This recipe makes a delicious, moist chocolate cake, very easy to make because it only requires the use of one bowl and a wooden spoon (no mixer). It is even better with the following small tweaks: first, instead of water, use buttermilk for additional moistness and flavor; stick with Hellman's mayonnaise, not a strong-flavored one like Cain's; use Penzey's high fat cocoa powder and Ghirardelli semi sweet mini-chips for the richest chocolate flavor; use a bundt pan greased and floured with cocoa powder instead of a 9 X 13 pan, and bake at 350 for 50 minutes. Drizzle chocolate ganache over the top, or serve with a dollop of whipped cream. The cake is actually even more moist and flavorful when it is two days old, so make it ahead of time!
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This recipe makes a delicious, moist chocolate cake, very easy to make because it only...