Reviewed: Feb. 2, 2009

I made this cake just as written and it was super yummy! Didn't have any trouble with sticking; just greased and floured the pans. The cake came out very moist, very dense and very rich. I used the Rich Chocolate Frosting from this site and it was very good, but I think it will be even better with a vanilla frosting. Will try that next time.

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Cookie D'oh

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 2, 2009

Very good after sitting covered over night.

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beanerbecky

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Reviewed: Jan. 31, 2009

Wow... just wow. BAKE THIS CAKE! I screwed up by trying to make it in one pan and it had trouble baking all the way. But whatever, it is sooo good. Combined it with the cream cheese icing recipe, made with 1/2 the sugar called for. Divine.

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Liesel

Cooking Level: Intermediate

Home Town: Michigan City, Indiana, USA

Living In: Fort Campbell, Kentucky, USA

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Reviewed: Jan. 31, 2009

This is a wonderful recipe that produces a devils food type rich chocolate cake. I actually halved the recipe because a 3 layer cake is just way too much for our family of four. By doing 6 servings it resulted in 2 nice 8in layers. The cake is incredibly moist and light and well just darn perfect. I also can say that since I ran out of butter I used Imperial margarine (good for baking with) and it in no way harmed the recipe.

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Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 31, 2009

A wonderful chocolate cake from scratch. The family loved it!

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kimz11

Cooking Level: Expert

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Reviewed: Jan. 29, 2009

I will never make another chocolate cake recipe, although I did alter this one a tiny bit by using only 1 1/2 c hot water, whisking chocolate in, and then adding 1/2 c buttermilk. Also, jumbo size eggs help.

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Plantgirl33

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Reviewed: Jan. 28, 2009

I made this for my mom's birthday and it was great. Very moist and wonderful flavor. I baked it in a bunt pan instead of round one.

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Lovelymama3k

Cooking Level: Intermediate

Home Town: Dallas, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Jan. 27, 2009

I don't eat chocolate cake but I can tell you my kids loved this cake! They inhaled it. :) Box cakes are so easy to make but I find it so satisfying to make a cake from scratch, even though they are a lot of work. Thanks for the recipe! :)

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Amy P.

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 25, 2009

This is a heavenly cake! I haven't really tried it yet but there was a little piece that came off (very tiny) that I tried after taking it out of the oven and it was so good I was thinking of making it a two layer cake instead of three (just so I could sit there and eat one layer of it)! The solution to the cake sticking to the pan is definitely greased parchment paper!

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canadiancook09

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Reviewed: Jan. 23, 2009

I made one layer (1/3 or 4 servings)and used 2 eggs instead of "1 1/3", which produced a very moist result. i also used hazelnut-flavored coffee instead of plain water. when the cake was done, i sprinkled chocolate chips on top and let the residual heat melt them so i could spread them into a smooth top (note: if you do this, make sure to cut into peices before chilling, otherwise the chocolate will be very hard and not cut well).

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Aliza

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 23, 2009

My 5 year old daughter picked these out for her cupcakes she made for her grandaddy... I thought at first that they might be to dark or to rich, but decided to try them anyway. Boy am I glad we did! She made them mostly with a little help with measuring, but they came out PERFECT! They are sturdy for icing, moist, but don't crumble. The flavor was PERFECT! They were a HUGE hit! We iced them with cool whip icing that we had died pink, and pink sprinkles(as that is my dd's favorite color!). Will DEFINITELY be making these again!!

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CanadianMama

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2009

This really is a great cake recipie. I get raves everytime I make one. It crumbs more like a brownie than cake and is very dense and moist. The only tip I have to add is to use 1/2 the boiling water than called for when disolving the chocolate. After it is disolved and smooth add the remaining water very cold. This way you dont have to wait for the mixture to cool or risk melting the butter if you dont wait long enough. Cheers!

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Michelle Manning

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Long Beach, New York, USA

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Reviewed: Jan. 20, 2009

I used butter flavored shortening (no trans fat) instead of butter and it was really good and moist. I frosted it with the Fluffy Peanut Butter Frosting from this site, and it was perfection!!

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TWARGA

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Reviewed: Jan. 17, 2009

Great recipe. Received lots of compliments. Cake becomes more moist after two days.

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miasapearl

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Pomona, California, USA

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Reviewed: Jan. 15, 2009

Made this cake twice so far, this time it came out good, very chocolaty and dark. One suggestion though, use less water, I used whipped cream as filling and chocolate ganache as the topping. Tasted even better the next day

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Rupam

Cooking Level: Intermediate

Home Town: New Delhi, Delhi, India

Living In: Richmond, Virginia, USA

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Reviewed: Jan. 9, 2009

This was great. Easy to make and tasted great. Has a wonderful texture. A great cake on it's own or great for add ins. we added chocolate chips. this will be my goto recipe.

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erync

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Jan. 2, 2009

SO yummy. My husband wanted a "Matilda" cake like the one from the movie. The cake is super moist and delicious. I've tried it with this icing and I've tried it with a traditional chocolate frosting, and each time it was a hit, it just depends on how rich you want your cake. Making it again tonight for my son's bday and remembered i hadn't sent a thank you for the recipe!

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lcorbitt

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Reviewed: Dec. 29, 2008

What a perfect fix for a chocolate cake craving. I made this exactly as written and it turned out beautifully. No more boxed chocolate cake for my family.

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JennyG36

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Dec. 27, 2008

Made with brewed coffee for a more intense flavor and due to may reviews, switched the butter to butter flavored Crisco and it was still a little dry. I can't find a scratch cake that is as good as a box cake and not sure why I keep trying when the box is so easy! Sorry but I'll have to go back to box. This was tasty but it needs to be more moist.

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LPCOCO

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 23, 2008

Cake was ok. I thought it was much too crumbly, and it stuck pretty badly to the pan. I wanted a cake that was more moist and dense, so I don't think I'll be making this one again.

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