A rich moist chocolate cake with a luscious chocolate buttercream icing. This is the best cake in the world!
Use a mild flavoured oil for this cake, such as rapeseed oil or sunflower oil.
Altered ingredient amounts. I tried this recipie with reduced oil, to the tune of only 75ml of oil. This gave a much less greasy and lighter texture. I also made my own buttercream to make a thicker cream instead. - 26 Mar 2010
This is a great recipie, quite straighforward and fail safe. Have made this for various friends and family birthdays and it's gone down a treat. The only thing I would amend is the amount of icing, I always find I've got spare left even though I have been very generous covering the cake inside and out. Perhaps two thirds or three quarters would be sufficient. - 25 Jul 2011
When I looked at this recipe my first thought that it would be to chocolatey. When I made the mixture it was very runny in the bowl. I was worried incase it turn out uncooked and burned. When they were ready to come out of the oven I was shocked to the fact that they only took 35 minutes to be cooked perfectly. As I was making the Butter Cream I had noticed that there is more than 1 box need. I just used the one box and kept the measurements the same of the other ingredients. There was an awful lot of butter cream left over. All in all good recipe and would defiantly recommend to a friend. - 16 Sep 2012