1970s moms' double chocolate bundt cake from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 112) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vanilla ice cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for crème fraîche.

  • DKennedy on February 06, 2017

    P. 112, This is the first recipe from this book that wasn't a success for me. I made this recipe exactly as written except I substituted Cup for Cup gluten free flour from William Sonoma. The cake was actually very involved to make, with lots and lots of pans dirtied along the way. The end result turned out to be nothing special, too moist inside, badly sunken, and not terribly flavorful. I am not sure if it is because I undercooked it or because I used the cup for cup, but I probably won't try it again since it was so much work.

  • TrishaCP on July 25, 2011

    This was delicious, very intense. However, it is not a pretty cake, and I ended up adding a chocolate glaze to top it- just to make it that bit prettier and rich.

  • fprincess on November 01, 2010

    I've made this cake in a loaf pan so the edges were a little overcooked and dry. The cake sunk in the middle as explained in the book, so it was difficult to make nice slices. I was not able to unmold the cake but it might be easier with a bundt cake pan. The cake is very dark, almost black, with a nice crumb and creamy interior. The taste is great, very intense.

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