Six-Minute Chocolate Cake

I have made this cake many times. Previously, I had made it in a silicon cake pan and had no problems with the cake sticking to the bottom. Most recently, I made the cake in a non-stick cake pan and also experienced the cake sticking to the bottom, as the other reviewer mentioned. Next time, I will definitely grease the pan and maybe even add a layer of parchment paper on the bottom. Also, my cake was slightly burned on the bottom after 25 minutes at 375 degrees. I would start checking the cake at 20 minutes.

Chocolate flavor and quick! I'm not sure if it was only six minutes (15 yr old son made it) but this recipe does have several advantages. For one, its mixed in the pan that it cooks in. For another, it has a simple ingredient list, so you likely have the ingredients in your pantry now.

We had two problems with this, though. First, it sticks to the bottom of the pan. This might be the recipe's fault, but I must confess that my son also added chocolate chips. Second, this recipe includes a glaze recipe. We poured all the glaze on the cake - and it was way too much. Also a word of caution - follow the instructions about melting the chocolate chips. The recipe gives a good way to melt them (in the oven that is still warm from the cake).