*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is a great cake but needs just a bit more information for me. The batter is very much more soupy than most cake battters and there is a lot of it. You must cook in three 9" layer pans and carefully divide the batter equally. Also, the cake needs to be completely cooked or it will fall apart when removing from the pan. Make sure that a toothpick comes out clean to assure the cake is done. But ..........once done and cooled........this cake is fantastic!!! It got raves from my "cake snob " son and that takes a lot! Thank you for sharing this!
I made this exactly as written. Like others have said, the batter is very thin but it turned out great. I greased my pans very well and sprinkled with cocoa powder as the recipe called for and had no trouble with the cake sticking to the pan. The recipe called for using a 9x13 pan but it fit perfectly in two 9 inch round pans. It's the most moist cake I've made and it will definitely be my new go to cake recipe. The only thing I might do differently next time is to use hot coffee and mix it with the cocoa powder before mixing it in to the batter. This method is used in other cake recipes to boost the chocolate flavor.
I've made this recipe many times and if you wast a very rich, moist and delicious chocolate cake this is the recipe you have been looking for. Yes the batter is soupy BUT that's the way is needs to be. When I want a show stopper dessert I use 3-8" round pans and use a measuring cup to ladle the batter equally. Over the holidays I used 2-8" pans then made 8 cupcakes with the extra batter (gave the cake to my granddaughter) and kept the cupcakes!
Cake was excellent....moist and chocolatey! To make it healthier, I subbed greek yogurt for the sour cream, 1/2 applesauce+1/2 coconut oil for the veg oil, and reduced sugar to 1.5 cups, made my own cake flour (1 C flour, remove 2 tablespoons of flour, then add 2 tablespoons cornstarch. Sift 4-5 times). Will definitely make this again.
As good as I hoped! I used Valrhona Cocoa Powder for restaurant quality chocolate flavor and did mine in a pair of 9" round pans with a layer of homemade blackberry jam between them and a nice creamy chocolate frosting.
Have made this several times since and it is "the chocolate cake" by which all others are judged.
This cake is amazing!!! No changes were made. I have never had cake this moist. No frosting is needed, it's that good! I was a bit nervous as the batter seemed very runny but all came out well. ThankYou for this fantastic recipe!
Best chocolate cake recipe I have made! SUPER Moist, even though I substituted no fat greek yogurt for sour cream, and I used 1 cup of splenda and 1 cup of brown sugar rather than 2 cups of sugar.
Rookie mistake.....does NOT fit in a bundt pan...so make a few cupcakes or something on the side, or you will have a mess!
This chocolate cake was extremely moist. I was skeptical about using coffee because I didn't want a strong coffee flavor on my cake, but I did not taste the coffee at all, which was perfect. I used chocolate jello pudding for the frosting and, oh my gosh, it was sooo good!!! Love this recipe! Thank you