Reviewed: Nov. 19, 2009

This cake was AMAZING!! I was VERY worried about the no eggs... But I was in charge of dessert at my boyfriend's family dinner and his young cousin is allergic to eggs so I wanted to make something he could enjoy as well. It was so moist and delicious. If I didn't tell anyone that it didn't have eggs I bet they would have never guessed. I didn't change anything except I made my own icing. It was for a Christmas dinner so I made my own icing with icing sugar, butter, milk, and peppermint extract and decorated with smashed up pieces of candy cane around the sides and then two mini candy canes in the middle to make a heart. It looked very cute - I wish I got pictures!

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procrastination.in.the.kitchen

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Reviewed: Nov. 16, 2009

This is an fantastic recipe. Just the kind I like, quick very little mess and best of all it tastes great! I made it for my son's 3rd birthday and it was a HUGE hit. Thanks so much for sharing this recipe!!! (I did use milk instead of water, only change I made.)

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HerbsMrs

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: High Level, Alberta, Canada

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Reviewed: Sep. 25, 2009

This is my go-to recipe for a chocolate cake. It's everyone's favorite. My daughter is allergic to milk and we have friends allergic to eggs, so I make just the cake part for birthdays etc and then everyone can have some (but don't get me wrong, I love the topping!). The cake is moist and chocolatey. I never change the recipe and it's great. I've made it as a sheet cake, layers, cup cakes and even turned it into a ladybug for a birthday party. If you're making it in layers or a shaped pan that it needs to come out of, I've found it's best to grease the pan with shortening (I know, I know, but trust me!) and then dust it with cocoa. Since doing that, I've never had problems with it coming out in pieces. If you're looking for a great cake, stop here, this is it!

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melanna

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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Reviewed: Sep. 14, 2009

I made two round cakes with the intent to stack them however the cakes crumbled. I ended up transfering the cake to a casserole dish and had to serve it with a spoon. A sheet cake would probably not have this problem; although we have made better tasting cakes and will probably not make this one again.

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Launaroja

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Reviewed: Aug. 9, 2009

Made this for a birthday. It was so easy, I also added an extra TBS of cocoa in the batter. Frosting was so light and perfect for a summer dessert. This is a keeper.

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lichi66

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Jul. 1, 2009

Great cake! Followed the directions exactly and then frosted with a white icing from this site. Don't be nervous if it smells like it's burning within the time specified, it's fine! I'll be keeping this recipe, it was very easy to do!

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Feb. 25, 2009

I only made the cake part of the recipe and lemme tell ya, it's YUMMY. It's a tad bit crumbly, but the flavor and texture of the cake is very good and moist. I had to shoo away husband from the cake batter b/c he was eating it all up! It's really very yum! I've been looking for a simple GOOD cake recipe and this definitely is both of those. It took around 42 mins for mine to bake. EDIT: I've now made this cake about 5 times and each time it's still wonderful. No whipped topping still, but I'll def make it next time :) Have it in the oven right now baking. Added about a half cup of chopped walnuts to the batter. Can't wait to see how it tastes!

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Shollia

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Reviewed: Feb. 10, 2009

I have been on a quest for the perfect chocolate cake recipe and I can finally stop searching! This cake is a slam dunk and it is SOOOO quick and easy. I made two rounds and baked them for more like 30 minutes and they were perfect. I did half water/half milk for the liquid but I'm not sure if it made a difference either way. Great recipe!!

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jessafina

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Reviewed: Feb. 9, 2009

I was pretty disappointed with this one. I make cakes often and thought I would give this one a go. It was tough...I don't know if it is too much flour or what, but it just didn't sit well with us. Thanks, but I probably won't make again.

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Oct. 1, 2008

My family and friends raved over this! It is so easy and basically one bowl to clean. For a b'day I added chopped peanuts and sliced bananas between the layers and it was a hit!

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julie

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Shorewood, Minnesota, USA

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Reviewed: Aug. 21, 2008

This cake is tasty. I would recommend having it as a summer dessert because it's stored in the fridge.

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The Daycare Lady

Cooking Level: Expert

Living In: Topeka, Kansas, USA

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Reviewed: May 18, 2008

WOW....I have serious doubts about this recipe. Would it be flat without eggs- or not rich with two cups of water?? It was amazing. The cake is rich and the texture and taste is superb. Much better than a box cake but almost as easy! The icing is light and pudding like and kept it from being to incredibly rich. But, if you are a real chocolate lover and want the total rich chocolate experience maybe try another icing. For me this one was perfect. All who tried it loved it and were amazed that the simple recipe could produce this cake! Thanks for the recipe. I will definitely use it again.

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Cathy

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Reviewed: Apr. 13, 2008

This cake is pretty foolproof and super moist. I only had raspberry vinegar on hand, and I used one tsp. vanilla and one tsp. almond extract just for fun. The finished product was very chocolaty with slight fruit undertones. Yummy. The light, fluffy frosting balanced the dense, moist cake very well too.

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dyannie44

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Reviewed: Apr. 4, 2008

I did not think this was the best ever chocolate cake. Maybe I was expecting too much out of an eggless, milkless cake after reading all the great reviews, but I was a bit disappointed. The frosting, however, was quite tasty, and I will probably try it on another cake recipe.

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drgnfly123

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2008

After baking a few rounds of 'Too Much Chocolate Cake' by Denise, decided to try out this start from basic recipe. From the collective reviews, I did some alterations. Replaced water with low fat milk, add 2 egg yolks, 1 tsp coffee powder. Used 60g cocoa, reduced flour to 340g, reduced sugar to 1.5cup (not a sweet tooth person). The cake turned out to be light, fluffy n moist with rich chocolate taste. Not crumpy despite the relatively low fat content (egg yolk helped too). Unfortunately 2 tsp baking soda gave a strong alkali after taste. The cake is cooked thru in 3omin. The frosting was fluffy but the low fat low sugar pudding I used lack chocolate flavour. Add in some cocoa. Used all purpose cream instead of whipped topping cos it's expensive here. Will try again with less baking soda.

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eater

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Reviewed: Mar. 24, 2008

This cake is unbelievable very fluffy, moist and chocolatey simply delicious and it was AMAZING :) and for a cake that didn't need milk or eggs I was very very impressed! and this will be the only Chocolate Cake I will make from now on.... THANK YOU FOR SHARING Best-Ever Chocolate Cake. Your right the name say's it all. TERRY137

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Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 18, 2008

I just have to say AMAZING :) I don't know a lot about baking/cooking, but for a cake that doesn't need milk or eggs...WOW! So moist :) I will definitely make this for my husbands birthday!

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Steph

Cooking Level: Beginning

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Reviewed: Mar. 11, 2008

Not only is it eggless (my friends from India were overjoyed!) it was awesome everyone asked for the recipe.

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ZOOT77

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 28, 2008

Wow!!! I made this cake for a kids party and everyone loved it! It came out so moist and yummy. I did add 1 cup of mini chocolate chips to make it extra chocolatey. The fluffy icing is delicious we used chocolate pudding mix and chocolate cool whip. Unfortunately in the end we wended up needing a more firm buttercream icing. I will use this recipe for a long time. Excellent!!

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Tanya

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Reviewed: Feb. 19, 2008

this is unbelievable! very moist and chocolatey with every appearence of being rich and sinful, it really is light and no butter and no eggs! quite a winner! I used extra virgin olive oil and no frosting, my family was impressed. Thanks a lot for a good vegan cake!

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Best-Ever Chocolate Cake

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