I thought this recipie turned out very well.

What a shame! The batter was DELICIOUS! :) Then I cooked it... I feel bad rating this so low because it must have been a mistake on my part. Perhaps I put it too high in the oven... Anyway, The outside and top went rock hard and the middle stayed completely mushy! I just couldn't eat it, my dad good-naturedly gulped down his portion but it was pretty gross. No offense to the origional author, though...

Made this for Tyler's birthday cake. Moist, rich and chocolatey!

Yum! Great recipe, you do need a MASSIVE bowl as it makes so much, I was brave and tipped all the batter into one large round baking tin, i had to give it another 20 minutes in the oven but it did cook through eventually and it was GORGEOUS!! I put rasberry jam (jelly) in the middle and frosted it with chocolate fudge icing...ooohhh it was good.

I cannot imagine why there were any negative reviews on this cake. It was a big hit and I got many compliments. I used the 6 oz. of Ghirardelli. Both the additional ounces and Ghiradeli were a definite plus. Be aware that when it says use a large bowl, it means a LARGE bowl! I was using a 8 c. and it was full and I had difficulty stirring in the boiling coffee (I also took this substitute suggestion). Be aware it is a lot of batter as I made a 2 layer (9") cake and 9 cupcakes. I frosted with the White Cake Frosting 1 which is fantastic - not too sweet and easy to work with.

This is the best cake say I and everyone I've made it for. The only thing I do differently is I don't put in the 1/4 cup milk or 1 3/4 cups confectioner's sugar. I throw in an extra handful of flour if batter seems thin, and sometimes I put in 4 squares of chocolate instead of 3 for darker chocolate taste. See Carol's Maple Butter Frosting for an ideal one to go with this cake. I make it into a chocolate frosting recipe by not putting in the maple extract and adding 6 squares of melted chocolate and 1/4 cup cocoa to offset sweetness of confectioner's sugar. Together they are heaven!

This was a very good recipe. It is a little on the heavy side (similar to a banana bread) but delicious anyway. I also added more dark chocolate than recipe called for (I used Dove brand). I think I might have forgotten to add the baking soda, but it turned out great. I plan on making it again. It definitely outshines any boxed cake mix! For the negative reviews, I can only think that these bakers did not follow the recipe exactly. NOTE: I also decided to use frosting for this cake, the exact name is "Chocolate Frosting I" submitted by tianne. I love Allrecipes! This site is fantastic!

This was good but it had sort of an odd taste to it, I suspect it might be the brown sugar. I think next time I make it I'll decrease the brown a little and add some white sugar. Otherwise very good!

I own my own bakery and I am always looking for a great chocolate cake recipe. I made this cake just to try it out to see if it was something that I would use for my customers in the bakery. The cake was too bitter, too dense and I found that it didn't have a good taste. The taste testers (my employees) have tasted good and bad cake and we were all in agreement that while it wasn't the worst cake, it wasn't good either. Sorry...I will try again, but I am not holding out hope.

Took alot of prep time and no one really liked it except for the small kids

The cake tasted great, but the center sunk in and was mushy.

Delicious! Even though I had a horrid time making this it was not the recipes fault! I forgot to add the cup of boiling water so I hade to take the cake out of the oven (had only been in there a few seconds) and pour it back in the bowl and add the water in! Anyway, despite that, it was delicious. Moist and soft! I used a butter cream icing from this site and then sprinkled crushed chocolate chips on top. I made them into cupcakes. For the chocolate squares I used cocoa because I did not have the squares. It worked perfect because the back of the box told me that for one square of chocolate use 3 tablespoons of cocoa and 1 tablespoon of oil. I used the equivalent of 5 squares like everyone said. Great recipe!

I followed other's advice and used more chocolate, but I used 8 oz bittersweet chocolate chips instead of 3 unsweetened, 1 cup coffee instead of water, 2 eggs for a more dense cake, and 1.5 cups of brown sugar because the chips are sweet. Came out great! Used ganache on top and whipped ganache between layers. Thanks for the recipe!

My family loved this cake. It was super moist and tasty. I change 1/4 cup of flour for 1/4 cup of cocoa and it worked fine. I was a little scared about the running batter, but it worked just fine. I really recommend this recipe!

This was my first scratch cake and I loved it. I will make this cake now instead of buying the boxes.

Yummy! Hubby was real happy when he walked in the house to smells of this cake! The caramel icing is good, but I think I will try a chocolate buttercream next time. Thanks!! Just what my sweet tooth was looking for this evening.

Okay, I think I've finally found the BEST chocolate cake recipe EVERRRR!! I increased the chocolate to 10 oz and reduced the sugar to 2 cups. This cake came out soooo thick and moist and fluffy. Don't be afraid of the caramel frosting--I was hesitant about it at first but I'm glad I made it because it tastes so so good (I did decrease the powdered sugar to 1 cup because we don't like overly sweet things). Try this cake!!!