Reviewed: Mar. 12, 2009

One of my first attempts at baking a cake, and it came out great. Kudos to the person who suggested using a cup of coffee instead of water.

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Karl

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 29, 2009

This is delicious, I made it for my husband's birthday and will be using it to make it for my daughter's birthday and for Valentine's Day (February is a busy cake month). It is very dense and fudgy, I can't stop eating it. Thanks for sharing!

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mom2girls

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Reviewed: Jan. 23, 2009

I read the reviews and was pretty skeptical, but decided to try it anyway. It was so moist and fluffy!! The taste was amazing as well! The only thing I did different was use milk and lemon juice instead of buttermilk because I didn't have any. I also was glad that I had good cocoa powder in the house to use and the chocolate taste was amazing! I would suggest this recipe to anyone looking for a good chocolate cake.

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Scarlett1215

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2009

This cake was so easy and delicious. I don't usually love the cakes I make, but even I loved this cake, as did everyone else at the party. I topped it with a buttercream frosting and it was sooooo good.

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TANYA7774

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2008

I've made this recipe many times this past year and it's always great, even better the day after you bake it. I frosted it with Bailey's Whipped cream (2 C real whipping cream, 2 T sugar, whipped to med-stiff peaks, then whip in 1/3 C Bailey's)topped w/crushed toffee bar bits. It got RAVE reviews at my friends birthday party.

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Gwen P

Cooking Level: Expert

Home Town: Sweet Home, Oregon, USA

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Reviewed: Nov. 11, 2008

I made this cake for my daughters 3rd Birthday party and everyone loved it! The taste is perfect and it was moist and chewy. Yummy. Will definately make this cake again!

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amberdawn183

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Reviewed: Nov. 11, 2008

I like to use this recipe for cupcakes topped with cream cheese frosting. Very good!

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YUMMIES2

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Reviewed: Nov. 7, 2008

Very moist, very chocolatey, and very easy. I loved it. I'll definitely be making it again!

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Rita Ward

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Reviewed: Oct. 17, 2008

Normally I like my chocolate cake a little richer and darker, but I was pleasantly surprised at how well this turned out. And it actually tastes better the next day! The recipe was so easy to follow that I let my 3 1/2 yr old daughter help me. The only changes I made were using soured milk (milk + one tblsp vinegar) instead of buttermilk, and I also used hot coffee (heated to almost boiling) instead of water. The whole family loved it, and from now on we'll use this for our basic chocolate cake instead of Betty Crocker!

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Lins

Cooking Level: Expert

Home Town: Dubuque, Iowa, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 12, 2008

Great recipe. I perhaps made a few too many changes for the first time out, and it still came out amazing well. I used ghiradelli baking chocolate which already has the sugar mixed with the cocoa and this somehow seemed less chocolately. I also substituted vanilla yogurt for half the butter and replaced one teaspoon of baking soda with baking powder because I wanted a less dense cake. I also live at high altitude in Colorado, so I had to add 2 extra TBSP of flour and reduce the liquid by a 1/4 cup. After all those changes, I have to say it STILL came out great. That's a pretty failsafe recipe, if you ask me! I slathered it with Cream Cheese Frosting II from this site and it was rich and decadent.

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lorisock

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Reviewed: Oct. 3, 2008

Absolutely delicious!! Nice and moist too!!

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STECK

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Jim Thorpe, Pennsylvania, USA

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Reviewed: Sep. 18, 2008

This is not a deep, dark chocolate cake, but it sure isn't short on rich chocolate flavor! This is an incredibly moist, stick to the tines of your fork cake, that baked nicely in two 9-inch layers in 25 minutes. I didn't bother with the parchment paper and it released from the pans easily just sprayed with Baker's Joy. I didn't change a thing with this recipe, and won't the next time around either. It is delicious just as written. Frosted with "Caroline's Chocolate Fudge Frosting," also from this site, this was a cake I'd be proud to serve anywhere.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 20, 2008

Excellent. I used this recipe to make cupcakes and changed the baking time to 20 minutes. I replaced half of the butter with unsweetened applesauce to reduce the fat content (which was not terribly high to begin with). The resulting cupcakes were moist, light and flavorful and lower in calories and fat than most chocolate cake recipes.

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Taylor79

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Jul. 23, 2008

I made this cake for the first time for a friend's birthday...it was such a HUGE HIT! It's been 3 days since the party and folks are STILL emailing me kudos! This is a wonderful recipe and I will keep it forever!

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SALAMASHANI

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Reviewed: Apr. 13, 2008

I made this cake about 2 years ago and it was delicious. I made it shortly again afterwards and it was horrible. Recently, I found the recipe again, and decided to make it. This cake is fantastic! If you follow the directions and let it cook completely and cool completely, you will end up with a beautiful chocolate cake that tastes great. I made this cake in a bundt pan and it took about an hour to cook. I let it cool overnight in the pan and took it out in the morning. I made the "Chocolate Ganache" icing by INGRIDEVOGEL on this site, but without the rum. I let it cool and whipped it so it just barely drizzled over the cake. I used dark chocolate chips for the ganache as well. Ended up with a beautiful chocolate cake that even I could eat, and I really don't like chocolate that much!!

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Krista

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2008

I made this cake just as instructed. It looked beautiful and was done in 40 min. It just tasted bland. Sorry. I wanted to make a cake with some leftover buttermilk I had. I guess frosting would make up for it? I like my cakes really fudgy and chocolate tasting this one did not pass my test.

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PrincessBee

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 18, 2008

Mmmmmmm, delicious! This is my go-to chocolate cake and cupcake recipe. Turns out just a lovely with soymilk instead of buttermilk.

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Buffalo Soup

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Reviewed: Feb. 26, 2008

This cake was amazing! it was the first chocolate cake i have made from scratch that turned out moist and dense. It did take longer than stated in the recipe to bake but other than that it was really easy to make. I also used 1 tbsp of vinegar+ 1 cup-1tbsp of milk as a substitute for the buttermilk. I will definitely make this cake again!!!

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fruhnie

Cooking Level: Intermediate

Home Town: Guelph, Ontario, Canada

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Reviewed: Feb. 23, 2008

I give it 4 thumbs up! It was the best chocolate cake recipe that I have ever used. I also, did not have buttermilk, so I used regular milk and added some lemon juice to it. The cake was very fluffy, silky, and moist. I had no problems with the recipe and I would recommend everyone to use it.

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Desi W.

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Reviewed: Dec. 17, 2007

This recipe was great. I followed the directions and succesfully made four 9x13 inch delicious chocolate cakes, topping each of them with homemade icing. I was a bit worried about 2 of the cakes because I added the boiling water about 15 minutes before I cooked them, but they turned out fine. It was easy and fun! Thank you for this yummy recipe!!

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