Reviewed: Nov. 5, 2009

This is a prize winning recipe. My mother had this recipe and when I was in 4-H, I made this for the county fair-purple. And when it went to state it received a purple there as well. It isn't that hard to make and I love the texture, very moist. Great cake.

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glf08

Cooking Level: Expert

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Reviewed: Sep. 14, 2009

Perfect: Airy, tender, chocolatey, light. Delicious unfrosted, with just a scoop of ice cream. I find that letting the cocoa-water mixture sit for up to a few hours lets it thicken substantially, and allows the cake to reach its maximum height. I mix up and bake a yellow "Party Chiffon Cake" first, and then follow immediately with this cake. This pleases both the yellow and chocolate cake lovers in my extended family, while minimizing the amount of equipment I have to wash. A wonderful recipe I've made again and again. Thanks to Ms. Fox, for sharing.

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Katie

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Reviewed: Sep. 10, 2008

I have been looking for a recipe that's a cross between the traditional heavy chocolate cakes and the lighter cake mix ones and this is it! It was just the right sweetness for us (i.e., not too sweet) and we used a ganache frosting for those with sweeter teeth. I did invert it on a bottle but wonder if it wouldn't stay light because it has baking soda in it. The kids GOBBLED it up!

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Wendy

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Reviewed: May 21, 2008

This was good.Not chocolatey enough,but would work great as a base for a chocolate mousse cake.The cake itself is not too sweet.I loved the texture.

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sweetybaby

Cooking Level: Expert

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Reviewed: Apr. 29, 2008

This cake is very easy to make, fluffy in texture but also rich in taste. I made it into a 12 inch three-layer birthday cake with brandied black cherries and whipped cream and served 19 people. Very verry nice. Everyone loved it. Someone requested for me to make it again for his family for Mother's Day! Next time I will try to get a branded/ better cocoa powder to get a more chocolatey taste. I reduced the sugar to 1 1/2 cup for a more Chinese/ less sweet taste. Also, I first add the 1 cup of sugar in the flour mixture and save the remained 1/2 cup of sugar to beat the egg white (add in gradually like making a meringue). The mixture went into the 12 inch spring pan only half full but rose to taller than the frame after baked. It tastes good by itself but better with whipped cream.Thank you for the recipe.

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QTWANDA

Home Town: Taipei, Taipei, Taiwan

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Reviewed: Mar. 1, 2008

I made these for my daughter's 2nd birthday party as cupcakes. I baked them at 325 degrees for 30 minutes. They came out light & fluffy although not very sweet. We used buttercream frosting to sweeten and decorate.

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Kerith

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Reviewed: Jan. 23, 2008

Filled the house with a lovely smell, good texture, appearence, color, rose well, but the chocolate flavor is somewhat subtle? This is a good recipe though.

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mayura

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2007

I was expecting a bit more delicate and lighter texture. I have made several chocolate cakes, and this recipe, with an extra step of beating egg whites, was no difference in taste and texture from other easy chocolate cake recipes.

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Misha

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Reviewed: Jul. 6, 2007

Very nice cake! My 12yo daughter made it today. Nice chocolate, not too sweet cake. The drizzle added a little more sweet to the cake. It was a hit with everyone! Thanks so much! This is a great addition to our recipe file!

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Barbara B.

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Reviewed: Jun. 23, 2007

I made this cake for my daughter's 6th birthday. I used organic flour and sugar. I baked it in two round pans for about half the time so I could make a two-layer cake. I gave the cake pans a quick spray of Pam. I knew the egg whites need to climb up the side of the pan, but didn't want risk the cake sticking. The cake came out smoothly from the pans. The middle I filled with a layer of raspberry jam and a layer of chocolate ganache (equal parts bittersweet chocolate and heavy cream melted together and cooled). I also substituted the water in the icing for heavy cream. I kept it in the fridge until party time, so the frosting would stay thick. The cake was fabulous - moist and rich, but not killer-sweet. Everyone at the party ate it quickly with vanilla ice cream. I give it 4 out of 5 starts only because I would have liked it to be a bit more chocolatey - but I'm a dark chocolate lover! Thanks for a great recipe!

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Kim S

Cooking Level: Expert

Living In: El Sobrante, California, USA

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Reviewed: Apr. 22, 2007

This cake is simple to make. It is light and tender and has a rich chocolate taste. I did not try the icing. I baked it for 60 minutes and it was just done, even though the top did not spring back. Had I cooked it until the top springed back, it would have been overcooked. I will be using this recipe to make my sister's wedding cake.

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