One Bowl Chocolate Cake III Recipe

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Most Helpful Positive Review

Aug 02, 2007

I couldn't ask for any better! I used a 9x13 pan and baked it for 40 minutes. I just made this for the 2nd time and this time I upped the cocoa to 1 cup... I'm REALLY glad I did! The cake is great with the amount called for, but after trying more to see the difference, I definitely think 1 cup is the magic amount. If I could give it more than 5 stars, I would. I used the "Buttercream Icing" recipe (pictured) from Sharon on this website. Incredible together!

—lonnarific

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Most Helpful Critical Review

Oct 16, 2006

This is not a good cake to make a layer cake with. It is delicious, but it is more of a pudding cake, or a spoon type cake. It would NOT come out of the pans, even though the pans were well greased before hand. This cake came out in chunks...the kids had a great time eating the scraps, but we had to start over for my daughter's birthday cake.

—SUNNYSMILE

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1,694 Ratings

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Mar 15, 2007

My original review was 4 stars because I tried the cake only a few hours after baking. The cake alone was OK but had a strong baking soda taste. I used a can of dunkin hines vanilla frosting and with this the cake was good. However, after mellowing in the fridge for a day or two this cake was insanely good! As good as any store bought or boxed mix. Bottom line: Make the cake a day in advance and let it mellow in the fridge overnight. I see no need to buy another boxed mix again. Thanks for a great recipe. Oh, and yes, after the water step it will be very soupy but it will turn out perfect :D

—Allison

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Feb 25, 2008

This cake will be printed out as my new basic chocolate cake. Everything about it was nice, I did add a teaspoon of instant coffee to the boiling water and the batter was thin. Baked up perfect - I did line the tin and use oil spray. Tastes better than some expensive box mixes. Wasn't overly moist either, just not dry at all. Thanks. UPDATE: Up the amount of cocoa to 1 cup and make sure it's the best quality. I use a European brand. You can use melted butter if you run out of oil. You can use whipped cream, cocoa powder and icing sugar for a great icing.

—AUSSIEMUM1

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Jun 30, 2009

With just slight variations, this recipe is much like "Black Magic Cake," which I found I prefer. It is not quite as dense or as fudgy as this one. This is a deep, dark chocolate cake, but it was almost TOO moist,TOO dense. Don't know what really accounts for the difference since the recipes are so similar, and maybe it's just a matter of personal preference, but while this was a very good cake, I'll stick with the other.

—naples34102

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Jun 18, 2007

I have joyfully been trying many different cake/frosting recipes from this site and I must say this is about the most moist and delicious I have found! I used this to make cupcakes and what a perfect batter for the task! It's so "runny" you just pour it into the liners. Halve the recipe and you get 12 cupcakes. Fill the liners 3/4 way full. They come out fluffy and very moist- PERFECT! I used the "Rich Chocolate Frosting" from this site and it too was superb. (I wrote a review on it as well.)

—Annie_Luvs_2_cook

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Feb 17, 2007

One of the best cake recipes your ever going to find. Been cooking cakes for over ten years this recipe is easy, moist,texture and elasticity is perfect for chocolate cake. The type of cocoa is crucial. I've cooked it twice, first time used a dark cocoa it was good but the dark chocolate enhanced the salt so it tasted a tad salty. So next time if using a dark cocoa will omit the salt. Second time, used good quality standard cocoa and came out great. Also used a diluted espresso instead of plain water. Also glad the writer noted the runniness of the mix abit worrying at first. Excellent recipe.

—NJONG

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Oct 13, 2006

This is the exact recipe that is on the back of the Hershey Cocoa can. I have been using this same recipe for years! So much better than a box mix!

—DONNA JEAN

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Nutrition

Calories
157 kcal
8%

Carbohydrates
25.7 g
8%

Cholesterol
18 mg
6%

Fat
5.7 g
9%

Fiber
1.1 g
5%

Protein
2.3 g
5%

Sodium
217 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

One Bowl Chocolate Cake III

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 157
Calories from Fat: 51

% Daily Value *
Total Fat 5.7g 9 %
Saturated Fat 1.1g 5 %
Cholesterol 18mg 6 %
Sodium 217mg 9 %
Potassium 73mg 2 %
Total Carbohydrates 25.7g 8 %
Dietary Fiber 1.1g 5 %
Protein 2.3g 5 %
Sugars 17.3g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 5 %
Iron 9 %
Thiamin 8 %
Niacin 9 %
Vitamin B6 1 %
Magnesium 6 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.