Reviewed: Jun. 17, 2009

Very good cake, moist enough. I did half of the recipe and turn out very tasty. I used hot cocoa mix, special dark from hershey's and added some chocolate chips. Baking time 15 minutes. I will keep it!

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hefziba

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 15, 2009

I made this cake yesterday for my Hubby's B-day! It was awesome & moist!! I have already been asked for a recipe! I did leave out aprox. 1/4 cup of sugar, as I thought it was going to be too sweet. And I used a store bought frosting, which is usually sweet enough, so I was glad I left some sugar out. After all....wonderful recipe, definitely will be using this for another occasions....loved it!

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DENI23

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2009

Mery moist cake. I halfed the recipe and cooked it in one 8X8 pan. It took about 40 minutes in the oven but I don't know what temperature the oven is because I have no numbers on my dial. I also substituted the water with coffee and the butter with oil. It came out very good and I will be making this again.

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ANNCHAN

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Reviewed: Jun. 14, 2009

I feel it's unfair to rate a recipe when its not followed exactly. But the outcome of my variation turned out so well I had to share it. I used 1/2 cup cooked mashed apples (a homemade attempt to make applesauce) and 1/2 cup olive oil instead of the 1 cup of butter the recipe calls for. Let me say it turned out to be a very delicious and healthy version of this recipe! It was great, even without topping (I don't like excessively sweet frosted cakes). Hope it helps!

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ann

Home Town: Maracaibo, Zulia, Venezuela

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Reviewed: Jun. 12, 2009

I love this recipe. I gave it four stars, but I always add a big packet of chocolate fudge jello and it's definitely a 5! The rest of the recipe stays the same.

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Murphy

Cooking Level: Intermediate

Home Town: Chino Hills, California, USA

Living In: Costa Mesa, California, USA

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Reviewed: Jun. 11, 2009

This cake turned out pretty well except for it being a little too dry. I baked the three cakes together for 27 minutes and I think that was a little too long. Next time I will either lower my bake time to 20-22 minutes or slightly decrease the oven temp. I replaced 1 cup of the water with 1 cup of Kahlua and added 1 cup of chocolate chips. Yummy! I filled the layers with a Baileys and chocolate mousse. It was great!

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HollyG

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Reviewed: Jun. 10, 2009

I was disappointed with this recipe. I think with all the positive reviews, I just had my hopes higher than they should be. To me it just tasted like a boxed cake mix. I may try again and use buttermilk in place of the milk, and try a different cocoa, hoping for a richer, and a darker chocolate taste.

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tsgma

Cooking Level: Expert

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Reviewed: Jun. 10, 2009

This is a very delicious recipe. Having been searching for a moist choc cake recipe for awhile, this definately fits the bill. I find it still tastes good the day after, even better in fact, and probably goes well with most icings, ganache being my favorite. Two things my mom and I have experimented and found to be helpful in this recipe is 1) Adding in a tsp of instant coffee to the cocoa/water mixture as suggested by a previous review 2) Using pure cocoa powder (like vanhouten) really improves the flavor 3) Folding in bits of choc/choc chips into the final batter makes the cake very moist and gives an extra chocolate "kick". Nuts probably can be nice too.

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Hakeber

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2009

Excellent chocolate cake! I used vegetable oil instead of the butter and only had 3 eggs on hand and it turned out moist and fluffy. Delicious! Thanks for the recipe!

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CindyKins

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Reviewed: Jun. 6, 2009

This was an excellent dark chocolate cake! It reminded me of an oreo as I used a butter cream frosting. I thought it was even better the next day when it had been refridgerated overnight! This one is a keeper!

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happy2bmom

Cooking Level: Intermediate

Living In: Claremont, California, USA

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Reviewed: Jun. 5, 2009

Excellent cake! Very easy to make with straight forward directions. Goes great with (red) raspberries and a light cream cheese icing.

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Jacob Rutz

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Reviewed: Jun. 4, 2009

Oh my goodness. Delcious, tasted like it was from a bakery and so moist!

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jun. 1, 2009

I made this cake for my son's 8th birthday party this weekend and it was a big hit! Great chocolate flavor and oh so moist!

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jessay3

Cooking Level: Expert

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Reviewed: May 31, 2009

I love this recipe! My husband is a chocolate fanatic and he says he has never had a better cake. I made it with whole wheat flour and coconut oil and it was AWESOME!

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sonna_doit

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Reviewed: May 31, 2009

this is our favorite chocolate cake

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MSTUCKER

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Reviewed: May 30, 2009

I took the reviews into consideration when I made this cake, especially since I've had a hard time finding a really good chocolate cake. I scaled the recipe to 1.5x (18 servings instead of 12) and baked in two 10" pans @ 300F for 40 minutes (rotating halfway through). Once stacked, these two 10" layers ended up becoming a cake a little more than 2.5" high. If torted and filled, the cake would probably be 3" high. I replaced 2/3 of the water with milk and used Hershey's Special Dark cocoa. It's important to let the boiled cocoa cool down to get the right texture. Also, I beat the butter/sugar for 5 minutes to make an airy cake. The final product was perfect for me. It was NOT overly sweet (after I reduced the sugar by 20%) which is great since I wanted to cover in ganache and fondant. I also filled with thinned strawberry preserves. Oh yeah, since everyone was talking about these cakes falling apart, I generously sprayed nonstick spray into the pans and let them cool in the pan for ~30 minutes before moving them. UPDATE: I saved the cake scraps and turns out the cake actually got sweeter the next day. I don't know if everyone else had this same experience, but I will make note of this next time. Absolutely the best chocolate cake I've ever had!

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: May 29, 2009

OHMYGOODNESS! This is the BEST chocolate cake recipe I have ever encountered! I did the exact recipe and the cake came out moist and delicious! I will definitely be using this in the future...

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