Reviews for Too Much Chocolate Cake
Cupcakes! Subbed coffee for hot water, 1/3 c milk and 2/3 c oil, and mini chips. I cooked at 350 for about 20 minutes and these cupcakes are my new favorite chocolate cake. Not oily or fudgey, no overcooked edges- just a nice, rich cake. My kids, who normally lick the frosting off and take a few bites of cake, ate the whole cupcake with no frosting.
I've yet to make this in a Bundt pan but this is my go-to recipe for sheet cake, layer cakes, cupcakes, etc. The chocolate chips make the cake denser & too flat so I usually leave them out. My favorite is vanilla cake with vanilla pudding. I bake it in a jelly roll or cookie sheet pan (25 minutes) and use a biscuit cutter to make little mini cakes. Put pie filling between the layers and top with whipped cream. I did these in 1/2 pint mason jars and they were a HUGE hit. I make mini muffins with the chocolate (& use mini chips) and they are like brownie bites. Trust your nose when baking. Generally, when you start to smell whatever you are baking it's either done or close to being done.
Ok so I made this with a butter recipe cake mix, vanilla pudding and white chocolate chips, but other than that didn't change a thing. And DON'T! I'm in Florida, so no high elevations to deal with and I found no need to change the oil amount. I cooked in two 9" round pans for 40 mins and they were perfect! Frosted with cream cheese icing, yum!
Prior to making this I read several pages of reviews. For reviews less than 4 or 5 stars I thought or reasons for the review's displeasure such as using an inexpensive cake mix, personal preference etc. After all 1400 reviewer's can't be wrong- can they? Well yes IMHO they are!! I followed the directions exactly and this was the absolutely worst cake I have every made and the only one neither my family or myself wouldn't eat.The taste of chemicals was overwhelming- something I have never experienced from any food prior to this. Stick with Crazy Cake- it's an oldie but a goodie.
This was a great cake! I followed the recipe exactly. Not sure why some did not work out for others and they had to reduce the oil. Maybe they had a thinner pan (??). Anyway follow the recipe and oil the pan REALLY well and you will have a super easy hit.
I have made this several times and everyone always compliments me and asks for seconds - adults and kids. Just wanted to add that you can use extra virgin olive oil and I think it tastes even better. My housemate that hates olive oil can't tell.
I made this for my husband's birthday since he LOVES chocolate cake. I used a reduced sugar cake mix, and was worried that the cake wouldn't be sweet enough. It was excellent and my husband loved it. FYI...to prevent your chocolate chips from sinking to the bottom of the cake during baking, combine chips with a dusting of flour in a small bowl before adding them to the batter. Works every time! Thanks for this recipe!!
I have made this many times - definitely my "go-to" chocolate cake! The first time, I followed the recipe exactly. Only thing I didn't like was the difficulty in cutting once the chocolate chips hardened. Otherwise - YUM!! The second time, I used 1/2 oil, 1/2 applesauce. Also, I refrigerated the chocolate chips for about an hours, then put them through a food processor until they were finely chopped. I LOVED the way this turned out! That's what I'm sticking to from now on. For anyone who says this cake is dry - you are OVER BAKING!
Best chocolate cake ever! i followed the directions exactly and had no problems. I made 24 cupcakes instead of a cake. it was moist and very chocolatly. this will be my go to choc. cake from now on.
the best chocolate cake ever! didnt make any changes in the recipe
After making this for ladies meeting at my church, I have gained a reputation for this cake, and I was told that I must bring this particular cake whenever I am invited somewhere. Very delicious and moist. I have topped the cake with homemade chocolate glaze and powdered sugar on different occasions, and the cake tasted great with either! It is delicious! After it cools completely and is flipped onto a plate, I put chocolate covered strawberries in the middle.
I have a version of this cake that makes it even more wonderful! first, decrease oil to 1/2 cup, then add: 1/4 cup Kahlua, 2 tbsp FRESH grated orange rind (I once tried the dried stuff, ecch), and 1 tsp. cinnamon. I usually serve it by just dusting the top with powdered sugar. I usually use devil's food cake mix, chocolate fudge instant pudding, and mini chocolate chips.
I made this for my son's birthday cake and it turned out great! Everyone loved it! I'm a huge chocolate fan and so is my son, so couldn't have made a better choice :)
This was excellent!!! I didn't have a chocolate cake mix so I used a white cake and added some cocoa to it! I topped it with satiny chocolate sauce that is on this site and it was to die for!!!
I followed the recipe exactly. I didn't quite cook through for me so I added another 10 minutes and it still had areas that were not cooked through. If I made it again, I think I'd go w/ making two layers instead. The flavor was outstanding! My hubby is still talking about this cake and it was over a month ago that I made it. Will definitely make it again, but try to "lighten" it up next time.
Perfect ingredients ratio. Perfect taste. Everyone loved it. Have made it at least 5 times. Thanks!
This is absolutely fantastic! I love using mini-chocolate chips. I have found that the pudding mix doesn't make much of a difference, so if you don't have it, don't worry. Don't overcook it!
This cake was delicious! I made it just as the recipe is written, used Ghiardelli chips (make a world of difference in taste) and seriously, there were a few of us hiding in the bedroom with a gallon of milk eating the last few peices! Super easy, quick and yum!
A little dry but overall very good.
Holy Chocolate, Batman!!!! This is seriously not for the weak. You have to be a true chocoholic to appreciate the beauty that is this cake. Wow. I don't have a bundt pan so I made it into a 2 layer cake, and because this didn't have enough chocolate, I put chocolate fudge frosting (store-bought) in the middle and topped it with the Satiny Chocolate Glaze mentioned below. Then, I decorated it with raspberries. The glaze and the raspberries were done by a 6 and a 9 yr old, so it was very adorable. The cake was huge. I also added 1/2 c. of brewed coffee instead of water, just to bring out the chocolate even more. So delicious. NOTE: the two layers took a little longer to cook than what the box said, i think they ended cooking for about 35-40 minutes. If you're going to try it this way, make sure to keep a close eye the last few minutes.
excellent, our family favorite Dawn from Galesburg, IL
Excellent and easy. Followed recipe exactly and came out perfect. Topped it with Satiny Chocolate Glaze as other reviewers did and added fresh raspberries on top of glaze.
Super yummy! Used to make cupcakes, made about 36; on 350 for maybe 20 min? Substituted coffee for the water and used mini chips, other wise followed to a T. Frosted with the Hershey's chocolate butter cream recipe on the label, except I almost double the cocoa and added about a 1T of Pilon instant espresso. Warning- for serious chocolate lovers only! YUM!!!!
This recipe is wonderful. I did reduced the oil to 3/4 cup and then added 1/4 cup of milk and it came out great. I also made cupcakes with this recipe and baked them at 350 for 20-22 minutes. I iced them with the Chocolate Cheese Frosting on this site and everyone at work loved them.
Took this over to a game day football party. It was a huge hit. Definitely a keeper. Made it exactly as started.
Wow! What an excellent cake! Had a handfull of chocolate chips so substituted for toffee chips and turned out fantastic!! Thanks for the recipe :)
It’s AWESOME and definitely a 5-star recipe! As I am new in baking, I ensured that I read & fully understood the recipe for 5 times & got all items ready & checked prior to starting. As per someone's advice; in order to avoid chocolate chips from sinking, I tossed them with a tbsp of flour, properly greased my pan & even added beaten eggs one at a time as I was determined to bake my 1st ever birthday cake. Followed recipe to T. except minor changes of oil reduction to ½ cup & semi-sweet chocolate chips reduction to 1 cup to save the extra CAL However, an "exciting baking drama” unfolded soon! First, my new mixer just stopped abruptly due to too-thick batter, & then realized that I missed out the 1/2 cup of warm water set aside but was quick to add in time. Baked the cake in a new oven using a 10" spring form pan for 35 minutes as tester came out clean. To my horror, the upper part and bottom part of the cake was hard like rocks and cracked as well! I had to trim off those unwanted parts to salvage whatever left in the end... Maybe something has gone wrong with my newly bought oven. Like others, I coated the cake with "Sanity Chocolate Glaze" from this site & with all above blunders, hubby said it was such a divine as it's so much taster than those store-bought cakes from a renowned bakery chain & it's even tastier & more cholocaty on the next day. Thanks so much, Denise for such a wonderful recipe which has added so much fun and excitement (both expected & unexpected)
This always turns out amazing! I've also tried it with a caramel cake mix and butterscotch pudding (you have to add a little vanilla so you still have the caramel flavor). Yum!!
So far my favorite chocolate cake recipe. I have made other good ones before, but never got so many compliments as I did with this recipe, and it's much easier and cheaper to make. Love it! Thank you.
I used a dark chocolate fudge cake mix and 1/2 cup of strong coffee in place of the warm water. Then I added only 1 1/4 cup of chocolate chips, I used the rest of the chips to make the Satiny Chocolate glaze recipe from this site. The results were an extremely moist, deeply intense chocolate cake. Received rave reviews.
I am rating this on the fact that this recipie really lives up to it's name. I could not even eat a whole slice!
Does anybody remember the movie "Matilda"? Where the little girl has magic powers, and her evil principal makes a little boy eat an entire chocolate cake? THIS IS THAT CAKE. Delicious in every way! Followed the recipe exactly, let it bake for 60 minutes because when I poked it, it seemed "jiggly." To everyone who thought their cake wouldn't bake: that's just the way this cake is when it's hot. The consistency is very unique, so trust your timer. It will seem too soft, but it will hold up and come out just fine.
My daughter made this cake and I took it to work and everyone went crazy for it. It was very moist and directions easy for a kid to follow.
Just as wonderful as all the reviews state - moist, super -chocolate-y, delicious!
My mom and I have made this cake for several different occasions, and each time we have received praise and compliments for it. Everyone loves this cake! Of course, I always fail to mention that it actually wasn't made from scratch;) No one ever suspects a box mix was put into it. I've had many of my friends ask me to make it again and again. When I converted this recipe to a vanilla cake I used vanilla chocolate chips and vanilla pudding with all of the same measurements. I would suggest using a little less oil when making a vanilla version. I have not only made this cake in a bundt pan but also in an average sheet cake pan. I believe it takes less time when using a normal pan verses a bundt pan. Just use the toothpick trick and your best judgement when baking. This cake will forever be my go to dessert when trying to impress! I
I have make this cake over 10 times for various occasions. Friends and family request it! It is very moist, almost becomes like a molten chocolate cake. Super easy to make and always a crowd pleaser.
Delicious even tho I ran out of sour cream and oil and had to adjust (yielding a less caloric but scrupmtious cake). I used triple chocolate cake mix, choc pudding mix, 1/3 c light sour cream, 1 cup 1% milk (to replace the water and half the oil), 2/3 cup 1 % milk + 1 T vinegar (set 5 min- to replace the rest of the sour cream), 1/2 c oil, 4 egg whites + 1 egg, 2 c milk chocolate chips, chopped up smaller so they wouldn't sink; added 1 tsp vanilla, and glazed with Easy Chocolate Bundt Cake Glaze from this site, made with nonfat condensed milk and milk chocolate chips. Excellent recipe, very forgiving, and I do not see how you could go wrong with this recipe. I am sure it would be even more decadent as written, and it baked beautifully in my bundt pan. Thanks!
After reading some of the reviews, I took Naples34102's advice and added vanilla extract and used strong brewed coffee for the water. I also used mini chips as many others did. I followed everything else as written, including the baking instructions, which were spot on. Don't ignore the directive to let the cake cool completely in the pan as it's structure is very soft and moist when warm. The cake was quite chocolatey, but not too sweet or rich. It could take a chocolate glaze, but I went with powdered sugar sifted over the top. I would make this again as I enjoyed it and everyone else raved over it.
Wow, wow, wow!! I made this today. I did make a "lower" fat version using SF pudding mix, FF sour cream, and unsweetened applesauce (instead of oil). I used the mini chips others suggested. It made 34 regular sized cupcakes, which I baked at 350 for 17 minutes. For anyone on WW they are only 4 pts/cupcake using the subs. I will be saving 4 pts a day to indulge in this unbelievably moist, amazingly chocolately bit of heaven!
Excellent, stays moist for days...actually best after a day of setting and has cooled down. Not a real sweet chocolate cake - absolutely fabulous!
I love this recipe and have made it MANY times!!! You can use any chocolate cake mix. DO NOT listen to anyone about changing oil,etc. It is perfect the way it is. It is supposed to be super moist and when the middle is not firm, well that is the way it should be. My twelve year old can make this cake so anyone should be able to. Quick tip, any time you use chocolate chips in a recipe lightly coat with flour and they will not sink to the bottom.
Everything I read beforehand was true...this is a FANTASTIC recipe! I got RAVES from people I haven't heard from in years (raves, that is)...we won't mention any names!! They are still talking about it a month after we had it!
This was oustanding. I don't even *love* chocolate, but I loved this cake. The only change I made was to use mini chocolate chips instead of regular. Everyone I served this too couldn't get enough. This is a definitely keeper, moistest cake I've ever eaten.
I made this recipe with a few slight modifications for my mother's birthday, and she's convinced I could make some money on the side baking desserts! She says this was very close to a chocolate mousse cake, and that it is restaurant quality when served with some whipped cream/cool whip. My modifications: I bought cake mix that already had pudding mix in it, but still added a 3.8 ounce box of pudding to it. I also cut the oil to 3/4 cup, used mini chips, and added a splash of milk for consistency. It baked up perfectly in 50 minutes, slid from the pan an hour later, and was extremely moist.
Great cake but 1st choice is Chocolate Cavity Maker Cake from this sight. I made this because I didn't have 16 oz. of sour cream. I used mini chocolate chips which leaves every mouthful a bit of chocolate heaven. I greased & cocoa the pan so there is no white cake flour residue on cake. Pans should be greased & "floured" or use unsweetened baking cocoa for chocolate cakes & flour for white cakes. Release is easier. If not frosted,cake will look good. I use a simple mousse filling/frosting. 1 instant chocolate pudding, 1 Tablespoon baking cocoa, 1/4 cup powder sugar & 3/4 cup milk. Beat till thick & fold in 8 oz. cool whip.
i used 16.5 oz cake mix (cant find 18.25 oz), sour cream 8 oz ( 3/4 c). the others i follow the exact ingredients. 350 degrees, 55 min. the cake turned out PERFECT.
So dense and so good. I made this for a baking sale, and it sold like crazy. I added 2 tbs cocoa powder for more chocolaty madness, used plain yogurt for the sour cream, and subbed in applesauce for the oil. The richness is unbelievable.
This is an absolutely AWESOME recipe. I used 9" round cake pans and made a layer cake. I also used about 1/2 a bag of mini chocolate chips, which was perfect. I used a simple ganache recipe and topped the cake off with shaved chocolate. It was an absolute hit! I will definately be using this recipe in the future.
This cake is so moist and chocolaty you cannot resist it!
this cake tastes chemical
Umm best cake I have ever had! So good! No such thing as too much chocolate! So moist. I topped this off with powdered sugar and the presented itself so nice. Thank you for this great recipe!
Delicious! My brother said it was the best cake he's ever had. I served it with peanut butter frosting... great combo, and it broke up the intense chocolate flavor some. A few changes, based on other's suggestions: instead of a cup of oil, I used a half cup of oil and a half cup of skim milk. I also used a half a cup of coffee instead of water to bring out the chocolate flavor. I used two cups of mini semi-sweet chocolate chips. I did not have any trouble with the cakes sticking to the pan. I baked it at 325 (I was using two 9 inch round dark non-stick pans) for 38 minutes. Came out wonderful! Thank you for the recipe!
Have made it in a 9 x 13 for church, and just put a purchased,rich fudge icing on it that I added more chopped pecans to. The women thought it was to die for!!! Well, hello! Oops, forgot to say I also add 1 sort of rounded Tablespoon Instant Coffee granules to the warm water, and 1 Teaspoon Vanilla Butter & Nut flavoring. I really like to use a good purchased Fudge Cake recipe & Icing for this cake, too.
I took this to work for our Friday lunch. I added the hot fudge topping like someone suggested. The cake was gone in 15 minutes! I have gotten rave reviews! Thank you so much for this recipe.
SOOO GOOD! I've tried several of the other pudding/cake mix flavor combinations, but none come close to the chocolate.
I made 4 batches of this & turned it into a pirate ship covered with fondant for my daughters 5th birthday party... I had to make it 3 days ahead of time... It was AMAZING! It was all eaten up! The only thing I changed was that I took the suggestion of using mini chocolate chips instead of regular sized. This is my go to chocolate cake now!! Update: made cupcakes & used "Really Good Frosting" recipe from this site & they turned out great! Bake them at 350 for 24 mins if you fill them at 3/4. ***Update: I have been using this recipe as a base now for all kinds of variations! I am making a "Frozen" themed ice cream cake for my daughter's birthday party and am using this; however I am switching it to white cake with vanilla pudding. I have done these types of variations with this recipe with great success. I also have used different juices in place of the water... all with fantastic success. Love this recipe!
Never thought I'd say this, but this was quite literally too much chocolate. Super sweet and very artificial tasting.
Oh my goodness, these are the best chocolate cupcakes ever made! I made mini cupcakes and regular size for a 1 yr olds b-day party and I received so many compliments! I also gave my # out to 8-10 people that wanted me to provide them for upcoming events they were having! This is a KEEPER!!!
Love this cake! I had this recipe back in the 70's and it got misplaced. I'm happy to find it again. This cake is rich and chocolatey. Doesn't need frosting--a sprinkle of powdered sugar will do.
This cake was pretty good. It's not the best, not the worst I've had. Easy to make. I probably won't make it again though.
This cake is delicious. I made the cake exactly as written and then I melted some chocolate frosting and drizzled it over the top of the cake and sprinkled it with mini chocolate chips. It was beautifully sinful!
Wonderful,Moist and so very chocolatey! I reduced oil by 1/4 cup and replaced w/choco syrup! A Great Cake! Fell right out of pan! Sprayed w/ canola oil...Just so simple to make with a SuperB ReSuLT! Thanks Denise for a great recipe!
I can tell how i won you first prize!!!! I won first prize in the semi finals in my district last year in the district baking contest last year!!!
A chocolate lovers dream! I don't make this often BC I would eat the whole thing myself. I simply dust with powdered sugar and have a very decadent, yet simple to make dessert.
Wow! This was the best cake ever. I used a 9x13 pan and 1/2 cup oil and 1/4 cup applesause. Baked for the time used for a regular cake and it was perfect. This tops my mother-in-laws awesome chocolate cake, and i didn't think that was possible. This was a HUGE hit with my boss. This is a keeper.
I've been making this recipe since the late 1960s! Always a favorite! but I use only 1/2c. of oil. Also sometimes instead of water I use very strong coffee. Or add liquors or flavorings. It does not dry out, lasts for days, I've done a raspberry jam glaze, we even used this as the base recipe for our wedding cake. And I've had it and a Rum-Pecan Bundt cake on the menu at my restaurant in Aspen since 1972, still a top seller!
This was not very good at all- first it took forever to bake and then when it was finally done the outside was hard as a rock- flavor wasn't that great either- would never make again.
We loved every bit!!! Did use raspberrie's on top. Was terrific !! Not a peice left !!!! Followed it to a tee !! Great fun to share !! Terrific !! Will most certainly Will do it over,and over again !! Thank you !!
thank you for Sharing!!! Made this cake 2 times in 1 week... got rave reviews..family loves it... simple yet devine!!!
I made this and it was indeed very very chocolatey! Very nmoist and rich. I replaced the water with espresso as someone else suggested on this site. I used light sour cream. Will definately make it again!
Best chocolate cake ever. Perfect amount of chocolate. It was dense, but so very moist. I would avoid the glaze. It was horribly clumpy and didn't drizzle like the picture.
My whole family loved this cake. I made it with mini chocolate chips and it was moist and tasty! Thanks for the recipe.
I've made similar cakes and not thought much of them but this cake was the bomb. Really moist and chocolatey. Topped it with Chocolatey Satin Glaze and all was good.
First time I made this I forgot the sour cream and it was still really good! The next time I added the sour cream and some chopped walnuts and it was really really good! Served it warm with vanilla ice cream. A keeper.
Oh, Em, Gee! This is a wonderful recipe. I baked it in my PC flan pans as the base for cream cheese/cherry pie filling. It's going to be out of this world. Because I was rushing, I was a little sloppy in measuring the oil and water and forgot to use warm water...it still is wonderful. It yielded the two flan pans plus a small corning ware dish that we could sample. Cakes for dual birthdays at the office Thursday. I used the Pillsbury Moist Supreme Devils Food which has pudding already in it so I didn't add any more. I baked it for 25 mins. at 350...perfect.
F.A.B.U.L.O.U.S. R.E.C.I.P.E. My daughter and I were asked to make 200 cupcakes for an event. 100 were to be chocolate and this is the recipe we used. We did omit the chocolate chips because they didn't want them, but the next time I make this for myself, I will include them. Baked them for 20 minutes at 350 and they were perfect.
This was a really great cake. Best box cake recipe I have ever attempted. Thanks so much for sharing!
This is a great chocolate cake and so easy to make! Is there a such thing as too much chocolate? I made the cake using two pans to make a double layer cake. I didn't even need all the batter though. Made such a rich, dark, chocolatey cake. I used a chocolate sour cream frosting and it's marvelous.
I have made this cake five times and every time it is a success. Decadent and moist.
Excellent! think i overcooked it a little dealing with a 4 year old and 3 month old! A keeper!
This recipe is absolutely delicious. I might try mini chocolate chips next time because the regular sized ones didn't melt, but I got a lot of compliments on the recipe as-is so no changes are really needed. I made cupcakes instead of a cake, baking them in a 350 degree F oven for 20-25 minutes. I also iced the cupcakes using the Satiny Chocolate Glaze from this website. The recipe made two dozen cupcakes; I put one dozen in the freezer for later (without glaze), and when defrosted I made fresh glaze for them. They were still delicious and super moist so I'll definitely continue to freeze these cupcakes in the future so we're not stuck eating two dozen cupcakes in one go.
This cake was incredible! I followed exactly as directions stated -- well I guess I did one minor change... used mini chocolate chips --- and I will definelty be making this again. Whenever I think of cake I always think of icing as well but this cake does not need it. A definite must for everyone to try!
Delicious cake. Light and moist. I used bittersweet chocolate chunks. My chocoholics loved this. Thanks Denise.
There are ways to lighten it up & it will still taste good. You can use either 1/2 cup of oil and a 1/2 cup of unsweetened applesauce or 1 cup of unsweetened applesauce. Instead of 4 eggs, you could use 1 cup of egg beaters. As far as the sour cream, light or fat free is an option (I'd use light). There is sugar free & fat free pudding as well. Try the light way, if it doesn't taste great, go with the original recipe. Happy baking :)
I have never gotten so many compliments on a cake! Made it for a supper club party and EVERYONE raved. Super moist, very flavorful! Thanks!
Wow! WHat an awesome cake! Didn't change a thing.
Well, let's put it this way...I only got to tast a few crumbs & they were really good! My girls & their friends polished it off in no time at all! I would definitely make this cake again!
I followed the recipe as written (except for mini chocolate chips) and made it into cupcakes with a cream cheese frosting. A huge hit at the office. This will be my "go to" chocolate cake recipe.
This is a great, easy chocolate cake. I drizzled a chocolate ganache on top and sprinkled it with crushed peppermint.
Hands down, the best chocolate cake I've ever had. I loved the picture posted so I baked the cake in a Bundt pan and once it cooled, I heated chocolate frosting in the microwave (at 15 second intervals) until it was warm enough to pour. Then I slowly poured the icing all along the rim of the cake and it oozed down the sides, shiny and beautiful. Thank you for this wonderful recipe!
This is hands-down one of the best cakes I've ever had. I was doubtful at first because the batter seemed so thick and I had to stir it by hand (it almost killed my little hand mixer), but I went with it, and I made it in 10inch and 6inch pans in absence of a bundt pan. Both layers came out wonderful! I stacked them and made a sauce out of a large handful of chocolate chips, melted, half a pkg of instant chocolate pudding mix, and milk to desired consistency. We had it warm, with vanilla ice cream. It was absolutely to die for! :)
simply amazing, enough said.
I have had a similar recipe for years and it makes the best cake! My difference is instead of the water, add 1/2 c. Kahlua liquor. It is sooo good!
this was crazy good!!! To quote my husband, it was "unbelievable". I did not have a bundt pan so I used a muffin pan and baked them at 350 for 25minutes. Also, I only had 1 cup of choc chips so i used a Lindt Easter bunny which I chopped up and added. Biting into those morsels of melted milk chocolate was heavenly! I've tasted other variations of this recipe but none blew me away like this.
OK I found this recipe yesterday as I needed to make a friend a birthday cake. Everyone loved the richness of the cake and how moist it was to the taste. I used the satiny chocolate glace to drizzle. One more find for the recipe book!
I love this cake. I've never had a problem with regular chocolate chips sinking (the batter is very thick), but I do prefer the texture of the mini choc chips. This cake is good same day, but SO much better the next day. I always prepare it a day ahead.
We LOVED this recipe as is and so naturally I experimented with other flavors and different ingredient combinations. I now use a basic revision of this recipe no matter what kind of cake I am making. First I reduce the oil to 1/2 cup and add 1/2 cup softened butter. Second, I replace the water with milk. Third, I add 1 tsp of vanilla extract. Lastly, I FOLD in the sour cream (and chips if I use them). I think my favorite rendition of this recipe is a coconut cream cake with a lemon curd filling. DELICIOUS!! For that cake I replace the milk with coconut cream, use coconut pudding, and flaked coconut and lemon zest in place of cips. Thank you so much for a great chocolate cake recipe that is so versatile and scrumptious!!!
Really superb! My kids loved it! Perfect chocoholic recipe!
Wonderful! Moist, rich, and chocolaty. I used the mini chips. I will reduce baking temp next time to 335 or 325 becuase the outer edge was a little dry. I used a ganache topping and finished it with grated white chocolate. Nice presentation. I will make this one many more times.