Reviewed: Aug. 26, 2009

Made with coffee, as recommended. Excellent.

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Sam Van Hallgren

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Reviewed: Aug. 20, 2009

This cake was great. I just made a account cause this website really good. My sister made the cake and I loved it.

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Lanee

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Reviewed: Aug. 16, 2009

awesome!

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MelissaMBrsl

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Reviewed: Aug. 16, 2009

Wow. I used this recipe, but cut back on the sugar a bit and added a little more cocoa. I also replaced the wheat flour with Oat flour as my son is allergic to wheat. I also added strawberries to the mix and WOW! Is was sooooo yummy and moist as I put it in a deep pan. The key is to always under bake about 5 - 8 minutes. It went in less than 20 minutes. Great recipe!

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Debbie King

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Reviewed: Aug. 14, 2009

Wonderful cake!

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JJ

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Reviewed: Aug. 13, 2009

An easy to follow recipe with outstanding results! The cake was sweet enough on its own, no icing was required. I did however top it off with a sprinkling of icing sugar to give it a finished look.

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Crayola

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Reviewed: Aug. 11, 2009

Very good. I used Hershey's dark chocolate and cut it back a bit. It turned a lovely black color and looked gorgeous. I also froze the cake after it cooled a bit and it gave it a professional texture that worked great for what I was making it for. I'll make this again.

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Strawberry

Cooking Level: Intermediate

Living In: Sedona, Arizona, USA

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Reviewed: Aug. 11, 2009

I expected this scratch cake to taste better than a box mix, but I like my box mix cake just as well and this one I had trouble with sticking to the pan which I never do with my box cake. I'll keep looking for a great chocolate cake recipe.

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AllrecipesDarlis

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 9, 2009

i'm a novice baker and had no problems with making this cake. it's a simple recipe, but it was too sweet for my taste. other people seemed to enjoy it, though. a few suggestions, though: whip the egg whites before adding it to the wet ingredients as it will have a more pleasing consistency; don't whisk the cocoa into the water WHILE it's boiling as you will soon be drenched in hot chocolate (i can attest to this); and choose a simple icing because it is a pretty sweet cake despite it's title as 'dark chocolate'. Also, one last note, I had to keep the cake in the oven for longer than suggested.

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meowdiao

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Reviewed: Aug. 2, 2009

This cake STUCK to every pan I used! It tasted good. But the instructions state to only grease the pan. I used 2 types of pans(non stick & aluminum, greased) & it still stuck. I even floured & greased a pan. The recipe is simple to follow though. I just couldn't appreciate the cake to its fullest w/it faling apart.

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sweetchoc

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Aug. 2, 2009

Some cakes, like the Black Magic Cake or the One Bowl Chocolate Cake III, are VERY moist, and have a relatively dense, compact crumb. This cake, being a butter cake, (meaning that the fat and sugar are creamed together to incorporate air), is light, tender and fluffy. Neither type is better than the other, it's either a matter of personal preference or what you want for a particular project. As a butter cake, this recipe is very good, and I know it wil improve by the following day. I halved the recipe, which yielded 12 cupcakes and one small loaf cake. Other than using freshly brewed coffee for the water, I followed the recipe as written and was quite satisfied with it.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jul. 30, 2009

The best add a bit of coffee to the water. Taste like betty crocker nice and moist and flavorful... the BEST

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Rakel

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Reviewed: Jul. 29, 2009

Never have made a cake before this one and I chose to use it to make a three layer cake and it came out great! I would give it four stars for the taste but I figure that since it was my first one someone with experience could make this cake taste divine.

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Jimi V

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Reviewed: Jul. 28, 2009

I chose this recipe after I read the review from the pastry chef despite the other negative reports. Bad choice! It took longer than the 30 minutes for a toothpick to come out right in the middle and by that time, the cake was dried out. My cake was so dry I threw it out.

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PJWCAIN1

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Reviewed: Jul. 24, 2009

This cake is very rich. This does not taste like chocolate cake that I expected, instead it tastes like oreo ( so I gave 4 stars instead of 5 ). However it's delicious and moist. I also put whipped cream frosting and chocolate chunks on the top.

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HERLIN

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Durham, North Carolina, USA

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Reviewed: Jul. 22, 2009

Awesome! This cake is very moist and chocolately. I made exactly AS IS. I sprayed my pans well, but 2/3 the cake stuck at the bottom so parchment is a MUST! In case anyone is wanting to use a differnt sized pan...this batter measures aprox. 9 cups of batter. It worked perfectly in my 11x15x2 sheet cake pan.

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jul. 20, 2009

This cake was easy to make and everyone loved it. BIG HIT! I don't usually care for Chocolate Cake but this one is just "wow". Since it got good reviews I decided to give a try and I have no regrets Will make it again, that's for sure

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Cooper's Food

Cooking Level: Intermediate

Living In: Dover, Pennsylvania, USA

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Reviewed: Jul. 20, 2009

This cake is so good tastes like I bought it from a gourmet store I followed the instruction whish was simple but I sub 1 cup of water for buttermilk it turned out teriffic Like suggested by other line the baking pan with parchment paper because mines got stuck to the pan really bad I had to reconstruct it. I made a chocolate buttercream frosting which was great from this site I also used vanilla buttercream frosting in between layers my daughter and husband raved they said it reminds them of a double stuff oreo LOL! Great recipe just great

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kelly

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Reviewed: Jul. 17, 2009

This is a great chocolate cake recipe. Like the others recommended I used a cooking spray that had flour mixed in and covered the cake pans. I used cake flour instead of regular flour and still siffed the flour,powder, baking soda and salt well together. And I substituted herseys special dark powder instead of the regular cocoa powder. I had to extend my cooking time by 10 minutes due to the centers were undone. I did turn down the temperature to 320 so I would not dry or burn the rest of the cake. It came out so light and fluffy with the perfect chocolate taste! I did use the cream cheese frosting II as a crumb coat and the chocolate ganache recipe from this website.

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