Mom's Classic Chocolate Cake

HELP! HELP! I NEED TO KNOW IF THE RECIPE FOR THIS IS ENOUGH FOR BOTH LAYERS, OR ONLY ONE???! I haven't made it yet and would like to know this BEFORE I make it.

Very lovely recipe made a few changes but it came out really nice

This cake has become my go to for the last 8 years. It’s delicious and easy to make. I’m surprised by any bad review.... don’t listen to them.
If you actually know your way around a kitchen and a recipe it’s an amazing one to have!

From the start I was skeptical of this recipe. 2 cups of water? Only 4 ounces of chocolate? It makes a cake but it is certainly not a chocolate one. It's more like a brown version of a yellow cake. It's also the thinnest wateriest batter I have ever dealt with. Whatever cake is in the picture was *NOT* created with this recipe.

If you want mom's not-really-chocolate cake then this is the one for you.

can any one convert the measurements into UK measures please?

I have made this cake well over 100 times (6 kids, 22-32, they want this as a birthday cake 90% of the time - do the math) and it has never disappointed. For the last 8 years I've substituted a gluten free flour mix for the all-purpose flour, and people still rave, and can't even tell it's gluten free. Hands down, a favorite wherever I bring it.

Best cake I’ve ever made. I’ve made this on three occasions, came out perfectly every time. Which says a lot, because I’ve messed up plenty of other desserts.

I cater dinner parties and use this recipe constantly. It's perfect every single time and the guests quite literally swoon. The key to the frosting is having it cool to cold when you do the final whip. That will give you a creamy, fluffy finish.

This was amazing! I preheated the oven, but I still had to bake this an extra 20 minutes. Also the top was sunken in, so I had to use extra buttercream in the middle to level it out which wasn't a big deal. I'm guessing, probably not enough flour. The measurement in the printed September 2018 issue was 8-1/2 oz. 2 cups on the scale is well over 8-1/2 oz. I used a little less than 2 cups, close to 1-3/4. Overall, it tasted surprisingly well. Next time, I plan to use the full 2 cups w/o using a scale. I'm guessing from these 2 errors of inaccurate baking time and the 8-1/2 oz of flour may have thrown this recipe off for some. Anyhow, please give this recipe a try, because it is that amazing! Yes, the water and sugar on the stovetop sounds strange, but it will turn out fine! We all devoured this cake and was literally fighting over the last slice.

The cake is good. The frosting is DIVINE! Both are really easy to make.

This is an unusual recipe and method, with the water and sugar however it produced an excellent cake. And the frosting was lovely. I followed both recipes exactly and was not disappointed.

I bake a lot and this is the worst cake I have made since about 7th grade. Its terrible. It sticks to the teeth because the only thing holding it together is the sugar. The chocolate flavor is bitter and metallic because there isn't any milk to take the edge off of the flavor. The crumb is very large and glassy and I am throwing it away. Fortunately, I made this a day ahead of my party, but am throwing away as much money in ingredients as a years subscription to this magazine. If this is the best cake from 40 years of F&W, then the folks testing recipes need to get out more. I can only hope that some of the other recipes in the 40th anniversary edition are better. Don't spend the time or money on this one.

This was phenomenal! It was the best chocolate cake I've ever made. As an avid baker that bakes from scratch (no box mixes), I consider this a well-written recipe with great results. I followed it to a "T." Bake this cake; it won't disappoint!

So I made this cake for my twins 17th birthday (one cake was vanilla & another recipe), and this cake was eatten up the first day.......OMG. It was good, not great, but good in a moist dense way that most guys like. The boys in my home devoured it. I did want to add here that I used very high quality chocolate for this cake and it seemed to scream, high quality chocolate. The flavor was really nice. So yep I would recommend this but for those of you who like lighter & fluffier this would not be the cake for you...........

Thanks Shayna!

Absolutely delicious. My son made it today for a family Father's day celebration and everyone loved it. So moist and chocolately without being too much. Will definitely make this again. And thanks for the gorgeous frosting recipe too!

Best cake I have ever made! Must make frosting in comments below.. cake is weird without it.

BAD BAD BAD bad Bad badbaD bad bad

这些年来，我已经吃了很多蛋糕，而且我必须说，逐步遵循食谱，这是我制作和吃过的最糟糕的蛋糕之一。我已经吃了50美分的沃尔玛纸杯蛋糕，这些纸杯蛋糕的味道更好。最初的味道还不错，直到您吞下东西的那一刻，它的味道就像有人将咳嗽糖浆放入巧克力牛奶中。余味是薄荷，明显苦涩，苦味持续了一段时间。

Self rising flour can be substituted for the all purpose flour right?

This recipe was a hit for my brother's birthday! After reading reviews, I hunted down the this recipe. Best Chocolate Cake recipe ever.

ok, man cook here. why do yu line the pans with wax paper after you oil n flour the pans?seems one is a waste. if yu oil n flour correctly you shouldnt need the wax paper!

I only had one pan available, so I halved the recipe. It was quite runny and I had to bake an extra 15 minutes, but it came out perfect and was DELICIOUS. I poured chocolate ganache over after cooling and served it straight out of the pan. I will absolutely be making this recipe again.

在阅读评论,我追捕糖霜recipe. Here's the recipe for the Chocolate Frosting from Marcia Kiesel: Chocolate Frosting recipe also from Food & Wine (contributed by Marcia Kiesel.) Servings: Makes about 3 1/2 cups. The inspiration for this frosting technique comes from dessert maven Maida Heatter’s Book of Great Chocolate Desserts (Alfred A. Knopf). Ingredients: 1 1/3 cups heavy cream 1 1/2 cups sugar 6 ounces unsweetened chocolate 1 stick (4 ounces) plus 2 tablespoons unsalted butter 1 1/2 teaspoons vanilla extract Pinch of salt Directions: In a medium saucepan, bring the cream and sugar to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes. Pour the mixture into a medium bowl and add the chocolate, butter, vanilla and salt. Let stand, stirring occasionally, until the chocolate and butter are melted. Set the bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 5 minutes. Use at once.

Agreed with Alina: where is the link to the original frosting recipe? I'm not finding anything comparable just by searching. So disappointing.

I too have prepared this recipe for over 20 years. It was originally in an old Food and Wine annual recipe book, which I have lost. I would like to have the original recipe for the cake and frosting. The original did not have corn syrup. The icing was beat until it thickened over a bowl of ice water.

看到后我非常怀疑这个食谱ing that it includes 2 cups of water! batter was very liquidy and i wasn't sure the cakes would hold up. after following the recipe, i ended up adding about 1/2 C flour at the end to thicken up the batter. i also let the batter sit in the bowl for a couple of hours, which also thickened it a bit. still quite soupy when i poured it in the pans. i was convinced the cakes wouldn't turn out but was surprised to see they rose and held their shape after 32 minutes (not 25 per the recipe) in the oven! very dense and sticky, but cakey enough to stay together.

Has been my go to chocolate cake recipe for several years now. It never disappoints!!!! Everyone who tries it, loves it. Make it the night before and it is even better the next day!

CHOCOLATE!!!!!!YUM!!!!!!!!

No oil?

If I wanted to double this recipe would I double the amount of water as well?