Easy Cake Recipes Easy Chocolate Cake Recipes
Sort by: Most Helpful
Most Helpful Most Positive Least Positive Newest
07/30/2007
I couldn't ask for any better! I used a 9x13 pan and baked it for 40 minutes. I just made this for the 2nd time and this time I upped the cocoa to 1 cup... I'm REALLY glad I did! The cake is great with the amount called for, but after trying more to see the difference, I definitely think 1 cup is the magic amount. If I could give it more than 5 stars, I would. I used the "Buttercream Icing" recipe (pictured) from Sharon on this website. Incredible together!
06/05/2013
My grandma must've found this recipe a couple years ago, because that's when she gave it to my family. We love it! However, this recipe doesn't have absolutely PREFECT chocolate frosting that came with the one my grandma gave us, so I thought I'd help out a bit: ½ C Butter/ 2/3 C Cocoa/ 1 Tsp. Vanilla/ 3 C Powdered Sugar/ 1/3 C Milk - Melt butter, stir in cocoa. Alternately add sugar and milk, beating to spreading consistency. If necessary, thin with additional milk. Add vanilla. - There we go! I use this frosting recipe every time, and it's perfect for this cake. Hope I helped!!!
08/24/2007
This cake will be printed out as my new basic chocolate cake. Everything about it was nice, I did add a teaspoon of instant coffee to the boiling water and the batter was thin. Baked up perfect - I did line the tin and use oil spray. Tastes better than some expensive box mixes. Wasn't overly moist either, just not dry at all. Thanks. UPDATE: Up the amount of cocoa to 1 cup and make sure it's the best quality. I use a European brand. You can use melted butter if you run out of oil. You can use whipped cream, cocoa powder and icing sugar for a great icing.
08/24/2007
This cake will be printed out as my new basic chocolate cake. Everything about it was nice, I did add a teaspoon of instant coffee to the boiling water and the batter was thin. Baked up perfect - I did line the tin and use oil spray. Tastes better than some expensive box mixes. Wasn't overly moist either, just not dry at all. Thanks. UPDATE: Up the amount of cocoa to 1 cup and make sure it's the best quality. I use a European brand. You can use melted butter if you run out of oil. You can use whipped cream, cocoa powder and icing sugar for a great icing.
06/18/2007
I have joyfully been trying many different cake/frosting recipes from this site and I must say this is about the most moist and delicious I have found! I used this to make cupcakes and what a perfect batter for the task! It's so "runny" you just pour it into the liners. Halve the recipe and you get 12 cupcakes. Fill the liners 3/4 way full. They come out fluffy and very moist- PERFECT! I used the "Rich Chocolate Frosting" from this site and it too was superb. (I wrote a review on it as well.)
06/28/2009
With just slight variations, this recipe is much like "Black Magic Cake," which I found I prefer. It is not quite as dense or as fudgy as this one. This is a deep, dark chocolate cake, but it was almost TOO moist,TOO dense. Don't know what really accounts for the difference since the recipes are so similar, and maybe it's just a matter of personal preference, but while this was a very good cake, I'll stick with the other.
02/17/2007
One of the best cake recipes your ever going to find. Been cooking cakes for over ten years this recipe is easy, moist,texture and elasticity is perfect for chocolate cake. The type of cocoa is crucial. I've cooked it twice, first time used a dark cocoa it was good but the dark chocolate enhanced the salt so it tasted a tad salty. So next time if using a dark cocoa will omit the salt. Second time, used good quality standard cocoa and came out great. Also used a diluted espresso instead of plain water. Also glad the writer noted the runniness of the mix abit worrying at first. Excellent recipe.
10/13/2006
This is the exact recipe that is on the back of the Hershey Cocoa can. I have been using this same recipe for years! So much better than a box mix!
06/06/2007
Absolutely delicious and so EASY to make! We made this for a birthday party just last weekend and made another one last night for ourselves. Perfect with some whipped topping, we added a 1/2 cup of mini chocolate chips to make it even more chocolatey! If you do this, make sure to sprinkle it on top of the batter AFTER you have poured it into the baking pan, let them just sit on the top. Since the batter is thin, mixing them in will cause them to sink to the bottom and stick to the pan as you try to get the cake out.
10/16/2006
This is not a good cake to make a layer cake with. It is delicious, but it is more of a pudding cake, or a spoon type cake. It would NOT come out of the pans, even though the pans were well greased before hand. This cake came out in chunks...the kids had a great time eating the scraps, but we had to start over for my daughter's birthday cake.
05/23/2011
I googled to find a chocolate cake recipe for a baking contest, and picked this one for it's simplicity due to my busy schedule. I won! I won with a perfect score!! The greatest thing about this cake is how moist it is.... not just fresh-baked, but even a couple of days later. I am adding this recipe to my recipe box! HINT: I use the shorter baking time with all recipes, subtract 5 minutes, and check the cake by touching with a finger to see if it springs back. What you want is for the cake to spring back but still sound "wet" inside.... Turn off your oven, close the door and let the cake finish its last 5 minutes of bake time. This will allow the cake to set without drying out. Try it!
01/29/2006
This recipe is awesome but remember it will only come out as great as the ingredients you use. I used Hershey's cocoa powder because that's what I had on hand but I would recommend using the highest quality cocoa you can afford! The batter IS really thin, I am SO glad that the recipe included that warning because I woulld have thought I did something wrong. Don't worry!
02/27/2007
this recipe is very good. but i used the batter to make cupcakes and they were delicious! i was surprised at how moist they were. everybody loved them. i suggest that when you put in the cocoa powder, it's good to sift it then there are no lumps and the batter is smooth. also i did not put the full cup of water, i think it made the batter too thin. the next time i'm going to try it in the cake form.
10/06/2010
This cake is absolutely fabulous! A treat for all chocolate lovers! And oh soooo easy! This recipe is very forgiving, it is quite difficult to go wrong with this one if you keep a few tips in mind. First of all, make sure you use LARGE eggs, otherwise you will end up with brownies instead of a luscious cake. Do not cut back on the soda or the baking powder, as they are the key to the cake structure. I also upped the cocoa to one cup and the result was any chocolate lover's fantasy. The cake was very moist, almost creamy yet with the firmness of a cake. I topped it with toblerone ganache and it worked perfectly with the bittersweet taste of the cake. Make sure you line the pan with parchment. The cake is so fudgy that IT WILL stick to the pan.
04/13/2008
I found this recipe a little under a year ago, and I can't count how many times I've made it. I will never, I repeat, NEVER make another chocolate cake again! I get asked for the recipe constantly, and friends and family beg me to make it. Tip: I make mine with 100% whole wheat flour and you can't tell the difference AT ALL! If you're looking for the best, most moist and flavorful chocolate cake you've ever had, YOU FOUND IT!
06/06/2010
The taste of this cake is 5 stars, but the texture is a 3, so I averaged them out, making the overall rating 4 stars. I may have done something wrong, but I did follow the directions exactly and my cake stuck to the pan (even though I did grease and flour it). Also, the cake was very crumbly and almost too moist, and almost overflowed out of my 2 9 in. pans. Next time i may try reducing the amount of water, or add none at all, because the taste was absolutely devine! I will definitly make this again with minor changes. Thanks for the recipe! UPDATE: I made this recipe again as cupcakes and they are sooo good! They are very rich and extremely moist. They are light and wonderfull! IMPORTANT:Just be sure if you make cupcakes you only fill the tins HALF FULL or else they will overflow (like mine did the first batch). I baked them for 25 minutes per batch and I was able to yield 30 cupcakes from this recipe. Also, they are divine with peanut butter frosting form this sight :)
01/11/2006
This was an extremely easy and low mess cake recipe. I needed something fast, that was homemade, for my son's birthday. I made this recipe into 24 cupcakes (instead of a cake) for a group of preschoolers. I frosted it with chocolate frosting and they tasted delicious. The cake was moist and yummy. I would make it again.
03/20/2012
This is an easy and tasty cake. I always make it in a 9 x 13 pan but it still bakes for about 35 minutes. Interestingly, the last time I made it, I forgot to add the oil. All of it. And my family still loved it. So there's a good very low-fat option, too!
06/16/2013
I have made this cake for 30 years or more. I use a cup of black coffee instead of boiling water. Great recipe! Great grandma, grandma, mom and me!
03/22/2007
Absolutely fantastic! I tried this recipe out for my cousin's birthday and it was devoured!! I followed this recipe exactly and it came out GREAT! As stated by another reviewer, don't be afraid to use the amount of oil and boiling (not hot!) water needed-it makes all the difference. Oh, and be sure to wait those 10min (or more!) before removing from the pan... it makes removal MUCH easier. This is a definite keeper. =)
01/14/2007
way too much for 2 9 inch pans spilled all over my oven ended up throwing the cake away and baking something else!!!!
12/20/2008
this is the BEST chocolate cake i have EVER had. i managed to mess it up by using a bad springform pan and it was the ugliest cake you will ever see, but the best taste. i made it with chocolate ganache made with milkas triolade, a mix of milk, semibitter and white chocolate. it is the best cake i have eaten and my family agreed. next time i will make it with a good pan, be sure to grease it well if you have old pans like me.. (im buying new ones) great recipe! thanks to the person who submitted it.. i literally made the batter in 15 minutes (inluding measuring) i used 1 cup of cocoa but i think sticking to the recipe would work fine. dont stop trying this if you only have 3/4 cup cocoa
09/08/2012
Made this one exactly by the book as far as ingredients go. However, I used a 9x13 instead of two circulars as I don't have those, so I upped the bake time to ~38 mins. It seems very runny when you first pour it into the pan, which can be disconcerting. Don't worry about that though' it turns out fine. Very moist and delicious. I paired it with "Chocolate Cream Cheese Frosting" from this site.
09/27/2011
"Now THIS is chocolate cake!" That's what my dad said as he ate this cake. I completely agree. I made this for my niece's birthday and it came out fantastic. The thing I love about it is that it's almost as easy as a box mix, but tastes even better. Plus, it's made with ingredients I usually have in my pantry. It's dark and moist and goes perfectly with "Caroline's Chocolate Fudge Frosting" on this site. My hubby requested I make another cake just for us, so I relented, but only made 1/2 cake. It's one of the best chocolate cakes from scratch I've ever made!
09/19/2007
I made this in a bundt pan, glazed it with the "Satiny Chocolate Glaze" from this site and sifted powdered sugar over the top of it. Gorgeous cake and it tasted pretty darn good too. Like some of the other reviews recommended, I replaced the water with strong coffee...made the flavor really pop!
01/23/2011
This was such a moist dense brownie like cake- it was delicious! - I made a vanilla buttercream icing that went amazing with it- I only gave it 4 stars because it dipped in the middle- not great when you are making a layer cake- I did some reading on why cakes dip and one reason is too much baking powder- soda- which this recipe has a ton of-
03/29/2011
So DISSAPOINTED! I actually had to make this recipe 2 times. My son and I were making a birthday cake for me together. I made it once and it ran all over my oven. After hiding this finished product from my son so he was not upset that the cake was ruined I tried again. I followed the recipe exactly and it almost ran all over the oven this time it stuck to the pan and was not cooked in the middle even after 40 minutes. I am now sitting here smelling the burnt cake self clean off the oven and is soooo not happy!
11/11/2008
Great recipe!
03/05/2006
So easy to make and perfectly moist and delicious. I used a standard Bundt tube pan (baked for 35 minutes) and frosted it with a dark chocolate ganache. Excellent!
12/12/2006
I used Gihaderlli (?) cocoa and I believe that intensified the flavor of the cake. The cake was very moist and rich...and a tad bit too sweet even though I lowered the sugar from 2 cups to 1 3/4. Next time I will use 1 1/2. Overall it was a good easy cake, its one of those fun cakes. I was a little concerned when I stirred in the boiling water because the batter smelled...burnt? but the cake tasted fine.
06/28/2011
this was wonderful and super easy. i was worried about the batter being so runny.. but it turned out great. made it with the fluffy peanut butter frosting from this site and added mini chocolate chips for decoration around the side. beautiful and tasty!
11/21/2010
WARNING> do not use this recipe for cupcakes! H.O.L.Y C.O.W. what a disaster! in 25+ years of baking i've never made such a mess! i followed the recipe exactly with the exception of using 1 cup of hot coffee rather than hot water. my mistake? because i was wanting big fluffy tops on my cupcakes i followed the advice of one of the other reviewers and filled my liners 3/4 of the way full. BAD IDEA! bad, bad, BAD! everything ended up overflowing and i had to throw the entire batch (12 cupcakes) out! and i'll have lots of pan (& oven scrubbing!) to do. next, i tried to fill them 1/2 full (as i usually do with other recipes) and i just checked and even those are overflowing! what the heck?!? if i ever make this recipe again i will NOT make it for cupcakes. i have to admit that the taste (of what i could scrape off of my cupcake pan) was very good though. too bad it didn't work out for me. :(
05/14/2012
This was perfect!!! I did as others suggested and increased the cocoa powder to 1 cup. I baked this in a 9x13 baking pan for 40 minutes. This cake is delicious in every way...moist, rich, dense, but not too much of each! The perfect balance of all! I topped mine with a peanut butter chocolate ganache...heavenly!!!
10/11/2012
Easy, easy! I keep the dry ingredients bagged in my freezer and use this recipe as my go-to cake mix. Turns out perfect EVERYTIME! I read the negative reviews and from what I read, the results were bad because of a recipe modification or overfilling the pans. Yes - this cake rises, even though the batter seems really runny. Definitely worth a try!
02/16/2011
I am not a big fan of chocolate but decided to try this anyway for the chocolate lovers in my home...I think I ended up eating at least a 1/3 of this cake all by myself...lol. It was easy and good.
07/18/2011
this was delicious and sooo easy. Just dont make the mistake I did and add the boiling water while the mixer is spinning! ouch! hah
07/07/2011
I am a very good baker, but this cake didn't turn out at all. I was worried even though the recipe said that the batter will be thin, even though I followed the recipe exactly. I didn't know why it said to dust the pan with butter AND flour, but I did it anyway. When I took the cake out of the pan, the top of the cake had flour spots all over it, so I had to wipe it off because nobody wants chunks of flour on top of their cake. Also, the middle sunk in and the edges were tough because I had to bake it longer because the middle was undercooked. What a disaster! I will certainly not make this cake again.
12/03/2005
This Cake is Amazing!! Family requested chocolate cake and i couldnt find my original recipe so i tried this one, i wont be looking for the other. The cake is soft, Light and extremely tasty. My Dad doesnt like chocolate cake, but this one he had thirds i would deffinately say try it. I was worried that the batter was too thin but i tried it and it works. They rise beautifully and dont sink in the middle. i put chocolate fudge frosting in the middle i was very pleased with this recipe well done and thankyou for sharing Shirly.
02/12/2009
This cake came out really good. I did change it up a bit to make it healthier. Instead of oil I used applesauce and instead eggs I used egg substitute. I also used one cup of cocoa powder and added a cup of brewed coffee. The result was a delicious and somewhat healthy chocolate cake.
10/15/2009
Good cake, moist and easy to make.
09/02/2010
AWESOME! I followed the exact recipe for one of a three layer cake for my boyfriend's graduation party. It was extremely easy and way better than any box mix. The scraps got eaten before I iced it :D.
03/01/2012
I'm the worst baker in the world. This recipe has made me feel otherwise. Absolutely amazing;) Thank you for sharing.
12/02/2010
Always use the best chocolate!
06/30/2007
This was my first cake from scratch. Very simple, had all ingredients on hand. Took the advice of other reviewers and THOROUGHLY greased the pan. Also used 9X13 pan instead of two 9 inch rounds and cooked for 40 mins. Came out perfect and moist and yummy. Oh yeah, and I also used hot coffee instead of hot water.
12/05/2011
This cake was delicious, and not really any more work than a cake mix. I followed the recipe as written, it yielded two 8-inch cakes...I will save this to use as my go-to chocolate cake recipe, thanks!
01/22/2012
Wow, this was so good, I am having it with coffee for my breakfast this morning (shame on me). I used Ghirardelli cocoa powder, just under a cup. I frosted with the butter cream frosting from the Red Velvet Cake I recipe on this site. Took the advice of another rater and bought an oven thermometer - made a huge difference, as my oven temp was 10 degrees high, allowing me to adjust to the correct temp. I removed it at 28 minutes and it was perfect. Thanks for the recipe and comments for a great cake!
06/22/2009
I upped the cocoa powder to 1 cup as suggested by other reviewers and that's the only change I made--delicious! Yum, yum, yum! This was perfect! Not too sweet, moist, and super easy! I will definitely make this over and over again. Thank you!
09/08/2006
this was sooooo moist and delicious!!! i used 1 1/2 cups spelt flour instead of the 1 3/4 cups of all purpose flour. i also used applesauce instead of oil and just 1 cup of sugar. i find that if you are going to be using a sweet icing/frosting/glaze on top, then you really don't need to add so much sugar to the cake it self. yum!!
08/25/2011
This was a super easy and delicious cake to make! A nice deep chocolate flavour. Why anyone would use a boxed cake mix after trying this recipe is beyond me!
03/19/2007
OMG... my daughter needed cupcakes last minute for school. I had no boxed mix and it was to late to go to the store, so I came on here. I had all the ingredients on hand so decided to give this a try. This has to be the moistest cake I have ever had, almost to moist to remove from the cup cake papers, but well worth it. I won't be going back to box cake mixes again! Thank you for the recipe!
09/06/2007
This is the Hershey's recipe on the back of a can. Same recipe. Very yummy.
04/08/2012
I cut this recipe in half, made 18 cupcakes and baked for 15 minutes. It was fast, easy and delicious.
02/05/2010
A truly scrumptious cake. I made this for a fete at church. I took the advise of other reviewers and added 1 cup cocoa powder as against the recommended 3/4 cup. Also, instead of adding the ingredients in the order mentioned in the recipe, I beat the oil, and sugar till fluffy, then added the eggs and beat well. I sifted all the dry ingredients and added that alternatively with the milk. After the flour and milk was added I added the extract. And finally as was mentioned in the recipe I added the boiling water. I baked this in two 9x9 square pans for 30 mins. Once they had cooled down completely, I used nutella to spread between the layers and around the cake! Thank you Shirleyo for the recipe, 400luv for recommending it to me, and KSAZA for the nutella idea!! :)
05/15/2013
I've used this recipe many times before. I replace the water with a cup of coffee and I think it makes it so much better. I've also substituted the milk with soy milk on a few occasions and it turns out just fine. I always use this cake recipe as a layer cake and never have any problems getting it out of the pan.
04/04/2012
Turned out good. Could use a little more chocolate flavor to it. Would increase the cocoa to 1 cup next time
02/27/2011
Very moist chocolaty cake
05/04/2013
I've been using this forever as my go-to chocolate cake, with a couple tweaks. I am very into cake decorating and I found that this cake just didn't stack well or have a sturdy enough texture as is. I add one pack of Jello instant chocolate pudding, and another egg. After this the texture and flavor is wonderful. Next time I'll try adding some more cocoa as others have suggested, and the instant espresso is a great add if the cake is for adults. An update, lately (instead of adding the jello pudding above) I still add the extra egg (total 3 eggs), but I also up the flour to 2 1/4c, increase baking powder to 1 3/4 tsp, and use 1/2 c milk and 1/2 c buttermilk instead of all milk. This seemed to get rid of the center of the cake sinking problem that I was having before.
02/13/2012
I have to give this recipe 5 stars. I accidentally didn't make it as written, but it still turned out great, though not as much like a cake. I accidentally left out the cup of milk, so the end result was more like brownies. It tasted great, just a lot more dense. My daughter wanted a "dirt cake" for her birthday, so I topped it with Cool-whip with chocolate pudding mix stirred into it, then crumbled Oreo cookies all over the top. Everyone at the party loved it and there was none left. Great recipe, even with my mistake!
03/06/2012
This is my go-to recipe for chocolate cake! It's super easy to make and the cake always comes out delicious and moist. I followed others' reviews and used 1 cup of cocoa powder. I've tried the recipe with water + 1tsp coffee and also with just water...either way the cake is great! I wouldn't recommend this recipe to use for cake pops...it's too moist, it won't hold the ball shape at all.
07/23/2013
Tried this recipe tonight and all my family was super excited for some yummy chocolate cake. I followed the recipe EXACTLY, however, it turned out to be highly disgusting. I am not exactly sure why. I am an experienced baker. Baked it at the right temperature and right time. Used all the ingredients. Highly disappointed in this recipe. It tasted very bland. Not going to use this recipe again.WHAT A WASTE OF INGREDIENTS .. My experience.
01/10/2012
This cake was SO sweet my family couldn't even swallow it. I think the 2 cups of sugar needs to be 2 tbsp. It looked like caramelized sugar.
03/23/2012
This is the exact recipe that is on the back of Hershy's Cocoa. So no wonder it's good. I realized this when I got the cocoa out of the cabinet and started making this recipe, then looked at the back of the cocoa. It's written exactly.
09/11/2007
Absolutely scrumptious. I am glad I read others' advice before making, otherwise would have worried about how runny it is at first. When it was baking, it really puffed up over the pan which was worrisome too, but settled down nicely as soon as it was removed. I iced this with "Satiny Chocolate Glaze" and it was a huge hit. Would definitely make again.
02/11/2011
Very good, very quick, very easy. Thanks!
11/19/2010
this is the best and easiest chocolate ever.
02/06/2011
This was easy to make it turned out great.. I used a cream cheese icing recipe from this site to spread over it and my family loved it.
01/19/2007
This was the easiest cake I have ever made! Even easier than a boxed cake!!! With recipes out there like this, NOBODY should ever make a boxed cake again. I only wanted to make a small cake, so I cut the recipe in half with no problems. The batter was made and in the oven within 10 minutes. I used "Chocolate Frosting I" also from this website and that was easy too. A+ recipe!
02/19/2007
Amazing! I NEVER make cakes from scratch but decided to be really crazy and try one out for my daughters b-day, I was nervous about this cake but it was sooo good! Easy, moist, and really delicious. I will be making this again and again, thanks for the recipe even if it is the one from the Hershey's box, I would have never seen it there!
06/09/2010
I'm not normally a big chocolate cake eater but this super simple and delicious recipe has changed that! As per other reviewers I made the following tweaks to the recipe. 1) Increased the cocoa to 1 cup 2) Used 1 cup of coffee to bring out the cocoa flavor 3) Used room temperature ingredients. It took 40 mins in a 9x13 pan. I always get rave reviews when I bring this to potlucks and am asked constantly if I actually baked it myself! Important note - find the willpower to not eat this immediately! Leave the cake OVERNIGHT in the fridge! It's worth the wait! Makes a huge difference to the taste! Moist, full of chocolate flavor, almost fudge-like (which I prefer!). Nice!
06/17/2006
I can't really comment fully on this cake because I'm still in shock! HOW MOIST IT WAS, and easy wasn't the word! All I can say is if you doubt, try it out for yourself and you will doubt no more!!! Call me doubting Thomas! I was really in doubt when I saw how soupy the batter was (even though I read the warnings). Like I said, I'm still in shock! Great cake! A definine "must make again"! No more boxed for me, ever!
06/01/2007
Absolutely wonderful cake! My entire family enjoys it. The only change I make is to sometimes substitute the water for coffee. Thanks for sharing!
07/03/2006
This cake is AMAZING! It is so easy and turned out just as moist, if not even more moist than a boxed cake, and tasted a lot better! I've been searching for a moist, chocolatey cake and this one is it! I highly recommend it! Paired it with chocolate cream cheese frosting and also with fluffy white frosting drizzled with chocolate glaze. Thank you for the AWESOME recipe!
09/30/2007
I gave this recipe 4 stars only because it stuck to my pan so bad we just frosted it in the 2 round pans and ate it out of the pan. I also greased and floured the pans like I do every time I make a layer cake and I've never had a cake stick so bad, homemade or boxed. Taste wise, it was really good!The texture was great! It was really pretty too. Too bad it stuck so horribly =(
06/26/2008
Update! I have made this about a million times and it is always so good and so moist and absolutely perfect. Tonight I made cupcakes from this recipe and they are AWESOME! 1/4C batter per cupcake - I will never use another recipe. Thank you!! /SO good! I can't believe how easy this was - and so so good! Too make it even easier and even better, when I pulled it out of the oven I sprinkled a bag of chocolate chips over the top and then smoothed them once they had melted. Then I sprinkled chopped pecans on top. Way easier than making frosting, and a big hit at our work potluck. Thanks!
10/18/2006
I was so afraid of making cake from scratch, I've tried before and it ended up with the cake in the trash. I paired it with "fluffy peanut butter frosting" from this site, and my husband immediately turned to me and said i better get started on the next one b/c this one would be gone in no time! It wasn't overly chocolatey, and paired with the pb frosting it was perfect! Oh! and soooo easy!
06/25/2011
I love the one bowl method and it is delicious.
02/01/2011
This is why I love this site. Here is an EASY recipe to follow. The user comments were right on. Per their advice I used the following... 1 cup of cocoa powder (Still Hershey's since that is what I had) 1/2 tbsp instant coffee to the boiling water before mixing. The cake is moist, delicious, and a little dense compared to regular sheet cake.
10/31/2006
This is very yummy and very moist! Stayed moist for days. I rated it 4 stars though because it took a lot longer to cook than noted and didn't hold up well to being frosted - wayto delicate & crumby. I made cupcakes and I had a hard time taking them out of the pan without squishing them. If all you care about is taste and just want to serve this to your family - this is an excellent recipe but use good cocoa. I don't recommend if you want to have a "professional finish" product.
02/06/2006
I was very surprised at how nicely this cake turned out. It was so easy, wonderfully moist, and delicious. It just proves that the most simple recipes are often the best.
02/12/2013
Loved it!Followed the suggestion of increasing cocoa to 1 cup. Makes 2 cakes, so ai made it into a double layered choc cake with choc butter cream frosting. YUMMY!!! :)
03/19/2007
very good. we put it in the fridge overnight, and it was very dense the next night. almost brownie-like. :)
08/09/2008
This was my first made-from-scratch cake and my first layer cake. For a first attempt, it turned out really well. I took other's advice and upped the cocoa to 1 cup.
02/27/2010
Fab! I made this with the Chocolate Fudge Buttercream Frosting...total hit! So moist and yummy.
01/25/2009
This is a great cake. Normally I can't bake to save my life, but I really wanted a chocolate cake. I had all the ingredients, and the only change I made was I used 1 cup of hot coffee rather than boiling water. It actually cooked in 25 minutes for me. Delicious and moist!
04/04/2006
This recipe was easy to follow and quick to prepare. My cake rose perfectly; I baked it in a 9x13 pan, for about 40 minutes, and it could maybe have used a bit more. The end result was light and airy- if you are looking for a heavy, dense cake, this is not it! What you would expect chocolate cake to be - not overly chocolate-y, and it is not an amazing, unique taste, but it is very moist, and great topped with a nice fudge icing or even alone(I like plain cake for some reason!) Be sure to have with a glass of milk! :)
03/08/2007
A very nice cake, I have to say. Super easy, satisfying taste. Nothing too gourmet or difficult, and it turned out perfectly (which doesn't always happen for me!). As per other reviewers, I reduced the amount of boiling water added by a hair (maybe from one cup to 4/5 of a cup). Oh yes, and I cooked it for way longer than called for, but that could just be my oven. I just waited and waited 'til a toothpick came out clean, and when I finally took it out, it was perfect.
09/29/2011
This cake is fantastic, however I see it on here a lot as just a chocolate cake recipe, but it is actually a trademarked Hershey recipe that is on the back of every hershey's cocoa container. Either way, I've been making it as my standard chocolate cake for years and have never had a better cake.
11/02/2009
This is the best chocolate cake!! The only thing I change is to use Hershey's Special Dark cocoa instead of regular cocoa. I always frost the cake with "chocolate frosting 1 by Tianne" from this site and everyone loves it!
07/30/2010
I absolutely love this recipe. Sometimes I sub the boiling water for hot coffee and use a bit more cocoa powder. I have changed this recipe to serve 72 using the calculating tool and it works just as well. Always and I mean always a crowd pleaser.
09/20/2009
This is a very good recipe. For a quick chocolate fix this is my go to recipe. I changed the servings to 6 and then baked 2 little cakes using my onion soup bowls (the ones with a handle) and they were awesome! I had to bake these for 27 minutes and they came out perfect.
03/15/2011
I substituted "no sugar added" apple sauce for the oil, and it turned out great! I also added a bag of chocolate chips for extra chocolatey deliciousness (but don't forget to coat them in flour first, or they'll all sink to the bottom, especially since this batter is really thin)! YUM!
08/30/2010
Made this for my dad's birthday, but no one really liked the texture or the taste. This cake does not have a fine crumb and IS dense, but mine came out a bit rubbery! I skipped the baking soda, and used sunflower oil instead of vegetable.
06/16/2013
I have made this cake in a 9X13 pan. Delicious...only chocolate cake I make. The recipe is on the back of the Hersey's Cocoa Powder can!!!!
07/23/2011
Amazing. I hate when i make things that have instant mixes and turn out pretty much the same as instant, BUT this however is totally worth making homemade instead of instant. I will use this for all my chocolate cakes and won't need instant chocolate mix again. I love how dense this cake is. I made cupcakes because its for a finger food event and i needed it to be easy for people to eat. I am looking for a icing recipe now and i soo do not want to mess up these cupcakes. And yea the recipe is on the back of hersheys cocoa but i wouldnt have noticed the recipe til i found this one. Thanks.
03/06/2006
I was pleasantly suprised!! This cake had me a little scared because the batter was going to be thin so I almost skipped over it. Then I saw the reviews and they were all very good, so I thought what the heck, I'll try it. Excellent!!! Even better than the chocolate cake recipes I have in my HERSHEY dessert recipe book!!!! Very easy to make and quick. VERY MOIST!!! She wasn't lying when she said the batter would be thin!! WOW! But I don't care! The cake turns out wonderful! I finally found a great chocolate cake that is easy and better(not to mention healthier) than the boxed cakes. I will be making again very soon as cupcakes for my daughter's birthday party!!
01/03/2012
This works pretty well and comes out easily. I did the brewed coffee thing the second time I made it and the flavour was better. Still not amazing but very simple for beginners.
09/14/2011
I used coffee in place of the hot water and cut the sugar by 1/4-1/2. I frosted it with Rich Chocolate Icing. It's quick, easy and everyone I've made it for loves it!
11/10/2010
Perfection!
11/14/2014
This is the same recipe that is on the back of the Hershey's Cocoa tin. I love this recipe! I do use a cup of HOT, STRONG coffee instead of boiling water though, it really enhances the chocolate. So delicious and moist!
Source: https://www.allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/
0 Response to "Easy Cake Recipes Easy Chocolate Cake Recipes"
Post a Comment