Reviewed: Jul. 4, 2009

YUMMO! This is a wonderful rich and dense chocolate cake. I baked this cake in a bundt pan and covered with Satiny Chocolate Glaze found on this website.

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foodloverinva

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2009

I have made this cake 3 times now using a 9x13 pan. Very moist and chocolaty. Used 1 cup cocoa. Tasted better the next day. Yummy cake.

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Abigail

Cooking Level: Intermediate

Living In: Lapu-Lapu City, Cebu, Philippines

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Reviewed: Jul. 1, 2009

Absolutely yummy and moist. All the recipes I had tried for choc cake just wasn't quite right so I stuck to Aunt Bettys Devils food cake mix. Now with this recipe, there is no turning back. I found this recipe at 9am this morning and was ready for the school cake stall at 11am. Gone in 5 mins flat.....waowwwww. Everybody loved it... **I doubled the recipe. Placed mixture into a lined baking dish: 13.5/14 inches. Baked at 150 deg celsius for 1 hour. Trimmed off the edges and topped with chocolate icing (200gm rich dark cooking chocolate and 150mls full cream found on another site) This made 24 (3/2 inch) slices.

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Cecelia

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Reviewed: Jul. 1, 2009

Very moist and chocolately! I made two layers and layered it with a ganache recipe I found on this site.

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jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 1, 2009

Delish. I made this for my mother in law's birthday party with a chocolate raspberry glaze. A hit. Soft, moist, chocolaty. I used 1 cup of cocoa and made it a bundt cake. Cooked it for almost 50 minutes. Near perfection.

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Share

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Reviewed: Jun. 30, 2009

Absolutely delicious! Big hit among my friends!

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Lyolischa

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Reviewed: Jun. 28, 2009

I have made this cake twice now and both times it came out moist and lovely. My friends couldn't believe I made it and asked for the recipe. Its the best chocolate cake I ever had.

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np03

Cooking Level: Intermediate

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Reviewed: Jun. 27, 2009

This cake was okay, but nothing fantastic. I'm not the biggest chocolate cake fan though. Thanks for the recipe anyways! It did fine for our bridal shower.

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JENNY23315

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Poulsbo, Washington, USA

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Reviewed: Jun. 27, 2009

I love cooking from scratch and this recipe fits the bill. I was a little worried with its consistency, but it turned out perfect! I made them into cupcakes and it made 24 generous cupcakes. Baked for about 25 mintutes and frosted with cream cheese frosting. They were gone in a flash!

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Sherriejam

Cooking Level: Intermediate

Living In: Manteca, California, USA

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Reviewed: Jun. 27, 2009

Super easy!!! I did not have buttermilk so I added a 2.5 drops of lemon juice to whole milk. I cooked it in a bunt pan since my kids prefer no icing. We cut into it at about 9pm and I woke up to half the cake gone. This was a pure delight!!!

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Cheri

Cooking Level: Intermediate

Home Town: Warner Robins, Georgia, USA

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Reviewed: Jun. 25, 2009

This is an amazing cake. Loved it, loved it, loved it! The only thing I changed was I put in 1 1/2 cups of sugar rather than 2. I didn't even have to frost it, it was so good! Thank you for the recipe.

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SARAVERONICA

Cooking Level: Expert

Home Town: Pima, Arizona, USA

Living In: Bangalore, Karnataka, India

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Reviewed: Jun. 24, 2009

This cake was unbelievable - it was moist and fluffy and stayed that way for days! The only change I made to the recipe was to add a few more tablespoons of cocoa to make it really chocolatey. I made the layers in two 8-inch pans and split them horizontally to make a four-layer cake filled with strawberry mousse, frosted with chocolate buttercream, and decorated with chocolate-dipped strawberries. Absolutely delicious!

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Sonia M.

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 24, 2009

OMG, this cake is like it said, black magic. Will make again, alot of time in the future

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Avilsta

Cooking Level: Intermediate

Living In: Hougang, North-East Region, Singapore

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Reviewed: Jun. 24, 2009

Soooo good and surprisingly easy. Cake was moist and super satisfying. Baked in a greased and "floured" (I used cocoa) bundt cake pan for 45 mins and it came out perfect. For the frosting I melted semi-sweet chocolate with a little butter and drizzled it over the top then placed it in the fridge to cool. Fantstic cake, adding a picture :)

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There's Lovin' in the oven ^_^

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Reviewed: Jun. 22, 2009

I used this to make an ice cream cake. It retained its moisture even after it was frozen. Delicious!

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xjsbellamias13

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Reviewed: Jun. 22, 2009

This cake is so moist and delicious, perfect just as written. It is great with a half recipe of "Rich Chocolate Frosting" from this site.

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SwissMiss

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Reviewed: Jun. 21, 2009

A cake to share...very moist crumb, very dark, chocolately, dense, home made, old fashioned texture--delectable. I added cinnamon to the batter. Between the cakes, I filled it with butter/cream cheese/yogurt fruit filling and frosted with cinnamon coffee frosting. Just so perfect! Two 9" round pan, baked in 33 mins.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Jun. 21, 2009

This cake was excellent. I made it without any changes and it was moist and very rich. It is also very quick and easy to prepare.

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KJ

Cooking Level: Intermediate

Home Town: Bethany, Illinois, USA

Living In: Guyton, Georgia, USA

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Reviewed: Jun. 15, 2009

Superb as is or with modifications.

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613

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Reviewed: Jun. 15, 2009

The first time I made it, I baked it for the minimum of 30 minutes. It seemed done, so I took it out of the oven and then out of the pans after it had cooled ten minutes. It fell apart. I tried again, this time baking it for the full 40 minutes and letting it cool for 45 before taking it out of the pans (I wasn’t taking any chances). I topped it with the Satiny Chocolate Glaze from this site. So moist and so wonderful!

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