This recipe makes a moist, dense and chocolately cake, perfect for a birthday or Valentine's Day. It's great with cream cheese icing.
I honestly can't believe more people haven't tried this recipe. It is probably one of the best chocolate fudge cakes I've ever baked. (and I've baked quite a few!). I changed the recipe to 9 servings and this was actually just over what I needed. I baked an 8inch layer cake and still had mix left over! I used low fat margarine instead of butter to make it a little less sinful. I also added 1 tsp of cinnamon to add a little spice. Just before I put the tins in the oven I dropped a handful of roughly chopped dark and white chocolate chunks into the top of the mix. These added some nice surprises in the middle of the cakes. I baked it for 25-30 minutes and the result was so perfect. It was intensely moist and rich and chocolatey but it was also light to the bite unlike a lot of heavy chocolate cakes. I filled the layer cake with my Raspberry Layer Cake Filling and frosted the tops and sides with the Brown Sugar Cream Cheese Frosting and Chocolate Cream Cheese Frosting. I added fresh raspberries to the top and chocolate shavings. I will be making this cake time and time again. It is now my no1 chocolate cake recipe! The only thing I can think that is putting people off with giving this recipe a go is the lack of detailed instructions, but if you've baked a cake or two before it is easy to work out the details. For example make sure you grease and flour your tins before you put the mixture in I urge everyone to give this recipe a go!! - 11 Aug 2006 (Review from Allrecipes USA and Canada)
I would've given this 5 stars if I had not needed to change the recipe a tad. I put in 3/4 cup of chocolate because it definitely needed more. I also used buttermilk instead of souring the milk with lemon juice. I went ahead and used the chocolate cream cheese icing and brown sugar cream cheese icing that another member suggested. Also, as a semi-beginner cook, I didn't realize that I should've put the batter into two round pans as there was just too much batter in one to cook in that amount of time and it caved in a tad in the middle. The taste was AMAZING though so it still deserves at least 4 stars. - 02 Sep 2008 (Review from Allrecipes USA and Canada)
I scaled this for 9 servings and baked it in an 8x8 pan. It came out fine, taking about 30 minutes to bake. I like this cake very much, it is moist and chocolatey but not overly rich. I also made the full recipe in two 9-inch layers and frosted with Fudge Buttercream Icing and it was a seriously satisfying chocolate "fix". Had to bring the cake to the office or I'd eat it all myself! - 26 Jun 2005 (Review from Allrecipes USA and Canada)