Deep Dark Chocolate Cake

From: Jacqueline Michelle

On Oct 4, 2008

Last year I was introduced to what I thought then was the best chocolate cake that I ever tasted. I got obsessed with trying to find a recipe to match it. I don't know how many chocolate cakes I made until I found this one. This cake has the perfect amount of sweetness and is oh, so moist. Thank you, thank you, thank you for sharing this winner with everyone.

From: tara portee

On Sep 21, 2008

I made this for a co-workers b-day and received as many compliments as I may have ever gotten for a cake. It is incredibly moist, not cloyingly sweet, and has deep chocolate taste. I used parchment paper which is the only way I would have ever gotten it out of the pan. I accidentally used 2 cups of flour instead of the 1 3/4 called for. I'm not sure how it might have turned out if I had used the amount called for, but the batter is so thin anyway that I think it was just fine.

From: Meryl

On Jan 8, 2003

DELICIOUS!!! This is the same recipe I had found awhile ago on another website, except it had a different name, (Black Magic Cake). Regardless of what the recipe is called, it is excellent! Very moist, deep chocolatey, and fluffy. I used brewed expresso instead of strong coffee, and I used nonfat plain yogurt in place of buttermilk. I also used Dutch Processed Cocoa instead of natural Cocoa in both the cake and the icing, then I lightly frosted the cake with my fatfree icing made with brewed expresso, cocoa powder, and confectioner's sugar.

From: Anu

On May 7, 2002

Fantastic taste, and an unbelievably soft and spongy texture! I made this for a friend's birthday, and the poor guy got only 1 tiny piece because all my other friends gobbled this up! The only problem I had with this cake was that it got stuck to the pan even after greasing and flouring it. Some Zaar folks suggested greasing and flouring the pan, then lining it with parchment paper, and greasing and flouring it again. Or, next time, I'll just serve this straight out of the pan! I don't have a hand blender, so I whisked the liquid ingredients separately using a wire whisk, and then added them to the flour mixture, whisking vigourously. I iced this with Sharlene's Silky Vanilla Butter Frosting (#23715).