Reviewed: Nov. 20, 2009

Mistook the cocoa powder for 200g instead of 80g, and put the whole mix into 1 9inch springform. Baked for 1.5hr and turned out great. The creaming didnt really turn the mix light and fluffy for some reason, but the cake was nt dense and was ok lightness. I subbed half white sugar for brown sugar, and even though I added 120g more cocoa powder by istake the cake was just the right sweetness. It wasnt at all dry, as i heeded the advice of waiting for the mixture to cool before proceeding. Would definately try again and create 3 batch tiers! Overall would seem to be an A+ recipe. Covered it with chocolate ganache from the website. Brother said it was hugely satisfying! :D

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cheruppe

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Reviewed: Nov. 19, 2009

Absolutely superb cake! Couldn't have been happier! Thanks Carol.

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scaskey117

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Reviewed: Nov. 19, 2009

Loved the taste and didn't have any trouble with it sticking or being dry. Like other reviewers mentioned, always cream the butter and sugar really well so they are fluffy. I sprayed a bundt pan well with cooking spray and it slid right out.

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PENGUINKIM

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Reviewed: Nov. 15, 2009

Not only was this cake dry and crumby, it was ridiculously difficult to work with. I could not get the dang thing out of the pan without it breaking every 30 seconds. I would recommend this recipe to NO ONE. And I hope that in the future, when you decide to share a recipe, it is worthy of some sort of recognition other than just it being all around terrible. Frankly, I found this cake utterly repulsive and unworthy of the time I spent trying to get it to work. Because of the extreme grainy texture of this concoction, I was unable to even frost the thing, if it could even be called a thing, making the appearance grossly unappealing. Further more, this cake was for my mom's birthday! I had one shot, and because of these false rave reviews, I have produced none other than an abomination and a disgrace to the world of baking! I have given this ONE star, simply because the batter could be considered edible. Please, take a look at the lovely photo I have of this cake if you are still even considering making it.

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bakingblondie

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Reviewed: Nov. 5, 2009

This is a great chocolate cake and very easy to make. Thanks!

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Leslie

Cooking Level: Intermediate

Home Town: La Crescenta, California, USA

Living In: Sunland, California, USA

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Reviewed: Nov. 4, 2009

This was soo friggin good its ridiculous. I made it for my moms birthday and now everyone wants one. I made 3 batches for a big rectangular 3 tier cake, placed strawberries and whipped cream in the middle layers and topped it off with butter cream frosting and chocolate shavings. Gorgeous!

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Ana

Cooking Level: Expert

Home Town: East Hampton, New York, USA

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Reviewed: Nov. 3, 2009

So good and not complicated to make either. Have made it a few times now and have added coffee and other flavorings to make it different each time. So tasty when combined with the frosting from the "chocolate torte" recipe on the AR website. Thanks for sharing!

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Hud

Cooking Level: Expert

Living In: Springfield, Illinois, USA

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Reviewed: Oct. 29, 2009

Wowza. Perfection. I actually forgot the vanilla! But it was still amazing. Very light and moist and chocolaty. I generously sprayed the pans and they slipped out with no problems. The only thing was, that the first cake I left in too long... it's done if the fork comes out with no batter, cake crumbs are ok! Second cake was perfect : ) THANK YOU!

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vociferousE

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Reviewed: Oct. 28, 2009

Brilliant cake to make. Completely moist and tasty. The problem people have with this is that making a cake is an art and you really have to watch the directions carefully. Several tips: Let the cocoa mix with hot water be completely cool before using it. Actually SIFT the flour, soda, powder and salt (if you don't have a sifter, use a tablespoon and sift over and over again. Make sure that the mixture is light and fluffy when mixing (such as the sugar with the butter) and it should be fluffy throughout until the end, when it becomes a batter at the end. I took the advice as well that the cake sticks - use the old method of buttering pans liberally and then sprinkle plain flour on the bottom so it comes out clean. Beautiful recipe. A real joy to make.

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lioness

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Reviewed: Oct. 22, 2009

I used hot coffee instead of the water and oil instead of butter. I made mine in a bundt pan that was dusted with cocoa powder. I love the texture. It slices nicely and it's moist.

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LISAMARIE831

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Reviewed: Oct. 21, 2009

This is seriously the best chocolate cake I have ever made. Its so moist and the sweetness is just right. Very easy to make too. THank you so much for this recipe!!!

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panidhi

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Reviewed: Oct. 21, 2009

Since I'm using a springform pan...I reduced the boiling water to 1 cup. I didn't used butter but replaced it with oil instead. I add a tbsp of coffee essense..you may used coffee granules by mixing it with the hot water.The cake taste amazing....I really like it..thanx Carol!!

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Suzy Zane

Cooking Level: Expert

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Reviewed: Oct. 20, 2009

Great moist chocolate cake.

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Naty

Cooking Level: Expert

Home Town: Merida, Mérida, Venezuela

Living In: Verona, Wisconsin, USA

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Reviewed: Oct. 17, 2009

I made this cake for the first time last night for my dad's birthday and it turned out great! I followed the recipe but added chocolate chips and baked it for at least an hour in a bunt pan. What really complemented it was a almond based cream I drizzled on top with some choco chips and crushed walnuts. I really recommend this recipe it comes out moist and perfect. I will definitely make this again. Everyone at the party loved it!

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Food?Lover

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Reviewed: Oct. 15, 2009

My family & my church members raved about this cake. Thank you I loved baking this cake, this will be one of my favorite.

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opass

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Reviewed: Oct. 14, 2009

My family loved this recipe! I'm no great baker, but I had no problem making this come out perfectly. The only thing I changed is that I used Hershey's Special Dark cocoa powder to make it extra dark. It worked!

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lisagrue

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Reviewed: Oct. 11, 2009

I gave this recipe a 5 because my family absolutely loved it (topped it with a homemade cream cheese frosting). I thought it needed to be sweeter, but other than that it was really an easy to follow recipe.

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LaQueta

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Reviewed: Oct. 9, 2009

I did sub oil for butter as butter tends to leave cake dry. This cake was not too sweet and intensely chocolate. Yum!

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RNELSON1462

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Reviewed: Oct. 6, 2009

Followed the recipe. Makes a great three layer cake.

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J.R.

Cooking Level: Expert

Living In: Magnolia, Texas, USA

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Reviewed: Oct. 4, 2009

This cake was super moist and delicious, I substituted buttermilk for the boiling water. I baked it in a bundt pan and couldn't get it out... It turned into a bit of a souffle and puffed up! As it sat on the counter to cool (on a rack) it fell in at one spot. It was so moist and delicious that the ruined presentation didn't make any difference.

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sarahr

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Dark Chocolate Cake I

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