I've made this cake twice now, and it's very delicious, especially the frosting! The only issue I have is that the cake always comes up with a huge dome, which I think might be a combination of the amount of baking soda (too much?) and the time spent mixing. Also, 10 minutes is not enough time for these cakes to cool before taking them out of the pan. You should leave them in there for as long as possible, or the cake will break apart. Next time I plan on doing significantly less mixing, and waiting at least 45 minutes before trying to flip the cakes out.

Make sure you use 9" pans. I used 8" and it couldn't hold everything and also overflowed. I'll be heading to the store to purchase 9" pans because I'll definitely make this awesome cake again!

I didn't figure it out until after I had used two cake pans, but I think this recipe made a mistake and you should be using three! If you read the frosting directions it tells you to frost a layer that isn't there if you only use two cake pans. There is definitely enough batter for three! I hope you find this helpful, happy baking!

I love this recipe. The cake is rich, moist, has a wonderful texture, and terrific flavor. My guests raved over it! I had been searching for a rich dark gourmet-type chocolate cake, like the kind you might find on a high end restaurant dessert tray. This is it. However, There is so much cake batter that I think it would work out better to bake it in (3) 9-inch cake pans. In baking it in 2 pans, the tops really puffed up and didn't make for building a layer cake very well. I actually trimmed the top of one layer in order to put the cake together. Also, the next time I make it, I'm thinking that I will make more frosting; there was barely enough to cover the cake. Maybe 1 1/2 c. sour cream to 18 oz. of chocolate - that would be the same proportion. I used Hershey bars (milk chocolate) for my chocolate, and the frosting was fabulous.

I highly recommend this cake! I just found this recipe the other day (i googled italian cake recipe because I'm studying in Rome and it's my friend's birthday). First of all, I can't bake very well, but I am currently sitting here enjoying the best chocolate cake EVER. Use melted Lindt milk chocolate bars, Greek yogurt, and a little vanilla for a perfect icing consistency. The cake itself is moist yet fluffy and the cocoa gives it an unbelieveable richness. Absolutely outstanding. I will probably make this cake for ever friend's birthday from now on!

This was the best cake that I have ever made in my opinion!

Lovely texture and flavour, made as recipe but used Low Fat Creme Fraiche in the frosting that I think is better than sour cream also used dark choc not milk choc.

Question. All the good reviews make me need to try this recipe however a question: has anyone substituted milk or buttermilk for the water? And if so how did it come out. Thanks! :) Love this site. I am on it every single day. It's my only site to find the recipes I need!

This cake is delicious. I have made twice now. Even my pickiest eaters loved it. To solve the dome problem I put the cake on a pretty dinner plate that has a slight bowl in the middle. I flipped it upside down and used the bottom of the first layer as the middle it worked perfectly the second layer was beautifully domed. It did look like a restaurant cake. The second time I made I knew there would be a lot of extra batter so I made cupcakes. Perfect bit sizes. For the frosting I didn't have any chocolate squares so I used a blend of chocolate chips. Dark chocolate semisweet and white chocolate. I used another reader's tip and added some vanilla it was delicious too. Great recipe. I am going to make it A family tradition!