Reviewed: May 27, 2012

Wow, delicious!! Made cupcakes instead of the cake, baked 18 mins, made 24 regular size and 10 mini's. Tried lots of chocolate recipes and this is by far the best. Batter is quite thin when pouring, but this is normal. Have to fill cupcakes about 2/3 to 3/4 full as they do not rise a lot. Paired with the Rich Chocolate Frosting recipe from this site as well, what a treat!!!!

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Reviewer:

Mel

Reviewed: May 25, 2012

Love this simple recipe! So easy and tasty I never buy the boxed mix anymore. I started making this recipe about 2 years ago and everyone loves it (even people that say they are NOT cake fans).

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Reviewer:

lucybell

Living In: Hauppauge, New York, USA

Reviewed: May 22, 2012

I picked this recipe because it had such great reviews. I used this recipe for cupcakes and they turned out awful. First they didn't rise, the middle of each cupcake was caved in, the ousides ran onto my cupcake pan and were crispy. The cupcakes stuck to the liner and the cupcake fell apart. I am so glad I tested one before taking these cupcakes to my sons school. What a disaster that would be for kindergarteners. I am on my way to buy a box cake to bake. Next time I will make a practice run when trying a new recipe. I will NOT be trying this one again.

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Reviewer:

Shannon

Reviewed: May 20, 2012

this is a great chocolate cake recipe.

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mason23

Reviewed: May 19, 2012

Easy and my family loves it!!

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Reviewer:

tenhill1

Reviewed: May 19, 2012

I love this cake recipe. I make one small change, just for my taste. I use boiling coffee instead of the water. Gives a subtle richness. Though, I'd rate it 5 stars based on the original recipe, no changes made. It's perfect either way. It's the only chocolate cake recipe I use.

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Reviewer:

artkansas

Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

Reviewed: May 14, 2012

I made this in one large cake pan... doubled the baking time... shape was perfect and it was soooo moist

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Reviewer:

catgirl

Cooking Level: Intermediate

Home Town: Port Coquitlam, British Columbia, Canada

Reviewed: May 14, 2012

This was perfect!!! I did as others suggested and increased the cocoa powder to 1 cup. I baked this in a 9x13 baking pan for 40 minutes. This cake is delicious in every way...moist, rich, dense, but not too much of each! The perfect balance of all! I topped mine with a peanut butter chocolate ganache...heavenly!!!

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Lillian

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Long Island, New York, USA

Reviewed: May 13, 2012

I prepared that cake two days ago and it was great! I made it with strawberry cram, strawberries and chocolate - it was so Yummy :)

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Reviewer:

anypetkova

Cooking Level: Intermediate

Home Town: Sofia, Sofia City, Bulgaria

Reviewed: May 8, 2012

I made this cake today for my father-in-law's birthday and he gave it great reviews! I vegetarian so I used almond milk and I also used unbleached flour. It came out great! Easy to make, but it stuck to my pan. It may have been the pan, so I just had two separate cakes. It goes further that way. :)

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