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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Reviewed: Feb. 17, 2009

My cake came out a bit chewy. Maybe I mixed it too long. I made it as a Valentine's Day cake for my boyfriend and he seemed to like it though. I just would have liked for it to come out more moist, soft, and cakey than dense and chewy.

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jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 16, 2009

This is the best cake i have ever had, this will be the only chocolate cake i make from now on thank you

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baker419

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Reviewed: Feb. 12, 2009

I have never been a fan of chocolate cake, but this is my new favorite! Amazingly wonderful flavor as is. I made this twice in one week & my family devoured it! I used buttercream icing from this site & the combination was incredible! Absolutely delicious! No more box cakes for my family....EVER!

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Overbaugh6

Living In: Galena, Ohio, USA

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Reviewed: Feb. 6, 2009

This chocolate cake was moist and easy to work with for a layered cake. The only changes I made were to use coffee rather than plain water (since it actually enhances the chocolate flavor without leaving a coffee taste) and 60% chocolate rather than cocoa powder (since I had better quality chocolate than cocoa powder on hand). I iced with chocolate italian buttercream and topped it with fresh currants for a two-tier wedding cake. It got amazing reviews. Only advice I have to offer for those doing layers is to freeze the cake prior to cutting into layers. It's easier to cut and as long as it's wrapped tight, no one can tell the difference flavor wise.. You know, as long as it's defrosted before they bite into it... :)

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Elyse Alexander

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Reviewed: Feb. 5, 2009

I followed the recipe as indicated. I don't know what happened, but like a few other people, the cake fell apart. It was a mess. I also didn't over-bake it, but it was not moist. I won't be making it again.

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Donna M.

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Reviewed: Feb. 4, 2009

A good recipe that gives a nice, light and moist cake.

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catelikestrees

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Reviewed: Feb. 3, 2009

very moist even after sticking it in the fridge for a few to cool for quick icing.

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Lucy P.

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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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