Reviewed: Oct. 15, 2009

I do not care for a dark chocolate cake so this was great. Also, one of the best one bowl cakes I have found - most of them use shortening. Another plus for this cake is that it does not use too much baking soda. Please, please have all your ingredients at room temperature otherwise you will have lumps of butter and chocolate. I do empathize with newer bakers because they probably did not realize that this is an absolute necessity (especially for one bowl cakes). This cake does work!!!

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Oct. 3, 2009

really good just perfect i will use it again definatly just added a little more chocolate and wala wonderful

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krystin

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Reviewed: Oct. 3, 2009

It was the best cake I've ever tasted! I will definitely make it again.

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Anna

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Reviewed: Oct. 1, 2009

OMG! This is the best cake ever! I made it for a party, and it was gone in about 1 minute! everyone loved it. Instead of using chocolate squares though, i used a chocolate bunny, mmm!! it was soo good. I am definetally gonna hafta make it again! :) DELICIOUS!

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applayer

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Reviewed: Sep. 19, 2009

I did not care for this recipe. On to the next recipe...

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Iggy

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Reviewed: Jul. 11, 2009

I added a 1/2 cup of cocoa powder to this recipe and it turned out great. For those of you who had problems with the chocolate clumping up, make sure all of your ingredients are room temp and you will have no problems.

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mangle3

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

This was just okay. I made these in cupcake form instead of the cake. I took them out and the middles totally fell. Even after letting them cool for about an hour, I couldn't frost them without them falling apart. Although their appearance was a disaster, they were pretty good.

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Melissa

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Burbank, California, USA

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Reviewed: Apr. 15, 2009

Mine also turned out to be red with chocolate chunks everywhere.

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amy89000

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Reviewed: Oct. 23, 2008

Ladies BEWARE!!! I followed this recipe to the T! I ended up with a oven full of spill over chocolate cake and smoke detectors blaring at midnight. This is the LAST time I get a recipe off line. Use your best judgement!

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Chic Cook

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Reviewed: Apr. 18, 2008

Im only giving this recipe 4 stars because of the taste. It is rather good not to sweet, not to choclatey, which brings me to wonder where the "double" chocolate cake name comes from. However I would like to note this recipe is a "gummy/sticky" cake. when cooling it on the racks it stuck to them rather badly because of the sticky texture. And for anyone who owns a train cake mold for their little train lover, I will suggest this recipe, however do not fill over 3/4 full as it will rise to much, giving a fluffy bottom to your little train :) ALL AROUND 4 STARS THOUGH!!!

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bakinredtexan

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Reviewed: Mar. 22, 2008

This cake recipe was awful. The cake was red with brown chunks throughout batter. The cake was chewy and it did not taste like chocolate cake. It tasted like red spotted vanilla cake. Don't waste your time with this recipe.

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julie

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Reviewed: Nov. 10, 2007

Very easy to make and tasted great! Though I recommend going a little heavier on the chocolate if you're looking for that "decadent" chocolate flavor. I will use this recipe again.

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