Reviewed: Mar. 12, 2009

We didn't like this one at all. Far too chocolaty and not sweet enough. It was moist and fluffy, and rose well. Maybe more sugar next time would fix it.

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raeaela

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Junction City, Oregon, USA

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Reviewed: Mar. 7, 2009

I was worried with the batter being so runny but kept faith that it would firm up, i did have to cook it 40 minutes but that could have been due to my altitude. The family love it and is a must for those who love chocolate. Made cream cheese frosting from this site put it on while the cake was warm YUMMY !

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Sonya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Mar. 6, 2009

I followed the recipe to the letter. It was fast, easy and so good. So good I had to cut it up and distribute it to the neighbors to save me from eating the entire cake. I will surely make this again when I'm sure I have help eating it!

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Vera E

Cooking Level: Expert

Home Town: Aiken, South Carolina, USA

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Reviewed: Mar. 5, 2009

This recipe make one huge, moist, rich, decadent chocolate cake. 3 layers of chocolate heaven. I added one tablespoon of instant coffee to the chocolate/water mixture and I used cake flour instead of A.P. I frosted it with Rich Chocolate Frosting from Allrecipes and polished off a piece for dinner tonight. I usually don't replace an entire meal with dessert but this was worth it. Bravo!!!

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ANGELGIRL94

Cooking Level: Expert

Home Town: Danville, Virginia, USA

Living In: Reidsville, North Carolina, USA

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Reviewed: Mar. 3, 2009

Wow, this is the best from scratch chocolate cake recipe I have ever made! I will use this from now on! I went right by the recipe and it came out perfect. The right amount of chocolate and the perfect consistancy. I frosted it with chocolate frosting...so yummy! I wouldn't change a thing. Much better than a boxed mix!

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Melanie

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Reviewed: Mar. 1, 2009

For my sister-in-law's birthday, I made this exactly as directed. Used a chocolate custard filling and chocolate butter cream frosting. My husband and I hate cake. He has asked me to make him this cake for Easter, because it was so delicious!

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AmyJo

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Reviewed: Mar. 1, 2009

I halved this recipe and baked as a single layer 9x12 sheet cake. Topped with Best Buttercream Frosting from this site. Best cake I ever ate.

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famous fran

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Mar. 1, 2009

This was a very good "solid" cake. I found the texture to be close to pound cake. Very hearty, not light and airy. We found you didn't need a "BIG HUNK" of cake to be satisfied. Excellent with butter icing also.

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Kathy

Cooking Level: Expert

Living In: Guelph, Ontario, Canada

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Reviewed: Feb. 27, 2009

Excellent homemade cake. I made a 9x13 cake and had some left over to make small individual bundt cakes in my pampered chef stone. Next time I'll make 2/3 recipe and that should fit nicely in the pan. It's a nice, dense homemade cake. Rave reviews every time I make it!

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solberg2141

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Reviewed: Feb. 25, 2009

I think this cake is amazing, its moist, with just the right amount of chocolate. I followed the recipe but just used two 8 inch cake pans instead of 3 the cake took longer to cook than what was recommended and it came out really high I had to cute some of the tops off or else it wouldnt have fit in my cake caddy. I will use this recipe again

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Nutrition Goddess

Cooking Level: Expert

Home Town: Hooksett, New Hampshire, USA

Living In: Milford, New Hampshire, USA

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Reviewed: Feb. 25, 2009

I made this cake for a shared birthday between two of my roommates. They were both surprised that I had made it and surprised at how well it had turned out. Amazing recipe. I paired it with "Best Buttercream Frosting" by Jennifer. It was a hit. I will definitely make this again the next time I need a great birthday cake recipe or need to impress someone.

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COOKIEBABIE

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Reviewed: Feb. 24, 2009

this is a great recipe, I took the suggestion of using the coffee instead of just plain water. It was yummy. The only thing is you must line the pan with baking paper, it will stick. I frosted the cake half a stick of butter,half a stick of cream cheese, pwdr sugar and light cream. It tasted great.

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Ms "C"

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Warminster, Pennsylvania, USA

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Reviewed: Feb. 23, 2009

This had a nice dense texture and a fudgy flavor. I added 2 tsp of instant coffee as some suggested to boost the richness!

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KATANAROGUE

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Feb. 22, 2009

I made this cake for my husbands 50th B-day and it was a very easy recipe. I followed the advice of another review and lined my 3 pans with wax paper so it didn't stick. It came out with ease. The only problem was I baked it for 25 min and it was still not done in the middle so I put it in for the additional 5 mins - which was too long. It came out very dry. I should have checked it at 2 mins. I will try to make it again based on all the great reviews. I made it with the homeade frosting from the site-Quick and Almost-Professional Buttercream Icing (plus I added Smuckers Strawberry preserves to it-EXCELLENT). Thanks for sharing

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Brenda1919

Cooking Level: Intermediate

Home Town: Riverview, Michigan, USA

Living In: Howell, Michigan, USA

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Reviewed: Feb. 21, 2009

WoWWWWWWWWWWWWW I have no words to describe ur recipie!!! Thanks a bunch!! I made ir last night!! I decorated so so different, but taste great!! Also Instead of 1 cup of water, I change it for 1 cup of butter!! The flavor still being great!! Once again tanks for shering!!

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Gabriella

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Reviewed: Feb. 21, 2009

Cake was a little dry and REALLY stuck to the pan. Iwas able to save the cake and got compliments on it from co-workers. (I made it for a birthday.) The hassle really wasn't worth it though.

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KATESSES

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Reviewed: Feb. 20, 2009

This was great! I was looking for a homemade cake recipe that didn't call for buttermilk or chocolate squares, as I had neither on hand. This did the trick! Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Feb. 19, 2009

I made this cake for my mom's birthday using vegan butter substitute (and a simple vegan chocolate frosting), and it was *phenomenal*! I think the coffee was an excellent substitution for the hot water, and created a level of flavor that had my mom wondering if I'd spiked the batter with liqueur(!). I also ended up using a very high quality cocoa powder, which may have helped, and used 2/3 of the recipe to create a 2-layer cake with berry-frosting in the middle that seeped into the cake and made it absolutely decadent. I love how Allrecipes has my family convinced I'm a baking pro!

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JLR84

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Reviewed: Feb. 19, 2009

This is the only chocolate cake recipe I will use. It is so delicious. I don't recommend doubling the recipe unless you have a very large mixer and you can use two cake pans as long as they are three inches deep otherwise it tends to burn in regular 8-inch pans.

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Maka

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Waldorf, Maryland, USA

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Reviewed: Feb. 17, 2009

This recipe is UNBELIEVABLE. I have never tasted chocolate cake better than this. It is perfect. It tastes better than store bought. I will never make any other chocolate cake, ever again.

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XOOPIE

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