Dark Chocolate Cake II

This cake is absolutely to die for. I have gotten rave reviews. I used some of the suggestions of others. I used buttermilk instead of vinegar and milk. I added a cup of chocolate chips last thing to the batter. I cooked it for 45 minutes at 325 degrees.Oh and for those of you who have had troubles with it falling in the middle....your cake was not done befor you moved it. Just open the oven (DO NOT MOVE THE WIRE RACKS AT ALL)when it looks done and lightly press the top side of the cake (not right in the middle) with your finger. If it feels like anything other than firm cake quickly close the oven again and let it bake for at least another 10 to 15 min., especially if you are cooking it at the lower temp. Mine fell slightly the first time due to this issue. The second time I tested it first and it came out beautiful. I also made it in two foil lined round spring form pans. I lined it with reynolds non stick heavy duty foil and it just peeled right off even though this was a really sticky cake. I made this with dark chocolate cocoa. It was fabulous. For those who like to make this all in one bowl...just start with all the wet ingredients, mixing after each addition, and work your way backwards through the recipe with the flour and chocolate chips being the last ingredients. This way you know that your soda and powder are completely disoved and there will be no bitter spots.

This cake is dark, rich, moist and boldly chocolate. So easy to mix up even a cave man could do it - no creaming, sifting, adding eggs one at a time, etc. Best yet, it's such a perfect recipe you can prepare it confidently just as is - nothing you could do to this would improve it. I used this for cupcakes and because the batter was so thin I was able to pour it into the cupcake tins fast, easily and neatly. Baked up nicely in about 20 minutes at 350 degrees. I frosted them with my own vanilla buttercream recipe and they were decadent. Thank goodness for the predetermined portion control of cupcakes, because it would be very easy to overindulge with this one!

This cake was delicious! I made it exactly as specified. When I saw how runny the batter was I was a bit concerned but it turned out spongy and moist. I took a reviewer's advice and made the cream cheese chocolate frosting and it was perfect.

Yes, for what it is, this is a 5-Star recipe--but it's not a one-bowl recipe! I'm surprised that no one knows the purpose of the vinegar. It's to sour the milk. You put the vinegar in a glass measuring cup and then fill with milk to to the 1 cup line. Then wait 15 to 25 minutes until the milk shows signs of souring (curdling). This is a time-honored method of inexpensively adding flavor and richness to baked goods. Buttermilk can't match it. I remember years ago, learning to cook in my mother's kitchen and scoffing at her old-timey farm-raised ideas. I used buttermilk instead of soured milk in my dad's favorite Coconut Raisin Cookies and had to listen to him tell how I just couldn't match my mom for making good cookies. I went right back to the sour milk! The Farm Journal Test Kitchens supported my findings, too. The other item I would mention is DON'T FORGET THE VANILLA! No chocolate cake is ever complete without vanilla. Yes, the coffee (I use espresso) brings out the rich, deep flavor notes of the chocolate, but the vanilla highlights the "flowery," sweet notes. To achieve the full depth and range of chocolate flavor, you need the vanilla. Then, when you smother this complex, delicious cake with a sweet frosting, you will have a truly complete chocolate experience. I chop this cake into serving-sized cubes and freeze them in squares of plastic wrap. Perfect treats at a moment's notice! Thank you for this recipe.

Woohoo! This cake is the best and I never rate anything 5 stars! Even better than Hersheys' recipe. You can't taste the vinegar at all and a hint of coffee flavor will only show up depending on the frosting. Because I love chocolate so much I made a few adjustments; dusted the pan with cocoa powder instead of flour and added 1/4 c more cocoa to the recipe. Though I'm sure it would come out just as good as is! It was a snap to mix up in one bowl, a snap to rinse off the bowl and utensils, and a snap to bake (even though my stove has issues). I only had a glass pyrex dish and despite that it still came out moist. You know, the kind of moist where if you touch the top some fine crumbs will sticks to your fingertip. Yummy. It was very much like Starbauchs black out cake if you have had it. Only without the ganache. I frosted it with Chocolate Cheese Frosting found here on Allrecipes by Carol. I will definately be using this recipe when I want a quick and fool proof moist cake. I had heard that the best chocolate cake recipes called for vinegar but this was the first that proved it. Thank you Kelly!

I was looking for a devil's food cake recipe similar to the flavor of store bought cake mixes for ages. This one is it! It is better than the commercial mixes too as the cake does not fall apart getting it out of the pan. Also, I was able to cut down the amount of sugar by half without any loss of flavor or texture.

I have used this recipe for many cakes and have gotten rave reviews from everyone. I find it moist enough, chocolatey enough, everything enough. I haven't and won't change a thing. If it is worth 5 stars, it doesn't need changing. If it needs changing, it isn't worth 5 stars!

This is THE BEST chocolate cake I have ever tasted! Wow, and so easy. I didn't even have to get the mixer out; did fine by hand. As suggested by others, I replaced milk and vinegar with buttermilk. I used this recipe to make cupcakes, baked at 350 degrees for 24 minutes. Perfection.

This cake is a lifesaver! We were stranded by a snowstorm on my daughter's birthday -- I had planned to make an easy box cake...but couldn't get to the store so I searched for a quick chocolate cake..ended up here. LOVED THIS CAKE! I used a whole cup of cocoa (Ghiradelli) and a little extra sugar and I also added a couple of pinches of cardomom. After it cooled I whipped up some heavy cream with vanilla and confectioners sugar and spread it on 1 layer and put 3/4 of a can of cherry pie filling on top (after straining off most of the cherry juice), covered the rest of the cake with the whipped cream, put the remaining cherries in the middle of the cake and then covered the whole thing with finely grated chocolate. THIS was excellent -- my version of Black Forest Cherry Cake. Excellent.

Oh my goodness, so good! I was a little hesitant to try it because I had never made a cake that called for coffee and vinegar, but it turned out awesome! I did add a little more cocoa and sugar because I was after a rich cake, and that it was. It was also very moist. A definite winner. Thank you for sharing!

This is flat out the absolute best chocolate cake recipe ever. I have used for cupcakes, sheet cakes, tall stacked birthday cakes, and a three tier wedding cake. It is moist, dense and tastes exactly like you hope chocolate cake will. I've experimented with adding accent flavors by using almond extract, orange rind and cointreau and espresso powder. All were divine. Since this cake is so moist, it stays fresh and delicious much longer than you'd expect. I have this cake recipe burned into my memory and would not hesitate to recommend it to anyone.

I've had this recipe forever. We call it Chocolate Throw Together Cake. Try topping it with a frosting made of 1 pound powdered sugar, 1 Cup Peanut Butter, and 2-3 tablespoons milk. Have a cold cup of milk ready to wash it down with. Excellent.

This is the best chocolate cake I've ever tasted! I added the vinegar to the milk (didn't measure- maybe more like a tablespoon though) and let it turn into "buttermilk" before using. I also added a splash of vanilla. I baked it in a bundt pan and it took 45 minutes. It was moist, dense and rich. Perfection! I topped it with dulce de leche (the boil in the can type) and then topped that with some Heath bits. This is the ultimate in sweet decadence. Thanks so much for this recipe, Kellygurll- I'll never use another recipe for chocolate cake again- this is IT!

Whoops! I should have stayed in bed today. Ever have one of those days? I was late for an appointment and then came home to make cupcakes and used Ground Chocolate with Cocoa instead of Unsweetened Cocoa. Simple mistake, always a good idea to pay attention and read labels. The batter is runny but it was great for pouring cupcakes...although it seems that I've forgotten what 2/3 of a cup is and filled the cups to 3/4. Like I said, there just those days when anything technical or having to do with numbers and simplistic abilities should be avoided. All that said, the cupcakes are marvelous! What a good recipe, to be able to recover from accidents and perform so well. Maybe it was just too easy? I did mix the wet ingredients in a separate bowl and then added to dry. Did not use a mixer, just a hand whisk.

This cake tasted just like a boxed cake mix. Boxed cake mix is good, but if I'm going to all the effort of making a cake from scratch I want it to taste better than the boxed stuff. I don't know why I choose to try this when I have previously used 2 amazing chocolate cake recipes (black magic cake and one bowl chocolate cake III from this site. From now on I'll stick to those). I did appriciate how easy this was to make though.

Very easy and very tasty. Also works with soy milk. Try bittersweet cocoa and milk chocolate frosting!

As suggested I used more Cocca and sugar. I also used Buttermilk in place of milk and vinegar. Oh boy what a treat this cake was. Even those who are not chocolate cake eaters were very happy. Thanks for sharing. I used silicone bakeware and I still prepared the pan. As I understand it this cake can crumble something awful. ***Update** Using vinegar and milk has the same taste as using buttermilk. Buttermilk crumbles and sticks a little to the pan. Vinegar and milk did not stick at all**

[Really 4.5 rated] Simple to make and a really nice rich cake. I think the coffee addition really does the trick. I covered with ganache and raspberries and it was quite the treat! Perfect for the chocoholic in your life!

Perfect in every way! I paired this with Sturdy Whipped Cream Frosting (by Jo-Lynn from this site), and it made for a striking presentation with the dark chocolate cake and the white frosting...also perfect because it was just the right amount of sweetness in both the cake and frosting. I made two 9-inch round cakes with this recipe.

Absolutely Perfect! Made for my son's birthday cake today and everyone loved it. I did sub buttermilk for the milk/vinegar and will do the same next time. There were 10 people here and the cake is gone! Not a crumb left. Everyone wanted seconds. I used a bundt cake and it worked out with no problems at all, and was done in my oven in 35 min. No need to look any further for a chocolate cake recipe. This is the one. Thanks for sharing!

Made this with a to die for peanut butter frosting that tasted just like reese's pieces. Perfect combination! Awesome cake! And its one-bowl! Thanks!

This is so easy and very good! Next time (and there will definitely be a next time!) I'll try buttermilk and will buy higher quality cocoa. I've seen other chocolate recipes that add coffee or espresso powder but have never tried them, I'm glad I did, I'm sure it made the difference! Thanks!

Delicious!!!!

I used skim milk, and this turned out pretty good. Will try adding chocolate chips next time. Used instant coffee, and all milk, no water. Definitely will make again.

This is still my favorite chocolate cake recipe, I agree with the people who say it needs more chocolate (I gotta try adding more cocoa). Lately I've been using this recipe for the homemade ice cream cake recipe on this site (see the link). It's perfect! http://allrecipes.com/Recipe/Ice-Cream-Cake-2/Detail.aspx?evt19=1 I let the cake cool, slice it down the middle with a bread knife, put a sheet of waxed paper between the layers, wrap the whole cake in waxed paper and freeze it. It's easier to work with when the cake is frozen.

This was a great cake. I ended up having to make in in a smaller pan because that was all I had but used the other batter for cupcakes. The only differences i'll make next time will be to add vanilla to the batter and to cook at a lower temperature. Because of the batter being so thin, 325 is much better. I started the cake at the listed temp and ended up lowering it because the middle was still liquid but the edges were getting dark. My cupcakes baked at 325 came out perfect!

This cake is so easy to make and delicious!!! I used cake flour, dark unsweetened cocoa and buttermilk (no vinegar) as suggested by another reviewer. The entire cake was gone quickly. Next time I'll make two!! Thanks for a great recipe, Kellygurll!! I used 'Rich Chocolate Frosting' by Amy Via from the Allrecipes website. Excellent together!!!

The cake is very moist and very chocolaty. Followed the recipe except I used water instead of coffee. I doubled the recipe and made 42 cupcakes for my grandson's birthday celebration. I frosted it with cream cheese frosting and the taste was wonderful. Very yummy. Thanks for this great recipe.

This made excellent cupcakes. The recipe made 28 cupcakes and I baked them for 20 minutes exactly. Let sit in the cupcake tins for about 10 minutes and then removed to a baking rack to cool completely. Frosted with the Peanut Butter Frosting from AR and they were a hit at a work potluck! Thanks so much for posting this easy, delicious recipe.

This recipe was very easy for me. I lined pan with cocoa powder instead of flour. Also when it was done,I topped it with semi sweet chocolate pieces and made a super choclate sauce (hot )and drizzled it over the warm cake.WOW great stuff..Next time I am going to serve this right after dinner warm!

This is such a simple recipe and I really enjoyed making it. I would advise you cut down a lot on the coffee, say to about 1/4 cup, and make your own icing by using icing sugar, butter, 1 tablesp. vannilla essence and no more than 2 tablesp. cocoa. This is a family favourite not to be missed!

I made this cake for my sous chef at work. She loved it. I subbed buttermilk for the milk/vinegar, cake flour for A.P. flour and made as directed. My chef ( who is a James Beard Award Winner) loved it. This truly is an awesome cake.

I have made this recipe several times, and I love it!! I decided to use natural applesauce instead of oil to cut down on fat, and it is still fantastic. An easy way to get your chocolate fix without the extra fat. Wonderful recipe. I make this with my lowfat chocolate frosting. To die for !!! THANKS SO MUCH FOR THIS AWESOME RECIPE!! =)

Perfect chocolate cake! I used to use the Too Much Chocolate Cake recipe from this site....but now i will use this one. It is very moist and rich. I sifted the dry indredients, other than that I stuck to the recipe. Perfect!

In comparing chocolate cake recipes on this site, I finally decided on this one because of the reviews and the lower calorie fat count. Now, I did make some changes to try to make this less of a guilty pleasure, and more of just a pleasure. I used half sugar and half Splenda, used 1/4 of a cup of oil and added one snack container of unsweetened applesauce (110g. For personal flavor I increased the cocoa to one cup, added a teaspoon of vanilla and a teaspoon of cinnamon. Finally I did as one other reviewer suggested and used a little balsamic instead of regular white vinegar. I used 3-8 inch round pans. The cake turned out chocolaty, moist, with a good texture just plain great. If you are looking to cut some fat and calories, these changes will help, and will not affect the taste at all. I hope this gives someone a few more variations on this fabulous recipe.

wow! rich, flavorful, just like Grandma Snoen used to make!

Very moist...very good!

Perfect recipe with no modifications. I baked it in a bundt pan and frosted with a chocolate cream cheese icing. Will make another later this week and try a different frosting so I have an excuse to present another cake to the family.

very similar to the recipe i use making black bottom cupcakes. I'll try it tomorrow in a bundt pan and use a peanut butter frosting by request. When in my experimenting mode I might even try to modify the cream cheese filling for the cupcakes to add PB, reduce CC.....will let you know.

Believe it or not... I used HALF the sugar, and added dark chocolate chunks. Incredible and delicious! I halved the recipe (I baked it to satisfy my chocolate craving), knowing I wouldn't want to share! I drizzled a melted chocolate glaze over the top.

Wow, what delicious cake...so moist and flavourful. I made them into cupcakes instead of a cake (baked for about 15 min @350 degrees) and Iced them with mocha frosting recipe from this site. Amazing. This will be my go to chocolate cake recipe...and so easy too!

Sup Folks, I would consider myself a novice baker, I have only baked two cakes in my life. Both of them turned out hella bad, but those failures did not deter me since I still have a love for cakes. Tonight at 8:20 pm I had a sudden urge to bake a cake. The sparse amount of ingredients led me to this recipe. Let me tell you, this recipe is dope. I created possibly one of the most hideous cakes known to mankind...but it tasted incredible! The moist, chocolatey, coffee undertones made my pile of dirt taste on par with a cake fresh out of Martha Stewarts top picks. I was going to bring it to my mothers christmas dinner as a desert but its most likely going to be breakfast lol :) I sit here now 11:14pm and with great satisfaction I now review this recipe with a belly full of cake and a smile on my face. Shout out to whoever made this recipe. To summarize my analysis Taste 5/5 Ease of bake 5/5 Joy Factor 5/5 Smiles 5/5

This cake came out very good. I was kinda skeptical because of the coffee, however, this was very moist and delicious. I will definitely make this cake again.

This was so easy and one of my favorites on this site. Be warned the batter is very watery but cooks up great. The cake is much better the next day and I put some cream cheese frosting on it. I changed nothing because it is good as it is....

If you like your chocolate cake extra moist use the buttermilk instead of the regular milk, and !! brown sugar instead of white. Easy chocolate icing, add one cup of heavy cream and 7 ounces of chopped bitter chocolate in one container, put in in the microwave on High and stir every 50 seconds until it starts to rise, about 3 or 4 times depending on your microwave. Let cool 15 minutes and voila!

This cake was exceptional. It looks a bit deceptively simple or non-special, but it will really blow your mind--and impress the heck out of your guests. I made this for my husband's birthday and everyone raved, and am looking forward to making this for my father's birthday next week. I used a rich chocolate ganache for the frosting--it was incredible. I also used a full cup of cocoa. Thank you for the recipe!

This turns out wonderfully in a bundt cake pan! I had many many comments regarding this recipe, all raves, and its definitely worth making!

A great recipe for a superbly moist and delicious chocolate cake. I used brown sugar instead of white and cut the quantity in half. I didn’t have brewed coffee so just dissolved 3 tsps of instant coffee in cold water, although will only use 2 tsps the next time. I also added 10 ml vanilla extract to bring all the flavours together and baked it at 180 and it was done in 30 mins. I am planning on making it again for my chocoholic boyfriend's birthday and will glaze it with the Pro Ganache found on this site. Thank you for sharing the recipe!

My husband said this is the best chocolate cake he has ever had. It was ridiculously easy to make and stayed super moist through two days. Great with Rich Chocolate Frosting, also on this site.

This cake could not be any easier to make. I substituted all-purpose flour with self-raising flour and omitted both baking powder and baking soda, and it turned out beautifully. In fact, I just dumped all the ingredients in a mixer and crank it up until I feel like stopping. I even licked the batter off the spatula and would have finished the whole bowl if not for my husband reminding me that I was supposed to bake it first. Do check your cake from time to time as little difference to the oven will have major effect on the cake. Happy trying everyone!

This is an excellent recipe. I like that it is moist and easy to make and doesn't use butter. Made this for a birthday as a layer cake a couple days ago. I cut the sugar down to 1 1/4 cups as suggested by a previous reviewer and substituted some egg beaters because I only had one egg. Instead of using a rectangular pan, I used TWO 9-inch round pans, which I greased and dusted with some of the cocoa powder. After dividing the batter, it came up halfway in the pan, but rose to a nice height after baking. I baked it at 350 but was unsure about how long it should bake, so I kept it in there for about 45-50 minutes. I don't know if it would have been moister if baked for less time but it was still moist. Used the chocolate cream cheese frosting recipe from this website as recommended but used dark chocolate chips instead of semisweet for more chocolate flavor. I spread raspberry preserves and some frosting in between the layers. I was short on time, and frosted the cake when it was not completely cooled but it turned out fine. We ate it with vanilla ice cream and everyone thought the cake was excellent. Next time I will add fresh raspberries if they are in season and chopped pecans to the preserve layer because I like some crunch when I eat. Can anyone recommend a non-chocolate frosting to go with this cake? I'd like to try a contrast. Thanks!

I made this cake for a co-worker's birthday and it received rave reviews from 30+ people! It was quick, easy and delicious... My new standard for dark chocolate cake! Thanks!

I really loved this, but was wary because I hate coffee and wasn't sure how good it would be without it. Well, it was fabulous! I just used water with vanilla in it instead. This was the first chocolate cake recipe I've found that makes a moist, light cake. I also followed the tip to use buttermilk.

This is a very good chocolate cake. The texture is nice and light, unlike some. I found it really didn't need icing....it's delicious without it.[if this shows up with 4 stars, I meant to put 5!]

The big problem with using cocoa powder is that it lacks the absolute ingredient to have the richest chocolate flavor ever : cocoa butter. It all comes down to the solids AND butter, not the solids only. As a result, this cake (and I must admit, all cakes using only cocoa powder) is unfortunately very disappointing. I put two stars because I feel it might be an acceptable base for some heavy fillings and frosting.

I've found my go-to chocolate cake recipe! I was always puzzled by my family's traditional chocolate cake as I found it didn't taste like chocolate. This cake most definitely does! It was also easy to work with, and didn't suffer from being frozen for a week. It was still chocolatey and moist! Thanks!

Like other chocolate cake recipes with coffee and vinegar, this one did not disappoint. I love one bowl recipes, and this one didn't even require me to take out a mixer - I just whisked by hand and that was sufficient. Also, I subbed 3 TB mayonnaise for each egg because I was out of eggs. I added 1 tsp vanilla. I also attempted to bake in two 8" round pans, and it baked over the rim (to be expected) as an FYI to others. Thanks for the great recipe!

I love the ONE bowl concept it is so easy and the recipe as written is just perfect...thank you so much... Very moist and tasty and I got 12 cupcakes and a small cake besides...was a real hit with my guests and the kids..Great recipe...

Very easy chocolate cake to make in a jiffy - don't let thinness of batter fool you - it bakes up like a charm -

Great recipe--super easy! I used this recipe to make rocky road cupcakes. I put three mini-marshmallows on the top of each cupcake...I thought they might bake in and disappear (like they do with Disappearing marshmallow brownies recipe on this site) but to my happy surprise, they showed through. I topped with chocolate buttercream and a mix of mini marshamallows, chopped pecans, and mini chocolate chips. They were SO cute and quite tasty! I think I ended up with about 30 cupcakes, filling them 3/4 full. **I added instand espresso instead of brewed coffee, since I had that on hand.

This cake is very good and has excellent texture but was lacking the deep chocolate flavor I was expecting despite my using a high quality cocoa powder. I used the coffee butter frosting listed on this website which was a nice compliment to the cake.

This is my mom's chocolate cake recipe . . . a favorite from my childhood and now with my family. I don't know if these minor differences in the instructions make a difference in the end result, but Mom's recipe has you sift all of the dry ingredients together, then mix all of the wet and then combine this with the dry. Mom's also uses HOT coffee. This cake ALWAYS comes out very moist, dense and chocolatey(sp?). If you like a light fluffy cake this isn't for you. My chocoholics like it with chocolate butter cream frosting.

I have used this recipe twice now, once for a rectangular cake, another for a smaller cake. Both really moist and rich. However, as with even the picture on the top of this recipe, it seems to have trouble rising in the middle. Does anyone know why?

This is the best chocolate cake recipe I have ever tried; super moist and fluffy! I used the recipe as is, only I made cupcakes with it. It made about 3 dozen cupcakes! I used a basic cream cheese frosting recipe but added a tsp. of peppermint extract to it. The chocolate and mint is an awesome combination! I'll never use another chocolate cake recipe ever again! This is now my go to recipe!

Extremely tasty; moist; perfect! Can't wait to make again. I use a chocolate frosting recipe from this website and will not use it again.

This cake lived up to its rave reviews. I'm so satisfied with how this turned out. Thank you for posting this!

Superb, and SO easy! This is my new standard for chocolate cake.

This is an amazing chocolate cake! I used applesauce instead of oil and baked it for 15 minutes or so longer than the maximum bake time. It was moist and chocolaty!

Wow! Best chocolate cake that I have ever made. I only intended to make two little changes to the recipe. I only keep whole wheat flour in the house so that was a given and I planned to use almond oil but realized too late that I only had 1/4 cup so I also had to use 1/4 cup of butter. The cake took significantly longer to bake than I anticipated but it was worth the wait. A beautful, dark, dense, moist cake that was a wonder to behold once it was frosted (chocolate mocha cream cheese frosting) and piled high with berries. The perfect Valentine's cake!

It was a good chocolate cake - moist and fluffy - but I didn't find it very exciting flavor-wise. To me, it didn't have any real depth of flavor, despite the 1 c coffee, and didn't taste like "dark" chocolate at all. Once I added frosting to it, it was better, but on its own it was pretty blasse. I will probably make a different chocolate cake recipe next time. I had high hopes for this recipe, and am bummed it fell short of my expectations.

This is The Chocolate Cake recipe. So moist and chocolaty. I've abandoned all my other chocolate cake recipes. This pairs deliciously with Carol's Chocolate Cheese Frosting.

I had a serious chocolate craving... just to give you an idea of how desperate I was for something chocolatey, it's 1am where I am. I don't have any butter on hand which renders my other chocolate cake recipe useless, so I did some browsing and came across this one. No butter. Great reviews. First off, the batter was an indication that this cake was going to be great. I actually reserved a bit and prepared a little ramekin I have and made a single serving microwave cake while the big ones baked in the oven. Wonderfully moist and sweet, very chocolatey. I did follow others' advice to add more cocoa powder (used a little more than a cup) and some more sugar (used about 1 1/4 cup). I made 2 cakes (9" round pans) - one for me and one for a neighbor. I dusted mine with some simple powdered sugar for a clean and simple look. And after 3 - yes, THREE - pieces, I had to log on to review this before I slipped into a chocolate coma. Oh, and I don't really have to worry about cleaning up because the one bowl thing is brilliant. Great recipe - this will be replacing my current chocolate cake recipe. Thanks for sharing.

Amazing, simply amazing! I made exactly as is, except that I did use another bowl to whisk my wet ingredients before I added to dry, and I was bad and added some chocolate chunk pieces :) I made in a 9X13 and topped with my own chocolate cream cheese frosting. Made this for a 50th birthday party and had many people tell me it was the BEST cake they ever tasted. Thank you so much for sharing, it was SO GOOD!

I have always had a weakness for a good dark chocolate cake. This one takes the cake!!! It came out perfect each time I made it. I used Ghiradelli dark cocoa and it was great. Topped it with a white chocolate ganache. with dark chocolate shaving and I've been getting request for more ever since. It is by far the easiest and best tasting dark chocolate cake I've ever used. Thanks a million

LOVED this recipe. However, I did use 3/4 cup SPECIAL DARK hershey's coco and 1/4 cup regular unsweetened coco. added extra 2 tbs sugar. I sifted the dry ingrediants. My roommate doesn't really like home-made chocolate cakes (loves the box cakes), but she loved this recipe. It was very moist and had a great texture. I frosted it with whipped cream cheese (sturdy whipped cream cheese icing) from this site. It tasted like an oreo cookie! mmmm...

Someone complained about the cake sticking to the pan. You should try a trick that doesn't seem to be popular in English speaking countries (I'm Finnish myself) but works beautifully: don't flour the pan, use dry bread crumbs instead! I've floured a pan only once in my life and will avoid doing it again... Make sure to use bread crumbs you bought because they are usually smoother than the ones you can make.

This cake is so moist and flavorful. I used buttermilk instead of the milk. I used a Cream Cheese frosting and it was wonderful. This recipe is definitely a KEEPER! I also made this as a layer cake and they baked aproximately 30 minutes. Thanks for sharing such a good recipe!

Delicious, moist and very chocolaty! I used extra brute cocoa powder, buttermilk and 1 cup brown sugar and 1 cup white sugar. Got 27 cupcakes I filled 3/4 full to bake. Will make again.

To the previous reviewers: Are you not greasing your pans?? My cakes FLEW out of their pans! While making this recipe, I must admit I made a terrible mistake. After putting the batter into the pans, then placing them into the oven for 5 minutes, I realized I forgot to add veg. oil! DOH! I must have been distracted by my boyfriend while mixing! So I rushed back to the kitchen and tried to mix the oil into the already 5-minute baked batter. Turned out GREAT even with that mistake! I can be VERY judgemental when it comes to how people bake, and I think half of the bad reviews on all recipes are from people who don't know what they are doing! So I think this cake deserves more credit for how simple it is. It might not be "the best cake ever" but it's great if you don't have all the ingredients to make a complicated delicious cake!

This chocolate cake is very good and very easy to make. In my opinion that deserves 5 stars. I made it for my son's birthday. I, however, am not a cake or chocolate lover, so I can only by other's comments. The kids and adults loved this cake. My son gave the cake 5 stars. From what I tasted this was a nicely flavored, moist, standard chcocolate cake. I followed the recipe exactly, used an 9 & 13 pan (greased & floured). It cooked in 37 minutes. I let it cool in the pan overnight, covered with a dish towel. In the morning I flipped it onto a cutting board. I gently wiggled and it came out nicely on its own with no breakage. The best part for me was the one bowl mix. The batter is very thin when you pour it in the pan. Don't let that scare you. This cake recipe really works! It's my go to cake from now on, since I live with two chocolate cake lovers.

It is amazing! I made the milk into buttermilk like it was suggested. And added Dark chocolate chunks, and rolo pieces. Yummy! Thank you

I made this all in one bowl and it was so simple. A moist and chocolatey cake.

This cake is amazing! It was simple to make, didn't require a lot of fancy ingredients, and tastes phenomenal. I will definitely make this again and again.

I have been baking for 60 years and I don't think I've ever known a recipe so easy to make that tastes so good. If you live in the middle of nowhere, and just want some cake, and you need to use pantry staples commonly found on hand, this is the recipe to use. It uses oil so you don't have to soften butter, it uses vinegar so you don't need buttermilk, it uses cocoa so you don't have to melt chocolate. And if you have all the ingredients assembled, I don't think it takes more than 5 minutes to make, start to finish. Great recipe!

This recipe makes a really no-fail easy chocolate cake that turns out delicious. I added 2 tsp vanilla extract to the batter and after baking it, I frosted it w/chocolate ganache.

this stuff is fantastic! I made this into cupcakes to bring to a party and got about 1/2 of them in the liners before I realized that I had forgotten to add the sugar (OOPS!). I scraped the batter out of the liners back into the bowl, added the sugar, put the batter BACK into the liners and put them in the oven, convinced that they weren't going to turn out. They were still FABULOUS!

This cake is not only amazingly delicious but so easy to make! I baked it in a bundt pan for 35 minutes and it was moist for over a week in the fridge. Drizzle iced it with Chocolate Ganache icing from this site w/1 tbsp Grand Marnier and 1 tbsp Amaretto liquors and everyone raved! Thanks for the delicious cake recipe. My new favorite!!!

Amazing...I tried this recipe as black florest cake....turned out great. Never had a great chocolate cake like this....my favorite, no question about it...

Sorry - I am usually able to give an excellent rating to the recipes I find here but not this time. Even though I greased my pans with Crisco and floured with cocoa powder this cake stuck to the pans like crazy! Both layers broke. I tasted a bit of it...nothing to write home about. This is for guests so into the trash it goes. I'll try another recipe.

I really want to rate this 5 stars and I would if I had just made it for my family, but I used this recipe in my first wedding cake. I tested it once and it baked fine, but I had some problems with it falling when I made it for the wedding. Every time I would stick a toothpick in, it would deflate around that area. And this cake being so chocolately and gooey, it is hard to tell when it is done. Other than that though, this is a phenomenal tasting chocolate cake!!! Yum! Very moist! I filled it with a mocha chocolate filling I got off the Wilton website in the wedding section and it was sooooooooo delicious! Everyone loved it!!!!!

Best chocolate cake ever!! I used cake flour and added an extra 2 tbsp of it. Also omitted vinegar and used buttermilk instead of regular milk.

This is a great dark, moist cake. I took other advice and used buttermilk instead of regular milk and vinegar. The batter is a little thin and I was concerned, but it bakes up wonderful. I also increased the servings to 18 so as to have nice, thick layers. Tastes incredible with cream cheese icing and strawberries!

Clearly I'm the odd one out here but I really didn't care for this cake - it only gets three stars because folks at the part I took it to sought me out to compliment me on the cake/icing (though I am convinced they were just being nice!) My cake sunk in the middle, even after I baked it til the toothpick came out clean and never once moved the oven tray until it was time for it to come out. The cake itself was extremely dense. I used the chocolate cream cheese recipe from this site, as recommended by some, and found that it simply compounded the richness and thickness of the cake. Maybe I'm just not the chocoholic I thought I was!! I will try another recipe before I try this one again (though I'm fully prepared to admit I did something wrong here), as I prefer a still moist but overall spongier, lighter cake. If I made this again I'd suggest a lighter, more whipped or mousse-like icing, perhaps raspberry-flavored, maybe peanut butter. And a tall glass of milk!

My daughter made this cake for a Girl Scouts contest. She won Second Place! It is very easy and very moist.

This cake is delicious (and easy)! I made mine in a bundt pan and topped it off with a chocolate glaze.

This cake turned out perfect!! :)

Chocolate? To die for!!! So moist and fluffy it lasts fresh for a week (well, it could last a week - but it will be eaten by then!) I now use this as my basic cake recipe and have changed it fromn chocolate to pineable to lemon & also orange. It converts easily to any flavors. Add some sest - no problem! Add some nets - no problem! Add some fruit - no problem! Make it into cupcakes - no problem! Bake it in a bunt or jelly roll pan - no problem! I made this for Easter into the shape of a bunny rabbit and decorated it with jelly beans & candies & coconut. Beautiful! (Sorry no pix) This is a totaly versatile recipe - not just for cholate lovers alone! It travels marvelously! I'll never use a box again!

SUPER moist cake. I let it sit overnight before frosting or I think it would have ripped. But so delicious and EASY, it was worth it. Made it with two round cake pans and cooked for 25 min. Yum!

Amazing cake!!!! VERY moist. It was perfect. Since I prefer dark chocolate & I often find cakes far too sweet for my taste I reduced the sugar by 1/2 cup and increased the cocoa by 1/4 cup. Absolutely wonderful!!! Thanks!