Reviewed: Nov. 27, 2009

Fudgey delicious!! I made this for Thanksgiving dessert. I've tried many chocolate cake recipes; this is the best yet. I followed the recipe exactly except I made the frosting with 1/3 cup half-and-half and 1/3 cup of 1% milk (what I had on hand). I did have to add a few more tablespoons of milk than the recipe called for. I always make my own frosting, can't stand the stuff in a can, and I'll definitely use this on my white cakes also. I suggest trimming off the outer edge of the layers before frosting (easier if you first put it in the freezer for a short while). I only had a sliver of a piece as some of the relatives (husband included) wanted a second helping..forget about the pumpkin pie! I've already been asked to bring this to my sister-in-law's at Christmas.

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Mary J.

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Reviewed: Nov. 24, 2009

Excellent!!! Very moist. I was worried about the soupy consistency, but it turned out perfect. Very moist. The frosting was perfect. I did have a hard time splitting the cake into layers, so I just used two layer. Still wonderful. Everyone ate it up fast. Thanks for the recipe.

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christie1225

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Reviewed: Nov. 17, 2009

Great cake !!!! very easy I put strawberries in the middle and covered it with the frosting from the recipe then topped it off with shaved chocolate on top. Thank you for the recipe.

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gabriela

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Reviewed: Nov. 16, 2009

I used Hershey Special Dark Cocoa. The cake is brown but does not have a chocolate flavor at all and the great part is that the cake is not super sweet. It is very moist but not chocolatey enough and I used coffee to add depth. Made a four layer cake and I added chocolate mousse in between the layer which incread the chocolate flavor of the overall cake. I would definitely make again.

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Sunshine

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 14, 2009

This was perfect! I added 2T of the morning coffee, reduced the water by 1/4 and replaced that with 1/4c sour cream. It was rich and delicious! The icing was fantastic! didn't change a thing! Thank you so much!

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etoille

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2009

The cake turned out weird, very spongy-I attribute this to the boiling water like others have said. It was low in flavor (the cake). The frosting was very bitter, like dark chocolate. It overflowed while cooking, just like it did for others. I made it for my brother's 21st birthday, and I was ashamed. I have made plenty of recipes from scratch, and followed this recipe to the T. It ended up tasting okay, but I won't make it again almost for certain. I was really disappointed. And although people were nice about it, I felt bad that his big birthday had a cake like this :(

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krista sauter

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Reviewed: Nov. 12, 2009

Best chocolate cake recipe I have found on here, and I've tried a few! I used almond extract instead of vanilla and I'm SO glad I did. It was delicious!

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heatherskittle

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Reviewed: Nov. 6, 2009

I made this exactly as written. PERFECT!! It makes a very good cake. The batter scared me as it was SO thin but it all turned out in the end, then disappeared. I used canned frosting, I would not do that again, it did not do this cake justice. I will definitely be making this cake AND the frosting again. As for the person who used melted butter - NEVER use melted butter, it has to be solid or use oil.

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jrose

Living In: Hastings, Michigan, USA

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Reviewed: Nov. 3, 2009

This cake is FANTASTIC!! I have made it several times and people always are so happy when I make it! It's really easy to make since it has oil instead of butter. I make it with skim milk which still tastes great, so I can tell people the cake is low-ish in fat. For the frosting, I suggest you add 1/8tsp of cream of tartar to give it a mousse-y texture. And if you find the frosting is sweet enough, but not thick enough, add flour or cornstarch.

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Bekkah

Cooking Level: Intermediate

Living In: Santa Barbara, California, USA

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Reviewed: Oct. 27, 2009

i have made this recipe two times and it tasted great, however in both instances my cake is dense and flat not like what the other reviewers (their cake being light and fluffy). can someone help me? what did i do wrong? i used van houten pure soluble cocoa and melted butter instead of cooking oil. other than that i left it exactly as written.

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pamromenvalencia

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Reviewed: Oct. 24, 2009

I made this cake twice! It boiled over the pans both times. Only one cake would even come out of the pan. The frosting was super delish & I will definately use it again, but the cake was a miss!! The mess out the pan tasted great, but looked terrible.

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sushigringo

Home Town: Terreton, Idaho, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Oct. 14, 2009

This is hands down the BEST chocolate cake I have ever had. I don't even know what to say about it. It was perfect. It stayed so moist and tasted so wonderfully delicious. I was a little conerned when I went to bake it because I thought after adding the water it looked pretty runny - but I had read other reviews that said the same thing and they all said it turned out great - well, it did. It was perfectly dense and had great taste. Until this cake I had yet to eat a chocolate cake that was made from scratch that tasted good. There was always something that wasn't quite right. Well, here's that perfect recipe. (I didn't use this icing recipe.)

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shelby2003

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Reviewed: Oct. 13, 2009

I followed this recipe as is and was not impressed. It came out wet and spongy and very flat. I am not sure what went wrong with all the other ratings praising this cake.

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ROEFAM95

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Reviewed: Oct. 12, 2009

The best chocolate cake ever. So satisfying one peice is enough. made my birthday special. Thank you RAch ohh, and the frosting was perfect! like fudge it was soo good.

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busybaker

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 12, 2009

THE BEST chocolate cake in the world. End of story. Family constantly demands that I make it again, starting two seconds after they finished off the last piece. Would be 10 stars with a fudge frosting.

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dessert baking feind

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Reviewed: Oct. 9, 2009

Join the gym if you make this cake as you cant stop eating it, as i normally dont like chocolate cake as i find them too dry, Made a 16'' cake & it lasted 2 days. followed the recipe to the T. I filled mine with eclair cream. I didnt make the frosting as I still havent found a frosting i like unless it is cream cheese , most are too sweet. Anyone have a good recipe for frosting pass it on please:) But you will never be disappointed on this chocolate cake unless your on a diet:) I am now after eating the entire cake:) YUM YUM YUM.

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seawherry

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Reviewed: Oct. 8, 2009

Cake was easy to make. Very rich in flavor and moist. I will make it again and again. I do not like chocolate cake but family & friends do, I love to bake for them. Next time I will make cupcakes using this recipe. Thanks for the post

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bellagatta

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Reviewed: Oct. 7, 2009

I am a true chocoholic and this cake was absolutely amazing!! I followed the instructions to a T and was impressed by how soft, moist and chocolately it was. I was a little sceptical as far as the boiling water and the resulting batter consistency were concerned but both cake and cupcakes ( this recipe makes 36 cupcakes!!!) came out wonderfully! I have made it three times within the last week and will be making again tomorrow! Yum, yum, yum!!

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NataliaP

Cooking Level: Intermediate

Home Town: Wittlich, Rheinland-Pfalz, Germany

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 4, 2009

I made this cake for a birthday and it was a big hit. I added some VIA (Starbucks new instant coffee) to the milk for the frosting and it was a nice balance to the rich chocolate. Everyone requested that I make it again.

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emilee

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Reviewed: Oct. 4, 2009

This cake is so good. I added coffee instead of boiling water and cut the amount of frosting in half (which was more than enough). Without a doubt I will make this cake again.

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rbundy

Cooking Level: Expert

Home Town: Mitchell, Indiana, USA

Living In: Bedford, Indiana, USA

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