OMGosh!! I made this cake for my FIL birthday and between 6 of us we demolished this cake within an afternoon. Its so good and the taste is awesome. Nice and thick yet still fluffy! It was so easy to make and really turned me off of box cakes. Great recipe, thanks for sharing! :)
This truly is the best devil's food cake I have ever had. It's full of flavor without being too rich and heavy. It actually seems quite light. It's also very moist and seemed freshly baked three days later. I made it with Dunkin Donuts coffee, Hershey's Special Dark cocoa powder, and Kittencal's chocolate buttercream frosting recipe. Highly recommended!!!
I was skeptical when my batter seemed kind of soupy, but since the recipe advised that it would be thin, I put it in the oven and hoped that the reviews were true. This is one of THE BEST chocolate cake recipes I've come across. It is moist, beautifully light with great chocolate flavor and not overwhelmingly sweet. I used a seven-minute frosting and drizzled melted unsweetened chocolate around the edges to counter-balance the sweetness of the icing. This is a recipe that will be saved and passed on.THE ONLY CHOCOLATE CAKE RECIPE I WILL EVER NEED!!!
It is probably the best chocolate cake we have had. I made it for my wife's birthday a couple of years ago, and she asks for it a couple of times a year...so that is what I am doing today.
You aren't kidding - this cake is to die for! It is very dangerous though - you could literally sit down and eat this entire cake. It is very fine and thus almost melts in your mouth. I made this cake for my son's birthday party. I think I failed to let it cool enough before frosting and it literally fell apart. Not the recipe but the chef! However, we still ate it and it was delicious! I did use 1/4 teaspoon salt per the other chefs' recommendations. I used "Kittencal's Creamy White Buttercream Frosting/Icing" (#80118) which was great with the cake. I will always bake this cake from now on - my family already wants me to bake another one and we just devoured this one today!
Totally delicious ! Lovely texture and great flavour...will make this one again for sure! I used a different icing though as I'm not a big fan of shortening. Mine was a chocolate cream cheese icing and it worked very well with this cake. Thanks so much for the recipe!
I was worried when the batter came out very thin, but this recipe made an awesome, moist, dense (but not brownie-like) cake! I subbed 1 C unsweetened applesauce for the 1 C oil, and used only about 1/2 t salt. Perfect. I will definitely turn to this recipe when I want to make chocolate cake.
This is a 6 star cake!! It was amazing and moist. I iced it. It was so moist I had to freeze it in order to get the icing on. All of my guests loved it!! I would definately make this cake again.
Very good strong recipe for dark chocolate cake. I used 1/4 cup less than called for in the sugar and a "scant" 1 cup of the oil. (I would use a little less again next time.) I did not make the frosting, but used a chocolate cream cheese frosting from this website.
This cake was very moist, light, and silky, however, I just didn't think it was sweet enough. I think if I make it again I will add more sugar. Its lack of sweetness made it taste bland. I'm sorry, I wanted to love this. The texture is great, but the flavor is lacking. I made cupcakes. It made 26 cupcakes and I baked them at 325 degrees for 23 minutes.