Reviewed: May 13, 2012

Very good and easy. I left out the coffee and it tasted great. I used it in a cake mold for my son's birthday party and it worked fine. The only reason I gave it 4 instead of 5 stars is that it was just a bit dry.

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Reviewer:

erinl

Reviewed: Apr. 28, 2012

I made this recipe as 24 cupcakes. I used butter instead of shortening and added an extra ounce of chocolate, as I had seen someone suggest. They took about 20 minutes to bake. After cooling, I filled them with raspberry filling and frosted them with buttercream frosting. They came out very moist and fudgy. My family decided that they tasted like hot chocolate in a cupcake! We all enjoyed them and I was told to make sure I don't lose the recipe! This recipe was defiinitely a hit in my house!!

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Reviewer:

Storrsgirl

Cooking Level: Expert

Reviewed: Mar. 20, 2012

Like others have said, it needs more chocolate. I did like that it was easy to make and didn't need too many ingredients. I will experiment with different ingredients to see what works and what don't.

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Reviewer:

Tina M

Reviewed: Mar. 7, 2012

I agreed with Sarah, one of the other reviewers, that this cake was on the dry and crumbly side, so the 3 stars is my oppinion. The taste wasn't bad, but not chocolaty enough for me. I did have to make a change and use baking cocoa instead of the chocolate it called for, although substitutions of this sort are right on the can, I've done it before. Now as for my families oppinion.... they all seemed to like it. One of my daughters said it's her favorite, and my husband said the cake tasted like the cake in devil dogs. But as for me, I'm going to keep looking.

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Reviewer:

AMMSEJS

Cooking Level: Expert

Reviewed: Apr. 12, 2011

This turned out beautifully! The batter was perfect and fluffy. It looked almost like chocolate pudding (i had to keep fighting the urge to eat it with a spoon!), and baked up nicely as cupcakes. I made a few changes. I used four ounces of chocolate, because I was pairing it with a very sweet frosting, and wanted it to have a deeper chocolate flavor, I used cake flour instead of all-purpose, and I used the suggestion of cream rather than milk. This will be my go-to chocolate cake! Thank you so much!

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Reviewer:

CalmlyUnaware

Cooking Level: Expert

Home Town: The Woodlands, Texas, USA

Living In: Nacogdoches, Texas, USA

Reviewed: Jan. 25, 2011

Delicious! Very nice texture as well.

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Reviewer:

aprilh

Reviewed: Sep. 1, 2010

add choc chips, otherwise it's great!

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Reviewer:

CamBerWeb

Cooking Level: Intermediate

Reviewed: Mar. 2, 2010

I used 1/2 a bag of Ghirardelli semi sweet chocolate chips in this recipe instead of 2 oz of unsweetened and baked it in my jelly roll pan. Covered it with a mixture of 1 can vanilla frosting and 1 tub of coolwhip. Rolled it up and topped it with the recipe for Chocolate Ganache on here. It turned out like a marvelous yummy gigantic swiss cake roll and everyone loved it! If you are going to make a roll cake remember to roll the cake up by placing a towel well coated in powdered sugar on the cake and rolling it up around the towel and letting it cool this way. Then it won't crack up in the end when you fill it and roll it. Yum Yum!

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Reviewer:

Leechfam6

Reviewed: Aug. 2, 2008

I hate to be the first with a negative review, but I found this cake to be fairly dry and crumbly. I am a good baker and am not sure why it didn't turn out well. I DID make two changes: I used butter instead of shortening (which I always do and have not experienced a problem before), and I added an extra ounce of baking chocolate. The flavor was pretty good, but the cake crumbled too easily. I made a 12" round cake and it was done in exactly 24 minutes. I didn't make the icing but used a rolled fondant icing instead. There is a chance that I made a mistake and it's not the recipe's fault, but I don't think that's the case. I'll keep looking.

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Reviewer:

Sarah R

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Lawrence, Kansas, USA

Reviewed: Apr. 21, 2007

I made the cake part only, not the frosting. I had to add another ounce of chocolate because it wasn't chocolate-y enough for us. I made cupcakes, baked for about 15 minutes, then watched them closely til done (around 18 minutes). Moist, with a nice taste and texture. I'm pleased with this recipe.

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