Reviewed: Mar. 28, 2010

Hands down the best chocolate cake recipe I've ever used. I've found that it needs a good 10-15 minutes more of bake time than the recipe states and since my husband loves it extra chocolatey I use milk chocolate squares instead of the unsweetened ones and often double the amount of chocolate. Absolutely amazing with a cream cheese frosting!

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Reviewer:

allisonh

Reviewed: Mar. 13, 2010

I hate giving a recipe a low rating. The texure was grainy and it wasn't as chocolaty at I anticipated. That's not the worst part. After I had thoroughly cooled it and took it out of the pan. The middle stuck to the bottom of the pna. I needed another choc cake in a curry so I bought a mix and nothing stuck (The first time I sprayed and dusted the cake pand.

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Reviewer:

tyger

Reviewed: Jan. 18, 2010

I made this for my husbands birthday and it was fantastic! Instead of the baking squares I used 9 tablespoons of unsweetened cocoa and 3 tablespoons canola oil and instead of sugar I used 2 1/2 cups of powdered sugar. I also put a butter cream frosting on and it was a hit! He ate almost the whole thing by himself straight from the pan!

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Reviewer:

shayleejsmrz

Reviewed: Jan. 13, 2010

Delicious!!! Perfectly moist. I've tried a few chocolate cake recipes using mayonnaise, and this one is a keeper. I found that I had to add half the flour mixture, then half the water, then repeat the process, as the batter is otherwise quite stiff if you wait to add the water last. I used a glass baking pan, so I lowered the temperature to 325F, and it took about 40 minutes to bake, and came out perfect! Everyone in the family loved it! A definite recommend!!

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Reviewer:

GracieBonica

Reviewed: Dec. 9, 2009

There was an odd flavor that was off-putting, possibly from the vinegar? The texture was nice but not as moist as the submitter claimed, and the flavor improved a bit after the cake sat out on the kitchen counter for a day or so, but not enough to save it. My 8yo sugar-fiend who's never met a sweet she didn't like took one bite and pushed it away.

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Reviewer:

Blancheskid

Cooking Level: Expert

Home Town: Hawthorne, California, USA

Living In: Ogden, Utah, USA

Reviewed: Dec. 7, 2009

Oh my word this cake was sooo good. I made it for my husbands birthday yesterday and everyone loved it!! My soon to be 15 yr old son asked for this cake for his birthday. I made a homemade chocolate frosting for the top and it was AWESOME!!! thanks for the recipe.

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Reviewer:

trixiebaby

Reviewed: Nov. 12, 2009

Recipe is just okay and not exceptionally good. To prevent lumps and overbeating due to efforts to take out the lumps --- it would be better to mix the flour alternately with the warm water, intead of adding the entire liquid after adding the entire flour. I still prefer my traditional recipe in terms of taste, flavor and consistency.

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Reviewer:

pinksugar

Reviewed: Nov. 9, 2009

I made this tonight for the first time while getting dubious looks for using mayo and vinegar, but the skeptics were silenced and we all LOVE this cake! It's definitely the perfect chocolateyness, not sickeningly so like most chocolate cakes are. the only alteration i made was to use 3 tbsp of cocoa powder and 1 tbsp of vegetable oil in place of the unsweetened chocolate squares; after i thoroughly mixed the two i nuked it for about 1 1/2 minutes and it blended beautifully with the other ingredients. this is such a great recipe, i will be whipping this one out whenever i want to impress!

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Reviewer:

Courtney

Reviewed: Oct. 30, 2009

Made this per directions the other night and it was wonderful and thick and fudgy. You do need to bake it about 15 minutes longer.

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Reviewer:

Zoysya

Reviewed: Oct. 10, 2009

I made this cake for my daughters birthday last year and at her request, again this year. It's dense and moist and very chocolaty. I used a chocolate ganache recipe to top it off, talk about rich! Perfect remedy for any chocolate craving, thanks you!

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