Recipe by Kristen Faux
"For the true chocolate lover, this cake is moist and dense and you are going to love it. Great with cream cheese frosting or cooked fudge frosting."
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1 1/2 cups
fresh lemon juice
unsweetened cocoa powder
2 1/2 cups
I honestly can't believe more people haven't tried this recipe. It is probably one of the best chocolate fudge cakes I've ever baked. (and I've baked quite a few!).
I changed the recipe to 9 servings and this was actually just over what I needed. I baked an 8inch layer cake and still had mix left over!
I used low fat margarine instead of butter to make it a little less sinful. I also added 1 tsp of cinnamon to add a little spice. Just before I put the tins in the oven I dropped a handful of roughly chopped dark and white chocolate chunks into the top of the mix. These added some nice surprises in the middle of the cakes.
I baked it for 25-30 minutes and the result was so perfect. It was intensely moist and rich and chocolatey but it was also light to the bite unlike a lot of heavy chocolate cakes.
I filled the layer cake with my Raspberry Layer Cake Filling and frosted the tops and sides with the Brown Sugar Cream Cheese Frosting and Chocolate Cream Cheese Frosting. I added fresh raspberries to the top and chocolate shavings.
I will be making this cake time and time again. It is now my no1 chocolate cake recipe!
The only thing I can think that is putting people off with giving this recipe a go is the lack of detailed instructions, but if you've baked a cake or two before it is easy to work out the details. For example make sure you grease and flour your tins before you put the mixture in ;)
I urge everyone to give this recipe a go!!
A very good recipe if not overbaked, pay attention. The second one I made was very good and moist.
I would've given this 5 stars if I had not needed to change the recipe a tad. I put in 3/4 cup of chocolate because it definitely needed more. I also used buttermilk instead of souring the milk with lemon juice. I went ahead and used the chocolate cream cheese icing and brown sugar cream cheese icing that another member suggested. Also, as a semi-beginner cook, I didn't realize that I should've put the batter into two round pans as there was just too much batter in one to cook in that amount of time and it caved in a tad in the middle. The taste was AMAZING though so it still deserves at least 4 stars.
I scaled this for 9 servings and baked it in an 8x8 pan. It came out fine, taking about 30 minutes to bake. I like this cake very much, it is moist and chocolatey but not overly rich. I also made the full recipe in two 9-inch layers and frosted with Fudge Buttercream Icing and it was a seriously satisfying chocolate "fix". Had to bring the cake to the office or I'd eat it all myself!
OHHHH WOW! This was soo good! This is going to be my favorite chocolate cake recipe! I used buttermilk instead of the milk and lemon, and because I love chocolate so much, I used 3/4 of a cup of cocoa. I also added about 3tbs of instant coffee granules. I put it into two 9" pans thinking I might freeze one, but it was so good there was no way I would freeze it- our family would have eaten every last bite- so I gave one away. I hope they enjoy it as much as we did!! I iced it with a dark chocolate frosting.
This cake was okay. It lacked chocolate flavor and wasn't very moist, but still it wasn't a *bad* cake. I wasn't all that disappointed when my two-year-old pulled the cake plate off the counter and sent it crashing to the floor, though.
Very good! This recipe was very easy to make. It had a very moist, fudgy texture and lots of chocolate flavor. Definitely a keeper!
We loved it. Don't know why some people didn't like it, or how come it came out dry for them, not all ovens bake evenly, and mine is a very difficult oven, yet this cake didn't burn, baked perfectly and had a fudge cake texture. I baked in two round pans, which I had buttered and floured, and we're making again this weekend for our birthday party. It was also really nice to come across a recipe for a chocolate cake (with eggs, I tried eggless ones too which were really nice, on this site) not made with actual chocolate, and NOT from a PACKAGED MIX!
Thanks a bunch for the recipe!! I might have to try those as cup cakes (adjusting cooking time of course) as I think they'd be FANTASTIC!
Update 10 Oct 08: Made them as cupcakes and they turned out amazingly well! Had to adjust cooking time, but they were a HUGE success, piped some Decorator Frosting from this site http://allrecipes.com/Recipe/Decorator-Frosting/ and they were easily transported to the party venue, the icing didn't stick to the plastic wrap at all. I'm one happy camper!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 194
** Calories from Fat: 58
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