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Mar 5, 2007 03:41 PM

Uber Rich Chocolate Cake

Last year at my in-laws in Alabama, my SIL bought a chocolate cake from Costco. It was the most chocolaty, rich, ridiculously awesome thing I've ever had. Unfortunately Costco here doesn't have them.

So..... Does anyone have a recipe that can rival that cake??


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  1. I've heard a lot about this cake, La Bete, from epicurious. I'm still waiting for the right occasion to make it, but it sounds great.

    1 Reply
    1. re: Candice

      this cake is ridiculously rich. it's dense, almost fudge like, but not quite. very smooth. and did i say rich? i've served it with a raspberry sauce and whipped cream. i think someone put vanilla ice cream on it at the party. if it's what you're looking for, the other upside is that it's super easy to make.

    2. I've never had the Costco cake but recently prepared a recipe by Ina Garten in the latest copy of Food & Wine. It's really easy to make and delicious. Here's the link:

      2 Replies
      1. re: allyally

        This was my birthday cake this year and it was fabulous. Deep, dark and very chocolatey.

        1. re: allyally

          That's my go-to cake when I want something simple. The recipe was called Black Magic Cake because of how dark the coffee makes it (even darker when you use dutch process cocoa). But, it's not like the Costco cake, though. I think you need the partially hydrogenated oil and food dyes to get that texture/color. The Costco cake reminds me a little of the texture of Amish whoopie pies we got from Lancaster that were made with Crisco.

        2. OK its not a "pure" chocolate cake but.... Nigella's Chocolate Guiness cake is phenom!! For some reason the Guiness just adds that touch of richness to is (and I am NOT a beer fan). Aaso I find that because the recipe calls for sour cream it gives it extra gooey richness.

          You can find a copy of the recipe here (no it isn't my blog!)

          1. This cake rocks, and the recipe is very forgiving. I've made it a bunch of times with varying degrees of correctness - it's been not only edible, but delicious, throughout all the variations, substitutions and screw-ups. You'd pretty much have to pour ketchup on it to hose it IMNSHO. Since it is flourless, I guess I don't have to point out that "rich" is an understatement.

            MODS: hope posting this recipe, with attribution, is within the UA. It's verbatim except for adding numbers of the steps (1-10).

            Franey, Pierre and Richard Flaste. _Pierre Franey's Cooking in France_. New York: Alfred A. Knopf, 1994.

            Gâteau au Chocolate
            (Chocolate Cake)

            8 ounces unsweetened chocolate
            1 cup sweet butter at room temperature
            3 cups confectioners' sugar
            8 eggs, separated
            1 cup walnuts or pecans, chopped
            1 cup heavy cream
            1 tablespoon granulated sugar
            powdered cocoa, for decoration (optional)

            1. Preheat the oven to 350°.

            2. Butter the bottoms of two 9-inch cake pans and cut our two rounds of wax paper to fit the bottoms. Line the cake pans with the paper rounds and set aside.

            3. Place the chocolate in a saucepan and set the pan in a larger pan of gently simmering water. Let stand until melted, stirring occasionally. Remove and let it cool partially.

            4. Place the butter in the bowl of an electric mixer and gradually beat in the confectioners' sugar. When light and fluffy, add the egg yolks, beating constantly. Beat in the melted chocolate.

            5. Beat the egg whites until stiff and fold them into the chocolate mixture.

            6. Remove 1/3 of the mixture and set aside as a filling.

            7. Stir the chopped nuts into the remaining batter.

            8. Spoon equal amounts of the batter containing the nuts into the prepared cake pans and smooth the tops. Place in the oven and bake for 17 minutes.

            9. Remove from the oven and run a knife around the sides of the pans to loosen the cakes. Cover the pans one at a time with racks and, protecting your hands with pot holders, quickly invert the cakes onto the racks. They should come out easily. Peel off the wax paper and let the cakes cool.

            10. Spoon the reserved filling onto one of the cakes. Place the other on top. When ready to serve, whip the cream and add granulated sugar to taste. Frost the outside of the cake with whipped cream. Sprinkle the top with cocoa, if desired.

            yield: 12 servings

            1. Costco stopped making their most delicious chocolate cake. (If that's the one you're talking about.) Now all they sell is what they call their American Chocolate Cake. It's quite good, but not as rich and delicious as the one they used to make. The better one was almost black in color. I also recall that the cake looked shiny and different than typical "cake". Perhaps the best part was the thick icing topped with lots of huge chocolate slivers. I've asked many employees about it, but none know what I'm talking about. (They're obviously not chocoholics like me!)

              1 Reply
              1. re: John_M

                I think the real problem with that cake is it has a limited number of people who'll eat it. You have to be a real choc-o-holic. Of the 10 or so of us who ate it, only two could finish a slice.