This is my go-to recipe for chocolate cake and am surprised that there are so few reviews. I have made the Black Magic Cake---recipe used to be on the back of the Hershey's box but found this one which is made w/ healthier ingredients. It tastes exactly the same....has a rich chocolatey dense flavor. I bake this cake 10 or more times a year it's THAT good. I frost it scantily with a chocolate glaze or ganache. It's wonderful!
Easy and delicious Simple and great results (and I am not the world's best baker by any stretch of the imagination). I made cupcakes by baking for 18 minutes and they are moist and delicious. This will be my new go-to cupcake recipe!
Best Chocolate Cake! I believe this has been said many times before all over the internet (just Google the name of this cake) but this is an amazing chocolate cake! I am a true chocoholic never met a dessert I'd deem too rich and I tested this cake against 12 other recipes for an upcoming birthday cake and it was the clear winner. It's sweet but not too sweet very chocolaty tasting super moist and keeps a soft yet still slightly fudgy crumb and texture. Against the 12 other recipes I tried it had the richest chocolate flavor without an overpowering sweetness. You cannot taste the coffee at all and I'd recommend making it super strong-I brewed it nearly black in my 2nd round with this cake and it enhanced the chocolate in a big big way and I didn't taste coffee at all. I actually made this into a layer cake split between 4 9" round cake pans (I doubled the recipe). The cake is fairly soft so I worried it might not hold up well with layers but it did fantastic (admittedly the fridge was my friend while compiling the layers) had no breakage or splitting and held the layers of butter cream perfectly. I highly highly recommend this cake-it tastes amazing and puts regular cocoa/butter chocolate cakes to shame! Pros: Easy to make moist rich taste can be made in multiple forms Cons: None!
I've been making this cake for years for my kids' birthdays. We do use an unhealthy frosting on it but the cake itself is very moist and delicious. I have given this recipe out to many of my friends. Everyone loves it!
This cake is magical!! I have made it for years and it is always a huge hit at birthdays and pot-luck dessert tables. Easy to mix (though an odd combination of ingredients). Don't be freaked out by how thin and runny the batter seems -- it cooks up into a dense rich moist cake that you will not believe has only 5 grams of fat per serving. It really doesn't even need icing -- just dust it with confectioners sugar if you like. Do be sure you grease and flour the bundt cake mold well and don't let the cake cool in the pan or it may stick. It does keep well -- that is if you can keep everyone from gobbling it up the first day! A tip for a cute birthday or anniversary cake for a guy (or gal) who is into cars: if you have a ribbed bundt pan this very dark battered cake comes out looking like a tire. I've tucked a small bowl or metal lid in the center hole to make a "hub cap" used dark chocolate frosting to cover it and then drawn white "tread" squiggles with icing around the outside and written the message on the "sidewalls" to look like a tire spec. You can write the special date to look like the tire size code. The first one I made for my car nut boyfriend's birthday said " wasn't it a GOODYEAR babe?" around the rim.
I absolutely love this cake the coffee gives a real depth to the chocolate. I do not use the frosting. I have managed to cut the calories and fat content even further: 1 cup organic pastry flour 3/4 cup organic whole wheat pastry flour 4oz egg whites (about 2 egg whites) 1 cup 1% milk and 1/4 c nonfat plain greek yogurt (instead of buttermilk) 1/4 c natural applesauce (get the applesauce in the premeasured little cups its a bit more than 1/4c but that is ok - no sugar added - instead of oil). It comes out to about 155 cals 1.25 g fat less than 1 g sat fat 33 carb per slice (I cut 10 even slices from my bundt cake). Enjoy I am going to grab another slice!
Update: I looked at the cake again (9 3/4" bundt) and actually I cut it into 12 even slices - not 10 (or the pieces would be huge!) - so the nutritional breakdown (with the swaps) is approximately as follows: 130 cals 1 g fat less than 1 g sat fat 30 carbs.
Love this recipe and so does everyone else who eats this cake! Very simple very moist and very flavourful! Been making it since I got your cookbook many years ago!
Great! The batter really is soupy. I was nervous that it was so thin but it really turns out great! I used dark chocolate cocoa powder and I love it. Pros: Delicious
