Reviewed: Jan. 29, 2011

It was a big hit but I thought it could have used a bit more chocolate. I increased the coco powder to 3/4 C as suggested but maybe I'll increase it to 1 C next time. It was still a yummy cake. I used homemade raspberry jelly (heated in microwave for easier spreading) and cheesecake pudding between the layers. Covered it with chocolate cream cheese frosting from this site and chopped up candied pecans.

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Reviewer:

Torijo

Reviewed: Jan. 14, 2011

I added 2 tbsp of instant espresso powder, increased the unsweetened cocoa powder to 3/4 cups and used unsweetened dark cocoa powder instead of regular. Adding instant espresso powder to chocolate baked goods always makes them richer and taste more like hot fudge. What many people don't know is that restaurants will add hot coffee to hot fudge that is becoming too thick.

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Reviewer:

teriloo

Cooking Level: Expert

Home Town: Scotch Plains, New Jersey, USA

Living In: Elizabeth, New Jersey, USA

Reviewed: Oct. 16, 2010

This cake is my new favorite chocolate cake recipe! I will make this again and again. I didn't have the lemon juice so I just left it out and it turned out wonderfully. The cake is heavy but not too heavy. I baked it in a 9x13 greased pan for 28 minutes and then iced it with chocolate cream cheese icing. Perfection!

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Reviewer:

Susan McReynolds

Reviewed: Sep. 14, 2010

I followed the ingredients carefully and the cake turned out thick & tough with a odd taste. You couldn't taste the chocolate. Not my kind of cake maybe. My son liked it but I didn't. I like fudge and brownie type desserts so I thought I would like this but the taste and texture was all wrong. I won't make this again.

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Reviewer:

Kelly

Cooking Level: Intermediate

Reviewed: Jul. 30, 2010

This cake is awesome! I made it adding 1 tsp. cinnamon and chopped dark and white chocolate as suggested by one of the reviewers. I frosted the middle and sides with Light and Creamy Brown Sugar and Chocolate Frosting and the top with Brown Sugar Cream Cheese Frosting from this site. Loved it!

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Reviewer:

MaryAnn

Reviewed: Jul. 15, 2010

My youngest daughter's partner will only eat chocolate cake so I made this mainly for him. I baked in 2 9" rounds and sandwiched with chocolate buttercream. My only slight complaint is that this dried out on the edges a little trying to get the centre done. That aside this was devoured in no time. Thanks for sharing your recipe Kristen.

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Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Jun. 22, 2010

I just made this today and decided to make it sugar free. I used Splenda in place of the sugar. Added extra coca like suggested and this is VERY good. I used the sugar free frosting from this site and it made a very good cake. It is dense but very flavorful.

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Reviewer:

Snicker

Reviewed: May 26, 2010

I thought this recipe was great for a novice, and not too bad. But, it wasn't amazing either It came out a little dry for me. I guess its good I made cake balls with it. ;)

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Reviewer:

ohwhatamess

Cooking Level: Intermediate

Reviewed: Mar. 18, 2010

I absolutely love the texture of this cake- if you're a fan of dense, moist cakes, this recipe is for you! The only problem I had with it is I didn't find it chocolatey enough. I would suggest adding some mini chocolate chips to the batter, using more cocoa powder, and/or replacing some of the cocoa with melted chocolate.

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Reviewer:

shelbyRS93

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Cleveland, Tennessee, USA

Reviewed: Nov. 28, 2009

This wasn't all that fudgey or rich. It was a good, regular chocolate cake, but doesn't qualify as a fudge cake in my books. Other than that, there's nothing wrong with the recipe, but I will personally stick with Dark Chocolate Cake IV from this site.

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