Reviewed: Oct. 4, 2009

This cakes makes a wonderful, dense chocolate cake. I substituted 1 cup of flour with 1 cup of cocoa and added a dash of vanilla after combining the eggs. Next time I will definitely use coffee instead of the water, but even with the water it was still a fabulous cake. Topped it with a peppermint icing (requested by my six year-old son) and it made an AWESOME birthday cake.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Katie Mae

Cooking Level: Intermediate

Home Town: Arcata, California, USA

Reviewed: Sep. 24, 2009

This was the best scratch cake. It got raves at work.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TSUGIKO

Reviewed: Aug. 28, 2009

great recipe! i tried making without the fat, just used applesuace. it was great! we loved it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SuperUberGoober :)

Cooking Level: Intermediate

Reviewed: Aug. 24, 2009

OMG!!! So moist and very good chocolate flavor. I have been searching for good homemade chocolate cake recipe for a very long time. I was nervous about making it because it is so easy to burn chocolate cake. I used three 9 inch round pans and baked for 25 mins exactly. I checked it at 20 just to be sure and it was still a little gooey, baked it for 5 more mins and it was perfect!!! This will be my new chocolate cake recipe from now on!!!! I frosted it using a very old recipe for "Fluffy butter frosting" and it complemented it so well. The icing was the perfect sweetness--sweet but not to sweet--for this cake. This was excellent!!! It is my 5 yr old's birthday cake and he loves it!!! Thanks mom 71

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

trento&treysmom

Reviewed: Aug. 15, 2009

Love this recipe. I've tried other chocolate cakes from this site but this one is by far my FAVORITE. The cake is so moist and delicious with a great texture. In my opinion, it's the perfect chocolate cake. I don't have any of the problems other's have mentioned. I'm sure the problems are not with the recipe but it's that something is being done wrong. Make sure to measure your ingredients correctly. NEVER EVER scoop flour, you have to spoon it into a level measuring cup and level it off. Scooping leads to too much flour in the cake which equals dry, crumbly..ect.. Be sure to level off the baking soda as well..If you taste baking soda in the cake you probably used too much. Cream the butter and sugar WELL. You cannot substitute the buttermilk in this recipe with regular milk UNLESS you add a tbs of lemon juice or white vinegar to it. Beat eggs in one at a time, mixing each one in completely. When alternately adding flour and milk, start and end with the flour. Also, DON'T OVERBAKE.

Was this review helpful? [ YES ]
35 users found this review helpful

Reviewer:

cookinwithluv44

Cooking Level: Intermediate

Reviewed: Aug. 13, 2009

This will be the only chocolate cake I will ever make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

eyegirl

Cooking Level: Expert

Reviewed: Jul. 30, 2009

I love this recipe, very moist and delecious. After a couple day I used left over cake to made Chocolate cake balls by take out all the butter cream frosting then crumble the cake and add just a little bit of buttercream frosting back until it can form the ball then dip in melted chocolate. Place on waxed paper to set. Yummm..

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

piyadabu

Reviewed: Jul. 16, 2009

My daughter makes this cake frequently. It is the best chocolate cake we have ever tried; moist, good crumb, not to sweet. These also make wonderful addictive cupcakes. For the person who had trouble icing it, try freezing it first. That is what cake decorators do.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LMLSCA

Cooking Level: Expert

Home Town: Banff, Alberta, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Jun. 26, 2009

What an awesome moist chocolate cake this recipe makes. I followed the recipe to a T except for using a bundt pan. It's great with frosting or without. We all loved it...I'm making it again tomorrow by request. Thanks for the recipe!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Roaminggirl

Reviewed: Jun. 21, 2009

This cake was very good, flavorful, but very difficult to frost. I waited until it cooled completely but the edges still crumbled in my attempt to frost. Wouldn't try that again with this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful