Reviewed: Nov. 27, 2009

The cake is amazing!! It took a little longer to bake, but that may have been a problem with my oven. I made it for a birthday on Thanksgiving with cream cheese frosting andeveyone loved it, even those who didn't like chocolate said they loved the cake!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sloodeen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2009

Mediocre at best. I constantly checked it in the oven to see if it was done, and one minute the toothpick came out wet and the next minute, it was clean but the cake was DRY! Not terrible, but I probably won't make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

katykat

Cooking Level: Intermediate

Living In: Merrick, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2009

Great! Substitued 1/2 cup of flour with chocolate powder, less 1/2 cup of sugar. Made into 3 loaf pans, 12 mini muffins. Will definitely make it again. Thanks. =>

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jo_tangwh

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2009

Substituted coffee for water and buttermilk for milk+vinegar. Made in ring pan; took about 45 mins.... Great cake -- good texture and flavor. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HSILCOX

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2009

After reading all the reviews, I decided to make this cake because my family is crazy about chocolate cake. They do have a lesser sweet tooth and need to monitor their cholestorol. I doctored the recipe to: only 1 1/4 cup of sugar, 5/8 cup of cocoa powder instead of chocolate, and 1/2 cup vegetable oil instead of butter. I also added 1 tsp of vanilla and 1 Tbsp of instant coffee. Worrying the cake may be dry due to the reduction in sugar, I added 1.5 Tbp corn starch since I read pudding mix is basically corn starch and many recipes have pudding mix in them to add moistrue. I baked the cake in two 8" square pans, one metal and one glass for 25 minutes. The one in glass comes out super moist, and the metal one less so but still good. Actually my daughter prefers the less moist one. My family devoured the whole thing in 2 days. I have a feeling this would become a family tradition to bake this cake whenever someone has a craving for chocolaty dessert.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

izy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2009

I have made this cake twice. First time I had no chocolate so i used 100gm of unsweetened cocoa powder...just desolved it in the melted butter. I was surprised at the results...wow....it was my best chocolate cake ever! Second time I used recommended 84gm chocolate and I was a bit dissapointed as the texture was different..it seemed heavier and too dense as compared to the light and fluffy one I made first. So..the moral of the story is!.give the cocoa a shot! It worked better for me...just a delicious cake. Awesome recipe thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TBM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2009

It was very good and easy to make. I heated up the chocolate and butter in the microwave in a small pyrex bowl. I always do this because it is quciker and easier than using a double boiler. I also used German chocolate cake style icing for it. It was very delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kattank12

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2009

Tasty, moist, and relatively easy to make. It is a bit of a fussy cake as it has to be cooked at the correct temperature and time and if not the center can get a bit droopy. I used two 9 inch pans and it took me 30 minutes to bake it completely. Made this for a friend's birthday party and iced it with the Rich Chocolate Frosting and it was absolutely devoured. Will definitely make again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

panajane

Cooking Level: Beginning

Living In: Panama City, Panama Province, Panama

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2009

Great Cake! Very easy, baked perfectly - moist and light and wonderful chocolate flavor. I used brewed coffee (no instant on hand). I also was out of chocolate squares, so subbed 1/2 and 1/2 Hershey's Regular and Special Dark coco then added veg. shortening to the butter per Hershey's directions for subbing dry coco. Used a basic butter cream frosting and cake recieved many compliments.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ASHLEYBISHOP

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2009

Fantastic dense chocolaty cake! Wouldn't change a thing! Those who had trouble....make sure your baking soda is fresh. If you are making in a glass 9x13 pan, you will need 35-40 minutes to cook through the middle. Will make this again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

asocialb

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2009

This one is a keeper! I made this for an early Father's Day cake and it was a huge hit. The cake was incredibly moist (I'm a little paranoid about dry cake so I did use a little simple syrup brushed on the cake just to make sure). I frosted with a buttercream and it was absolutely fantastic!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kendra_Sask

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2009

Very good. You have to be careful to fully cook or the center does flop quite easily. My second attempt turned out great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SarahF

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 24, 2009

made this last night and it was'nt as dark as the one in the picture it was also quite dry i don't know if i cooked it for to long. I will try again this time i'll add more chocolate as i did'nt think it was chocolatey enough.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

khadz

Cooking Level: Intermediate

Living In: Kirkcaldy, Fife, Scotland, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2009

Although this isn't the absolute best devil's food chocolate cake I've ever had, it's the best one I've personally ever MADE! Lots of the recipes on this site gave me chocolate cake that looked lighter in color and didn't have that deep chocolate flavor I was looking for. This one was really good with tweaking that I did from others' advice. I found this a TAD dry, but it could've been from how I baked it. I made mini cupcakes with this baked at 350 degrees for 15 minutes...i suspect i should've baked them for maybe 12 or 13 minutes. Also, I added 1/2 tsp of instant coffee granules and 1/2 tsp of vanilla extract to the warm butter/chocolate mixture and used a few tablespoons of bittersweet chocolate chunks. To make it even EXTRA chocolatey I took the advice to add 1/4 cup of unsweetened cocoa powder to the dry mix. I'm hoping this turns out even better next time I make it cuz that would be to die for! And oh yeah, i topped this with a dollop of cream cheese frosting. Perfection.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DVINEGRACE83

Cooking Level: Intermediate

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 1, 2009

Fantastic! At the suggestion of other reviews, I frosted with Chocolate Fudge Butter Cream Frosting, on this site. What a great combination.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

WifeyJo

Cooking Level: Beginning

Living In: Cannon Falls, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2009

Best chocolate cake! Yummy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Blackbird

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2009

Delicious! and very moist. I used as cupcakes with "Self Filled Cupcakes II". A great combo.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KLONER

Cooking Level: Expert

Living In: Summerville, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2009

All I can say is WOW... Very easy, quick and wonderful. The family loves it. I used this recipe with the Chocolate Earthquake Cake 2 and they both where just sensational together. This gets a five star rating.

Was this review helpful? [ YES ]
2 users found this review helpful