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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Reviewed: Oct. 3, 2009

I don't know where I did wrong since I followed this recipe to a tee but it seems that other reviewers got better results than I did. My cakes came out fairly dry and dense. Maybe there's something wrong with my cocoa powder?

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M. R. Phoenix

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 2, 2009

This cake just came out of the oven about 30 minutes ago, and all I can say is WOW! I used low-fat buttermilk in place of water, and folded in the egg whites last after beating them with a small amount of the sugar. The cake came out rich and moist, but still fluffy, and has a perfect chocolate taste. It's just sweet enough that you could get away with skipping the frosting if you wanted to, but it won't become overpoweringly sweet with frosting on it. This one's a keeper!

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misakyra

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

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Reviewed: Sep. 29, 2009

I tried this recipe and it is so easy to make even children can do it....i loved it

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diane

Cooking Level: Expert

Home Town: Proctor, West Virginia, USA

Living In: New Martinsville, West Virginia, USA

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Reviewed: Sep. 27, 2009

I have never been a chocolate cake fan. But this cake is delicious! I made it with 1 cup of Kahlua and one cup of starbucks Verona coffee. did a crumb layer with Nutella hazelnut spread, and another hazelnut layer in the middle. used Chocolate icing, and shaved chocolate on top.

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Danielle

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Tampa, Florida, USA

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