Reviewed: Aug. 23, 2009

Unlike the reviewer who described this as light and airy, I agree with Sumchelle that this is a dense cake, rich and moist, but still tender - and definitely not "fluffy." Deep, dark chocolate, stick to your fork delicious! I did use the shortening as called for, and freshly brewed hot coffee rather than the water. So many frostings would work well with this, but I chose Brownie Frosting, also from this site. This satisfies even the most serious chocolate craving!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Mar. 9, 2009

The only change I made was using HOT COFFEE instead of WATER. (Always...) This cake is soooo incredibly dense and rich. I made it in a bundt pan, same cook time. I enjoyed this a lot more though when it was fresh from the oven, all hot.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 9, 2008

I loved this recipe. I used unsalted butter instead of shortening. It was chocolatey and delicious.

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zacksmom2

Cooking Level: Intermediate

Home Town: Corner Brook, Newfoundland, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jan. 6, 2008

Excellent. This was easy to whip up and tastes great. I used 1/2 cup butter rather than shortening and added lemon to regular milk since I had no buttermilk. It turned out just like I wanted.

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Julie

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Reviewed: Feb. 11, 2007

Wonderful cake. Easy to make. Light, moist and airy (all important qualities in a cake). New family favorite.

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Sharon Little

Cooking Level: Expert

Home Town: Bonanza, Alberta, Canada

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Reviewed: Feb. 10, 2007

I am not typically a negative person, but I can find nothing good to say about this cake. The fact that the recipe only calls for a single egg should have been a clue to me that this would be more like a fudgy brownie than a cake. It was moist, but it was too dense. If you like airy, spongy cakes, this is NOT the cake for you.

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Stephanie Barnes

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Reviewed: Jan. 18, 2007

This was so good. My three year old wanted cake the other night and I didn't have a cake mix so I searched and searched and decided to try this recipe. Everyone liked it. Thanks.

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Pam S.

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Reviewed: Jan. 14, 2007

Really good, easy chocolate cake! I swapped a stick of unsalted butter for the shortening but otherwise followed the recipe exactly. I topped it with a quick ganache made with of a couple of tablespoons each unsalted butter and heavy cream, 3 oz semi sweet chocoate and a tablespoon of rum and served it with fresh whipped cream. It was fabulous and I will definitely make it again - probably in a heart-shaped pan for valentine's day. Next time I'll use hot, strong coffee instead of water.

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ROBIN1250

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2007

I don't have buttermilk so decided to just go ahead with fresh milk. It taste great even before baking. What else can i say!

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Reviewer:

Jamie

Cooking Level: Intermediate

Living In: Singapore, Central Region, Singapore

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Reviewed: Oct. 31, 2006

I followed this recipe exactly, and it turned out to be delicious. Instead of making a cake, I made cupcakes and iced them with "Chocolate Frosting III." I made them for both my husband and I to bring to work, and they were devoured! Everyone raved about them!

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