Reviewed: Nov. 14, 2009

This was easy to make and turned out very moist! I made cupcakes instead of a cake and it still took around the same time to bake. Delicious!

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Silvamord

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

extremely rich and moist cake which didn't last long in my house

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sharon

Cooking Level: Expert

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Reviewed: Nov. 7, 2009

SOOOOO rich!! absolutely amazinggg.

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beatingx3hearts

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Reviewed: Oct. 27, 2009

Dense and moist, I used this recipe for my brother's wedding cake. It didn't crumb up when I frosted it and it stacked well. It also filled circle pans exactly to size, it didn't come away from the sides at all. My brother said it was the best wedding cake he'd ever had.

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mmhmm

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Oct. 25, 2009

This is a very good chocolate cake. I made it as directed and it was very moist. It's not my favorite, but it's close. My favorite is the one bowl recipe on the back of the can of Hershey's Dark Cocoa.

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momof2

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

Very very easy to cut in half.... it was a simple recipe. I didnt' find it nearly sweet enough. Maybe I should added extra sugar. I just wasn't nuts about this recipe

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undiesinabundle

Cooking Level: Beginning

Home Town: Medford, Wisconsin, USA

Living In: Marshfield, Wisconsin, USA

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Reviewed: Oct. 19, 2009

Was looking for a cake recipe to put together in a hurry and this fit the bill. I followed the recipe exactly and made mini cupcakes, adjusting the baking time to suit. They came out wonderful. They weren't the most moist chocolate cake I've ever had but the chocolate flavour came through nicely. I frosted with Quick and Almost-Professional Buttercream Icing (recipe also on this site) and it was great for a evening snack. Thanks for sharing.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2009

Excellent. I used Hershey's special dark cocoa powder. Rich, dark chocolate cake that is perfectly moist. Thank you for sharing.

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purplesun7

Cooking Level: Expert

Living In: North Little Rock, Arkansas, USA

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Reviewed: Oct. 12, 2009

Wow... Yummy. I made these into cupcakes, and they were perfect! I did replace the 2 cups of water with 3/4 cup milk and 1&1/4 cup coffee. When they said black, they weren't kidding! These are not even dark brown. They are rich and not too sweet on their own, so perfect for a nice big swirl of frosting! Better then any box cake I ever made. (Never need a box cake again!)

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Kat D ~ Dreamkat29

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Fort Riley, Kansas, USA

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Reviewed: Aug. 28, 2009

A big hit! I loved it and so did the kids :-)

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Pauline

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Batavia, Illinois, USA

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Reviewed: Aug. 25, 2009

What a delicious cake, moist cake this turned out to be. Great even without icing. I added two heaping teaspoons of instant coffee to the boiling water and loved the extra flavor zap it gave to the cake.

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jammari

Cooking Level: Expert

Home Town: Winkler, Manitoba, Canada

Living In: Steinbach, Manitoba, Canada

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Reviewed: Aug. 24, 2009

good,but kind of dry, used brewed coffee/warmed milk mix in place of the water...better the next day.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Aug. 5, 2009

This recipe turned out perfect with no changes to the original recipe

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scepure5561

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Reviewed: Jul. 12, 2009

I would say this cake was good, but I had a few problems with it. First, It took way longer to bake than 30 minutes. Second It didn't have quite as much taste as I was hoping for, probably not enough salt. Thanks! :D

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geranium

Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jun. 20, 2009

This cake was great! however it is not the strongest, richest flavor. Unfortunatly neither was the rasberry filling I use. So all in all it was kind of a bland cake. If you use a filling or a topping with a lot of punch and flavor- this would be amazing!!

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destiny

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Reviewed: Jun. 9, 2009

The taste wasn't as strong as I had been hoping, but the texture was absolutely perfect - as in one of the best cakes I've had. Next time I'll add more cocoa. : )

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Me

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Reviewed: May 11, 2009

This recipe was just ok. I wasnt blown away by the taste I found it kind of bland for a chocolate cake.

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Babydoll

Cooking Level: Beginning

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Reviewed: May 5, 2009

This is the only chocolate cake recipe I use now and it turns out beautifully every time

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angrawa

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Reviewed: May 1, 2009

This cake got mixed reviews in our house; followed the recipe exactly. I thought it had a strong baking powder aftertaste. The texture is dense and spongy, my husband thought it was one of my non-fat concoctions. My daughter who usually only eats frosting liked the cake, my other daughter wouldn't eat it. To its credit, this cake is very chocolatey. If I make again, I may try subbing milk or coffee for the water, and might add some chocolate chips too. (I originally gave this 3 stars but added a star - the flavor was better the following day.)

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Apr. 30, 2009

Fabulous recipe! The only changes I made were to add instant coffee and use milk instead of the water as other reviewers suggested. I made cupcakes and iced with marshmallow frosting, YUM.

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