Jan's Chocolate Cake

This is not a deep, dark chocolate cake, but it sure isn't short on rich chocolate flavor! This is an incredibly moist, stick to the tines of your fork cake, that baked nicely in two 9-inch layers in 25 minutes. I didn't bother with the parchment paper and it released from the pans easily just sprayed with Baker's Joy. I didn't change a thing with this recipe, and won't the next time around either. It is delicious just as written. Frosted with "Caroline's Chocolate Fudge Frosting," also from this site, this was a cake I'd be proud to serve anywhere.

help!! I made this exactly as instructed, thinking that this would be a no-fail cake, and I was wrong! I don't know what I did wrong, as I said I followed everything written, can anyone tell me why it turned out sticky? It's thick and didn't raise much, and you can see it's so moist inside it's not even a cake, not even a brownie, it's just a hard dense block of black stuff! :( So disappointed~ someone please tell me what could cause this!

Love this recipe. I've tried other chocolate cakes from this site but this one is by far my FAVORITE. The cake is so moist and delicious with a great texture. In my opinion, it's the perfect chocolate cake. I don't have any of the problems other's have mentioned. I'm sure the problems are not with the recipe but it's that something is being done wrong. Make sure to measure your ingredients correctly. NEVER EVER scoop flour, you have to spoon it into a level measuring cup and level it off. Scooping leads to too much flour in the cake which equals dry, crumbly..ect.. Be sure to level off the baking soda as well..If you taste baking soda in the cake you probably used too much. Cream the butter and sugar WELL. You cannot substitute the buttermilk in this recipe with regular milk UNLESS you add a tbs of lemon juice or white vinegar to it. Beat eggs in one at a time, mixing each one in completely. When alternately adding flour and milk, start and end with the flour. Also, DON'T OVERBAKE.

Excellent cake! Very chocolately and moist. I didn't have buttermilk, so I subbed whole milk soured with a tablespoon of white vineagar. I also subbed a cup of hot coffee instead of the hot water. Very tasty! I frosted the cake with 'Creamy Chocolate Frosting' and put a layer of Raspberry Jam in the middle. I got lots of compliments! Definetly a keeper!

This is a wonderful recipe for a moist rich chocolate cake! I made cupcakes for a fourth of July party, and they were a huge hit! I followed the recipe exactly, but they cooked in only 10 minutes. I iced them with red, white, and blue butter cream icing. I think the best tip for chocolate cake is to be sure to watch the time carefully. If you over-bake it, the results are dry and bland. If you time it right, this cake is perfect! My husband absolutely loved it! I will use this recipe from now on as my basic chocolate cake! Thanks for sharing!

Absolutely butt blowing! I loved it! I made it for my mother, for my boyfriend, it rules! I used chocolate ganache, a rich icing, which complements very well the moist texture of this butt blowing cake. Fun for the whole family! One thing I should mention - it took nearly an hour and fifteen minutes for this cake to cook. I ran the toothpick test a few times until it was just right. Don't be afraid to leave it in the oven until it is done!

No more Betty-in-the-box mixes for me. This cake is great! I, too, subbed hot coffee for the boiling water then stirred in about 1/2 C mini chocolate chips before pouring into a Bundt pan (baked for 38 min). Once the cake cooled, I cut it in half horizontally and made about a 1 1/2" "trench" in the bottom half which I then filled with Pastry Cream (also on this site). A simple chocolate glaze completed the top of the cake. Thanks Jan!

I made this cake just as instructed. It looked beautiful and was done in 40 min. It just tasted bland. Sorry. I wanted to make a cake with some leftover buttermilk I had. I guess frosting would make up for it? I like my cakes really fudgy and chocolate tasting this one did not pass my test.

This is the first cake I ever baked from scratch, and it was exactly as she said -- no-fail and excellent. (I even mixed things in the wrong order and it still turned out well.) I didn't have buttermilk so I used a cup of whole milk + a tablespoon of lemon juice, but otherwise I used the recipe's ingredients. It came out moist with the perfect density, and got rave reviews.

I made the cake exactly according to recipe. I did bake this in a greased 9x13 baking pan for just over 30 minutes. After it cooled, I made my own chocolate buttermilk frosting to spread over the top. Great basic homemade cake that used on hand ingredients and that's perfectly chocolate-y. To be honest, the frosting I paired with it really took it over the top. Just what I needed. I'll use this again in a couple days for my oldest boy's chocolate birthday cake.

This is still my all-time favorite chocolate cake! It has never failed me and always gets raves! The chocolate flavor is directly proportional to the quality of cocoa powder used.

Wow! Very moist! So yummie!

Let me start by saying I am a food writer and an excellent cook, but I am NOT a good baker. This recipe made me think I actually can bake...the cake is easy to make and tastes great! I followed the recipe as written, using two round cake pans. When they were done (about 36 minutes in my oven), I let them cool, then trimmed them and stacked them together on a cake stand. I covered the stacked cake with a large inverted metal bowl and let it sit overnight. The next day, I frosted the cake using the Special Buttercream recipe on this site and finished it with a dusting of cocoa powder. I was nervous that the cake would dry out overnight, but it turned out to be a stroke of genius. Letting the cake sit overnight fused the two layers together without me having to put any frosting in between them. It also made the cake more dense and fudgy, while still retaining a nice cake texture and good crumb. My husband always wants a "plain chocolate cake with white buttercream frosting" on his birthday, and this is THE recipe he now wants me to make him for all the years to come.

PERFECT....for those of you who say there could be more of a "chocolate" flavor use hot coffee instead of the water. There are only 2 of us so I cut this in half easily and baked it in a 9X9 pan and flipped it out after baking and let it cool.....I then cut the cake in half and made 1/2 a chocolate layer cake w/chocolate butter cream frosting. As I said....PERFECT! Thank you so much for sharing this amazing and super simple recipe.

Not very chocolatey. Next time, I'll use 1/2 cup of veg oil instead of all that butter. I think between the lack of cocoa powder, the extra bulk of alot of flour for a cake and the buttermilk, you could do alot more. Maybe try heating some bittersweet chocolate in the double boiler and mixing it in with the cake. Either that or just go to a recipe that works like Hershey's.. just love that cake.

This cake is soooooo moist. The batter looked like pudding. It was so delicious.

This cake is really moist and delicous! Don't be turned off by the runny consistency, it cooks really well with a really great chocolate flavour!

Made this cake for my dad's 85th birthday, with requested Coconut Pecan Frosting II (from this site). Since I had part of a can of evaporated milk from the frosting, I used it and filled the cup with skim for the cake. Added lemon juice to make "buttermilk". Can't understand the negative reviews for this cake. I too had to bake extra time to get the middle done. It was still a little gooey, but tasty!

First cake from scratch I have made in years and it was no fail! More like a German Chocolate flavor but very good all the same. Don't be fooled by the thin batter...I kept saying while it was in the oven it was never going to set...but it looks better than MOST of my boxed mix cakes. Will be making this again and again.

I made this for my husbands birthday and it is the best chocolate cake I have ever made! I followed the recipe exactly.

This was not the most wonderful chocolate cake ever, but pretty darn good, and easy. I can taste a hint of the baking soda, but my husband didn't notice it. It's nice and big -- rose to fill the 9X13 pan, and had a nice texture. I suspect the people who had problems with it were possibly in high altitude areas, which would require some adjustments to any cake recipe. I'm near sea level. I'd bake it again.

This was good. It turned out light and fluffy. My one complaint is that it didn't seem chocolatey enough and was a light brown color.

My daughter picked this out for her birthday cake. She didn't want a dark chocolate cake or one made with coffee she wanted "just a normal chocolate cake, ya know?".... as for me-I liked the name ;) This is an easy recipe to put together and it baked up nicely. I used a tube pan and baked for 35 minutes. The cake has a nice, moist texture and a perfect chocolate flavor. We only tasted the cuttings from trimming the cake for decorating but I am sure looking forward to a whole slice of this cake! If this was not already "Jan's" chocolate cake it sure would be now! Delicious!

This is the best of the top rated chocolate cakes on this site. It uses more flour and less cocoa, no hot coffee, no vanilla, and no baking powder compared to the Black Magic cake from this site. It still uses the all-important buttermilk, and is so much simpler. But the flavor is a lot better! I used a top-quality cocoa powder and unsalted, sweet cream butter. (That really should be edited in the ingredient list...ultra important!) I frosted this with a simple buttercream (unsalted butter, powdered sugar, cocoa powder, and milk) to rave reviews. It's a great, standard, chocolate cake and is SO MUCH BETTER than any boxed mix.

Very excellant cake! I just so happened to have buttermilk in the fridge. I used this recipe to make individual ice-cream cakes. I halved the recipe (except the cocoa - i used 3/4 of the original amount) and put it in a greased, powdered jelly-roll pan, lined with parchment paper. It baked in 16 min - perfectly. The top, bottom and sides were all the same color! I used a large heart cookie cutter to cut 6 hearts (for 3 cakes). I spread a qt. of Breyer's Mint Chocolate Chip ice cream on another jelly roll pan lined with parchment, and cut 3 hearts when that was frozen solid. Layer - cake, ice cream, cake, then iced with ganache - heavenly!! The cake was not too sweet, and went perfectly with the icecream and ganache!

this cake is absolutely amazing! The texture is thick and dense, and its the perfect chocolate flavor..not too sweet and not too bitter. A nice light fluffy frosting compliments this cake perfectly. I loved this cake so much that I registered on this website just so I could write a review!!I also find that it takes a little longer to cook then the recipe says, so make sure to check it. Ive made this recipe time and time again and never had a single problem. Thanks mom71!!

This cake is excellent! I make it for birthdays, dinner parties, and more! Since it is just basic chocolate it is easy to find ways to be creative with the shape and decoration. I would reccomend with basic chocolate frosting and raspberries round the edge. The best way to dress up any cake! (and it tastes great too!) :)

WOW FANTASTIC CAKE!!! Very moist, very flavorful (make sure you use quality baking cocoa or it will be bland--and be sure to use buttermilk!!!) I used coffee instead of water. A basic cake one could do so much with ! I did a trial run of this cake to prepare for my son's birthday...I will FOR SURE be using it!

I love this recipe, very moist and delecious. After a couple day I used left over cake to made Chocolate cake balls by take out all the butter cream frosting then crumble the cake and add just a little bit of buttercream frosting back until it can form the ball then dip in melted chocolate. Place on waxed paper to set. Yummm..

WOW!!! This cake was amazingly moist. I added 2tsp of vanilla and substituted 1 cup of good fresh hot coffee for the boiling water. I also let my eggs and butter come to room temp. My cake was completely baked in 50mins. I made a chocolate cream cheese frosting to complete this wonderfully moist and flavorful cake.

The recipe is simple and easy to follow. The cake turned out nice and moist. I was a little worried when pouring in the boiling water because I use an electric cake mixer and the water was splashing about, so I did it real slowly and stood away from the mixer while it was mixing. I would use this recipe again because the cake is so simple yet delicious.

I made this using coffee instead of water and it was awesome. I have made it a few times and every time I make it, I try to let folks try it if there's any left. Have had only great compliments about it.

My son requested a "scratch" cake. I have used box mixes for last 35 years. I found this and gave it a whirl. It is wonderful. I used buttermilk mix instead and water in place of buttermilk. I even followed directions for boiling water. (I almost didn't) That must be necessary to help blend the butter. I made in a 9 x 13 pan (greased with crisco and generously "floured with cocoa." I baked it for 35 minutes at 350. It came out of pan easily. Then I thirded it and made a two layer cake out of 2 pieces and made a single layer for sampling with the third piece. Because of this cake, I hereby pledge to swear off cake mixes. I am contemplating making a yellow cake, omitting the 1/2 c cocoa and adding 1/2 c flour. Will let you know if this works at a later time.

This recipe is awesome! Very easy for an neophyte baker like myself, also absolutely delicious and long lasting. I've never tasted a better chocolate cake and it's only the second one I ever baked myself. I added a frosting but it's not neccesary.

I was dubious given the very thin batter and lack of flavors in this recipe, but I increased the cocoa by 1/4c, added 1/4tsp cinnamon and 1tsp of vanilla and it made one great chocolate cake! I frosted it with a simple chocolate buttercream frosting and it probably won't last long around here. I think this will be my goto chocolate cake recipe from now on!

very nice, made it in a swiss roll tin (too fiddly doing 2 tins) did as recommended and left until the next day. My only gripe is that it didn't rise much at all! More of a brownie consistancy. If i wanted brownies, I'd make brownies. If you want a heavy chocolate cake this si the one for you. Don't be put off by the thick almost lumpy consistancy of the mix, it is correct.

Delicious, moist cake. Really easy to make! Got lots of compliments. Worked well at high altitude. Substituted coffee for water.

This cakes makes a wonderful, dense chocolate cake. I substituted 1 cup of flour with 1 cup of cocoa and added a dash of vanilla after combining the eggs. Next time I will definitely use coffee instead of the water, but even with the water it was still a fabulous cake. Topped it with a peppermint icing (requested by my six year-old son) and it made an AWESOME birthday cake.

This cake turned out delicious, with a tender, dense, moist crumb. With chocolate ganache icing from this site, it was fantastic with vanilla ice cream. Baked as directed in a 13 x 9 pan, it took extra time for the middle to be done, approx. 15-20 extra minutes. There was a big crack on top, which the ganache covered up, no problem. I thought it might be dry around the edges but it wasn't. Everyone loved it! So much better tasting than a mix...

I have to give this cake the five star thumbs up. It was EASY and was SO incredibly moist and just delicious! I made my own icing for it and wow it was good. Everyone asked to take some home!

Well, for a no fail cake, it failed for me!!!! It took ages to cook - I left it in the oven for an hour - and then the middle still wasn't cooked through properly. I have no idea what I did wrong..... it would have tasted great had it cooked properly

Good and easy. Nice flavour without being overly rich! I had to keep this in the fridge due to the frosting and the consistency of the cake wasn't great this way.

Taste was mediocre but the consistency was terrible. It broke up into crumbs when I frosted it and was nothing but a nightmare. The only frosting I would recommend for this cake is whipped cream frosting - anything else and you'll have a messy pile of junk.

It wasn't love at first bite, but this is a decent recipe for a moist, chocolate cake when you need one. Seems like it's missing something.

I gave it three stars because I didn't like it, but other folks who ate it thought it was the best ever! It was way too "densely moist" for my taste, if that makes sense. I like my cake to be a little fluffier.

i thought this recipe was perfect. i made it in miniature bunt cake pans and it turned out great for individual servings. my freind and i needed a chocolate cake recipe for new years with only two eggs and this one was great. thanks jan!

So simple, quick, and delicious! Not too sweet at all which is the way my family likes it!! I have used this recipe for all birthday cakes. Thanx for this one!

Great recipe. I perhaps made a few too many changes for the first time out, and it still came out amazing well. I used ghiradelli baking chocolate which already has the sugar mixed with the cocoa and this somehow seemed less chocolately. I also substituted vanilla yogurt for half the butter and replaced one teaspoon of baking soda with baking powder because I wanted a less dense cake. I also live at high altitude in Colorado, so I had to add 2 extra TBSP of flour and reduce the liquid by a 1/4 cup. After all those changes, I have to say it STILL came out great. That's a pretty failsafe recipe, if you ask me! I slathered it with Cream Cheese Frosting II from this site and it was rich and decadent.

i just want to know with what do i frost it? help please i just dont want to ruin it.

I'm giving it five stars even though I'll never get to have any of the one I made today. However, if it's half as good as it looks, it will taste terrific. A friend came over and we made this cake for her boyfriends birthday party and they will be impressed...guaranteed. I used a cooked chocolate icing that my mom used to make years ago and then we dipped strawberries in white almond bark and drizzled dark chocolate over them. The went around the edge and wow it looks great!

This was a good tasting cake, that baked very high. It is more dense so you got more of a flat top which we wanted for decorating reasons. Only note I have is that it took about an extra 15 minutes of baking time.

I've never made a cake from scratch (except for carrot cake) but all I had in the pantry was white cake mix and my son wanted chocolate for his birthday cake, so I had to turn to allrecipes.com for help. THIS CAKE IS AMAZING. I changed nothing except making buttermilk with milk and vinegar, followed the directions to a tee, and it turned out great. It is super moist, even after leaving it to cool out of the pan overnight. And I've never had a cake come out of the pan so easily. Betty Crocker may still have my business for white cakes, but never again for chocolate!

Very moist cake and delicious..... really a "no-fail chocolate cake". Thanks for sharing Jan.

WOW! This is excellent. I am not even a chocolate cake lover and I love this cake. Who needs frosting when this cake is so moist. It did need about 50 min to cook completely through.

Normally I like my chocolate cake a little richer and darker, but I was pleasantly surprised at how well this turned out. And it actually tastes better the next day! The recipe was so easy to follow that I let my 3 1/2 yr old daughter help me. The only changes I made were using soured milk (milk + one tblsp vinegar) instead of buttermilk, and I also used hot coffee (heated to almost boiling) instead of water. The whole family loved it, and from now on we'll use this for our basic chocolate cake instead of Betty Crocker!

Made as directed. I thought this was moist but wasn't as chocolatey as I hoped it would be. I used Hershey's cocoa - which I thought was good quality (not an off brand), so maybe more cocoa or adding chocolate chips would help? Liked baking a cake from scratch though and using up some buttermilk.

This was a moist, solid cake that the company all complimented. Maybe another reviewer has noted that the ingredients call for water but in the steps it refers to BOILING water. Note: I would NOT use boiling water or it would cook the eggs. (I used cold water.) This will be a cake I make again next time I want a no-fail, good-tasting, quick chocolate cake. [The power went out for 60 minutes - just AFTER I'd mixed the buttermilk into the batter! After waiting the hour, cake still baked fine!]

Superb! It was so moist and delicious. I will definitely be making this again. It was wonderful with the vanilla chocolate powdered sugar frosting recipe from this site.

I truely liked this. I just threw it all in the mixer and only mixed it till just incorperated. 25 minutes for 9 inch rounds.

This cake was amazing! it was the first chocolate cake i have made from scratch that turned out moist and dense. It did take longer than stated in the recipe to bake but other than that it was really easy to make. I also used 1 tbsp of vinegar+ 1 cup-1tbsp of milk as a substitute for the buttermilk. I will definitely make this cake again!!!

This is a very good chocolate cake. I had to cook it for at least 45 minutes. Don't worry if it seems too thin after mixing in the water. It turned out wonderful!!!

I don't often write reviews because I often change things in the recipe and don't like to rate my changes. I made this cake as the recipe stated for a friend's birthday, and it was fantastic! Moist, almost fudgey, but not dense -- I baked in 2 8 inch round pans for 34mins. I frosted it with the "Creamy chocolate frosting" recipe from this site. YUM.

Excellent. I used this recipe to make cupcakes and changed the baking time to 20 minutes. I replaced half of the butter with unsweetened applesauce to reduce the fat content (which was not terribly high to begin with). The resulting cupcakes were moist, light and flavorful and lower in calories and fat than most chocolate cake recipes.

I will never buy a store bought cake or cake mix again after making this cake. It was the MOST DELICIOUS chocolate cake I have ever had! My husband ate most of it!

What an awesome moist chocolate cake this recipe makes. I followed the recipe to a T except for using a bundt pan. It's great with frosting or without. We all loved it...I'm making it again tomorrow by request. Thanks for the recipe!!

Wasn't impressed with this cake. I followed instructions to a T and it turned out way to dense and lacked a chocolate taste. It didn't really rise either. I won't make again :(

This cake recipe came out more of a brownie consistency, but it sure does takes good with MILK!

I made this for my husbands birthday. Everyone loved it. I will make it again for sure.

VERY good. Very moist. I made this in a 9x13 glass pan and cooked for about 45 or 50 min. I, like others, used coffee instead of water. You don't taste the coffee once its baked but you will taste it in the batter. I used "Caroline's Chocolate Fudge Frosting" to frost this beauty. It covered the entire top of the 9x13.

OMG!!! So moist and very good chocolate flavor. I have been searching for good homemade chocolate cake recipe for a very long time. I was nervous about making it because it is so easy to burn chocolate cake. I used three 9 inch round pans and baked for 25 mins exactly. I checked it at 20 just to be sure and it was still a little gooey, baked it for 5 more mins and it was perfect!!! This will be my new chocolate cake recipe from now on!!!! I frosted it using a very old recipe for "Fluffy butter frosting" and it complemented it so well. The icing was the perfect sweetness--sweet but not to sweet--for this cake. This was excellent!!! It is my 5 yr old's birthday cake and he loves it!!! Thanks mom 71

I've made this recipe many times this past year and it's always great, even better the day after you bake it. I frosted it with Bailey's Whipped cream (2 C real whipping cream, 2 T sugar, whipped to med-stiff peaks, then whip in 1/3 C Bailey's)topped w/crushed toffee bar bits. It got RAVE reviews at my friends birthday party.

One of my first attempts at baking a cake, and it came out great. Kudos to the person who suggested using a cup of coffee instead of water.

This cake is very moist and chocolatey. For the hot water I used fresh brewed coffee. This was a very good cake that my whole family enjoyed.

This was sooo easy and soo good. I had no idea it was going to turn out this good. Bye Bye Betty Crocker!! And follow the instructions and there is no way it will mess up. My kids loved it. I served it with vanilla ice cream.

I had to take a minute to put a review in here because this was such an exceptionally nice cake. I made it in a 9x13 and followed instructions exactly. It rose high in the pan and had such a lovely texture and taste. I don't think you can ask for anything more in a chocolate cake. I frosted it with a "5 min fudge" frosting that you boil. Everyone loved it.

This cake was exactly what I was looking for - light and fluffy chocolate (trhe chocolate cake I usually make is very dense and very chocolately) . I made this recipe for a co-worker's last day and everyone LOVED it. It was chocolate but not too sweet - and perfect when I topped it with a very sweet caramel buttercream that I found on a different site. I followed the recipe exactly and didn't make any substitutions so this cake gets 5 stars and a permanent place in my recipe box.

The cake was very moist and chocolatey, but has a deffinate baking soda flavor. Tasted too much like the boiling water no stir chocolate lava cake recipe.

Simply the best cake I have ever had. I made cupcakes and cut the time by almost half. I added a 1/2 tsp. of vanilla but those are the only changes i made. It was easy to make. It is rich and chocolatey without being super sweet. Seriously the best cake EVER.

great recipe! i tried making without the fat, just used applesuace. it was great! we loved it!

This cake wasn't that great. Despite other people's reviews that this tasted better than an out of the box cake, it somehow managed to taste like it was out of the box. It was just too dry and didn't taste very chocolately. I used it to make a layer cake which turned out okay thanks to the ganache and the simple syrup I used. I don't plan on using this recipe again.

I had the cake in the oven for 10 minutes before realizing I had forgotten the boiling water. Luckily, it's still okay without! ...Just in case anyone else does the same ;) Otherwise, I followed this recipe exactly, other than making my own buttermilk with milk and lemon juice. Tip: If you're decorating the cake beyond a simple layer of icing, I would definitely recommend glazing it first as it falls apart fairly easily.

I give it 4 thumbs up! It was the best chocolate cake recipe that I have ever used. I also, did not have buttermilk, so I used regular milk and added some lemon juice to it. The cake was very fluffy, silky, and moist. I had no problems with the recipe and I would recommend everyone to use it.

Used it for the first time I was making a cake from scratch. It is so easy and I had so many compliments.

My daughter makes this cake frequently. It is the best chocolate cake we have ever tried; moist, good crumb, not to sweet. These also make wonderful addictive cupcakes. For the person who had trouble icing it, try freezing it first. That is what cake decorators do.

This was the best scratch cake. It got raves at work.

Our favorite cake recipe in my house! If we make a cake, my son begs for this one. So moist and great chocolate flavor!

I didn't believe all of the bad reviews that this recipe got since so many people had raved about it. I made it for a birthday cake and it turned out so hard. We barely had a bite and threw it away.

This was the first cake I made from scratch. I will never use a box mix again. This recipe is easy and very tasty. My whole family loved it.

Love this recipe. I actually used it for a completion and won second place. The only change I made was to use coffee instead of water. It made it so moist and delicious.

This is the best ever chocolate cake I have ever made from scratch. It did take a little longer to cook than directed, I kept a close eye on it. I added a whoopie pie filling onto the top and poured a chocolate ganache glaze onto that. YUP! This is a keeper! Bye, bye, Betty!

Made this cake yesterday and got rave reviews from my family! This cake was so moist and delicious, melt in your mouth deliciousness! I used the best chocolate frosting recipe from this site as well. I will definitely be making this again.

SO moist. Made this for my co-worker's birthday and it's probably the best cake I've ever made (I love it and I'm not much of a cake person). UPDATE: I made this lactose-free with Smart Balance Light margarine and buttermilk made from 1 tbs vinegar and 1 c Lactaid milk. Still delicious. Other than that, I followed the recipe exactly and it's great.

This is the best cake I have tasted and it was easy to make. All my friends love it...

Turned out great. Used vanilla coffee creamer vs buttermilk. Didn't have any on hand. 1st time my son made a homemade cake at home. Easy to make.

Next time I will add 1/2 cup more chocolate

I made this cake last night, it was amazing! Moist, perfect amount of chocolate and paired it with a peanut butter frosting. My husbands favorite for his birthday cake, will make again! Thanks for the great recipe.

I made this exact cake for a friends birthday and lets just say that there were only five people at the party and at the end of the party there was only 2 slices left of an 8 inch round double layer cake. I made this cake exactly like the picture. I also took it up a notch by adding couble fudge icing in the middle and on top of the cake. I am planning to make it again for a baby shower. I plan to incorporate some peanut butter icing instead of chocolate. If i could give this top rating out of a five. It would be a seven and 3/4. just three words OFF THE CHARTS!

Very moist with light, rich chocolate flavor. Just what I was looking for. Made into cupcakes for my daughter's birthday & frosted them with salted caramel buttercream icing. Very good combination!

My husband doesn’t like dark chocolate—he loved this, it is milk chocolate flavored and very moist. It is now my go-to chocolate cake recipe.