Reviewed: Nov. 11, 2007

My boyfriend LOVES this cake!!! His mom was a stay at home mom and bakes everything from scratch. I tried this recipe for him, praying that it would compare her's. OMG...he said that it was BETTER than her's!!! I get raves everytime I bake this. I did substitute 1/2 almond extract and 1/2 vannilla extract, and I also added the mini choc chips. Overall, it was GREAT!!!

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lexistar23

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Nov. 10, 2007

i will never ever ever ever need to search for, or make, another chocolate cake recipe... ever!!! this one is so delicious and so moist. it almost tastes like those mousey flourless cakes. it is amazing. the chocolate chips melt nicely into the batter. its delicious. i cant wait to make this one again. my friends loved it and requested it for their birthdays :) thanks so much for the recipe!!!

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J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Oct. 26, 2007

Moist, delicious, and not too difficult. The batter was thick, but it made a beautiful bundt cake. I used a ganache recipe from this site to make dark chocolate ganache, poured that over the top, then drizzled melted white chocolate over it. I served it for my boyfriend's birthday party, and he LOVED it.

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LauraKKH

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: White Stone, Virginia, USA

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Reviewed: Oct. 24, 2007

I have baked so many different cakes from the website. Thus far my co-workers say this is the best they have ever tasted! I was shocked as previously I had never baked a chocolate cake because I have never thought I could bake them well! This recipe is excellent I have turned it into a double layer cake and add a raspberry filling- which adds an extra depth of flavor.

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Blessing

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 23, 2007

Best the next day!

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FAITHHELM

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

Living In: Winnsboro, Texas, USA

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Reviewed: Oct. 20, 2007

Huge hit for us. There wasn't a slice of cake left over for my son's birthday party. I used this cake for his birthday cake because my son is a chocoholic and it turned out so well. It's a pretty dense and rich cake (almost like a brownie) so I used a light, fluffy, and creamy frosting to go with it as to not compete with the chocolate cake flavor (used the '7 minute frosting' from Joy of Cooking cookbook...and it was perfect). I also baked mine in two round cake pans rather than a bunt and the batter divided perfectly between two pans. I really wouldn't change a thing about this recipe. This is a cake for chocolate lovers...that's for sure.

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MommyInBliss

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Thornton, Colorado, USA

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Reviewed: Oct. 5, 2007

If any of you love Applebee's brownie fudge dessert you will want this recipe! I used a bundt pan and filled within 1 1/2 inch. Also MINI chocolate chips. Serve with chocolate sauce and vanilla ice cream. Simply heaven!

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Margie

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Reviewed: Sep. 28, 2007

This cake is AMAZING!!!

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estolarz

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Reviewed: Sep. 21, 2007

for the past two years, it has become a tradition in my family that I make this cake for birthdays. I just dust it with powdered sugar and put it on a pedistal. It has that semi-homemade quality........super easy, moist and delicious. Thanks for the family favorite!

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LUCKYKEL

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Reviewed: Sep. 20, 2007

This cake is so increadibly delicious!! I replaced some of the butter with applesauce and left out the chocolate chips. I actually really liked the almond extract in this cake, so I'll stick with that instead of mixing it with vanilla extract. I'll be making this again!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Sep. 11, 2007

This was a hit and good to the last drop!

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kidsmommab

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2007

Best chocolate cake I have had so far. It is easy to make and very delicious. Thanks to another reviewer's comment I omited the chocolate pudding because the cake mix that I bought had a cup already in the mix. It turned out very moist. I will definitely make this cake again.

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MILVETTE

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Reviewed: Aug. 31, 2007

Great recipe! First of all, I've made this several times and I have not had any problem with it overflowing. I used a standard size bundt pan, so there's no problem there. A BIG tip. Everyone I've made this for says its "good" the day of or the day after, but "AMAZING!" 2 or 3 days after you make it. Sounds strange, I know, but I'm just saying, if you are making this for a birthday or something, make it a day or 2 ahead, and keep it in an air tight container and you will have an amazing cake!

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Lyndsey

Cooking Level: Intermediate

Home Town: Port Lavaca, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 23, 2007

This is the most requested item I make. Between birthdays, special occasions and church functions, I keep all the necessary ingredients on hand at all times.

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beachlvr2

Cooking Level: Expert

Home Town: Biloxi, Mississippi, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Aug. 20, 2007

Very moist and delicious cake. I used vanilla extract in place of almond. I also drizzled with a chocolate glaze frosting, which I absolutely recommend!

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Minnetonka Mom

Cooking Level: Expert

Home Town: Independence, Iowa, USA

Living In: Minnetonka, Minnesota, USA

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Reviewed: Aug. 11, 2007

I'm not a fan of chocolate cake but everyone else ate it up!

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BEARUN

Living In: Baldwinsville, New York, USA

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Reviewed: Aug. 6, 2007

sooo good! i will make this again:o)

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SHAWNABALLARD

Cooking Level: Beginning

Home Town: Hemet, California, USA

Living In: Patrick Afb, Florida, USA

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Reviewed: Aug. 5, 2007

Delicious! I made it for my boyfriend's mother's birthday, and everyone loved it. It was rich enough that a glaze was not necessary. I balanced out the sweetness by filling the center hole with fresh raspberries and lightly dusting the whole cake with confectioners sugar. It was an easy recipe to follow. The result: chocolatey goodness!

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Karen D.

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2007

DEE-LISH! I used dark chocolate mix and vanilla instead of almond extract. My family liked the cake better cold than at room temp- It had a denser/ fudgier consistency after it was refrigerated.

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Pinky

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Reviewed: Jul. 27, 2007

My whole house smelled wonderful while baking this simple cake! I just used a store brand devils food cake, left out the almond extrct simply because I was out. For the icing I used store bought cream cheese icing and added 3 drops of green food coloring and 2 cap full of peppermint extract. SUPER YUMMY and dense cake. It was a HUGE hit!

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Rdnekroses

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Chocolate Lovers' Favorite Cake

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