Reviewed: Sep. 24, 2007

Without a doubt the best chocolate cake I've ever made. Everyone who came over ate it. My roommate couldn't stop eating it.

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NatalieJean723

Cooking Level: Intermediate

Home Town: Islamorada, Florida, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Sep. 14, 2007

Very good! I was looking for a dark, rich chocolate cake for a chocolate mousse birthday cake and this fit the bill. I agree with JezthePuff, this is the recipe on the Hershey's cocoa container, but I've always liked that recipe. I had a recipe for dark chocolate mousse that I used to fill the layers (3) and covered it with chocolate ganache as recommended by other reviewers. Since the ganache and mousse had coffee, I followed other reviewers' recommendations by adding coffee instead of the boiling water. Next time I may try instant espresso since we usually don't have the morning's coffee sitting around- instant espresso would be a bit easier. The completed creation was simply divine!

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Melissa

Cooking Level: Expert

Living In: Fairfield, Ohio, USA

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Reviewed: Aug. 26, 2007

Very easy recipe! I loved the lightness of the cake and it wasn't overly sweet. My layers came out uneven, as the centers of my cakes rose higher than the edges! I might not bother splitting the layers next time as it made my cake look really funny, more like a dome! The frosting is rich and a little too chocolatey and sweet for me..I would reduce the amount of sugar or try a different frosting recipe. Overall, it's a nice basic recipe to satisfy your sweet tooth.

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krista v.

Cooking Level: Expert

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Reviewed: Aug. 25, 2007

A fantastic cake !!!! I'm impossible in the kitchen and decided to be adventurise and make a birthday cake for my daughter. This recipe was easy to read and follow and the results were delicious !!! I got rave reviews from all my guests and i would highly suggest this recipe to any one. The icing was great!!!! and provided ample amounts to the cake. YUM YUM!!

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Melissa

Cooking Level: Intermediate

Home Town: St. John's, Newfoundland, Canada

Living In: Cold Lake, Alberta, Canada

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Reviewed: Aug. 21, 2007

Great tasting delicious chocolate cake.

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Coco

Cooking Level: Expert

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Reviewed: Aug. 18, 2007

WOW!!! This is an excellent chocolate cake. Made it for my daughter's 17th birthday and everyone loved it. It is the best chocolate cake ever, and I have tried many over the years. I followed the recipe exactly and it turned out perfect. It is moist, chocolatey, and decadent. Yumm!

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Tammy T

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Reviewed: Jul. 26, 2007

This was sooo good! Especially the rich chocolate frosting. I will make this again, although it is dangerous to have in the house.

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jroe

Cooking Level: Beginning

Living In: Cotati, California, USA

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Reviewed: Jul. 20, 2007

This was an excellent cake; however, I found the frosting was too heavy on cocoa so, I only used 1 cup and my family likes it much better.

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BETTY CAMPBELL

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Reviewed: Jul. 15, 2007

WOW!!!! This cake is great!!! I made it for my husband's birthday, and his son (a non-chocolate eater) ate a huge piece!! Great, Great, Great!!!!

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amandasue

Cooking Level: Intermediate

Home Town: Burneyville, Oklahoma, USA

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Reviewed: Jul. 14, 2007

Great cake....isn't this the recipe on the back of the Hershey Cocoa container?

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JezthePuff

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Reviewed: Jul. 10, 2007

Hi, I just made this cake and was also concerned about how very thin the batter was after adding the hot water but it turned out great the cake was very moist but(warning) be sure to put your cakes in the oven on a cookie sheet in case they boil over I did not and one boiled over a bit and I had a lovely mess to clean up :( I also made the the frosting and it turned out great as well the whole family enjoyed this cake.. :) Thanks for a nice recipe :)

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SUGARPLUM03

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Syracuse, New York, USA

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Reviewed: Jul. 2, 2007

Loved this recipe, chocolatly but not overwhelmingly so. Also, I also substituted boiling water for freshly brewed coffee and it worked out perfectly.

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lilcogrrrl

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Reviewed: Jun. 30, 2007

the batter was very soupy after adding the water, but the cake turned out moist and fantastic!

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kaboomcakes

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Reviewed: Jun. 26, 2007

Wow,very tasty! I LOVE the frosting!!! I use the frosting on my home made ice cream cakes since it is so thick and holds up very well! I have also made this recipe into an ice cream cake and it worked wonderfully. Just remember not to overbake it. For an ice cream cake, pour batter into 2 identical springform pans. Bake as directed, coolcompletely, then slice in half horizontally so you have 4 cake layers. Then place the bottomlayer back in the springform pan, top with softened ice cream, anotherlayer ofcake, more ice cream, another cake, more ice cream, then cake! Takes about a half gallon of ice cream. Freeze completely, prob overnight, open sides of pan. Then I ice a thin layer, put back in freezer for an hour or so, then frostcake as usual! Store in freezer until right before serving! It's been a hit several times over!

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snugglepunkin

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2007

So amazingly moist!! I don't usually make a recipe more than twice, but this cake is soo wonderful. I'll never make a different chocolate cake ever again!

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Bianca

Cooking Level: Professional

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 10, 2007

This was a great cake. I made it for my son's birthday and it was a big hit with the whole family. As some suggested, I substituted 1 c. coffee for the boiling water, and that added a hint of flavor. I didn't have any trouble with the batter bubbling over. I did not cut the layers in half again, so that meant I had enough of the delicious frosting left over for a batch of cupcakes. A great recipe and super easy to make with common staples in the pantry.

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CheddarLimbo

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2007

Great recipe, easy to make and great for learners.

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Nora

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Reviewed: May 25, 2007

This cake recipe is very good! However, I did not care for the frosting (I prefer cream cheese frosting with this cake). I have made this cake many times- it is easy and always good. The recipe is perfected with two small variations- I use hot coffee instead of the water and 1 full cup of cocoa powder. This makes a very chocolatey, moist cake that keeps for days. Yum!

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JAIPO

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: May 17, 2007

Didn't have much chocolate flavor. I would have been better off with a boxed recipe. I was going to bring it to a friend but it's really not good enough to pass on.

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LIZZIE9

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Reviewed: May 4, 2007

I made one change based on an old tradition that was passed on to me; instead of using boiling water I used freshly brewed hot coffee. The cake was the best thing I have tasted and it stayed fresh and moist in a cake keeper for a full week. I used a silicone bundt pan rather than round pans.

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PATTIYORK1

Cooking Level: Beginning

Home Town: Scotia, New York, USA

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Extreme Chocolate Cake

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