Delicious! So rich and chocolately, not to mention super simple to throw together! I used vegetable oil instead of grapeseed.
This is an amazingly moist cake! I split the batter between two pans, and layered apricot preserves between the two, before icing. Everyone loved it--definitely one that I'll be making again and again!
Great recipe! I have tried many recipes for chocolate cake, several of them very good, but I think this will be the chocolate cake that I will turn to again and again. I love a white icing against the dark chocolate and used the icing from Cocoa and Cream Cake. Great combo. Thanks for sharing your recipe.
This cake is gross and absolutely no flavor! Don't waste your ingredients on this one
This is the first cake I have ever made from scratch that I liked better than a mix. It is super moist and not overly sweet. And it doesn't get much easier than this.
Found this on another site, but decided to review here. This is THE best chocolate cake I have baked -- absolutely easy and moist, dark, rich, and delicious. It is my go-to chocolate cake. I always make sure to use good coffee as well as the full-fat traditional buttermilk (not the low fat kind) Thanks for posting!
I made a single tall cake in a deep 9" tin and frosted it with Dark Chocolate Frosting (Dark Chocolate Frosting). I made a half portion of the frosting, and it was plenty...enough to cover the top and sides. I had to cook it about 15 minutes longer due to the depth, and it sank a little bit in the middle. I flipped it over when it was done so that the sunken part would be on the bottom and the flat part would be on the top. Looked and tasted great!
I made this cake three times and could not make it come out. I even went to a different brand of flour, thinking that would improve the situation. The cake would always sink in the middle and had an odd taste to it. I used a 9x13 pan and possibly if baked as a layer cake, it would have performed better. I finally had an aha moment and decided the recipe had too much baking soda. I reduced the baking soda to 1/2 teaspoon and increased the flour to 2 cups, and also added 1/2 teaspoon of salt. It came out beautifully! We drink Coffee Master's Cinnful Nut and that gave it a very nice flavor twist! I really like it because it can be made so quickly and without dragging the mixer out. I used my wire whisk to put it all together. I used buttermilk. The next time, I think I will use the yogurt/milk combination and see if I like it better. I also used canola oil as many of the other reviewers did. Kathy, thanks for a wonderful recipe!!
Holy Cow! This cake is great! I made a few modifications, including adding cinnamon and and a pinch of cayenne pepper (like I do with anything chocolate). The texture is awesome. I topped it with homemade salted caramel buttercream frosting. I will make this again and again.