Have Your Own Cake and Eat It Too (Individual Chocolate Cakes)

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I altered this recipe in the following ways: 1 - Made 3 round 8.5 inch cakes instead of cupcakes. 2 - Used 10 ounces of butter, instead of the 12 ounces (3.5 sticks called for. 3 - Used 1/2 cup unsweetened cocoa and 1/4 cup dutch processed cocoa. 4 - Substitued 1/2 cup buttermilk for the 1/2 water or milk. I mixed the buttermilk in with the sour cream/egg mixture. 5 - Used 3 cups sugar instead of 3 1/4 cups.

These changes turned out beautifully and I will be referring to this recipe again. Very, very moist!! The decrease in butter could have probably been more as this cake was slightly oily to the touch. In other recipes, I've found the sole use of dutch processed cocoa has made my cake an odd color and the flavor was not exactly what I had in mind. I've since used some combination of cocoa powders and had a much better flavor result.

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I couldn't find the special Dutch-process cocoa so maybe they would of tasted better had I been able to follow the recipe. Overall they were good, but not great. I'm not sure my glaze/frosting came out right either - seemed more just like melted chocolate.

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This is AWESOME! I'm hungry for it just looking at the picture again! I only used the part of the recipe for the topping and paired it with a Betty Crocker Triple Chocolate Fudge box mix for the cakes, but it was absolutely indescribable! Soooo good! Everyone at work LOVED it (and they were all on diets but just couldn't resist!.

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I was looking for a moist chocolate cake recipe as many recipes I have tried in the past tended to be a bit on the dry side. This recipe worked!! It is easy and delicious. Instead of the coconut glaze, I enrobed the cakes with a chocolate ganache, which was perfect. The batter, though, was too much for "12 large cupcakes." I was able to make 9 individual egg-shaped cakes, plus a full size loaf cake!

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I must have done something wrong in making this cake. I followed the directions to the letter and my cupcakes came out horrible. They were greasy and chewy in the middle. I baked them for 30 minutes and the toothpick test came out clean and they were still wet in the middle. Too much butter. I probably won't try this again.

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As a chocoholic, let me thank you, "Food Network Kitchens," whoever you are! This recipe is a definite keeper, folks. The cakes were moist, densely chocolate, not too sweet, and the crunch of the toasty coconut was just the right touch. I, too, did not use Dutch-process cocoa, but it was fine. I did add a tiny splash of almond extract to the glaze, but I add that to just about everything I bake. Excellent recipe! Thank you!

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Wow - these were amazing. Made them for a baby shower and a birthday party and they were a huge hit. I will definitely be making these again and again.

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These cupcakes were the best I have ever made. Even though I could not find the cocoa that was specified in the recipe (I looked everywhere!, they still came out delicious. I ended up using Hersheys Natural Unsweetened Cocoa. I can only imagine what it would have tasted like had I used what the recipe called for. I will have to find it for the next time for sure. I also didn't have the jumbo muffin pans, so I just used 24 of the regular muffins and still had batter left over. I then made a one layer cake with that and all of it turned out fabulous! My kids ate 2 cupcakes right out of the over and then when they cooled and I iced it. They wanted more and I told them no more until tomorrow. Thanks Food Network for this great recipe. It certainly is a keeper.

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I made these for my family, my husband isn't much of a sweets eater but this recipe turned him. He asked me to make them again!
Only drawback is finding the cocoa, I looked high and low for the right type. It was so worthwhile in the end though.

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Made this for Mothers Day Desert. Well worth the effort and gratifying for the chocohaolic.