The absolute best, richest and easiest one-bowl chocolate cake recipe! It's heavenly when topped with chocolate cream cheese icing.
Ok folks, this cake will put you in chocolate heaven. Have tried many recipes from this site and this one wins by a landslide. To be objective, I made this to the T the first time. It was fantastic. Moist, dark, rich. But after that, I've been using buttermilk in place of regular milk and used cake flour instead of regular flour (same amount) and the cake was super moist. I've learned when it comes to baking, using buttermilk where a recipe calls for milk makes everything more moist and fluffy. If Cake Flour is available, use. Be sure to add 2 extra tablespoons of cake flour for every cup of regular flour. The cake flour made it extra light and tender. No need for vinegar if using buttermilk. The 'sour' in buttermilk reacts with the leavening agents - baking powder/soda - which makes the cake rise and moist. I've also increased cocoa to 1 full cup & added 2 extra tablespoon sugar when I do, for a devils food style cake. And forget all the 'multi-bowl cake recipes'. This is so easy in prep and clean-up. Too good to be true, but it is. I usually bake mine in a 10" bundt (cooking time appx. 38-40 min.) or two 9" cake pans (25 min.). When making a layer cake, try frosting it with German Chocolate Frosting II (from this site) for ultimate decadence. You will get raves for this - even you first time bakers can't get this wrong. Update - Drizzle this with Chocolate Ganache - superb. - 29 Dec 2006 (Review from Allrecipes US | Canada)
This cake is absolutely to die for. I have gotten rave reviews. I used some of the suggestions of others. I used buttermilk instead of vinegar and milk. I added a cup of chocolate chips last thing to the batter. I cooked it for 45 minutes at 325 degrees.Oh and for those of you who have had troubles with it falling in the middle....your cake was not done befor you moved it. Just open the oven (DO NOT MOVE THE WIRE RACKS AT ALL)when it looks done and lightly press the top side of the cake (not right in the middle) with your finger. If it feels like anything other than firm cake quickly close the oven again and let it bake for at least another 10 to 15 min., especially if you are cooking it at the lower temp. Mine fell slightly the first time due to this issue. The second time I tested it first and it came out beautiful. I also made it in two foil lined round spring form pans. I lined it with reynolds non stick heavy duty foil and it just peeled right off even though this was a really sticky cake. I made this with dark chocolate cocoa. It was fabulous. For those who like to make this all in one bowl...just start with all the wet ingredients, mixing after each addition, and work your way backwards through the recipe with the flour and chocolate chips being the last ingredients. This way you know that your soda and powder are completely disoved and there will be no bitter spots. - 04 Feb 2008 (Review from Allrecipes US | Canada)
This cake is dark, rich, moist and boldly chocolate. So easy to mix up even a cave man could do it - no creaming, sifting, adding eggs one at a time, etc. Best yet, it's such a perfect recipe you can prepare it confidently just as is - nothing you could do to this would improve it. I used this for cupcakes and because the batter was so thin I was able to pour it into the cupcake tins fast, easily and neatly. Baked up nicely in about 20 minutes at 350 degrees. I frosted them with my own vanilla buttercream recipe and they were decadent. Thank goodness for the predetermined portion control of cupcakes, because it would be very easy to overindulge with this one! - 24 Oct 2010 (Review from Allrecipes US | Canada)