Reviewed: May 25, 2012

A bit of work, but worth it.

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Reviewer:

Mr_Skin

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: May 21, 2012

Fantastic recipe! I replaced vegetable oil with butter, it was so moist and not overly rich. I used the chocholate butter, which was just enough to cover a 9x13 cake. 6 tbsp. butter 1 cup powdered sugar 4 tbsp. cocoa 2 to 3 tbsp. milk ENJOY!!

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Reviewer:

Teri

Reviewed: May 17, 2012

A ton of chocolatey goodness! I cut down the sugar, and instead of buttermilk, I mixed one cup of milk with 1 tbsp of vinegar and let it sit for 5 minutes.

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Reviewer:

felly

Reviewed: May 16, 2012

I made this twice. The first time it fell apart, but that was my first time making a two layered cake. I also used can frosting which was way to hard and not spreadable at all. So I gave it another shot at a party last weekend. This time I made my own frosting, first time as well, and it came out so much better. I got so many complements and was asked to make it for a friends birthday. It actually stir the baker in me to try more things. Thanks a lot! I would suggest refrigerating it over night when it is frosted and then leaving it out at room temperature for a few hours. It holds the cake together and gives the frosting the right consistency.

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Reviewer:

Sarah

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Cooking Level: Beginning

Home Town: Columbus, Ohio, USA

Living In: Sunnyvale, California, USA

Reviewed: May 15, 2012

This cake got great reviews from my friends. It's a keeper.

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Reviewer:

rpvcamom

Reviewed: May 13, 2012

OH MY GOSH. This cake is deserving of the title. Made it exactly according to the recipe (besides decaf coffee) and baked in 2 8x8 pans. I topped it with a frosting from this site "Rich Chocolate Frosting". For the frosting, I substituted coconut flavored creamer for milk. YUM!! All the leftovers went to my husband's work, and they're all wondering when I'm going to make it again. Three of the people were on diets and still couldn't resist a little piece!!! :) I imagine this would be DELICIOUS with some kind of real coconut frosting. It was delicious the way I made it with a hint of coconut in the frosting, too. But, even the cake itself is SO moist and decedent, and I'm not a huge chocolate person!

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Reviewer:

naydeenie

Reviewed: May 13, 2012

The BEST cake I have ever had!!! My family has food allergies so I used spelt flour instead of wheat. As for the buttermilk, I used soy milk and added 1 Tbs. apple cider vinegar. It turned out beautifully! For the icing I used a chocolate ganache recipe. This cake really is amazing!

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Reviewer:

kittymichele

Reviewed: May 12, 2012

Very disappointed. It tasted good, but definitely not impressive like the previous reviewers raved about. I will not make this again, and I will continue to search for an "amazing" chocolate cake.

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Reviewer:

NICOLE518

Cooking Level: Intermediate

Living In: Mount Prospect, Illinois, USA

Reviewed: May 8, 2012

i finally found a chocolate cake thst tastes like chocolate. Hip hip horray. Super moist light delacate crumb and soooo chocolatie. I used hersheys cocoa, and warm folgers coffee, when i tasted the batter it was almost like tasting a mocha, but the strong coffee flavor cooked out. however there is a small odd after taste. but i used really really strong coffee will make again and again and again and again....

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Reviewer:

mommietotwo

Cooking Level: Intermediate

Home Town: Greenwood, California, USA

Living In: Roseville, California, USA

Reviewed: May 7, 2012

There are no words to describe how absolutely delicious this cake is. I dissolved two packets of instant coffee in 1 cup water and let it cool in the fridge overnight Baked a dozen mini cupcakes for 15 mins and the remaining batter went in a bundt pan for 40 mins. I used the Peanut Butter Fudge Frosting recipe from this site, which I highly recommend. A tall cold glass of milk complemented the slice I enjoyed quite nicely. I read someones comment on here that they found this recipe years ago on the back of a Herseys Unsweetened Coco container...Wouldn't have expected anything less from Herseys. Many thanks to whoever came up with the original recipe, this will be my 'forever' chocolate cake recipe from now on.

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