I had no issues with the outcome of this recipe other than it was missing instructions for the type of pan, cook temperature and time. With that lacking, I baked it in a tube pan at 325F for 60 minutes and it came out fine. One pound of brown sugar sounds excessive, but the cake does not come out excessively sweet by any stretch. I wouldn't call this a sweet cake. Moist and rich, yes! I dusted it with a lovely coating of powdered sugar and took it to a party. I came home with an empty container. Need I say more?Read More
Agreed. And the cake is too sweet too. It's brownie batter.
I'm wondering the same thing.
Same hereRead More
I made this cake with 1 cup of white chocolate and 1/2 cup semi-sweet, so it would not be so chocolate. I have family that do not like chocolate, I know -but sometimes you can not disown them.
So, I am following directions and all is going well, nice thick batter looking prefect. Measure out my 1 cup of hot water and start adding it, SLOWLY. Now my batter is very liquid, very liquid. I am thinking I have measured wrong. However I pan it up and bake. I lower my oven temp to 325 instead of the 350 due to dark pans. They cakes turned out just fine, maybe a little crumbly on the sides.
This cake is a bit hard to get out of the pans as many have said. I think I will try the parchment paper next time. With the Buttercream icing and all that brown sugar, this is a very rich cake. It did call for almonds chopped in white chocolate, I chose to do just chopped roasted almonds to see if some of the salty would help counter the sweet. I think the cake and icing stand on their own. Just enjoy the very sweet cake.Read More
This cake is very tasty with a tender texture. I made a mistake by not carefully preparing the pan. It stuck to the bundt pan I baked it in. : ( Totally my fault. Be sure to liberally grease and flour your pan. My cake was not perfect in appearance but the flavor was exceptional.Read More
Where is the last half of the directions? There is no time or temp or cake pan size. It just says to follow directions for desired cake?Read More
how long should you bake it in a 10" round pan? and what temperature?Read More
Perfectly moist and just the right amount of chocolate! I've made this cake with Coconut Pecan Frosting and it was perfect. I also made a Chocolate Mocha cake, replacing the water with hot, strong coffee and frosting with Espresso Buttercream Frosting. This cake is my go to recipe when I want to make a chocolate cake!Read More
Where is the information about temperature and bake time? I baked at 375 for 40 minutes. The cake turned out exceptionally dense and moist.Read More
If you want to kick this up a notch, use a cup of strong coffee instead of water at the end. Use shortening and parchment paper for easy release. I bought the strips at Hobby Lobby in their cake decorating department that you soak in water and straight pin around your cake pans before baking. These strips make for level cakes. All these go towards making a perfect homemade cakeRead More
What a great cake! I bake a lot, and have made numerous chocolate cakes, and I must say this is right up there with the best of them. Used the batter to make chocolate velvet pound cake, and it is so tasty and sooooo soft! Love the texture. Instead of powdered sugar, I used a chocolate glaze made of melted semi sweet chocolate chips and butter. May experiment next time and add some cocoa powder to the hot water in the last step for some extra depth of flavor. Outstanding.Read More
I make this cake all the time and it's perfect EVERY time! A real family favorite! I always make a wax paper circle/lining in the bottom of each pans so it comes out very easily, never sticks . It's never crumbly or dry like one reviewer stated. Maybe it was cooked too long? It's our special occasion cake every Christmas! (made with the cream cheese pecan icing-YUM!)Read More
Great cake!!! I have baked it every year at Christmas for about 7 or 8 years. It is so moist and the icing is to die for. If you want to WOW the crowd try this cake!!!!Read More
I love this cake. I make the ganache and poke holes in the top of the cake. It seeps through and makes a very moist cake. Everyone loves this cake!Read More
Ok so the batter tasted great, but that was after several hours it was taken out of the oven. I served it about 4 hours later and it was pretty tasteless. The next day though, it was deliscious! I used a bundt pan, and the batter was still too much so I also filles a baby pan with the remaining so it down't go to waste. I used the "pound" cake topping, but it didn't serve it any justice. I will bake again with a different topping this time. Cooking spray is the trick for being able to take the cake out of the pan. Very simple taste, very easy cake.Read More
I bake A LOT and this chocolate cake recipe is my 'go-to' for any chocolate cake I need to bake. It turns out perfectly every time, and everyone loves how moist and dense it is. I have tried most of the various cakes listed in the Chocolate Velvet Cake Batter recipe -- the Mint is delicious and very different! -- and they are all very good. Try it! You'll like it! :o)Read More
I'm still a novice at baking but it is something I really enjoy. As soon as I saw this recipe I knew it was for me! I made cupcakes for a work baking contest and I won with this recipe! It turned out moist and I used a vanilla buttercream frosting with it. I would not hesititate to use it again!Read More
I read a lot of the reviews and then made this cake. I bake A LOT so I am not a novice. The cake was easy to make, and is soooo delicious. I used about 1/2 cup less sugar and it still turned out perfect. I had no trouble getting it out of the pans (I used a heart shaped pan that usually holds 1/2 box cake mix and a large round pan that holds an entire cake mix). Just make sure they are greased and floured well. I iced it with a 1/2 recipe of the cream cheese and pecan frosting from the same recipe group and it is really delicious! I have been searching for a cake that is this moist and delicious for a long time and will definitely be using this recipe as my go-to chocolate cake recipe. Don't let the bad reviews scare you or you will miss out of one fantastic cake!Read More
Ok....this is the best tasting cake......but I have such difficulty getting it out of pans as well as it is almost impossible to cut as a slice of cake. It crumbles something awful. Mind you, with the pecan frosting, it is still a delicious dessert.....just not the presentation I hope for. I have made three times with this same problem. Any suggestions????Read More
I don't understand the negative reviews. I have used this batter with the Turtle Cake recipe many times and it always comes out wonderful! Everyone agrees that it is the best ever. Complete baking instructions are included with the Turtle Cake recipe including the caramel filing and ganache recipes. I always follow the recipe exactly and never have had anything but a beautiful excellent cake.Read More
I make wedding cakes as a side business and a potential customer asked if I could make a chocolate velvet cake for her - tried this recipe and it was aweful! A whole box of brown sugar? yuk. Tasted horrible - like I was eating a spoonfull of brown sugar all by itself. Sorry but I'll keep looking.Read More
This is the best chocolate cake recipe I have ever eaten or made. It turns out consistently and is super moist. The pound cake is beautiful and is perfect to take places. Kids love the incredibly moist cupcakes that are suitable for all occasions. I did not change a thing.Read More
This cake is awesome!! My whole family loves it and asks for it often. I've been asked for the recipe from lots of people...it is a great one. Definitely a keeper!Read More