Devil's Food Cake

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It's a little dense for my liking, but other wise OMG is it good!!!! It took a little longer to make than the directions stated, but I think that's from me getting everything measured out before starting rather than measuring it out as I went along. Also, I think it would be easier to make with a stand mixer rather than a hand-held mixer. And there is less chance that I would burn it out since the butter, sugar, etc gets so stiff. It's definitely a keeper!

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Just made this cake and wowza!! The cake itself was perfect. The frosting on the other hand was good, but too rich for my liking. Overall, it was definitely the kind of cake I was looking for! rich, moist and oh so chocolatey!

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This cake is great! Always get the Wow factor. I cut the cake rounds in half to make four layers. Make a bit more frosting and it is delicious!

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I use this recipe for my homemade cakes and my customers LOVE it!! Some can't tell the difference from this recipe and a box mix!

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This cake was amazing. I actually used a 1/4 c measuring cup and made 24 even cupcakes, baked 'em for 20 mins. So fluffy; rich chocolate flavor but not too strong! This will be my permanant go-to chocolate cake recipe!

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I needed a devil's cake to serve 24, so with fingers crossed, I doubled the cake recipe and baked in two 9 x 13 inch pans. Naturally, it took a bit longer to bake but ithe cake baked beautifully. For the frosting, a made a recipe and a half which was actually enough but probably could have doubled the frosting recipe as well. The cake was moist and the frosting scrumptious, even when using Hershey's cocoa and Baker's semi-sweet baking chocolate. With comments like, "This is the best cake ever" and "I've never seen a more beautiful cake," I feel quite confident in saying this recipe is a definite winner.

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I made this cake as a bundt cake and it was the best chocolate cake I had ever had. I love it so much, I sent the recipe to my mom to make for my birthday cake this year!

For the frosting, I found that 2 hours at room temp was not enough to really set it, so I put it in the fridge for about an hour after the first 2 hours at room temp, and that really helped. Also, it was way too much frosting for my bundt cake, and I had about 1/2 left over. It kept for over two weeks in the fridge until I made another cake, and all I did was set it out on the counter for about an hour or so, and it was perfect for the second cake!

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Frosting was the best form of chocolate we'd ever eaten - absolutely perfect! I basically shaved the choc bars (rather than chopped (that alone took a 1/2 hr. It set up beautifully. Also, I added a pinch of each ground cardamom, ginger, cloves & nutmeg just to give it a little more depth of flavor. Add lots of frosting between the layers.

I substituted a 1/4 cup of coffee for 1/4 cup of the water. I did feel funny about adding vanilla to the dry ingredients instead of the wet, but it worked fine.

My pans were heart-shaped and thus, smaller (about 7" at widest point & we overcooked cake edges by about 5 min (we tested @ 25 min & added 5 min increments - we took it out when cake bounced back, but it was too overdone @ edges and could have been just a little moister in the middle. If using 9" rounds, I would definitely cook toward the 20 min instead of 35 min side & not necessarily wait until cake FULLY springs back.

Regarding "dutch process," I did find online the explanation of the difference - and WHY it cooks differently - http://www.joyofbaking.com/cocoa.html
I used Ghirardelli from my supermarket for both the frosting & the cake - it worked beautifully!

All my chocolate lovers thought this was not only the best chocolate cake, but also an awesome chocolate experience all around! :

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I usually don't care for chocolate cake but I made this for my mother-in-law who is a chocolate lover. It was AWESOME! The cake is moist and flavorful. Preparing the cake requires a little more attention than using a box mix but it is so worth it. I didn't use the chocolate icing because I wanted to make a ganache for the center which turned out to go perfectly with the decedent cake. I would recommend this cake to anyone who would like to indulge into the best chocolate cake ever!

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I am currently trying to wean myself off of the boxed cakes and I am a pretty inexperienced baker, but I had no problem with this cake at all. I also used Hershey's baking cocoa and it worked great. I have a standing mixer but no paddle attachment, so I used the normal mixer attachments and it still worked fine. It was a HUGE hit with my family. Even my 7 year old who hates cake LOVED it. Thanks food network!!