69 Reviews of The Best Chocolate Cake (Really!)

From: Girl from India

On Aug 13, 2004

Here I was, Roosie! sitting pretty, thinking that I make a mean chaocolate cake and your recipe comes along and blows mine to smithereens. I am going to post a director clause in mine directing people to this one This cake was so moist and wonderful. I think the cup of boiling water adds so much to it. THe only change I made was to use homemade yoghurt made from whole milk instead of the sourcream. It baked in perfect time and was perfect in all ways possible for it to be. Mum was having guests over and so I made this for her. The topping was also TDF, I used only 3/4 cup brown sugar and added enough icing sugar to form a spreadable paste. Did not get to use the whole cup though. Everyone freaked out and am sending all thier compliments your way in a mental parcel. YOu should receive it just about NOW!!(Ding Dong!) :D Most could not decide what they liked more the cake or the caramel topping. I think it's a tie. Thank you for this really lovely keeper. Fay

From: Marie Nixon

On Jun 5, 2005

Things I love about this cake: 1) It fills up a 9" x 13" pan to the top, when baked. 2) It's very easy to put together. 3) It is a very moist chocolate cake. I'm betting the sour cream is responsible for that quality. 4) The chocolate taste is delicious. 5) It freezes well. 6) The caramel frosting is a bit unusual and absolutely delicious. I agree with another chef who made 1 1/2 times the frosting recipe. I doubled the frosting recipe and that was a little too much. So next time it will be 1 1/2 times. I also added more confectioner's sugar to get a more spreadable consistency rather than a pourable consistency. That's just a matter of preference. The recipe as written is perfect, also.

From: CountryLady

On Sep 10, 2004

After the first bite, my husband said "I'm going to eat this very slowly & enjoy every mouthful"!! If you're dealing with products that are sold in metric sizes, use 3 of the 8 squares in a 225 gm box of baker's chocolate. Using a 13x9 air-bake pan, an additional 15 minutes in the oven was required. Thanx Roosie!

From: FlemishMinx

On Aug 14, 2004

If this isn't the best chocolate cake, it must be very near it ! Lovely, moist and the icing complements it perfectly, too. I baked this in a 13 x 9 pan, and it was done at around 30 minutes. I'll be making this one often. Thanks for posting !

From: Kana

On Nov 22, 2004

This cake is absolutely incredible. Four generations of my family gathered for a birthday and the cake won universal approval--raves that lastest far beyond the last bite. I did add toasted pecans to the top and this was a superb final touch to a marvelous cake!

From: DDW

On Sep 26, 2004

THIS CAKE IS GREAT!! I made it for a friend's b-day and 15 people enjoyed it's wonderful moistness, great chocolate flavor AND the best carmel frosting!! The directions are easy to follow and the only heads up from me is that I let my hot caramel mixture cool a bit too much (I forgot about it) and once I added the powdered sugar the frosting was a bit "stiff" and didn't spread as nicely as pictured above. This is a super cake!

From: Mogran

On Dec 26, 2007

Fantastic cake! Read through the reviews, and I'm not too sure about the cake being too light, but then again I made mine with 200grams of 63% Cocoa dark chocolate. Again, this is amazingly moist. For the cup of boiling water, I added coffee to it. I think coffee gives chocolate that something extra. I'm making it again today....love it....its now my only chocolate cake recipe....thank you Roosie for sharing!

From: Pj in Illinois

On Oct 2, 2004

1 word describes this YUM!This is a fantastic cake.The best part was,I had on hand all of the ingredience.Used a 9x13 pan and it was wonderful.Thanks for sharing.

From: Rhonda *J*

On Sep 17, 2004

This cake was just delicious! I am a stickler for a tried and true chocolate cake recipe that My Mom, sister and I all use whenever there is a chocolate cake to be made. However this recipe tempted me just enough to try something different for a change! I think it was the caramel icing that lured me in! I always seem to frost my usual chocolate cake, with my usual chocolate buttercream! I made it as a layer cake and my only complaint is that for me, there was not enough icing to do the middle, sides and top. It was just that close to being enough, but I just couldn't stretch it out...and believe me I tried! So...I had to make up another batch of the icing, which I tried to cut in half (as there was only a very small section of the cake that wasn't covered) and it just did not work out well for me, so I tossed it, and made the full recipe again. I won't take a star away though because the cake itself was just yummy and very moist(which is a biggie to me, don't give a dry cake!) And as you say, the caramel icing....ooohhh! It is great, and it compliments the cake very nicely. Thanks Roosie, I will definitely be making again, probably trying out the 9x13 next time, (not to say I wouldn't ever make it a layer cake again), and I am anxious to try it out on my Mom and sister and see what they think! We might have a recipe here to give our usual one a run for it's money! lol!

From: MissHeather

On Oct 19, 2005

This was an extremely rich cake... very good=) Did a couple things different- instead of 3 oz of unsweetened chocolate I used Hersheys cocoa(9 Tbsp cocoa + 3 Tbsp oil) and I didn't have the sour cream so I used plain yogurt. Still turned out great. I did have a little trouble with the frosting... very stiff. I think I probably let it cool down too much but this frosting definitely makes the cake! Thank you, Thank you=)