And this one is certain to be a hit with everyone! I've made it ten times and love the fact it looks sophisticated enough to serve to dinner guests and yet the chocolate doesn't over power the younger palate. Moreover, the sponge is beautifully light and airy. I have substituted the vegetable oil with olive oil many times when I've run out and this recipe has just enough chocolate to conceal the stronger taste. I love it so much that I'm baking it at the weekend for a friend's birthday!

I have made this several times in different versions (see below), all as the 9 x 13 size, from which you get a lot of servings. It keeps well. The first time, I included about three quarters of a cup of chopped walnuts. I did not ice this version as it was so chocolately. I used a good quality dark cocoa powder the first time I made it and I found it a little too chocolately for my (European) taste. Since then, I have reduced the cocoa by about 2-3 tablespoons because I don't like it quite so dark. On another occasion I iced it with a cream cheese icing to which I added about half a teaspoon of lemon zest. The next time I added a cup of halved fresh raspberries. I served it warm, sprinkled it with icing sugar (powdered confectioners' sugar) and double (thick) cream on the side. It was totally delicious. Thawed frozen raspberries would also work. Measure and include the juice, and reduce the boiling water by the same amount.

i lost my awesome chocolate cake recipe from a southern living entertainment magazine. this one looked very close to it, but just not it. to me, it's ok.

I am always trying different chocolate cake recipes, never quite satisfied. Either the cake is too light or the flavour is too overpowering, but not this one! I was a little worried after adding the hot water because the batter looked so thin, but I had faith - and it came out of the oven looking perfect! It was a gorgeous dark dark chocolate colour, just like in the picture. It had a nice chocolate flavour, but not too rich, exactly what I was looking for since I finished the cake with rich, sweet and delicious cream cheese icing. I brought this to a dinner party for dessert and it was the perfect finish to the meal, not to rich, but tastey and flavourful. Even after a big meal, none of the guests could have enough. You know it's good when people ask for seconds without any shyness! Thanks for the AWESOME recipe. My search for a good chocolate cake recipe is over

I love this cake. I have made it at least 12 times perfectly. Makes the best kiddies cupcakes. Cheap too! Try this frosting with it - fabulous! This frosting is very good to spread and has a great consistency Melt together 60gms cooking chocolate + 15grams butter - you can do this on defrost in the microwave in an UNCOVERED bowl. beat in with electric hand beater - 1 1/2 cups icing sugar. Spread on cakes.

I made this for a friends birthday cake. It was devine! Moist and tasty and raised well. Even the kids ate the whole thing and not just the icing like they usually would :). Really easy to make. The fact it was so runny was initially off putting (if using a tin with a removable base..put a tray underneath for about 10 min so no leakage) but it cooked up really well. Really tasty with pink icing flavoured with strawberry essence and coated with sprinkles.

This cake looked so easy to put together that I just had to try it. It was just as delicious as it looks and became an immediate family hit! Will definitely make it again. It has a light and spongy texture. I am not a baker and I had all the ingredients on hand. My six year old daughter and I got this mixed and in the oven in no time. I made the recommended icing to go on it. I added a couple teaspoons of cocoa to the recipe to add a slight chocolate flavor. It was very good as well.

I have made this recipe at least 20 times and have never been disappointed. The only thing I find is that it is better if you use Hershey's or other good cocoa as opposed to store brand. This is fabulous, fast to make, super moist. I use a thin butterscotch icing on it but have made it with white 7 minute icing as well. It is good even with no icing. I also use this as a layer cake - never as a 9x13 one.

i tried doing an egless version of the recipe by substituting eggs with sour cream2eggs=2 tbs. sour cream. it didnt turn out well can u give any suggestions?

I needed to make a last minute cake for dessert, but I didn't have any pre-made mixes. This recipe was easy to follow with simple ingredients, and it was fast to put together. Most important, it turned out delicious!

I have just made this recipe with preperation time of under 10mins. It is so quick and easy and is for prayer meeting tonight. Not many recipes in England use oil so I was pleased when I found htis one.