Old-Fashioned Chocolate Cake

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I made this cake for my husband who loves chocolate cake. It was very grainy in texture and not very flavorful. I used the food processor method the first time. I was so disappointed and my husband, who has never met a chocolate cake he didn't like said "it's different" and did not ask for a second piece. Convinced that I had done something wrong as it was so far from tasty, I decided to use the alternate method and try again. Same results. The top layer actually fell apart as I placed it and the texture was more like a dry sponge. I had high hopes for a moist cake due to the sour cream. The frosting was okay but nothing special. Overall I was extremely disappointed.

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This cake was thick and heavy like a brownie.

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Frosting turned out great. I should of added salt to the cake batter like suggested in review but I didn't. Cake did not come out as moist as I thought it would. I used the processor method....Maybe using the longer method works better.

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First, my question. Each layer rose to about 2". Since I obsess about such things, is this typical.

As to the cake, it was delicious and very moist, but perhaps a little dense, which is another reason I'm asking about height?

Since the frosting called for "good quality" chocolate, I combined a Dove Milk Chocolate bar with a Dove Dark Chocolate bar. WOW! A chocolate lover's fantasy!!!

Next time, I will add 1/2 tsp salt and make sure to use Dutch process cocoa. Or maybe just make the frosting and pig out!

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After reading all of the reviews on this cake I almost changed my mind on making it. I am so glad I didn't, I took the advice of the Dutch Process Cocoa and a pinch of salt (The batter, by the way, is to die for. My cake is moist and I am pleased with the results, the frosting is fantastic and my husband who usually doesn't eat cake because of the frosting loved this one. I will definitely make it again.

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I read the other reviews and followed the recipe. It did not turn out. Very dry and not much taste....we were disappointed. : (

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I was SO disappointed in this recipe. I was looking forward to the food processor ease. But Ireally believe there is a mistake in the recipe. There should be 1/2 tsp salt because the cake itself was tasteless. And after 25 minutes my cakes were finished - I read the other comments about the dutch process. If anyone has suggestions about making this moist using regular cocoa I'd appreciate it because it was easy to do and little cleanup.

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I specifically looked for dutch processed cocoa since it was suggested in one of the reviews. The outcome was acceptable, not too dry, moderately dense, chocolatey enough. I think it is just like the title says an "old fashioned cake" but nothing out of this world. I would probably still prefer it over store bought, but it's not amazing.

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I really thought when I made this and saw the small amount of batter that it would not be enough -- wrong! Both cakes rose right up and the result was absolutely sinful and delicious! I love Nigella -- she is so sophisticated and carefree! Her recipes are my favorite and this is an especially fun and lovely recipe!

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I made this cake for my dad's 50th Birthday. I was so embarrassed when we cut the cake!! It was the driest cake, I have ever tasted. I do not recommend this recipe to anyone.