Reviewed: Mar. 24, 2009

Excellent recipe! Baked as two 9" rounds about 35 minutes. I used strong coffee in place of the water. Per other reviewers I only added 1 cup mini chocolate chips. I frosted this (it was a birthday cake for my daughter) with chocolate coffee buttercream frosting. Gone by the next day. Thanks for a great recipe!

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BARDMOM

Cooking Level: Intermediate

Living In: Warren, Michigan, USA

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Reviewed: Mar. 2, 2009

yummy,goood!!!!!!!!!!!!!

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sandy4

Cooking Level: Intermediate

Home Town: Hilmar, California, USA

Living In: Oakdale, California, USA

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Reviewed: Feb. 21, 2009

I used mini chocolate chips thinking that they would melt into the cake but that didn't happen. I actually only had 1 1/2 cups of mini so I had to use some regular. I got rave reviews from my family but I think I would cut down the amount of chips by half. I used sugar free pudding (the larger one) because that's what I had.

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LPCOCO

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 21, 2009

I added a few tablespoons of Chambord which gave this cake a subtle raspberry flavor. Cake was amazing!!!

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LISANYC27

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2009

Wonderful cake! Very moist and over the top chocolate! I only used 1 cup of chocolate chips. I think 2 cups would have been way too much.

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Stacy P

Cooking Level: Intermediate

Living In: Cape Coral, Florida, USA

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Reviewed: Feb. 17, 2009

This is absolutely delicious! I follow the recipe exactly and it always comes out great!

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MrsG

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Reviewed: Feb. 14, 2009

This cake is amazing! If your craving chocolate, make this! It's very rich so you won't need a very big piece. It even good without a whole lot of icing. Powder sugar would work just fine. I will make it again. I might even serve it with some fresh strawberries. Skies the limited on the variations you can do. From different cake flavors, different flavored chips, to different instant pudding or put extracts in too.

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SNOPONY

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

Yumm! Now thats a good cake. Will make for may years to come. I used Satiny Chocolate Glaze to frost and sprinkled a few chopped pecans on top.

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The Mountain Gourmet

Cooking Level: Intermediate

Living In: Sandy, Oregon, USA

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Reviewed: Feb. 6, 2009

This was a great cake. It had the texture more like a chocolate pound cake. I used espresso shots instead of the water, fat free sourcream, and sugar free pudding. I took it to work and ALL my partners LOVED it!!

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Tiffany R.

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Roseville, California, USA

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Reviewed: Feb. 5, 2009

This is the same recipe that is in The Cake Doctor (it's called Darn Good Chocolate Cake). The only difference is she says to bake for only 45-50 min. Mine took 48, any longer and it would be dry. I used a simple sugar glaze on top. I also used 1/2 c. sour cream and 1/2 c. soy milk and only 1 c. chocolate chips. It was delicious.

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Meagan

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

I have been making this cake for the last year or so with RAVE reviews from anyone who tastes it. It is great with only one cup chips, and frosted with store bought chocolate as soon as it is done, then served warm!

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mima

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Reviewed: Jan. 4, 2009

This cake was a hit. I made it for Christmas. I had to leave dinner to catch a plane (I ate a piece of cake though, and it was moist and chocolaty), but my sister told me it got rave reviews. Even my little nephew who doesn't like chocolate ate the cake. She told me the cake was eaten up when I asked her about it another day. I didn't have sour cream, so I used a substitute I found on the web that used buttermilk and butter (sorry I can't remember it exactly at this moment). And as always with baked goods, I added plenty of vanilla! I don't think I added 2 cups of chocolate chips though, but the cake was chocolaty enough. I also made like a ganache topping for the cake. I will make this cake again.

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HappyBakerBrittany

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2008

I just made this for a friends dinner party and it was a HIT!! I didn't make any changes and it tasted DIVINE :).. i will definately make this again... Thanks for the recipe

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suimai

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Dec. 18, 2008

I topped this with raspberry sauce and it was scrumptious!

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ked

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2008

I have fixed this cake several times now and it's always the same result....it's usually gone within the day. Wonderful recipe!! Thanks for sharing!!

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grenos

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2008

Hands down, my favorite chocolate cake of all time!!! I made this for my wonderful Mother-in-love for her birthday, she loved it, took the rest of the cake home with her. I thought my husband was going to trip her to get it back. I will make him one of his own. Extremely easy to make.

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Cathie

Cooking Level: Expert

Home Town: Decatur, Georgia, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Nov. 26, 2008

There are no words to describe. Make it and you will see!

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HillaryB

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Avondale, Arizona, USA

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Reviewed: Nov. 24, 2008

I followed this recipe exactly and it was very moist. I used the "Easy chocolate bundt cake glaze" from this site. I prefer this cake warm, so this afternoon I heated it up in the microwave.

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Monica Boles

Cooking Level: Intermediate

Home Town: Chatsworth, Georgia, USA

Living In: Hixson, Tennessee, USA

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Reviewed: Nov. 16, 2008

I love this cake and so does everybody I serve it to. I get comments from people who don't even like chocolate that they love this cake. I use chocolate fudge cake mix and put it in a 9x13 inch pan and ice it with fudgey frosting. YUM!!! Also, I don't always add choc. chips. So moist and so good!!!

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