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!
EatingWell's Died-and-Went-to-Heaven Chocolate Cake
From EatingWell: March/April 1995
This foolproof cake is one of our most popular recipes. Dutch-process cocoa is preferred here for its deep chocolate flavor.
8 Reviews for EatingWell's Died-and-Went-to-Heaven 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!
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.
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!