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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Angi-H.

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Reviewed: Feb. 6, 2009

I added a cup of simi sweet chocolate chips and glazed frosting over it...awesome.

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kenanddeb

Cooking Level: Expert

Home Town: Skowhegan, Maine, USA

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Reviewed: Feb. 3, 2009

We loved this cake, so i'm not sure what all the bad reviews are about. How bad can a chocolate cake be?

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Jan. 25, 2009

This was an excellent cake. Do not over bake. Will stay fresh for one week if well covered. Very good!

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ColleenB

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Reviewed: Jan. 24, 2009

Moist and delicious! I added some chocolate chips (about a cup) and made this in cupcake form (20 mins in the oven at 350). I glazed them with the Hard Chocolate Glaze recipe from this site - they turned out great!!

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karitchka

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Reviewed: Jan. 21, 2009

What a spectacular cake!! The cake came out so moist and chocolaty! I covered the cake with a chocolate Ganache and it was supburb! A big cake, but I cut half for my husband's office and froze the remainder of the cake for whenever we get the munchies. I will be making this again and again and again!

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MRSARIS

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

I followed the recipe exactly as I didn't want to end up with a bad cake. It was really bland, rubbery, not nearly chocolaty enough. Tasted "home made" if that makes sense. I will not make this recipe again and do not recommend it. I was very disappointed.

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XOOPIE

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Reviewed: Jan. 11, 2009

Phenomenal! Absolutely delicious! I could have ate just the batter, made great cupcakes with it! Will use from now on for chocolate cake batter!

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Michelle

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Reviewed: Jan. 8, 2009

very good taste and texture but not very chocolaty. The only change i made is that I added baking powder.. will remake for sure

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BMS

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Reviewed: Aug. 30, 2008

AWESOME CAKE! Not to sweet and great with icing! I made it as a bundt cake and it was great! It was so easy! My family loved it. My compliments to the chef!

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mjoyner

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Reviewed: Jul. 9, 2008

This was a good recipe. If you like super-sugary desserts you might consider changing it. But the flavor was nice and light. With icing it was great!

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eat.tree.of.life

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Reviewed: Jul. 8, 2008

I decided to make these for the 4th of July party my parents do every year, and they were a hit. I made too many and took the rest to work, the guys had no problem devouring them. I did make some changes to better suit my dietary needs. I subbed out all the butter of olive oil, 1/2 cup sugar and a half honey, 1-1/2 cup rice milk, and 2-1/2 cups white spelt flour, and only 1/4 tsp of salt, I think my "helper" might have dumped another 1/2 cup of sugar in when I wasn't looking, they are sneaky little men :) wink wink

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Laura Nitzsche

Cooking Level: Intermediate

Living In: Clovis, California, USA

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Reviewed: Jun. 11, 2008

This reminded me so much of my grandmas recipe. For those who dont think this is chocolaty enough (even though its great on its own) try putting chocolate chips in it. I made mine into cupcakes in baking cups and they turned out perfect. Great recipe!

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Lana A

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 3, 2008

I made this recipe for my class of 18 5-7 year olds and they all loved it, as well as the faculty that got to try it. I made it with olive oil instead of margarine/butter, and aprox. 2/3 honey 1/3 sugar in place of sugar. It was fantastic! Also, I used half whole wheat pastry four and half whole spelt flour. They kids really helped me make it so I didn't follow the recipe exactly, but came pretty close except for my changed, due to what we had in stock. It was great, and I'll definitley make it again!

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Kris Bowden

Cooking Level: Intermediate

Home Town: Hudson, New Hampshire, USA

Living In: York, Maine, USA

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Reviewed: May 13, 2008

If it was possible to give this cake NO stars I would have. I made it once before and didn't even think it was worthy of a rating. I tried again using some of the adjustments suggested by other reviewers and still, this cake fell VERY short of what I expected judging by the reviews. First off, the heavy whipping cream (suggested by another reviewer) made this cake batter the consistency of chocolate mousse, which I believe is the reason it came out so crumbly. The batter tasted great, too bad that could not have been the case with the finished cake. Second, even after adding a little extra sugar, cocoa, AND almost a half a cup of chocolate chips, this cake STILL lacked flavor. Overall, this cake is not worth the ingredients you put into it, with or without the adjustments! Ive tried THREE chocolate cake recipes from this website, I don't think I'll be trying any more!

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Alana

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2008

This cake was excellent. I read the reviews so added a bit more sugar to sweeten the cocoa and then used half milk and half-half & half. I also added a healthy dose of chocolate chips and it was brilliant. We used some Pillsbury fudge icing and it melted into the cake just adding to the experience. Both my wife, mother-in-law, daughter, and I liked the cake.

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jaunito

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Reviewed: Mar. 28, 2008

I have never had a Chocolate Cake taste like this! We made a couple of changes to make it a bit richer - and it totally paid off! We used unsweetened butter instead of margarine, whole milk, and used a food processor to cream the sugar & butter. This added a lot of air to the mixture and provided a light and fluffy batter. Once all of the eggs are added, remove from FP to large bowl and beat in vanilla. Then move on to step #3 using a hand mixer. Of course, if you have a Kitchenmaid, you don't need to use 2 different methods. If using this recipe for cupcakes, you will only need to bake for 20 min - but they come out PERFECTLY - a nice firm texture on the cupcake tops and nice and moist on the inside. This is my new cake recipe of choice.

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