Reviewed: Nov. 24, 2009

Three stars because everyone seemed to like it... but it tasted like a box cake... and I like box cakes but if I wanted a cake that tasted like one... I would have made it from a box. Not from scratch.

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lvipperm

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Reviewed: Nov. 18, 2009

This recipe has now become a family favorite. Thank you very much.

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Jan

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Reviewed: Nov. 8, 2009

I was a little nervous about the vinegar, and it seemed like it would be too much baking soda, but I made the recipe almost exactly as directed, and it was excellent!! The only changes I made were 1 cup cocoa, hot coffee (didn't want to wait!), and dusted the pan with cocoa instead of flour. The chocolate flavor was definitely there, it had a great texture, it was moist, dark, just perfect. I'm very sensitive to the taste of baking soda and couldn't taste it at all! I made it one day and frosted and served it the next.

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Ellen Vig

Cooking Level: Expert

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Reviewed: Oct. 22, 2009

Perfect chocolate cake! I used to use the Too Much Chocolate Cake recipe from this site....but now i will use this one. It is very moist and rich. I sifted the dry indredients, other than that I stuck to the recipe. Perfect!

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laralou

Cooking Level: Intermediate

Home Town: Bernardsville, New Jersey, USA

Living In: Cartersville, Georgia, USA

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Reviewed: Oct. 12, 2009

This was fabulous! I substituted cake flour and buttermilk as suggested by other viewers. The cake was moist and tasty. The only problem I had was that i didnt mix the ingredients long enough in my mixer. I got a few clumps of white flour in the finished cake (but that was my fault... i'll know better for next time). I made a layer cake and put a raspberry filling between layers. It was delicious.

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Hnyb1998

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Reviewed: Sep. 28, 2009

I made this cake and have very little baking ability or desire to follow recipes. This was easy exact and delicious. What a great way to make a cake from scratch. it was about as easy as making from a mix. I am so glad I found this recipe!

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JENNIADDY@HOTMAIL.COM

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Reviewed: Sep. 21, 2009

One of the most requested cakes for me to make.

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LALAWLER

Cooking Level: Expert

Living In: Taylor, Texas, USA

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Reviewed: Sep. 13, 2009

Stellar - moist and incredible. Maybe next time I'll try adding some espresso powder. I even used spelt flour and it received rave reviews at the office party.

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UPOLSON

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 7, 2009

If you like your chocolate cake extra moist use the buttermilk instead of the regular milk, and !! brown sugar instead of white. Easy chocolate icing, add one cup of heavy cream and 7 ounces of chopped bitter chocolate in one container, put in in the microwave on High and stir every 50 seconds until it starts to rise, about 3 or 4 times depending on your microwave. Let cool 15 minutes and voila!

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fakeymcfake

Cooking Level: Expert

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Reviewed: Aug. 31, 2009

It was OK. If I could give it 3 1/2 stars, I would. I gave it four stars because it was very easy and my husband thought it was good. I just didn't think it was super moist nor chocolatey, and I did increase the cocoa to one cup, and used cake flour. It just didn't have much flavor. I used a chocolate buttercream icing and thought that was the best part(and I'm not an icing lover). One problem might have been that my husband used the last of the veg. oil making crab rangoon the night before, so I had to use light-tasting olive oil. If I make it again I'll definitely do it in 2 layers so I can put icing between them. I do think the german chocolate icing might make it better. I'd still much rather have my mother's chocolate sheet cake, but it's much more time-consuming to make, so I'll probably keep this recipe since it's so easy and just experiment with it to see if I can make it taste better.

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zoze0709

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Reviewed: Aug. 24, 2009

it was so delicious and moist and spongey :) the best ever!

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Rawia

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2009

this was a good tasting cake. i like my chocolate cake a little bit richer in taste. but overall, it was good. thank for the recipe!!

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darlene

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Reviewed: Aug. 5, 2009

This has been my default recipe for a long time now. It's the best chocolate cake I've ever tasted, and everyone begs me to bake it. I throw in some sour cream if I'm baking a day or two ahead of time, but the recipe is perfect as is. Yum!

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Dougall

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Reviewed: Jul. 28, 2009

this is going to be the only chocolate cake i make from now on. fabulous, thanks, followed the recipe exactly. perfection with the german chocolate icing recipe. thanks.

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di

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Reviewed: Jul. 26, 2009

Fantastic! I make it in a bundt pan, and sometimes either sprinkle icing sugar on it when it's cooled, or serve with raspberry coulis. MMM!

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LaDiva

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Reviewed: Jul. 25, 2009

I had a serious chocolate craving... just to give you an idea of how desperate I was for something chocolatey, it's 1am where I am. I don't have any butter on hand which renders my other chocolate cake recipe useless, so I did some browsing and came across this one. No butter. Great reviews. First off, the batter was an indication that this cake was going to be great. I actually reserved a bit and prepared a little ramekin I have and made a single serving microwave cake while the big ones baked in the oven. Wonderfully moist and sweet, very chocolatey. I did follow others' advice to add more cocoa powder (used a little more than a cup) and some more sugar (used about 1 1/4 cup). I made 2 cakes (9" round pans) - one for me and one for a neighbor. I dusted mine with some simple powdered sugar for a clean and simple look. And after 3 - yes, THREE - pieces, I had to log on to review this before I slipped into a chocolate coma. Oh, and I don't really have to worry about cleaning up because the one bowl thing is brilliant. Great recipe - this will be replacing my current chocolate cake recipe. Thanks for sharing.

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JULIE COWEN

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Reviewed: Jul. 19, 2009

It was an AVERAGE chocolate cake. It tasted like a simple chocolate cake and i did not taste the coffe at all. If I could give this cake 2.45 stars I would. It wasn't gross nor dry just average.

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beija11

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Reviewed: Jul. 14, 2009

This was so moist that if it hadn't been for a birthday, I would have just dusted it with confectioner's sugar and called it good - it was that tasty. Super dark and tasty. I added ½ a bag of chocolate chips (that I shook in some flour first, so they wouldn't sink) and the cake was flawless. Was super tasty and pretty with a bright white seven-minute frosting.

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Jaz

Cooking Level: Expert

Living In: Littleton, Colorado, USA

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Reviewed: Jul. 8, 2009

Delicious! I made this for my husband's birthday with peanut butter frosting. I used a cup of buttermilk instead of milk and deleted the vinegar. I used two 9 inch pans.

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Pennsygirl

Cooking Level: Intermediate

Home Town: Mechanicsburg, Pennsylvania, USA

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Reviewed: Jul. 1, 2009

I've found my go-to chocolate cake recipe! I was always puzzled by my family's traditional chocolate cake as I found it didn't taste like chocolate. This cake most definitely does! It was also easy to work with, and didn't suffer from being frozen for a week. It was still chocolatey and moist! Thanks!

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