Chocolate Cake V

I was in the mood for chocolate cake but not in the mood to go buy a mix at the grocery store. Yay for allrecipes ingredient filter. That’s what lead me to this recipe. I read the reviews first and made a few modifications and my cake – unfrosted at this moment because I haven’t decided which icing yet (also, ingredients…) – is, in my ever so humble opinion, fantastic. I’m satisfied, for sure. My mods: I halved the recipe because I’m home alone this weekend. I also used 1 bundt cake pan. I sprayed it with cooking spray and sprinkled some white sugar over that, per another reviewer’s suggestion. I halved the recipe using math, not the recipe adjuster. To the halving, I added 1 egg (3 eggs total) and about 1/4 cup of 1% milk, because I have no food allergies, to the coffee/cocoa mixture. My result is cakier than a brownie; not too sweet; and sufficiently chocolatey. It will take an icing but doesn’t *need* one. It’s soothing my chocolate cake craving without making my throat itch. I will make this again, this way.

Good overall but I like stronger chocolate tasting cake. It was moist and came out of the dish easily. Maybe next time I’ll use water instead of coffee.

Halved the recipe and it made about 16 cupcakes in 20 minutes. Very easy and very delicious light and fluffy cake!

I made it almost exactly as written. I used instant espresso (1-1/2 tsp for 1 cup boiling water, plus another cup of just boiling water) The cake was VERY chocolatey, not too sweet and perfectly moist. I would go ahead next time and use the full amount of coffee or instant espresso and see how that tasted. I made Martha Washington Chocolate Frosting as the cake was for a friend who is lactose intolerant. It went over as a hit.

I doubled and made a 4 layer cake . The recipe said to use a rectangle pan but the photo was for a round cake – so I found that confusing . I copied the white chocolate dipped strawberries on top – looked impressive!

It was pretty good, but when I took it out of the pan, it broke into a lot of little pieces. So I came up with a really cool idea: I took cookie cutters and I cut the pieces of cake into hearts and Mickey mouses and iced them. I called them CAKIES…isn’t that adorable? You should try it!!!

This is a good recipe a little on the dry side. I think I’ll add a packet of chocolate instant pudding next time to add a some moisture.

This was a great recipe to try with a 9 year old, she was able to conquer all the steps and it was moist and gone in one night! Beats any box cake too! I even had all the ingredients in the cupboard! Thanks for such an easy and tasty recipe!

Just finished making Chocolate Cake V and it is delightful! I halved the recipe and I’d suggest a cooking time of approximately 35 minutes if you do this. I also love how you add coffee to the cocoa in this recipe. Never heard of that before with chocolate cake, brilliant!

I love this recipe! The coffee adds a whole new layer of flavor! It’s rich and delicious and tastes even better with some chocolate chips thrown in (1/4 cup) …DELICIOUS!!!!

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.

I don’t know what I did wrong, but this cake took forever to cook. When I thought it was done it wasn’t. It was very dense and dark in color. Not going to try again.

This is so good and so easy! It’s not too sweet and it is extremely moist. I was worried that it would dry out based on another review, but it was even more moist today than right after I made it yesterday. Great recipe!

So yummy! I used this recipe for my son’s 2 yr. birthday party. I followed the directions as is except for the coffee and used hot water instead. I got so many compliments on it. I will have to try it with the coffee when I’m not making it for a big crowd. Will definately use this one again.

Amazing!!! I made this cake yesterday. I followed the recipe, but instead of flouring my 9×13 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!

The only reason I’m not giving this 5 stars is because it wasn’t as rich or fudge as I like chocolate cake to be. That being said, it was very easy to make and I loved the addition of the coffee. I put it in a tube pan and had to increase the cooking time (I believe by 20 minutes), and topped it with Chocolate Pecan Praline Sauce from another site, which soaked in and made it so fabulous!

good cake.

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.

Just like my Grand-Ma Anne’s “camp cake”. Made it in an 11×16 dark[enamelware] pan. 45 min. bake time > perfect.

I made this cake to go with our dinner tonight. I made a bundt cake and sheet cake. I added a cream cheese & milk chocolate chip filling to both cakes. As soon as the cakes came out of the oven, I topped them with a glaze made of real butter, pure vanilla, sugar & evaporated milk. I then topped the bundt cake with a fresh blueberry sauce (off this site). Made a beautiful cake and all my guests raved. This is a wonderful recipe, especially when you have several to feed. Thanks for sharing!