Reviewed: Feb. 24, 2013

I made cupcakes with this recipe and they turned out great! They were very light and moist and had a good chocolate flavor. It's more time consuming than box mix, but very well worth it! The only difference I made was lessening the granulated sugar by just a tad (maybe 1 tsp). I did this because a few reviews mentioned the cake being too sweet and since I used a buttercream frosting, I didn't want the sweetness to be overwhelming. They were delicious!

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Reviewer:

feyaya

Reviewed: Feb. 18, 2013

This recipe was great! I added a little bit more sour cream to the batter, and instead of a layer cake I put it in a bunt-shape. It turned out amazing! The batter was smooth and creamy, and the cake turned out incredible. It was moist and delicious; not too sweet, and very chocolatey. I used half the sugar in the frosting, and it was perfect. I topped the cake with strawberries and chocolate shavings. Will definitely be making again!

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Reviewer:

elijah_95

Cooking Level: Expert

Reviewed: Feb. 10, 2013

I made the cake and it turned out fine but the frosting was a nightmare. I attempted twice to make the frosting but both times it turned out completely lumpy and would not smooth out even with copious amounts of mixing. I sifted all the ingredients the second time thinking that the frosting was lumpy because of unsifted powdered sugar or cocoa powder.

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Reviewer:

irishgirl

Reviewed: Jan. 11, 2013

This cake was not as chocolatey as I expected. There is a flat taste to it and I believe it is because of the massive amount of baking soda. The cake is moist. Tossing in a cup of semi-sweet morsels to the batter would help the flavor. The recipe calls for two 8 inch round pans but would be better in two 9 inch. There was too much batter for 8 inch pans so they came out with muffin tops. The baking time for me was over 35 minutes.

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Reviewer:

Lightedway

Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

Reviewed: Jan. 20, 2012

It was light, but crumbled easily. It didn't taste as chocolaty as I had anticipated. 1Tbsp of baking soda--really? I was doubting thinking typo, but decided I'd make it as ingredients instructed; When I ate the cake could taste the soda. For those who like it--enjoy. Maybe 1/2 Tbsp would be better, however, think I'll pick a different recipe.

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Reviewer:

reph45

Reviewed: Dec. 24, 2011

This is the best choc cake recipe, and it does not even "need" icing. Perhaps vanilla ice cream or whip cream will do nicely. We enjoy this cake just as is, however was thinking of a ganache for the super chocolate lover but we love, love this cake. Baked in a bundt cake pan, just super, thanks so much..rt

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Reviewer:

Rita Kathryn

Reviewed: Dec. 11, 2011

Wonderfully moist thanks to the addition of sour cream. This cake turned out light, fluffy, and perfectly indulgent. This is THE chocolate cake recipe.

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Reviewer:

San Diego Jen

Reviewed: Dec. 7, 2011

I made this cake. It's so moist and delicious, both my kids and husband loved it. I read the reviews and one commented that it was too sweet. So I used bakers unsweetened chocolate squares instead and it came out great. I also used the easy glaze recipe on this site that uses 1 can sweet condensed milk and 1 cup of chocolate chips and it turned out great.

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Reviewer:

Bestdumplings

Cooking Level: Intermediate

Reviewed: Nov. 7, 2011

The frosting is AMAZING, delicious, try it!!! The cake on the other hand is not worth the try I always prefer the "Black Magic Cake" instead but with this amazing frosting recipe

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