Old-Fashioned Chocolate Cake

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I am dissapointed. I am baking cakes for 10 years. To make layer cake I needed to bake 2 cakes. Second one again not rise. Poor recipe.
There must be something wrong with recipe.
But as I said in headline...it is tasty cake, but definately I will never do it again. There is no point.

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I haven't actually ate the cake yet, so I don't really know what to expect, but my cakes rose and came out perfect, the icing was a little bit too think, even with the added water. So in the end I think this was a good cake to choose!

otterfreak

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My husband pulled out this recipe from this website, and I baked it for his birthday - he wanted a very chocolatey moist cake, and this came out just right.
One change I made - I used self rising flour, instead of using flour and baking powder, and trust me, you will have no trouble with this recipe.
Another thing I might suggest, is that you should always use "full fat" sour cream when you bake. I read some reviews with complaints about the cake not moist, in my opinion this cake is almost on the 'wet' side.
I didn't bother with her icing recipe, I just iced this cake with ganache made with 60% cocoa dark chocolate, and it was heavenly.
ONE IMPORTANT ADVICE - NEVER SERVE THIS CAKE CHILLED!!!!
Leave the cake out of fridge an hour before you eat it. When this cake is cold, it taste like a piece of brick. (And it does feel dry, too.

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I had the same problems that other reviewers had: the cake didn't rise at all, the texture was crumbly and dry, and there was no flavor at all. I had my twin sister try it and she said "This doesn't even taste like chocolate!"

Since the reviews seem to be split between my type and "this cake is moist and lovely", I'm thinking that there is something in the recipe that isn't specific enough. Maybe it's what type of cocoa or chocolate to use, or maybe it's the temperature. My cakes were done before 20 minutes, not 35 minutes.

On reviewer has suggested that those of use who had problems with this recipe don't know how to bake. I won't comment on this except to say that I've been baking for 20 years and I can say that I followed this recipe to the letter, including using the same size pans that the recipe instructs.

You may try this recipe and get a lovely cake out of it, but you may also get a terrible cake like I did. I would suggest trying this recipe when you know that you have some extra time to make another cake if this one doesn't work.

To the Food Network: you need to recheck this recipe and fix whatever is going wrong.

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The cake was really yummy, moist and light. My only problem was that it came out a little too light - when I tried to frost it the cake peeled up a little, making it difficult to frost. But in the end it was delicious and a big hit.

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If you look at the ingredients, it just does not make sense. There are no liquids. The cake was flat and very dry. It went into the trash.

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I agree that this is a moist cake. The batter came out very thick. Thicker than the frosting, but they came out fine. I left my cakes in the oven for about 18 minutes and they came out perfect. However, they didn't really taste like anything. The frosting was very smooth, but I didn't much like the flavor. If you like the semi-sweet flavor then this is the cake for you. I was hoping for a rich chocolate cake. I probably won't make this again.

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Let me first say that this is not my first rodeo... I made 1 1/2 times the recipe and my high end cuisinart food processor would not even spin the mix was so stiff. I proceeded to my pro stand mixer and was able to at least finish the mixing. I had added the extra half a recipe to get a third layer, however, I only ended up with two 1/4" tall hard layers that barely came out of the buttered/floured 8" all clad non stick pans I used. They were extremely hard and I didn't even cook for the full time called for. The result wasn't even worthy of thinking about using. The only problem is I'm cooking this for a birthday and only have another few hours to come up with a solution... This one should not have made the cut...

FOOD NETWORK TEST KITCHEN NEEDS TO MAKE THIS ONE BEFORE LEAVING IT ON THIS SITE FOR THE PUBLIC!!!

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I watched the episode and thought it looked so good I looked up the recipe and read your reviews. I noticed in the show, she uses cocoa mix, not unsweetened cocoa powder. Also, she didn't add salt, so I added 1 tsp salt and then 1 tablespoon instant coffee. And I only used 1 stick of butter and baked in a cupcake pan. They turned out great! For me, they were done at 18 min. Hope this helps anybody.

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This recipe worked just fine as cupcakes. My only mistake was that I did not let it cool enough before I removed them from the tin. I thought they were a little dense, but still very decadent. I plan on making this again.