Reviewed: Oct. 2, 2009

This was the first time I ever made a cake from scratch and it turned out beautifully. I made a two layer cake and simmered some frozen organic blueberries with a drop of orange extract for between the two layers- then drizzled the juice over the whole cake. This made for the moistest cake I've ever had without changing the beautiful texture. I also used cake flour which made for a nice satiny, fluffy cake. I made the Pro Ganache from the site, and whipped it to frost the cake, and then made a butter cream frosting to decorate it. It was a total hit, everyone said it was the best cake they'd had.

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DYNAMICDOULA

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2009

This was a great cake, moist and easy to make, and I had no problems; it didn't stick to the pan. I filled it with Chocolate Ganache and topped it with Sour Cream Chocolate Frosting. It was a great hit. A chocolate lover's dream. My Mom used to make a similar cake, and I'm thinking this one may be better (sorry, Mom). My neighbor forced me to give her the recipe.

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PEPPERDOO

Cooking Level: Expert

Home Town: Selkirk, Manitoba, Canada

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Reviewed: Sep. 29, 2009

I will be the 446th person to review this and among the majority. This cake is amazing! It is not too sweet, very dark, very moist, and very fluffy. I will be making this again and again. I used Pumpkin flavored coffee, I don't really taste it, but it's nice and fragrant. Other than that I followed the recipe exactly and it came out beautifully. I iced it with "One Minute Chocolate Icing" from this site. Happy Baking!

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LawBabe

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2009

Amazing! I accidentally used 2 cups of flour but it turned out fine. It was so moist that I had to be careful when taking it out of the pan because it was stuck to the bottom, but otherwise no problems. My husband was sceptical about the coffee, but you can't taste it at all - the best homemade (from scratch) chocolate cake I've had!

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Melody

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

This cake was pretty simple to make but i had alot of trouble getting the cakes out of the pans. I took my time greasing and flouring the pans beforehand and cooked for the full 40 minutes. I guess this cake is just extremely fragile. One of my layers fell apart when i took it out. Other than that it was amazing!

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mbsnider

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Reviewed: Sep. 27, 2009

Super!!!

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John

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Reviewed: Sep. 25, 2009

Delicious cake that is so easy to make. Make sure to mix the batter with the time specified...not doing so causes the middle to sink

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simplydelectable

Cooking Level: Expert

Home Town: Aiea, Hawaii, USA

Living In: Racine, Wisconsin, USA

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Reviewed: Sep. 24, 2009

This truly is the perfect chocolate cake! I'll be making this for many birthdays and events in the future :o) I followed the recipe exactly, even using sour milk (2 T. of vinegar to 1 cup of milk) for the buttermilk and it turned out perfectly. Thanks so much!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2009

I'm impressed -pretty good. I halved the recipe & made 24 mini cupcakes (which I overfilled) and still had a little batter left. I baked them for 13 minutes but they may have been able to come out a minute or 2 earlier. My only complaints are that they deflated a little after I took them out of the oven and they are very fragile. Since I overfilled them, the tops broke easily when removing them from the pan. I piped "Ho Ho Cake" filling from this site into the center of each one & frosted w/store bought frosting because I'm feeling a little lazy & it's 1 a.m.!

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Missy

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2009

I only had Dutch process cocoa on hand, so I used that, and the cake still came out perfectly. Thanks to other reviews I didn't panic at the thin batter! The cake was moist with a deep chocolate flavor. I made a 13x9 cake and topped it with Fluffy Peanut Butter frosting. Everyone loved it, and it was so easy to make.

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maryb

Cooking Level: Expert

Living In: Sterling, Virginia, USA

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Reviewed: Sep. 20, 2009

For 20 years of marriage I've been trying to find the perfect chocolate cake for my hubson. Friday night I heard the words I've longed for "now that's my idea of a chocolate cake". Thank you Marsha! BTW - I used the fudge ganche recipe on this site for the topping (see present photo). Yum!

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COOK4THEBOYS

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Reviewed: Sep. 17, 2009

dh says it's the best chocolate cake i've made!

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aegibear

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2009

The only problem I have with this this cake is that I'm sick to death of making it. I've had almost non-stop requests for this-- every birthday, every holiday-- ugh. Someone even told me to make this for my own wedding cake! I top this cake by drizzling bitter chocolate ganache over it and make the coffee as strong as possible. It's perfect.

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Spooky

Cooking Level: Expert

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Reviewed: Sep. 15, 2009

Delightful! Made it into cupcakes and they were so good!

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kirra3

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Reviewed: Sep. 15, 2009

This recipe was no good at all. It didn't taste anything like chocolate, and it stuck to the pan, even though I had greased and floured it. It was a big dissapointment. I had to serve all these broken pieces of cake with a glaze over them. It looked awful.

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atiseni

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Reviewed: Sep. 13, 2009

I thought by the name it would be chocolatier and taste more like fudge than chocolate cake. It is moist but not what I expected or hoped. There's nothing wrong with it. It's just a regular chocolate cake. I made it in a 9X13 pan and at 30 minutes it was not only done but smelled like it started to burn. If I make it again, I will check it around 25 minutes to maybe get the more fudgey type consistency I was desiring. I didn't frost it, as we just wanted squares of cake.

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Jenn

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Reviewed: Sep. 12, 2009

Perfect! So moist and so good! Thanks

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 12, 2009

3 words: BEST CAKE EVER !!!!!!!!!

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mellybelly1974

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Reviewed: Sep. 11, 2009

Holy smolly this was the best chocolate cake I have every eaten. You have to make this and do not change a single thing! If you don't have buttermilk, just use 1 cup of milk and about 1 tbsp vinegar and let it sit for 5 minutes. WOW WOW....I made this into a black forest cake it was AMAZING! Thank you for this recipe....

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