Super easy, super moist and just simply fantastic! Thank you!
This cake is amazing, everyone in the house loves it. My wifes only complaint is the mild chocolate flavor. I made a milk chocolate glaze to go with it. I made mine in a bundt pan and added chocolate chips to it. But they stuck to the pan a little. I will definitely make this one again.
Very soft and moist cake though I was looking for a more chocolate flavor on it.
This was excellent! Dense and dark but not overdone. I topped it with basic buttercream and it's perfect. Thanks for sharing!
This cake was delicious but a little dense for my liking. I would definitely make it again though. Thanks for the recipe!
Incedibly moist and delicious. Used milk and water, not buttermilk and coffee, as I didn't have either available. Would definitely make again but would add more cocoa. Thank you! THis is now my only chocolate cake recipe. :)
I made this cake for one of my twin boys for his 7th Birthday. I just used boiling water instead of coffee and used 3 cups of self raising flour instead of plain flour and baking soda.I frosted it with Kittencal's Chocolate Buttercream Frosting (Recipe 89207) Everyone loved it!!! My son decorated his cake with Smarties around the edges and his initial in the middle. Will definitely be making it again. Thanks for sharing...
This is a good cake! It is very soft and fluffy, which I LOVE! But for my own personal taste, I like my cake a bit more rich. So maybe next time ill add more cocoa? But still, this was the best home made cake ive ever made!! And SO SO simple, which I loved!! I used unbleachd white flour and half real cultured raw milk buttermilk and half raw milk (because i only had 1/2c buttermilk left) and real cultured butter, and natural cocoa, so maybe the difference in ingredients made it somewhat different. But still beautiful!
This was really nice, although a bit too heavy by itself so I would recommend serving it with cream.
Very easy. Mine was alittle heavier than what I like but over all it was good. Thanks for posting your recipe. I made this in honor of Chef-I-Am