Best homemade chocolate cake I've ever made... and I've made a lot! So fluffy and moist, you won't believe it! Thank you Lennie!!
Very moist and delicious cake! I used it to make my son's monster themed birthday cake. Easy to prepare and it turned out nice, fluffy and great tasting. I frosted it with Kittencal's Bakery Buttercream Frosting/Icing!
This really is awesome dark chocolate cake. I substituted 1/2% milk for the buttermilk, and espresso for the black coffee. The result was a not-too-sweet cake with a hint of the coffee flavor. The finished cake was also very moist, and very yummy! I was worried when I saw how thin the batter actually was, but it rose nicely in two round pans.
Fabulous. This really is the best chocolate cake (even better than my mom's, and that's saying something!). I used plain low-fat yogurt in place of buttermilk, and reduced the sugar to 1 3/4 cups. This makes great cupcakes too.
Thank you so much for this recipe!!! This was the best homemade cake we ever had. We made it 5 times in less than 10 days! My in-laws actually do not usually like chocolate cake but they ended up having half the cake!!We loved it, our friends loved it, anyone who ever tasted it loved it! We are constantly getting requests for it to be baked. Works best with the Hot Fudge Sauce - Microwave recipe!! Thank you so much for posting this great recipe! Will stay with our family forever!
Awesome cake. Super moist and chocolately.
YOU WILL LOVE THIS!! It is not too sweet or rich, but a great chocolatey taste. I was very worried to use this for someone who "hates coffee" ... but she had no idea it was in there!!! Love this!
Perfect, perfect, perfect. Need I say more!!!
This is an outstanding, moist chocolate cake!!! I used Penzey's Cocoa. Also, I greased the pan with "Pan Grease" (mix equal parts of flour, Crisco, and veg. oil. Store in an airtight container in the fridge or pantry) heavily, then lined with parchment paper, then greased the paper. It worked like a charm! I did make this cake and the icing (Kittencal's Chocolate Buttercream Icing) in advanced. After cooling, Place the cake on a cardboard round, wrapped tightly with Press-n-Seal than froze for a week or more.When ready to use, remove the wrapping and placed the frozen cake on a wire rack to bring to room temp before icing. I also froze the icing in a tupperware container and brough it to room temp before using. Everyone loved this cake!! Will definately make again! Be sure to check out the pictures!