Reviewed: Nov. 4, 2009

This cake is wonderful! Mom thinks it's almost like a devil's food.

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TA2009

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2009

I am only reviewing the cake; I did not do the frosting. I live at almost 6,000 ft elevation and I was worried that this cake wasn't going to turn out because I had forgotten to make adjustments before mixing the dry ingredients together. The only change I made was to cook at 350 for 12.5 minutes and then increase the temp to 375 for the last 12.5 minutes. The cakes came out just fine, and my toothpick was clean at the end of the 25 minutes. So you don't really need to make any adjustments to the recipe unless you live higher then I do. The cake was moist and very chocolately. I did half dark chocolate cocoa and half milk chocolate cocoa and I think its just right! I will definitely make this again. Next time I may experiment with the ingredients to try and make it a bit more healthy.

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NghtSkyyStarz

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Parker, Colorado, USA

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Reviewed: Aug. 16, 2009

I did not make the frosting but only the cake and it is definitely my new choc cake recipe - fabulous! I made it in a 9x13 pan and it turned out great and frosted with a buttercream frosting. So good!

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KWENGER

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Reviewed: Jul. 30, 2009

I've made this a few times now, following the recipe exactly, the first as a base layer of an 11 x 15 in. sheet cake for about 75 people. Got RAVE reviews! Made it again a few days ago for my fiance's sister's sweet 16, but as a 3 tier. We ended up taking that to her band camp, where it was gone in 5 minutes. Amazing recipe!!! I didn't care too much for the filling, but the actual cake and frosting were absolutely amazing!

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BakingNerd

Cooking Level: Expert

Home Town: Harker Heights, Texas, USA

Living In: Olive Branch, Mississippi, USA

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Reviewed: Jul. 6, 2009

I made this torte a week ago for a co-workers birthday. She wanted chocolate on chocolate on chocolate. I found this recipe & thought that it sounded pretty darn good. I didn't have time to test this out on my family, so my first try was for all my co-workers. All I can say is FANTASTIC!!! Everyone loved this cake. So much so that one of the girls requested this for her birthday next month & another one said the frosting is much better than her chocolate frosting which she felt was quite good. I followed the recipe to the letter. There is no need to change anything. I mixed the cakes in my food processor & baked them the day before. When cooled I wrapped them in plastic wrap & left them on my counter. Whipped up the filling & frosting the next day & finished it off. I did cut up a 50g milk chocolate bar & sprinkle on top just for looks. This is a definite keeper & I would rate more if I could. Thanks so much for the recipe, it's awesome!!

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MOMMYM

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Reviewed: Jun. 30, 2009

Wow! This cake is absolutely delicious. The chocolate frosting is super light and fluffy and just full of chocolatey goodness. The cake itself is moist and delicious. The cream filling is good but I think I will try it with almond extract next time.

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mocho

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Reviewed: Jun. 12, 2009

I made this for my daughter's 15th. birthday and it was absolutely delicious! My family thoroughly enjoyed it. Just a note-I did this in three stages: Baking, Layering, Frosting-and I allowed quite a few hours between each stage to allow everything to settle nicely. Lovely for special occasions.

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cruzmom

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Reviewed: May 21, 2009

I halved this recipe and baked it in a nine inch Pyrex because I needed to travel with it and didn't want it to get messed up. I used ganache instead of the filling or frosting. I stuck with the recipe for the torte, though, changing nothing. My dad and I both loved it - we could only eat one piece each with ice cream because it was so rich!!

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Sophia

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Reviewed: May 18, 2009

I have been using this recipe for years...passed down from my grandfather...we refer to it as Big Daddy's chocolate cake...it is THE BEST! Use Dutch processed cocoa (Penzeys is the closest I can find to good European cocoa)...VERY good. I use my own frosting recipe...everyone who eats it simply raves! If you love chocolate...try it out!

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LIVVYLU

Cooking Level: Expert

Home Town: Idaho Falls, Idaho, USA

Living In: Greenwood, Indiana, USA

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Reviewed: May 16, 2009

AWESOME CAKE moist and decadent. Very good cake but i used my own frosting.

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Cody

Cooking Level: Beginning

Home Town: Grand Rapids, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: May 15, 2009

As a whole, I felt it really wasn't worth all the effort. The cake part is good (used half coffee / half water), the filling is just whipped cream - which who doesn't love whipped cream? But that frosting? It was too much, too sweet. With a different frosting and a tweak here & there, this could be a five star.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 11, 2009

This cake is absolutely incredible!!! Whether you make the entire cake recipe as written, or choose to make just the cake or just the icing, you will not be disappointed. This is definetly well worth the effort to make this dessert for a special occasion! A few tips when trying this one-- 1.- Allow yourself plenty of time for this recipe. It takes quite a while between preparing, baking, and waiting for the cakes to cool and the filling and icing to chill. 2.- Make sure you have whipped the filling very well before chilling. If you haven't whipped the whipping cream well enough, the cake layers will slip and slide when you try to frost the cake. 3.- Don't spread the whipped cream filling all the way to the outter edge of the cake layers. When you're frosting the cake, the pressure will spread the filling a bit and the filling will come out the sides of the cake if you've spread it too close to the edge. All in all, this recipe is definetly a keeper and well worth the time it took to prepare. I know I will never buy store bought chocolate frosting or cake mix after trying this recipe!

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SweetMelissa1015

Cooking Level: Intermediate

Home Town: Canton, Massachusetts, USA

Living In: Norton, Massachusetts, USA

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Reviewed: Mar. 23, 2009

I am only rating the cake and I give it 5 stars! Very easy, flavorful, and moist. I baked the cake in a 9x13 pan and topped it with "quick and almost professional buttercream icing" with chopped Oreo's mixed in. Family raved!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Mar. 22, 2009

My dad was devastated when he remembered that this recipe was lost in his recent apartment fire. Funny thing is, he got it for free in the mail many years ago back when you used to get those packages of recipes all together. I went looking for it, and here it is. This is THE best chocolate cake I've ever had. Most chocolatey. Very decadent. It's all everyone who knows him asks him to bring to any gathering. BEST CHOCOLATE CAKE YOU'LL EVER HAVE. Thank you for posting this recipe. If it wasn't for you, we would have never had this cake again.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 10, 2009

This recipe is amazing. I LOVED how it turned out. I did do a few alterations though. I didn't make the filling or the frosting, but used ganache instead. I also only used two cake pans, so the layers were a bit thicker. I had to bake them for about 20 minutes more, but it was worth it. This cake has amazing flavor and texture!

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Helusion

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Reviewed: Jan. 16, 2009

I remember my teacher used this in our cooking class. she used chocolate and peanut butter it was the best thing i ever tasted.

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Gina

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Reviewed: Jan. 5, 2009

I followed this recipe step by step. The only change I made was that I used hot coffee instead of of water as suggested by another review! It was long and difficult to make - I couldn't imagine making this without a Kitchen Aid mixer and it dirtied lots of dishes. I would suggest letting the cakes cool in the freezer before stacking them with the cream. I did let my cakes cool as the directions said, but when I stacked them with the cream, the cream just melted and everything started falling apart. I put it in the freezer for awhile before putting the icing on. When I pulled it out to put the icing on - the icing was hard to ice on the cake - kind of thick and it did not really look like the picture - mine was darker and did not look creamy like the picture. All in all though - it smelled to good to not eat and it did taste DELICIOUS!!!!!!!

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Abundantly Blessed

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Reviewed: Oct. 3, 2008

GREAT cake for chocolate lovers! I love chocolate, so I used fresh brewed coffee in place of water and added hot cocoa mix to the mixture for an extra kick...and boy was it chocolaty! Cake is perfect for a chocolate cake, lots of cleaning afterwards, but you won't be disappointed.

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Reviewer:

cupcake muffin

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Reviewed: Sep. 3, 2008

This is by far the best cake recipe I have ever had! I always get rave reviews and last time I made it my mother wouldn't give us kids ANY to take home! The cake is so moist it's a great choc. cake standby recipe anytime you make a chocolate cake. The tops shavings I cut off in order to stack the layers flat get eaten up by any friends I have over while making this phenominal cake!

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Ashley

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Schoolcraft, Michigan, USA

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Reviewed: Feb. 21, 2008

I give this cake 5 stars, however I had one reservation—The frosting could be improved. The cake portion was probably one of the best “from scratch” cakes I have ever made and it is RICH and delicious! I will continue to search out the perfect frosting, however anyone that makes this cake will not be disappointed. It is definitely wonderful. Be sure to use the best quality cocoa as it certainly made a difference in mine. Thanks for the recipe! This is definitely going to be a keeper for me!

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