Reviewed: Feb. 3, 2007

Delicious! One of those chocolate-y but not overly sweet cakes.

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NKIMLEE

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 30, 2007

I made this for my husbands birthday. Everyone loved it. I will make it again for sure.

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pattymedic

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Saint Joseph, Minnesota, USA

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Reviewed: Jan. 29, 2007

Amazing!

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Jessica Cornick

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Reviewed: Jan. 28, 2007

I truely liked this. I just threw it all in the mixer and only mixed it till just incorperated. 25 minutes for 9 inch rounds.

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CHARLIEBUG

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Reviewed: Jan. 28, 2007

Excellent!!!!!!!!!!! By far better then the box cake mix.

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SSSMURFETTE

Cooking Level: Expert

Home Town: Yarmouth, Nova Scotia, Canada

Living In: Fort St. John, British Columbia, Canada

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Reviewed: Oct. 19, 2006

Well, for a no fail cake, it failed for me!!!! It took ages to cook - I left it in the oven for an hour - and then the middle still wasn't cooked through properly. I have no idea what I did wrong..... it would have tasted great had it cooked properly

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Jokers4

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Reviewed: Jul. 31, 2006

its all perfect, and it came out all fluffed up and perfect. the only thing is that it taste like cakey bread next time i will add chocolate sauce (cause it is not choclatey enough

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Safiullah T

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Reviewed: Jun. 20, 2006

Used it for the first time I was making a cake from scratch. It is so easy and I had so many compliments.

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seeskeet

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Reviewed: May 10, 2006

Really great cake! I used it in "Death By Chocolate" on this website, instead of using a cake mix. Sure glad I made the Real Thing. This is wicked good!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: May 1, 2006

This was ok. The cake was moist but just not chocolately enough for me. Also, for some reason, it baked unevenly which was strange since the batter was so thin.

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katie5555

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2006

4.5 stars. This was very good; not quite as good as I had hoped but very good nonetheless! It hit the chocolate spot! Thanks!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Apr. 15, 2006

help!! I made this exactly as instructed, thinking that this would be a no-fail cake, and I was wrong! I don't know what I did wrong, as I said I followed everything written, can anyone tell me why it turned out sticky? It's thick and didn't raise much, and you can see it's so moist inside it's not even a cake, not even a brownie, it's just a hard dense block of black stuff! :( So disappointed~ someone please tell me what could cause this!

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CABNOLEN

Cooking Level: Intermediate

Home Town: Taipei, Taipei, Taiwan

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Apr. 3, 2006

This is the first cake I ever baked from scratch, and it was exactly as she said -- no-fail and excellent. (I even mixed things in the wrong order and it still turned out well.) I didn't have buttermilk so I used a cup of whole milk + a tablespoon of lemon juice, but otherwise I used the recipe's ingredients. It came out moist with the perfect density, and got rave reviews.

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E.

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Reviewed: Mar. 11, 2006

This cake is really moist and delicous! Don't be turned off by the runny consistency, it cooks really well with a really great chocolate flavour!

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Anna

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Reviewed: Mar. 8, 2006

I live at 5K feet, so I looked up how to make cakes for high altitude, and I followed the instructions, well it didn't turn out nice at all, also I think I over cooked it. It was dry and really hard to swallow! But I think I will give this a try again in the future, and just stick to the recipe!!

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joyfuljoyous

Home Town: Austin, Texas, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 6, 2006

No more Betty-in-the-box mixes for me. This cake is great! I, too, subbed hot coffee for the boiling water then stirred in about 1/2 C mini chocolate chips before pouring into a Bundt pan (baked for 38 min). Once the cake cooled, I cut it in half horizontally and made about a 1 1/2" "trench" in the bottom half which I then filled with Pastry Cream (also on this site). A simple chocolate glaze completed the top of the cake. Thanks Jan!

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Nicolette

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2006

A very nice, heavy chocolate cake. We really enjoyed it.

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Jon E. Hendrickson

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 14, 2006

Excellent cake! Very chocolately and moist. I didn't have buttermilk, so I subbed whole milk soured with a tablespoon of white vineagar. I also subbed a cup of hot coffee instead of the hot water. Very tasty! I frosted the cake with 'Creamy Chocolate Frosting' and put a layer of Raspberry Jam in the middle. I got lots of compliments! Definetly a keeper!

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brownie

Cooking Level: Expert

Home Town: Apex, North Carolina, USA

Living In: Pittsboro, North Carolina, USA

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Reviewed: Jan. 27, 2006

This cake recipe came out more of a brownie consistency, but it sure does takes good with MILK!

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chiquita_1980

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Reviewed: Jan. 21, 2006

I have to give this cake the five star thumbs up. It was EASY and was SO incredibly moist and just delicious! I made my own icing for it and wow it was good. Everyone asked to take some home!

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CHICKLETTE

Cooking Level: Expert

Living In: Marysville, Ohio, USA

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Jan's Chocolate Cake

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