The Best Chocolate Cake You Ever Ate

I made this cake yesterday, it turned out very well taking into account of my wonky oven. Good texture and flavour and asides of being slightly uneven in the pan worked out fine. I’ll make this cake again.

I’ve made this cake many times and have been asked to make it for special occasions and family functions. I have tried different ways to make the cake not changing the ingredients but have found if you let the cake cool and then make your icing using refrigerated powdered sugar the icing doesnt absorb into the cake but is actually a fudge type icing. The cake still remains moist and you Can still refrigerate the leftover cake and eat it cold.

I followed the recipe as written. Agree with others that the amount of cinnamon is way off and basically ruined the cake for me. The cake was moist and the glaze was a good match. I would make this again omitting the cinnamon and adding 1/4 tsp of espresso powder instead to intensify the chocolate flavor.

This should never have been called “Chocolate Cake” for it’s nothing like what one would expect. I had to cook it 30 minutes to get a 1 1/2″ high gelatinous brownie; 20 mins (as per recipe) would have been liquid. It’s more like a flourless cake and is VERY sweet (yuck, for my taste). I left out the cinnamon & I’m glad I did. If you want cake; run from this recipe. If my description is what you want, go for it.

Loved this cake and it is easy to make. I took to my job, now they want me to make it every spread we have. A winner.

Made this for my 6 year old daughter today! Came out wonderfully! I made it with Stevia because the kids are a little crazy on the sugar, and as a half the time healthy woman nowadays, I don’t want to be a stick in the mud on birthdays! Thanks for a great cake!

This cake is the bomb!!

It tasted great but tried making this in a 9 x 13 pan twice. Greased and floured pan as directed but still stuck both times.

After reading wildly mixed reviews, I decided to make the cake as the recipe indicated except I cut the cinnamon to 1/4 tsp as I used a high quality, very flavorful cinnamon. It was excellent in a 9 x 13 air-lined pan although I baked it for 35 minutes until a toothpick came out clean. It came out perfectly and had a delightful flavor that was very surprising. I made a conventional chocolate buttercream frosting and put it on a warm cake. It got 5-star rating from my husband who was very skeptical about the cinnamon. I will definitely add this to my favorite recipe repertoire. With the exception of longer bake time, not sure how anyone could screw up this recipe. Thanks for sharing, CandaceMarie!

Great, moist, chocolate cake. The cinnamon enhanced the warm, rich flavor of chocolate. Buttermilk is always a winner for reach, moist cakes. Definitely keeping this recipe!

This cake was good but not great even tho I cut the cinnamon down to 1/4 tsp it was still to much…also the time on this is wrong needs to cook for 30 min instead of 20. To me it wasn’t a very moist cake. Definantly not my fav.

This is seriously the best chocolate cake EVER. Followed the recipe exactly, but cut the cinnamon in half, and used 9in round cake plans. The icing was a little tricky this way, but turned out so amazing!! My whole family loved it.

This was an unexpected hit. It’s incredible to me just how much chocolate flavor there was in this cake given the small amount of cocoa powder in it. It is also incredible how moist and fresh tasting it was, given I made it three days ago and first cut into it tonight! I loved that it called for both butter, for unbeatable flavor, and shortening, for guaranteed moistness. I didn’t include the cinnamon simply because it didn’t appeal to me and that was a good call for my taste buds. As for the frosting, it is a fudgy, brownie-type frosting that pours easily and stays soft (even three days later).

I was VERY disappointed in this cake. I am searching for the best ever and this is NOT it. I will say this, it is very easy to make and the frosting is delicious. When I find the best cake I may put this frosting on it.

I took the advice of some of the other reviewers and added a little extra cocoa and kept the same amount of cinnamon. Outstanding! Moist and full of chocolate flavor.

This is the first time I am giving any recipe five stars. I make this as a round layered cake at every special occasion. Must cool cakes completely in the pans before turning out. I follow the other user’s idea and pile the two layers directly on top of each other, then use chop sticks to punch lots of holes all over the cake before pouring on the hot icing.

This is my favorite cake recipe ever and the one I make most often! I have not tried making the icing in this recipe. I usually just cover it with chocolate ganache. I whip a little of the cooled ganache and use it as my icing between the two layers of cake and I poor the rest over the top and sides. It works great as cupcakes too! I have tried replacing the oil with more butter but I can’t really tell the difference in the taste when I do, so I tend to stick with the oil since it’s a little healthier. Thank you for sharing this awesome recipe!

YUMMY!!! The cake tasted delicious, but I had two mishaps that were most likely my fault…(1) I thought it would be prettier to bake in a bundt pan instead of a 9×13 and it took much longer to finish PLUS it didn’t come out smoothly and broke up when I flipped it onto the cake plate; and (2) I was in the process of making the frosting when I realized the recipe called for 4 cups of confectioners sugar and I only had 2 cups. I tried to halve the recipe figuring I would just have less frosting, but when I halved the frosting ingredients it was so pasty I could barely stir it and pouring was never going to happen. I ended up using the recipe recommended amounts for all but the sugar and it was pourable. The cake tasted delicious, but was not fit to serve company due to the presentation factor. I think next time I will do the frosting the same way, but let the cake cool a bit before taking it from the pan. Otherwise, YUM!

I was so hopeful of this recipe. At 20 minutes it could still have been poured out of the pan. The icing turned out as a lump. I keep reading the recipe to see what I may have done wrong. It may have been me… just don’t know what I did wrong. My icing was like a lump; there was no pouring it. Hmmm. Sorry! Glad everyone else loves it.

Baked for 32 minutes in a 9×13 and came out perfectly. I used sour cream in substitute for buttermilk. It will be swollen when it first comes out of the oven but within 10 minutes will settle nicely , no cracks and no dip! Perfect to frost right in the dish as backup cake for birthday.

This is a great and simple cake, really easy for beginners and when you need something FAST (mine was done and iced in 30 minutes), and it has a great chocolate flavour, but it suffers just a bit in the texture department. I found this one was dense and just a bit dry, though I followed the recipe exactly. I’d reserve this recipe for a quick cake on a weeknight or for kids’ parties.