Reviewed: Oct. 23, 2009

Awful. I have made many cakes from this site and I have never been as disappointed. I followed the recipe exactly, and it feel into pieces. It went straight into the trash.

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Reviewer:

ms Charlotte

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Reviewed: Oct. 6, 2009

Just finished baking the cake. I think it's really fudgy. So dense and smooth texture. Unbelievably smooth. Not fluffy or airy at all. Taste ok, when it's just baked. Don't know for tomorrow or after refrigerated. I hope it gets tastier. I did all with low speed mixer from beginning to the end. Good recipe though, just need a little taste fixing.

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Lia

Cooking Level: Beginning

Home Town: Bandung, Jawa Barat, Indonesia

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Reviewed: Mar. 19, 2009

I was worried abt trying this cake due to all the not so good reviews. I am soo glad I tried it anyway! It is so easy to make and the texture is perfect. I agree that it is not that fudgey or chocolatey, hence the four starts, but with a nice chocolate buttercream frosting, it would be absolutely perfect! I mixed everything by hand, and used evaporated milk instead of regular, and halved the recipe which I baked in an 8X8 pyrex pan. Other than that, followed exactly, but had to bake longer. Delicious, not dry at all, and also not too moist either. I would add a bit more cocoa next time, just to make it darker, or just use dutch processed cocoa, which is naturally darker. I may also add some chocolate chips to the batter next time. Thanks so much for this recipe, really good.

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Dec. 27, 2008

Quick and easy, just leaves a lot of dishes! My two and a half year old and I baked it today in her little silicone moulds and the cake came out nicely.

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MinetteTonoli

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Reviewed: Oct. 25, 2008

Really loved this recipe, made it up as muffins for my children lunches. I froze them to send on hot days. Were perfect at lunch, nice cool and perfectly fluffy. I highly recommend this recipe. My girls ask for them daily...now that's a recommendation!

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LUKORU

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Reviewed: Oct. 8, 2008

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!

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France

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Fremantle, Western Australia, Australia

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Reviewed: Sep. 11, 2008

This was absolutely gorgeous! Tasted just like a chocolate fudge cake should; moist, chocolatey but not too heavy either. I don't understand how anyone doesn't like it because it's too dry! I made a round 9" cake with the 18 serving recipe and it was perfect!

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Perversia

Cooking Level: Beginning

Home Town: Stockport, Lancashire, England, U.K.

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Reviewed: Sep. 2, 2008

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.

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Alisan

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2008

ive never tried it before but it really sounds good

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matt

Cooking Level: Beginning

Living In: Windsor, Maine, USA

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Reviewed: Jun. 23, 2008

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.

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mommy2four

Cooking Level: Intermediate

Home Town: Lufkin, Texas, USA

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Reviewed: Mar. 28, 2008

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.

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Kris(py)

Home Town: Durham, North Carolina, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Mar. 16, 2008

This cake was really surprising! I followed it pretty much to the T and it came out very bland and did not have that chocolate flavor. I think you should add less sugar and A LOT more chocolate. powder. I do not think I will be making this cake again.

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smiley93

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Reviewed: Dec. 22, 2007

Not fudgy nor chocolatey...wet.... to much liquid in batter.

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Reviewer:

twiggy007911

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Reviewed: Oct. 18, 2007

Had a really nice, soft, dense texture--not like any cake I've ever baked. Tasted only "okay", though. I'm still looking for a cake where the chocolate really comes through. I would make this again, based on the texture alone.

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zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

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Reviewed: Jul. 26, 2007

THIS IS THE BEST FUDGE CAKE I'VE EVER MADE I REALLY LOVE THIS RECIPE IT'S SO DELICIOUS!!!

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SARAH

Home Town: Baguio City, Benguet, Philippines

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Reviewed: Jun. 9, 2007

Rich moist homemade flavor. Great frosted with chocolate buttercream.

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mjeiroudi

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Reviewed: Feb. 15, 2007

I baked this less than the 30 minute time given and it cam out dry dry dry. Very disappointing. The Brown Sugar Cream Cheese Frosting used as rec'd is very good.

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Reviewer:

jay

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Feb. 14, 2007

This was a really good chocolate cake. I iced it with a cream cheese frosting but we did not care for the combination. I will make this again though with a butter cream frosting.

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CLSPET

Cooking Level: Intermediate

Home Town: Weirton, West Virginia, USA

Living In: Lafayette, Louisiana, USA

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Reviewed: Aug. 11, 2006

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!!

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Reviewer:

Cherry Rae

Cooking Level: Intermediate

Home Town: Birmingham, Staffordshire, England, U.K.

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 26, 2005

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!

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