Reviewed: Jun. 13, 2009

Instead of cake, I made cupcakes! The recipe was easy and made tasty cupcakes, but they were too moist/wet. I would make this again, but just add less boiling water. Also, I followed the advice of another reviewer and increased the cocoa a bit.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jun. 13, 2009

Love this! Baked up beautifully. As everyone has said, batter is thin but the cake turns out fabulous; trust the recipe!

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Rachel R.

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2009

This cake was definitely as easy as it claimed to be. I made this for the bottom tier of a three tier wedding cake. I used different liquors in each cake, and in this one, instead of vanilla, I used a little more then a tablespoon of Kahlua. It was very moist, and sturdy, as well. Thanks for the recipe!

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Sarcastic_Chef

Cooking Level: Professional

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Reviewed: Jun. 11, 2009

Very yummy! I am planning on using this recipe again and adding choc chips this time!

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micaelasmami

Cooking Level: Intermediate

Living In: Beaufort, South Carolina, USA

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Reviewed: Jun. 11, 2009

This is a keeper. The best chocolate cake ever.

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Alexandra

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Reviewed: Jun. 9, 2009

I used 1 cup of cocoa powder, as suggested by other reviewers. The cake was very rich.. maybe a little too rich. Otherwises, it was very good. A little too soft and crumbly.

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m

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2009

this cake was incredibly easy, so it scores mega points for me - my two and a half year old did all of the measuring and stirring, if that says anything. i thought it tasted good, not great. it has a similar texture and flavor to a boxed mix. not that that is a bad thing, i just think that a cake from scratch should be a bit richer than what you would buy in a box. i frosted it with a butterscotch frosting and i loved the combination.

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BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

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Reviewed: Jun. 5, 2009

Delicious and moist! I used a 9 x 13 pan and baked it for 40 minutes. A few alterations I made: used brewed coffee in place of the water, and substituted 3 tablespoons of black cocoa powder for 3 of the tablespoons of regular cocoa powder (gives chocolate flavor more depth). Amazing with caramel frosting!

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MIDGETSINRED

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Reviewed: Jun. 5, 2009

This cake is incredibly easy to make and tastes delicious. This was my first time to make a homemade cake from scratch and it turned out awesome!

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Keli1983

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Reviewed: Jun. 5, 2009

Very easy and fun to make. Comes out deliciously moist and flavorful; goes well with any frosting!

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tbtrippe

Cooking Level: Intermediate

Home Town: Centralia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 5, 2009

I made this for my son's 17th bday for the family and this was fantastic. My son is a amateur pastry chef and I was worried about his critical taste buds; no worries here! Amazing!! This cake does get better and better with time in the fridge.

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Joe Strange

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Reviewed: Jun. 5, 2009

The cake was good but when using Hershey's Cocoa i found the same recipe on the back of the Hershey's cocoa Box, so that's why i rate it 3 stars, wonder who copied who's! but it was a good tasting cake.

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Mrs.Vasquez

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vilseck, Bayern, Germany

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Reviewed: Jun. 4, 2009

This was a delicious and moist cake. I had just ran out of vanilla and so I used orange oil instead. It was perfect. I would definitely use this recipe again.

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PIques

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Reviewed: Jun. 3, 2009

I was hoping to make this my "go-to-recipe" like many others. It definately was NOT aweful, but wasn't outstanding. I hope to reattempt it with possibly a better outcome. My issue was that my cake was extremely fudgy, too dense, almost more brownie-like than cake-like. I was prepared for the extreme wateriness prior to baking but mine wasn't as 'wet' as I expected. I believed that I followed the recipe as written, but like I said, I hope to try it again with better results. Still, it's worth a try, !

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toodlebutt

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Reviewed: Jun. 3, 2009

Although I cut the sugar by 1/2 cup, the cake turned out perfectly sweet and moist, dense but still fluffy. Great recipe to have around for a quick crowd pleaser.

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mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Jun. 2, 2009

This cake is AWESOME! I've had trouble in the past making a cake from scratch, because it often comes out dense. Not this cake, it was light and chocolately ... it was SO good. I was so proud of this cake & my husband (his birthday) LOVED it :) I will be using this recipe anytime I need a chocolate cake - Goodbye boxed cake!

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Roon-Bop

Cooking Level: Beginning

Home Town: Stittsville, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 1, 2009

This cake was very easy to make and has simple ingredients that one would usually have on hand. I scaled the recipe down to 12 servings and it came out great and super moist. It is not sweet so maybe next time I will add a little more sugar. But overall a great recipe that I will definitely be making again.

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JerseyGirl

Cooking Level: Intermediate

Living In: Woodbridge, New Jersey, USA

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Reviewed: Jun. 1, 2009

Delicious, simple recipe. Moist with rich chocolate flavour. Good on it's own but fantastic when complemented by frosting, berries etc.

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Beth

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Reviewed: May 27, 2009

EXCELLENT! Absolutely excellent! This cake is very moist. I am not the best cake baker in the world, so I have to work extra hard looking for "no fail" recipes. This is it! I used a 13 x 9 pan and baked about 40 minutes, then frosted with a chocolate cream cheese frosting. No more box mixes for me!

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DIZRICH

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Reviewed: May 21, 2009

Very tasty!! Only took a few minutes to put together and completely satisfied my chocolate craving. Even better the next day. I topped with Satiny Chocolate Glaze from this site and it turned out great. I will be making this again.

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