Reviewed: May 1, 2009

I made these cupcakes for my daughter 2nd birthday! (cookie monster cupcakes) They were so delicious! They tasted exactly like the cupcakes from the publix bakery! So moist and chocolatey! Will definitely make again!

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lisalu1913

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Pinellas Park, Florida, USA

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Reviewed: Apr. 30, 2009

I just finished baking this cake and had a taste test. This cake is very moist, has a good spongy texture, and is flavorful. I am giving it 4 stars because it reminds me a lot of the boxed deviled cake you buy at the store and I always hope for something a little more for a made from scratch cake. But it is very yummy and I will use this recipe again.

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Jaime

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Reviewed: Apr. 30, 2009

halved the recipe and made 7 jumbo cupcakes and 6 mini cupcakes. Shaved some dark chocolate and put on top of batter before baking. Mini cupcakes were done in 14 minutes, probably could have taken them out earlier like around 12 minutes. The Jumbo cupcakes were closer to 20 minutes. Delicious.

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CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Apr. 26, 2009

Really moist cake when made right. Do not overbake and wait for the cocoa/water mix to cool. MMMMM!

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Char

Cooking Level: Expert

Home Town: Durham, Ontario, Canada

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Reviewed: Apr. 25, 2009

I made this cake twice , in metal pans and then silicone after care of the pans the cake crumbled at the bottom. I've used over 30 recipes from this site, this is the only one that failed. Would not try again.

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inounvme

Cooking Level: Expert

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Reviewed: Apr. 24, 2009

This was a perfect chocolate cake recipe from scratch! I followed the instructions exactly and I got a great looking, wonderful tasting chocolate cake. This is a HUGE recipe however, I made a bundt cake and 9 cupcakes. I also used margarine instead of butter and used an electric mixer. Yum!

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erin

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Reviewed: Apr. 23, 2009

Turned out great on the first try with no changes.

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MOMMY 2 XO & XY

Cooking Level: Expert

Home Town: Clayton, Alabama, USA

Living In: Bolling Afb, D.C., USA

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Reviewed: Apr. 22, 2009

With all the great reviews this cake has, I decided to make this for my little sister's b-day. I was a tad disappointed with the outcome of it, however. The cake texture was okay (though I added a bit more liquid to the batter), didn't have a problem with the cake sticking to the pan or falling apart as others did, the color and presentation was beautiful, and the chocolate flavor was pretty strong, but I think what lacked was a little more sweetness to it. Also, though the cake was very soft, I personally like mine a little more moist. I frosted the cake with "Creamy Chocolate Frosting" from this site, which definitely helped with the sweetness factor. Overall a good recipe, but I'll probably try this again with some more sugar and possibly some oil/applesauce next time. :)

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pilgrimchick210

Cooking Level: Beginning

Living In: El Paso, Texas, USA

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Reviewed: Apr. 20, 2009

I'm giving this 4 stars only because I haven't cut or tasted this recipe yet but so far it's perfect! The color is a rich dark brown. I followed the recipe exactly but creamed the sugar and butter for about 5 minutes before proceeding. I made a shiny chocolate glaze to drizzle over it and it's setting up now. Others reported having issues with the cake sticking and crumbling as it came out but mine came out perfectly! I baked in a heavy Nordicware non-stick bundt pan that was generously sprayed with bakers spray. No crumbs were left in the pan and the crust is tender, not tough. I baked it for about an hour to ensure that it was done all the way through. I almost don't want to cut into this cake because it looks so beautiful. If it tastes as wonderful as it looks, I will definitely be upgrading to a 5. I'm going to finish this with a dusting of powdered sugar when the glaze sets up a bit more. UPDATE: I finally had a taste of this cake and WOW - this one is definitely a keeper! I had to change my rating a 5! My family loves this and colleagues did too. I'll definitely file this one away and will bake frequently.

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CakeDiva1913

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Apr. 19, 2009

Okay, though I hate it when people alter the recipe, I'm guilty of doing it for this recipe. I'm sure the recipe is fabulous as is, but I made slight modifications. I replaced about 3/4 of the water with coffee and added a couple of squares of dark chocolate to the cocoa mix. I took out half of the butter and substituted it with 1/4 c. applesauce. Also replaced 1/2 c of all purpose flour with whole wheat and added about 2 T of flax seeds. Other than the coffee, I couldn't even taste any of the substitutions! And yumm man was that cake good eatin'.

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Annie Y.

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2009

This recipe was fantastic! I substituted buttermilk for water, heated it and added 2 ounces of bakers chocolate stirring until melted. It was a nice extra kick of flavor. It can be a little difficult to get out of the pan (my first one crumbled). Luckily I had enough batter for a second cake and I used parchment paper that time, worked like a charm, the cake came out perfectly intact. Everyone loved the cake, it's great with a lemon buttercream, but I bet plain vanilla would be wonderful as well!

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Monokrome

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Denver, Colorado, USA

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Reviewed: Apr. 18, 2009

This cake has an amazing flavor. I gave this a 4 star cause the texture didnt work for me. This was way to soft and crumbly for me. I was hoping to make my girls birthday cake with it but i couldnt get it out of the pan with out it crumbling. I didnt end up using it for her but we still gobbled it up. Very yummy. I suggest using a dark cocoa for this, it makes it really rich looking. Im not sure if this is how the cake is suppose to be but it was crumbly for me.

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darthotto

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Reviewed: Apr. 17, 2009

I made this cake for 2 of the 5 layers on my wedding cake and it was wonderful! I made a thick decorating friendly cream cheese frosting to top it. (is there any other type of frosting??) I got several compliments! I will make this cake again! I dont even like choc cake... but this one i did!!

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www.samskitchenaz.com

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Reviewed: Apr. 16, 2009

Delicious, not too sweet, moist and chocolately - but I had some issues with the texture. I made this exactly as written, except I halved the recipe and baked it in a 9x5 loaf tin (it was done in just 20 minutes). I buttered and floured the loaf tin but it still stuck which was quite a shock to me as nothing sticks to that tin usually. The cake was also really crumbly and fell apart a bit when I turned to out to cool on a rack. The texture was extremely crumbly, soft, moist and airy. I noticed some reviewers said this turned out quite dense - it was quite the opposite for me. Due to the heat/humidity where I live, I stored it in an air-tight container in the fridge. The texture turned cardboard-like in the fridge - completely inedible - but it was less crumbly and easier to cut. I put the slices in the micro for 15 secs and the texture returned to normal. I'm think this might be better made into muffins in individual paper cups so you don't have to worry about the cake sticking to the pan or falling apart.

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chilipadi1

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

WOW!! This cake is amazing. I've tried recipe after recipe to find a great, moist and rich chocolate cake! This is it. I throw so man baby showers and parties and this is perfect for any occasion! When I made it for a birthday party for a girlfriend they got stuck with half the cake, since it was a small group, so I expected her hubby to take it to work to get rid of it! NOPE!! He ate the entire thing that week!!! Truly...try it once ...you won't regret it!

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angel

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Reviewed: Apr. 7, 2009

This is the best chocolate cake recipe I've ever made. I made the recipe exactly as stated and it came out wonderfully moist. Even my little sister who doesn't care too much for cake loved it. Goes great with a simple buttercream frosting!

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Bri

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Reviewed: Apr. 6, 2009

oooh yum !! that was the best chocolate cake I've ever baked !! The boys loved it.

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cynthia

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Reviewed: Apr. 5, 2009

I have a bad history with making cakes. It is definately not my forte, if you know what I mean. Even though I am downright awful at making them, I tried this one and it was amazing! I love dark chocolate so I decided to try it and after it was done, it smelled normal(please don't ask about past experiences, you don't want to know)! My whole family (which includes 5 people) finished a 12 serving cake in 2 days. That might not seem much to you, but it is a lot for us. In conclusion, if you will most likely love this recipe like I do, and if I can do it, you can do it too! Thanks for reading my review and I hope you like this recipe! = P

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Caitlin

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Reviewed: Apr. 4, 2009

Amazing cake! I made a few changes due to personal preference. First, I used cake flour rather than all purpose flour, margarine in place of butter, and added two teaspoons of International House suisse mocha drink mix. I also beat the egg white separately until it started to form peaks, though not to the point that it was as stiff as meringue and added to the batter just before pouring into the pan. I made a single bunt cake rather than three round and had to bake it an additional twenty-five minutes. There was just a little too much batter for the bunt pan and I had to remove about an inch off the top when it was finished before turning it over. This is the best chocolate scratch cake I have ever had. It has just the right amount of chocolate flavor and is irresistably moist; so much better than box mix.

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