I tried this cuz I wanted to use up some leftover brewed coffee (thanks allrecipes for your ingredient search section). Also I happened to have all the ingredients this recipe calls for. I goofed following the directions since I was trying to hurry. I put the sugar in with the flour etc. and I did not sift but stirred with a wire whisk. I'm glad it still came out good. Also in my oven it only needed to bake 30 min. Even then it looked a little dry but it was very light not at all dry on the inside. It cut beautifully. On my 1st bite of the warm cake I thought it might need to be sweeter but I changed my mind as I finished eating it after all I was enjoying it without icing. I will make this again since it was good easy and forgiving of my mistakes. Also I'm eager to try it with semi-sweet chocolate chips added!
I tried this cuz I wanted to use up some leftover brewed coffee (thanks allrecipes for your ingredient search section). Also I happened to have all the ingredients this recipe calls for. I goofed following the directions since I was trying to hurry. I put the sugar in with the flour etc. and I did not sift but stirred with a wire whisk. I'm glad it still came out good. Also in my oven it only needed to bake 30 min. Even then it looked a little dry but it was very light not at all dry on the inside. It cut beautifully. On my 1st bite of the warm cake I thought it might need to be sweeter but I changed my mind as I finished eating it after all I was enjoying it without icing. I will make this again since it was good easy and forgiving of my mistakes. Also I'm eager to try it with semi-sweet chocolate chips added!
Easy to mix up and the flavor is good. However while I wouldn't go so far as to say the cake is dry it isn't as moist a chocolate cake as it could or should be. I used a half recipe for cupcakes and was very careful with the baking time so as not to overbake. A good blob of "White Cake Frosting II" helped mitigate the dryness.
This cake was really great. I used a bavarian cream filling and chocolate butter frosting. It was a great hit at my family function. I will be making this cake for years to come. Thank you Julia
I made this for someone who has a milk allergy in the family and it was really good! Moist and I didn't miss the milk! I halved this recipe and made two 9 inch cakes.
This cake is awesome! I'm not a professional baker but I bake on the side and I use this recipe for a base of a number of chocolate cake orders. I NEVER use the coffee in this recipe as I like the classic moist Devil's food cake taste. I just add hot water. The photo I submitted is actually this recipe made low sugar using the Splenda brand for baking called "Splenda Sugar" it is a blend of Splenda and sugar and is heavy like sugar. I'm a diabetic and it made for a FABULOUS 30th birthday cake for me--everyone swore up and down I bought it. But I used my own low sugar chocolate frosting recipe and paired with this cake was...Devil's food cake HEAVEN! I absolutely recommend this recipe! I make it all the time!
Very good and moist chocolate cake. Made for a kid's party and they gobbled it up. Will make again. Thanks
I've been looking for a milk-free chocolate cake recipe (my boyfriend is lactose intolerant) and I'm so glad I tried this one! The recipe is really easy and the cake is moist fluffy and very chocolaty. I halved the recipe for a trial batch and it made 18 cupcakes. I cooked them for about 18-20 minutes and they are delicious. I will definitely make this recipe again.
I was thrilled to see this recipe as I had lost the one my mother gave to me. She was baking this cake 60 years ago and so much better than other chocolate cakes.
Amazing!!! I made this cake yesterday. I followed the recipe but instead of flouring my 9x13 pan i used sugar!! The cake came right up off of the pan. Also it added a sweetness to the edges! The kind that melts in your mouth!! I use sugar instead of flour for everything!
