329 Reviews of Dark Chocolate Cake

From: Chipfo

On Feb 12, 2006

Loved it, I used a 9 x 13 inch glass pan and had to bake for about 45 minutes before the toothpick came out clean. Once it was cooled I iced with Chocolate Buttercream Frosting Kittencal's Chocolate Buttercream Frosting/Icing and used the full amount of cocoa in the frosting. It is an excellent moist rich cake. Don't let the thinness of the batter scare you, mine was really thin but it baked up beautifully and tastes great, thanks Sue for the recipe!

From: Sandy in Houston

On Sep 25, 2006

I added a cup of chocolate chips to the batter, which melted when I added the boiling water. I made it in a 13x9 pyrex and it had to cook almost 45 minutes. Soon as it came from the oven, I poked holes all over the top and spread a container of premade chocolate frosting. The results was an intensely chocolate flavor in a very rich & moist cake. It was delicious!! I meant to add some instant coffee to the boiling water but I forgot....will try this next time. Thanks Marge, my family loved this cake!

From: fawn512

On Jun 11, 2006

nice moist cake, baked them in 2(8x8) square pan for 35min, and the top was underbaked! Very sweet cake, i will reduce the amt of sugar the next time UPDATE:baked these again, exactly 30min (2 8x8 square pan) and they were perfect I guess my oven temp was off the first time. Reduced sugar to 1 1/2 c. They turned out very chocolatey and not sweet at all. Use #36547 for the frost (frost was sweeter than the cake itself)

From: Mysterygirl

On Jan 21, 2006

Excellent! I made this for my dear friend's birthday and it was a huge hit. I used some wonderful dutch cocoa that another Zaarite sent me and it was dark, moist, rich and wonderful. Exactly the kind of thing that I was looking for - thank you!

From: cpss

On Sep 12, 2006

made they into muffins, delicious!!! thanks for the recipe!!

From: shimmerchk

On Mar 23, 2004

I was going to post this recipe but found your posting instead! Not necessarily a "dark" chocolate cake, we have just always called it Supermoist Cake. The ingredients are easily kept on hand and this beats a cake mix cake any day!!

From: Umm Abdarrahman

On Dec 3, 2006

Very moist dark chocolate cake. I baked it in a 9 inch round cake tin and made a few cup cakes as well with the extra. I added as some reviewer said a few chocolate chips to the cup cakes. It is delicious. I also reduced the amount of sugar to 1 1/2cup and thought it was perfect. definitly a keeper. Will try with frosting next time.Thanx

From: btunell

On Nov 13, 2006

I made this for my wife's birthday, and used a chocolate ganache type frosting. It was a hit. I increased the serving size to 18 and used two 10" cake pans. Probably could have gone to 20 servings, though.

From: snowangel

On Jan 28, 2007

This a very good recipe, I followed another review and made it in a bundt pan and baked it for 50 min. To finish I iced it with a chocolate ganache icing drizzled over the cake. I also added choc chips to the batter- I forgot to add a bit of flour to the chips so they would not sink to the bottom of the cake. Next time I will make this in 2 round pans or a 9x13 pan. Thanks for another great recipe Marg.

From: Gumboot Gourmet

On Sep 6, 2005

Nice, easy to make chocolate cake. I topped it with butter cream icing and chopped walnuts. Everyone loved it. Nice enough for company, easy enough for everyday, thanks, dee