Reviewed: Oct. 30, 2009

I know I wont be making any other chocolate other than this one. It was FANTASTIC. I am a die hard chocolate fan. Moist, crumbly, yet stays together, and perfect.

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ildiko

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Reviewed: Oct. 30, 2009

I've been using this recipe (obtained from Hershey's kitchen website) for a while-- comments range from "can I get the recipe" to "this is the best cake I have ever had" Truly a remarkable recipe.

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kshoe123

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Reviewed: Oct. 30, 2009

I got this recipe from a magazine but it was for a bundt pan, baked for 45 to 50 min., cool completely and dust with powdered sugar. It is good just plain. Everyone I make this for loves it. So simple to make.

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Linda

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Reviewed: Oct. 29, 2009

It is absolutley delicious and so easy to make. Comes out perfect every time.

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jswat5

Cooking Level: Expert

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Reviewed: Oct. 29, 2009

cake auction cake RIDICULOUS only chocolate cake from now on. add chocolate cream cheese icing

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lynnbot

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Reviewed: Oct. 28, 2009

This cake is great! I used splenda instead of sugar. The only problem I had was it sticking to the pan (bundt) and a big chunk was broken off. If I was making this for company I would not take the chance and would use a 9x13 pan instead. Very moist cake! Used a chocolate glaze and garnished with whip cream when serving.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

Gosh, not sure what I did wrong with this recipe but I had the hardest time getting it to come out of the pans without falling apart. I let them cool enough and I greased my pans and I also tried using my silicone pans but I still had sticking problems. However, all in all, the taste was lovely and I hide the bits that fell off from sticking with icing. I'll try this again just to rule out my human error.

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TXUKGal

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

I made this for my mother in laws birthday it was outstanding

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Amy

Cooking Level: Intermediate

Home Town: Saint Joseph, Missouri, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 28, 2009

Definitely a magical experience!! I didn't have buttermilk so i made my own, just put 1 tablespoon of lemon juice in a 1 cup measuring cup and fill the rest up with milk. Let it sit 5 minutes and you have buttermilk!

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StephClunis

Cooking Level: Intermediate

Living In: Upper Darby, Pennsylvania, USA

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Reviewed: Oct. 28, 2009

I adore this cake. Even my younger brother (who hates chocolate cake) loved this incarnation. I suggest that you put some red jelly (i.e. strawberry, prickly pear, etc.) in between the two layers and a 2 parts jelly to 1 part chocolate frosting for a topping. It makes for a wonderfully spooky look.

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His Lordship

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 28, 2009

Great taste, easy recipe, low-cost ingredients! Although next time I will try put a little less sugar than the recipe.. I found it a bit too oily, so I decreased oil amount as well and put more cocoa.. Hard to get it out of the pan and i did grease and flour the pan very well! Its a very good recipe though, EVERYONE loved it and asking for it!

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Georgia

Cooking Level: Expert

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Reviewed: Oct. 28, 2009

Very good cake with nice dark presentation for Halloween. I forgot to add the vanilla extract but we don't miss it. I decorated this cake with black icing dripping off the top, a sparkly gel spider web, and a big black gum paste spider. Hubby and I both agreed that we prefer this cake chilled.

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Holly

Cooking Level: Expert

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Reviewed: Oct. 27, 2009

This is hands down the best chocolate cake recipe ever! It's so moist and full of chocolate deliciousness! I make it with a buttercream frosting and use a stencil design for a Halloween treat...or whichever holiday you are baking it for. I'm making it for a Halloween party this weekend!

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CristinGeimer

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Reviewed: Oct. 26, 2009

Oh my god! I can't emphasize enough how easy it was to make and yet came out so unbelievably delicious! I baked this for my father's birthday and what a perfect cake it made for the chocolate lover that he is! Confidently recommend this to everyone.

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SAK

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

This is really similar to my mom's chocolate cake recipe that she's been making since I was about 5. The difference is that her recipe calls for water, and this one calls for brewed coffee. This recipe with the coffee has a much richer flavor! Sshhh....don't tell mom, but I like this one better. For those of you concerned, you cannot taste the coffee AT ALL. It simply makes the chocolate flavor stand out more. I use a cream cheese frosting on top (one brick of cream cheese, 1/2-3/4 stick of softened butter, and at least half a 16oz bag of powdered sugar (stop when it's sweet enough for your taste). if you need any liquid add vanilla by the drop! you don't need much liquid). Anyway, I am making this cake from now on. :)

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Paige

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

Moist and chocolatey! Easy to make, held together well, will definitely make again!

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JAZZYJEN

Cooking Level: Intermediate

Home Town: Waynesville, North Carolina, USA

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Reviewed: Oct. 24, 2009

the best ever, never try any other ch. cake recipie, especially casein free!

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Darby

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Reviewed: Oct. 24, 2009

I made cupcakes with this recipe and they were heavenly. Don't second guess the recipe as the batter is extremely liquidy. Thanks for a wonderful recipe!!

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lynyrd

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Reviewed: Oct. 20, 2009

My first cake from scratch. This was awesome! Moist and delicious! Very easy. Wonderful!

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AKGEM

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

It's amazing how moist this cake is. I also wondered about whether I put the ingredients together properly since the batter was like water. Sure enough, it was OK! I will try making cupcakes next time.

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jksosa17

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Black Magic Cake

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