Anyone that gives this recipe less than 5 stars needs to up their baking game. I make this recipe about once a month and it always comes out absolutely delicious, moist and light.
This cake is rich in flavor but airy and light in texture - quite the combination! I will use frosting next time though instead of the powdered sugar on top.
I love this cake and have made it with no problems several times. Tonight I used 1 egg + 1/4 cup liquid egg white and I think that made it even better. The taste is rich, the texture is soft but fluffy with a bit of a crunchy exterior. It's wonderful warm with a dab of vanilla ice cream. Just be sure you stir everything well--don't beat it to death, but do stir in things completely. I bake mine 28 minutes.
I have been using this recipe since I found it in the August 2001 issue. It is our go-to chocolate cake recipe. The ingredients come together easily. No fuss no mess. I can get it into the oven in about 10 min. I only dirty a large bowl, a whisk, and a measuring cup. Since the recipe only uses a whisk, it is important to work out all the lumps in the batter every step. The batter is wet, but if you make sure to tap it down before placing into the oven, it bakes up just fine. The recipe doubles easily for a 2-layer cake. I've made cupcakes successfully using this recipe. If you flour and grease the baking pans, the cake comes out easily. I've used the standard round pans, turkey shaped mold (for Thanksgiving), and bunny- and lamb-shaped molds (for Easter) without any problems. I've served and shared this recipe with many friends over the years and they all have the same success with it. It stands up to refrigeration and icing very well.
I've tried this recipe twice and failed twice. The batter is runny and cooks unevenly and/or takes additional time. If you let it cook longer you get a crust on the outside and a weird circle in the middle. Can't double it, can't make it into cupcakes. I will never use this recipe again!!!!