A beautiful and decadent dessert. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
The best chocolate cake I've ever made. If you're looking for something basic and fluffy and chocolatey, this is the way to go. I've made it several times: Once the way it is written, which was really good, once with bittersweet chips which was also really good, and once with bittersweet chips and an added 1/4 cup unsweetened cocoa powder with the flour mixture--EVEN BETTER! It also tastes just great if you replace half the oil with applesauce for a slightly reduced fat version. Replace the eggs with a quarter cup applesauce and the milk with soy milk for a surprisingly delicious vegan version. Very versatile, and exactly that "boxed mix" texture but with out the boxed mix flavor. The batter may seem a bit runny but don't worry, that's what it's supposed to be like. Also, don't forget to have boiling water on hand. It won't work with cold water. UPDATE: I have officially made this into Mocha cupcakes: sub boiling H2O with boiling very strong coffee (or espresso). Use semi sweet chocolate instead of unsweetened chocolate. Deelish. Makes aprox. 2 doz. or a few more. YET ANOTHER UPDATE: for some reason the wording on the recipe has changed. It used to say "1 cup boiling water" and now it just says "water." This makes a huge difference. I can't remember why. I'm sure Alton Brown could explain it. I just remember reading somewhere that this is crucial in some food sciencey way. - 12 Feb 2008 (Review from Allrecipes USA and Canada)
well, if the vineger in this recipe is giving you pause, don't let it! this chocolate cake recipe was my THIRD try--that's right, 3rd! the first two were HERSHEY recipes, one turned out screaming dry, and the other..? over-moist and soft like baby food. ick--(shame, shame, hershey.) i don't know why i didn't just log on here sooner! this recipe is perfectly moist and oh, so chocolat-ee. the only thing is, i only had semi-sweet choc. left in my pantry, so the cake was more medium brown than that great dark, dark devil's food look for which i was searching. but, i'm not worried, there will be more chances for me to attempt that dark chocolate look. oh yes, i'll be making this again and again!--thanks debra! - 30 May 2005 (Review from Allrecipes USA and Canada)
I have to say this was very likely the best devil's food cake I have ever baked and eaten. Moist, loved the texture. I added about 1 tsp of vanilla, and baked it in two 8" round pans. Turned out nice and high. Perfect chocolate cake. - 19 Jan 2006 (Review from Allrecipes USA and Canada)