Reviewed: Nov. 5, 2009

Great recipe!! The batter is like mousse and bakes up gorgeous and light. Tried it as written the first time and it was great, the sponge-ist cake I've had in ages. This time around I halved the recipe and made 36 mini cupcakes for the family. Thanks!!

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Trish

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2009

This cake is very moist, but not chocolately enough for my tastes. Not sure if I will try it again with more cocoa or if I should go to another recipe. The sides got a little too brown while the center wasn't done. Anyone know how to prevent this?

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superforester

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2009

This was my first attempt at making chocolate cake. I substituted the margarine for butter. I also make these into cupcakes and baked for about 20 minutes. They were wonderful!! So moist and light and fluffy!! will make this again and again!

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shawnie900

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Reviewed: Sep. 8, 2009

I made one change to this cake. I put in 2/3 cups of cocoa instead of 30g and it was fantastic! I made a chocolate icing for it too! Its really moist and spongy.

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Charlotte

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Reviewed: Aug. 30, 2009

Wonderful cake, and perfectly chocolatey--not a chocolate devastation or death by chocolate. Followed Karin's advice in her review with the extra milk and the baking powder-soda switch. I shall be making this again.

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Nubbs180

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Reviewed: Aug. 8, 2009

My BF loved it! I made half the recipe to test it out first and it turned out great!

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BakinAddict

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Reviewed: Jun. 23, 2009

I was a little wary at first, it seemed you either loved or hated this cake. I made minor adjustments (added 1/2 cup sugar, 1/2 tsp of vanilla, and 1 tbsp cocoa) and... it turned out absolutely fabulous! The batter itself was very thick and tasted perfect, but when baked it was moist, high, and delicious! I highly reccomend!

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Cynthia

Cooking Level: Expert

Home Town: Chateauguay, Quebec, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: May 27, 2009

it was a great recipe.i made this cake for my friends birthday. she loved

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jeetigillcoolness

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Reviewed: May 27, 2009

Maybe its because I used this recipe to make cupcakes instead of cake but I found them to be horribly dry. I was very dissapointed.

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Syvannah

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: May 26, 2009

When I make a recipe from AllRecipes.com, I like to make it the first time exactly as the recipe says. I didn't do that this time. Instead of a cup and a half of milk, I put a cup and a half of non-fat sour cream. Instead of margarine, I used butter. I think I might cut back to 1/2 tsp. of salt next time, and there will be a next time. This is a good cake. I agree with the commenters who used block chocolate if you like it real chocolatey. I don't. This was about as chocolate as a German chocolate cake. This turned out very moist. I'm saying it's because of the sour cream. I can't say for sure because I haven't tried it with the milk. Good recipe.

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Katherine

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: May 14, 2009

I am rating this recipe 5 stars after I have made a change or two. I bake this for weddings every weekend and have never had a complaint, only rave reviews so I guess this recipe speaks for itself. Substitute the baking soda with baking powder and add an additional quarter cup of milk......Best ever!

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Karin

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Reviewed: May 9, 2009

I found it a bit dry and it was lacking in the chocolatey taste

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danay405

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Reviewed: May 4, 2009

This was great on a sandwich! Too much mustard for my liking though.

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Luckey99338

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Reviewed: May 4, 2009

I don't know where best came in. Yes it was moist but there was no flavor at all. Very boring even with icing. Will not make this again

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lil momma

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Reviewed: Apr. 15, 2009

I made this recipe lastnight and it was delicious. I added an extra 1/2tsp of vanilla and changed from only baking soda to only 1/2tsp baking soda and 1tsp of baking powder. It was The Bomb!!! Thanks for the recipe...

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moomoo

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Reviewed: Apr. 5, 2009

Despite the bad reviews for this recipe, I decided to try it. I should've kept looking for another recipe, because this one is not good at all. It is not chocolately enough, and it was heavy and dry. Don't waste your time with this chocolate cake... keep looking!

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~La Bree

Cooking Level: Expert

Living In: Redding, California, USA

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Reviewed: Mar. 4, 2009

This cake was OK. not the best cake that I have ever made or eaten. :) If you add 7 Tbsp. cocoa instead of just six, and about 1/4 to 1/2 cup more sugar it probably will taste better. All in all it wasn't too bad.

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i<3mydog

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

Great recipe really soft and moist family loved it. I used a glaze topping instead of frosting and it was great. My kids want me to make it more often, Thanks for the recipe.

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