Old-Fashioned Chocolate Cake

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This is the worst cake I have ever made, and at my age I have made a few. The batter was very thick so decided to add a little milk to the mix... The cake was still very dry! and it did not rise very well at all. The taste was nothing out of the ordinary for a chocolate cake. Don't do what I did and make it for special birthday cake as you will be let down.

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this is an amazing cake, so, so good... just delicious and perfectly moist, we love it! I don't know what everyone that is giving it a bad review is talking about, is almost like if they are talking about a totally different cake or something.

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Ok, so after reading the reviews, here's what I did! for moisture just add 2 tbs light olive oil, 1/2 cup milk, and a dash of coffee and it was GOOD, very moist and chocolately and I am very happy I read the reviews BEFORE finishing the cake because it was for my hubby's birthday

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Disappointed. It was too dry. Certainly did not rise as per the photo!

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This cake is terrible. I was very disappointed, I choose Nigella recipes over most normally and was very let down by this one. Very dry and unforgiving. It needs another ingredient, something to make it most.

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AWFUL!!! I would give ZERO stars if able! Flat, dry, hard and tasteless! I should have read the reviews FIRST. Cannot believe Food Network allows this one on their site............YUCK

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I rate this recipe a 3-star due to the fact that the overall quality and taste of the cake being less than amazing. The thick batter (that barely fills the 9x13 pan I used looked more like whipped frosting than chocolate cake batter. I just made the cake for fun so it in no way ruined an event or someone's expectations but I thought that it would be better than it was. Overall taste was OK but I felt something was missing. No oil or milk was used in the batter mix....I think that might be it?! The cake itself was "bland" and not very moist, even at less than the suggested cooking time. I chose not to make the icing suggested so I have no comments there. This recipe won't make it in to my box, that's for sure. If you're looking for an EASY cake to make, here you go but I wouldn't recommend it for any impressions.

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It tastes like dry ingredients barely holding together. It did not produce enough volume to fill even one pan halfway; then it baked in way less than the time indicated; then it cracked multiple times, had to be cobbled together with frosting (which was good but had way too much sugar -- I left some off and now is a reddish conglomeration of dry brown stuff.

I trust Food Network much less than I did before I made this cake. When I search for "chocolate cake" on my computer, this recipe is nowhere near the top of the search. But on my phone, it is the top, and the RATINGS show HIGHER than they do here. This freaks me out.

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Wow, this IS a strange recipe - either loved or hated! Have made it several times-never been blown away, except frosting, but was always easy. This time I ended up with bricks! Have always used dutch cocoa & full fat sour cream. Had another try. Used KitchenAid this time, food proc turned out a really thick mixture. Better consistency & able to beat a bit of air into mix, also added 1tsp instant coffee dissolved in 1tsp water, 2tbsp/40ml buttermilk & it absolutely needs 1/2 tsp salt. But the main thing is turn the oven temp down. I was using dark tins, so I cooked it at 160-165C conventional-no fan-and it was still ready in 27 mins. Temp measured on separate oven therm. Cakes have turned out much better/lighter. Even so, might not risk recipe again. Really think directions are flawed. Another good cake is on Exclusively Food. Run by a couple of Aussie girls, they really have great step by step recipes (photos too, & they work every time.

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This cake was easy to make, considering you just had to throw everything into the food processor. The reason why I didn't give this cake a higher rating is because of a few things; once I finished mixing everything in the food processor, and I turned out the batter into my cake pans, I found out it was insanely thick and the icing was shockingly sweet; I was surprised that I had to use 2 1/2 cups of confectioners sugar. The cake is very dry; I used Ina's tip of adding buttermilk to the batter to make the cake moist; I used 1 cup, and it turned out really moist .I will use less confectioners sugar in the icing though. Definitely a must try!