9 Reviews

So if you use 2tsp of instant coffee, you have to use 1 cup of boiling water as well

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marjoy5475 October 06, 2012

I made this cake for family that came in, I substituted Splenda for the sugar, it tasted delicious. Living with a diabetic he can have small portions of it but without the sugar content... Great cake, thanks for sharing!!

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bethhill July 13, 2011

I have made this cake three times, and each time it has been delicious! I've done a few variations, one of my biggest hits being a version with instant espresso in the cake batter, and Nutella as a filling. All three times the cake was consumed within minutes of being presented. The base recipe is perfect the way it is, and very versatile. One suggestion to anyone living in a warmer environment is to chill the frosting before and after you ice the cake. Thank you so much for posting this!!

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kawaiiorenji August 25, 2009

This is the best chocolate cake! I've made it twice this week. The first time the cake had a sunken middle, so the second time around I substituted sour cream for the buttermilk. This fixed the problem beautifully. I also reduced the sugar amount. Yum-O.

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am023 July 05, 2015

My go-to chocolate cake recipe now! Everyone loves it, it is so moist and so easy to make! Btw, I didn't even ice it, it was that good!

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Sandra Loves Chocolate November 13, 2011

My grandfather's caregiver gave me this recipe about 30 years ago. It is so special with its rich dark chocolte flavor and yummy fudge frosting. Because of the coffee and buttermilk in the cake,the chocolate has the Hershey "bite" to it that makes it sooo good! I will be 65 tomorrow and it is the cake I asked my daughter to make.

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Crystal's Corner November 23, 2010

This was wonderfully easy to make, I didn't even need to use the mixer but just stirred everything with a fork. You can't get easier than that. It was delicious and made a wonderful ending to a luncheon I was invited to. I made some small changes, I used soured milk ( I tablespoon of vinegar in a cup of milk) instead of buttermilk and I used a different chocolate frosting as it had less butter, and finally I grated some white and dark chocolate on top. It looked amazing and tasted very rich and chocolatety. Yum!

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Perfectionist cook November 06, 2008

I have had this recipe saved for a while now & then I saw the photo BK took a few dys ago. I had guests for just coffee & dessert Sun nite, made 1/2 of the recipe in 6 mini-bundt forms + a sml aluminum loaf pan & served it w/a generous amt of whipped cream ... so this review is just for the cake. This is the easy part since BK was right on target & I echo everything she said about it. This is so easy to fix & 1 of my guests made a point to join me in the kitchen to say it was the best choc cake he had ever tasted. I agree w/him & would give it 10* if I could. It is perfection! Thx for sharing the recipe w/us. YUMMO!

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twissis January 30, 2007

Now this is a chocolate cake, rich, dark, thick, moist, dense and full of flavour. What a lovely easy and quick cake to make. I think this is the best chocolate cake that I've ever tried. The frosting is rich, thick and delicious, it compliments the cake beautifully. I used a bitter sweet dark belgian chocolate. Yummy. Thanks so much for sharing ellie.

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Baby Kato January 23, 2007
Black Magic Cake