

On Jun 1, 2009

Awesome cake. It wasn't hard to make, especially having a good solid countertop mixer for the batter. Extremely moist. It eats almost like a chocolate souffle. Thanks for sharing!

From: Baby Kato

On Mar 3, 2004

Wow...this recipe makes an amazingly moist and fudgey cake. I used a thick white buttercreme frosting, it truly tasted like an oreo cookie. Thank you for sharing this wonderful recipe.

From: Syrinx

On Jan 15, 2007

A very moist, almost fudgy cake which rose well. I would have preferred a stronger chocolatey flavour (perhaps more cocoa powder?) and was distressed to find that the warning about tin greasing was well founded. Despite greasing my tin very well, only half of the cake came out when inverted. I managed to press most of it back into place (not a thing of beauty) and used a very thick "snow scene" style of peppermint icing to disguise the broken top. If you have the same problem, don't panic! The cake is so dense that it packs together well so that, when you slice it, the reconstruction work isn't obvious; a good thick icing masks the cosmetic defects. Definitely worth a try if you're looking for an egg-free cake.