Reviewed: Nov. 8, 2009

I didn't care for the way this turned out. There was way too little chocolate and far too much egg. Although it was pleasantly sweet, it did not resemble a chocolate cake in consistency or taste.

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maya

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Reviewed: Sep. 24, 2009

Made this for a birthday, it tasted great. The only changes I made were to up the quantity of chocolate and I used semi-sweet. I also used 2 round pans and it came out just fine. Iced with the creamy chocolate frosting found on this website. It came out very rich, great for chocolate lovers!

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Kaitlyn

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Reviewed: Sep. 2, 2009

If you like Chocolate then you will love this Chocolate Fudge like cake...it is to die for...I didn't change a thing and it is perfect...the carmel icing compliments this cake

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Susie

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Reviewed: Jul. 18, 2009

I am olny rating this a 4 becuase I took all the advice from the previous reviewers. Substituted some 1 cup cocoa for flour, added more chocolate and accidently made it semi-sweet, 2 eggs instead of 3, and substituted 1/2 cup heavy cream for sour cream. I put a vanilla ice cream layer between the cake layers and crushed de-creamed oreo coated in chocolate syrup and drizzled with hot fudge between ice cream and cakes. I then iced it with the oreo cream frosten from the oreo cake recipe! It was amazing. My family loved it and were amazed at how good it was and very decadent but, this is not for people who do not enjoy rich foods.

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Cswitz

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Reviewed: Jun. 26, 2009

I made this cake for a co-worker's birthday, and it's AWESOME! I increased the unsweetened chocolate squares to five, as recommended by another reviewer, and baked it in two 9" round pans. It came out high, dense (but in a good way) rich and delicious! Raves from everyone in the office, even the non-chocolate lovers - thanks!

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: Apr. 8, 2009

This is an excellent, moist cake. One of the best I've tried. The only reason I didn't give it 5 stars is it was so moist, it stuck to the pan in spots (I used a Wilton specialty pan...Tinkerbell)

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Jennifer

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Reviewed: Mar. 15, 2009

Delicious cake. Only change I did was use Star Buck house blend coffee in place of the boiling water. I frosted cake with Carolines Fudge frosting from this website.

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Sharon

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

It was moist but the flavor wasn't outstanding. We didn't like the icing. I won't make again.

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simplesue

Cooking Level: Expert

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Reviewed: Dec. 25, 2008

This was a great recipe. I followed it exactly and got lots of positive comments from the friends I fed it to. I'm definitely using this again!

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Evelyn

Cooking Level: Beginning

Living In: Centennial, Colorado, USA

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Reviewed: Nov. 23, 2008

we tripled the chocolate as suggested by other reviewers and it was great. we used a chocolate icing recipe from this site. only suggestion would be to use a loose icing or glaze, as the cake was crumbling during application of icing. we ended up freezing the cake to ice and all was well. thanks

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JBBALUKONIS

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 1, 2008

This recipe is amazing! I made it into cupcakes for a party and everyone loved them. I'm not normally a chocolate cake fan, but this one is exceptional. The only thing I changed was 5 baker squares chocolate (instead of 3).

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Alli

Cooking Level: Expert

Home Town: Wellington, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 19, 2008

I'm not overly experienced with baking cakes, but when I made this cake I knew that it was the recipe I would use for my sons birthday cake, it came out perfectly on the first try, and it is soooo yummy!

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shelly86

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Reviewed: Jul. 26, 2008

I thought this recipie turned out very well.

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Robyn

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Reviewed: Jul. 24, 2008

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...

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britishbaker4

Cooking Level: Intermediate

Living In: The Woodlands, Texas, USA

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Reviewed: Jul. 6, 2008

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

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Katrina

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Reviewed: Jul. 1, 2008

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.

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zitazee

Cooking Level: Expert

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Reviewed: May 7, 2008

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.

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COOKINGKAT

Cooking Level: Expert

Home Town: Mcallen, Texas, USA

Living In: Garland, Texas, USA

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Reviewed: Apr. 18, 2008

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!

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Amanda

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Reviewed: Mar. 31, 2008

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!

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LauraS

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Reviewed: Feb. 25, 2008

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!

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