Reviewed: Nov. 15, 2009

Very simple to make, and delicious results! I used lemon juice mixed with low-fat milk instead of buttermilk (because i had none..). Can't wait to make this again~

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jojay

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Reviewed: Nov. 14, 2009

This is the best chocolate cake ..im not even a big fan of chocolate cake and i couldnt stop eating it ...i made a cream cheese black raspberry icing ...perfect!!

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Ashley

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Reviewed: Nov. 13, 2009

I don't get it. I followed the recipe to the letter but it certainly wasnt "black" or "magic".

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MomZilla (Evin)

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Nov. 12, 2009

I first used this recipie 6 mo. ago & I've been so busy baking different versions that I haven't had time to review it! It is now my standard chocolate cake recipie, & I'm going to make it again tomarrow for my best friend's baby shower. It is moist & dense & luscious! I have sub'ed the coffee with tea, water, hot cocoa, apricot nectar, & rum & it always turns out scrumptious. It takes a full hour to bake in my oven, & the center always falls a little for me, but that just means more frosting or a nice place to put fruit. I recomend making this the night before you plan to serve it so it can cool over night, & a crumb coat is DEFINATELY required when frosting this cake. Thank you for sharing this slice of chocolicious heaven.

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Megasuss

Cooking Level: Expert

Living In: Sioux City, Iowa, USA

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Reviewed: Nov. 12, 2009

Hubby said "it's a killer" and requested I make it for an upcoming meeting...very moist and easy! Used about 1/4 cup dark cocoa for part of the cocoa as I ran out of regular while making this. Used a chocolate cream cheese frosting (from this site) with the dark cocoa as I don't use baking chocolate squares; it made a very dark cake. Delicious!

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ma baker

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Reviewed: Nov. 12, 2009

Absolutely fabulous!!!!!!!!!!!

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ANASTASIA F

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2009

Amazing wonderful cake!! I followed the recipe using mini choc. chips then topping it with the satiny chocolate glaze. Its the only chocolate cake recipe in the world for me now!

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tsbourne

Home Town: North Pole, Alaska, USA

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Reviewed: Nov. 10, 2009

Absolutely amazing. Make sure you get the cake out of the oven as soon as possible to leave it super moist. I frosted it with standard Pillsbury frosting and it was so incredibly tasty. My family was amazed.

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michealna

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Reviewed: Nov. 9, 2009

I made this for my daughter's birthday. I was sure I must have left something out, but after reviewing the recipe, concluded I had followed all instructions. The only thing positive I can say is that is was very simple to make.

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Candi Siders

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Reviewed: Nov. 8, 2009

I planned to make this cake for a Halloween party. A week ahead I made a "test" cake. Let me tell you, this is THE BEST chocolate cake. I took half of it to work and the raves were overwhelming! Needless to say it was a hit at the party and several people asked for the recipe. I followed the recipe and the only adjustment I used (if you want to call it that) was soured milk instead of buttermilk. I used ganache in the middle and top. It was wonderful! The cake was still moist 2 days later! My D/H says this is the cake I have to make for his birthday. Thanks for the great recipe!

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Jessi

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2009

I used cake & pastery flour instead of AP flour. The cake tasted pretty good but was a little heavy.

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karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 7, 2009

Made this for Halloween and didn't last two days!

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beatingx3hearts

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Reviewed: Nov. 6, 2009

BEST SCRATCH CHOCOLATE CAKE EVER. Couldn't be easier to make. Top with whip cream or a simple ganache chocolate frosting. Moist, moist moist...sticky moist....even after refrigeration.

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renee

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Reviewed: Nov. 5, 2009

Awesome cake! Super easy to make just added 1 tsp on cinnamon and double the vanilla extract. Used the Hard Chocolate Glaze from this site which finished it off perfectly. Took it to my garden club meeting and it was gone in seconds, same thing when I took it to work. Make sure you bring the recipe with you, everyone asks for it.

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CookieDiva

Cooking Level: Intermediate

Living In: Delta, British Columbia, Canada

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Reviewed: Nov. 5, 2009

I have been making this cake for about 25 yrs..You can't find a better tasting chocolate cake. It is so moist it's almost impossible to over bake. My only tip is to just dump everything into your bowl in the recipe order and beat until smooth (it won't take long). Batter will be thin as stated. If you are a true chocoholic like me, frost with chocolate frosting (I use the chocolate frosting recipe on the Hershey's cocoa can). If not, use a vanilla or buttercream frosting. A touch of coffee added to any frosting will really bring out the coffee flavor but, won't overpower the overall taste. I love this recipe and I am sure you will too.

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deborah

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Reviewed: Nov. 5, 2009

This must be the best chocolate cake ever, and so easy. Thanks so much for the recipe

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Barbara

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Reviewed: Nov. 4, 2009

This cake really lives up to it's name! It is so moist and yummy and tasted even better the day after I made it.

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DEBRA1978

Cooking Level: Expert

Home Town: Bells, Texas, USA

Living In: Marysville, Washington, USA

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Reviewed: Nov. 4, 2009

This was my first attempt at making a cake from scratch. I was a little nervous when the batter was so thin, but was pleasantly suprised at how fantastic the cake turned out. I brought it over to dinner at my parents and my dad said it was by far his new favorite chocalate cake. This was pretty amazing for my dad to say since my mom is known for her wonderful cakes!

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sarahjoy

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Reviewed: Nov. 3, 2009

I was really disappointed in this cake, the batter was delicious! I also made a really fantastic chocolate frosting, but together it was bland.

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Kelly Muchetti

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Reviewed: Nov. 3, 2009

i'm getting raves about this cake from everyone. i substituted 1 cup of Greek yogurt for the buttermilk and 1/2 cup olive oil for the vegetable. wonderful recipe.

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M

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