By Wildflour on May 18, 2007
Photo by maxenlone
Photo by maxenlone
"A chocolate lover's dream!!!!!!!!!!!!"
Serving Size: 1 (1594 g)
Servings Per Recipe: 1
"OMG! What an awesome cake! I made this for hubby's birthday, and got rave reviews! I made double frosting, so I could cover the sides, and it was best served from the fridge. A truly awesome recipe, that will be my staple choccie cake recipe from now on!"
"I'm not a chocolate fan, but this is my favorite chocolate cake recipe. I use 1 1/2 cups confectioners' sugar to make the icing instead of a cup, but otherwise the recipe is the same. This cake will convert a non-chocolate lover..."
"A very simple and very easy recipe - living in the UK, buttermilk is difficult to come by so I substituted cream of tarter dissolved in semi-skimmed milk and icing sugar for powder sugar - worked very well!"
"Delicious fudge-like cake! I made this for my son's 20th birthday. The family loved it! I frosted with Peanut Butter Frosting recipe # 95853. I topped the cake with chopped peanut butter cups. Oh wow! I'll be making this again! Thanks!"
"Awesome....wonderful chocolate flavor, wonderful frosting, No more box mixes this is truly ten times better. 10 stars"
"I LOVE cake and when I saw this recipe I had to try it! It's very good! So chocolatey and moist and delicious, not to mention the wonderul smell of the house while it was baking! It definitely satisfies the need for something chocolate!! The only thing I did different was make double the amount of frosting because I didn't think the amount written was enough to frost a 2 layer the way I like it! ;) Was glad I did! I didn't have any chocolate shavings to garnish with, but it didn't hurt the taste at all. Thank you for another great cake recipe Wildflour that will get made again and again!!"
"This really IS a chocolate lover's dream come true! Some substitutions: I used margarine in place of the butter and soy milk + vinegar in place of the buttermilk, to kep it nondairy. I have little patience for brown sugar, since it always hardens on me, so I used brownulated. For the frosting, I didn't have enough unsweetened chocolate, so I wound up using semi-sweet baking chocolate... but it all worked out just fine, and the cake got rave reviews! Given my non-existent cake-frosting skills, I would have preferred to have a bit more frosting to work with, but that's just me, not the recipe. Thanks for posting!! Made for Photo Swap, Jan. '08."