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Moist Devil's Food Cake

Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for afternoon snacks or a Sunday supper.

  • yield: Makes one 8-inch round layer cake

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, plus more for pans
  • 3/4 cup Dutch-process cocoa powder, plus more for pans
  • 1/2 cup boiling water
  • 2 1/4 cups sugar
  • 1 tablespoon pure vanilla extract
  • 4 large eggs, lightly beaten
  • 3 cups sifted cake flour (not self-rising)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • Mrs. Milman's Chocolate Frosting

Cook's Note

The cake keeps well for several days stored on the counter: Cover with plastic wrap or a glass dome to keep the cake from drying out.

Directions

  1. Step 1

    Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.

      In this step:

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.

      In this step:

  3. Step 3

    In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.

      In this step:

  4. Step 4

    Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.

      In this step:

  5. Step 5

    Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.

Source
Martha Stewart Living, May 1997

Reviews (86)

  • 31 Jan, 2014

    I have made this cake countless times... It is a very time consuming cake, but if you follow the steps it is well worth the efforts! The cake has always turned out moist. The frosting tastes amazing but I have had trouble with getting it to set properly. I have had to refrigerate it and beat it to get it to set. The first time i made this cake was with a hand mixer - I invested in a kitchen aid! I get rave reviews whenever I make this cake. Plan on making it for my birthday!

  • 20 Jan, 2014

    This is a time taker cake, but I do not agree with the reviews that said it didnt work, Im a chef for many years and I simply love to bake, unfortunately I cant bake chocolate cakes, but this is the only one I can do it. Including the frosting. Baking is a science and as long as you complete all the tasks the way the recipe tells you theres nothing to worry about. Its a delicious cake and its the only one I dare to sell it to my friends.

  • 30 Sep, 2013

    Registered just to submit this review. This cake is extremely dry. I made one batch and the layers came out of the oven dry. I thought I had over-cooked them so I made another batch - just as dry. I am an experienced cook; checked for doneness after minimum time, still dry. Do not use this recipe!

  • 22 Apr, 2013

    Just made this cake for my niece and nephew's birthday. I had several problems and I'm not sure what it could be. First, the cake was definitely not as dark as the picture. The cake didn't rise enough to make such a tall cake. I split each cake into two, so there were four layers. The frosting was too runny and also not as dark. I'm sure it'll taste fine, but I'm disappointed with how it looks.

  • 18 Mar, 2013

    Hi! I've tried this recipe last Weekend..it turn out well for my first attempt for this recipe...Did followed exactly all the ingredients & method..even for the frosting as well. Its moist & had a very chocolatety taste... bake this cake for niece b'day & she liked it so much! Did baked extra cake & bring it to office & all my colleagues liked it too...Happy & delighted to receive good feedback from them...Yummy & Delicioso! thanks for sharing the recipe... !

  • 27 Oct, 2012

    Yesterday I made this cake with the Mrs. Milman's chocolate frosting and it was delicious, very tasty. It was a hit! My daughters love it! Definitly will be in my favorite recipes!!!!!!

  • 30 Aug, 2012

    I am going to make this recipe with a friend for my birthday. I need a recipe for about 50-55 people. Does anyone know how many people this recipe serves as it? And the picture on the top: is that layered? How thick is the cake when you make the recipe? We both know how to cook and follow a recipe, but we are not masters or anything. Please help! Thank you!

  • 30 Aug, 2012

    i made this cake and mrs milmans frosting last week and it was awesome!! but i didnt decide about the pans size for the cake. which size will be suitable for devils food cake? thanks lot for this superb recipe!

  • 21 Nov, 2011

    As an amateur in baking, I was excited to try this fairly simple recipe. I substituted vegetable oil for the butter (forgot it when I went to the store) and thank Heavens, it came out pretty good. I couldn't find the right cocoa, so I used Hershey's unsweetened (you have to add more baking soda if you do). I love this cake, can't wait to share it!

  • 19 Nov, 2011

    Made this cake with the Mrs Millmans frosting recipe. Made frosting last night, and was perfectly set this am. Has been in fridge all day waiting, and is perfect consistency still. Cake is great. Will definitely make again. Same with the frosting. Totally easy recipe (watch video). Tastes better than any Ive made. Great consistency on the frosting. Did add 1/2 Tbs almond extract to cake. My gma used to, and it makes a great diff in choc cake and frostings (though i didnt add to icing)

  • 22 Oct, 2011

    It's in the oven now.... It was strange how the cocoa powder/boiled water mixed with the cup of milk after it had cooled. I think a step is possibly missing there, unless I'M the one missing something... anyways, we'll see how it turns out. Looks good so far!

  • 29 Sep, 2011

    Last night I was craving chocolate, so I baked this cake! YUM! I used all-purpose flour instead of cake flour, and it was so moist and wonderful! I didn't find it dry at all, perhaps these people overcooked it a minute or two, which can make a big difference with baking, believe it or not. Also storing it after it's cooled and frosted is important. if you leave it out uncovered too long it will dry out, any cake will! I recommend people try this one for sure, it kicks BUTT!

  • 11 Sep, 2011

    love this cake recipe! it is so simple and worth making over that box mix anytime. i make this to take in to work and for occasional sunday dinners. using the right flour is the most important step. over the 8 years i have used this recipe, i always say, next time I make this i'll use the frosting recipe over my butter cream recipe. Next weekend! :)

  • 8 Jun, 2011

    I have made this cake many times since first receiving the recipe in a Martha Stewart magazine in 1997 (I think). It is my mother's favorite chocolate cake because it is not super sweet like other recipes. It is a time consuming recipe (like most Martha cakes) but it is very tasty. I actually like it better the second day.

  • 7 May, 2011

    I have tried this recipe already twice...and my verdict is a two thumbs down!

    Sorry Martha, but this cake is too bitter and too dry!

    Def does not hold up to its title "Moist Devils Food Cake"

    :(

  • 12 Apr, 2011

    My cake turned a bit dryer than I desired. However, the frosting used for this recipe is great! I'm not sure if I will use this cake recipe again but the frosting yes!

  • 21 Mar, 2011

    it was fabulous!! it was perfect... i didnt use usweetened cocoa, i used the regular; i didnt use unsaltaned butter but it ws excelent too. i think you just need to know how to prepare it because even with my changes it was excelent!!!

  • 19 Feb, 2011

    Quite good. Not sure I'd fuss with the cake again. Not enough (if any) difference between box cake with butter substituted for the oil and this cake. Next time I'll use 2 mixes and make some cupcakes with the leftover batter. Chilled frosting on my 27 degree back porch for 3 hours to get to spreading consistency and it tasted fabulous - even better the second day, so ok to make ahead.

  • 18 Feb, 2011

    This is the best chocolate cake I have found a recipe for so far. I substitute the water with hot coffee and the whole milk with buttermilk. As many posts have suggested the frosting is a disappointment and big waste of money. I made this cake with a chocolate cream cheese frosting and it was fabulous!! I am going to try this recipe again with a white chocolate buttermilk frosting.

  • 14 Feb, 2011

    Sorry, but this was a huge disappointment. Dry and not at all rich or tasty. I am an experienced baker and after making various versions of chocolate cakes this recipe does not live up to the hype. It's dry and the frosting isn't worth the time, or money (2 lbs of good chocolate $8, plus 4 cups heavy cream $5). I will NOT make this again.

  • 21 Dec, 2010

    I made this cake for my boyfriends birthday and it was a huge hit..its moist, soft and just divine...i divided the batter in half as it was only two of us. It made a really thin cake, which was perfect cause its quite rich.
    All round yumminess!

  • 12 Jul, 2010

    This recipes is nothing short of peerless !
    The "dry" factor I have solved by making it only two layers using 2-10 inch round cake pans. The timing is the same. I took them out when wood skewers came out with a little cake residue on them. You may also substitute 1/2 cup hot coffee for the boiling water added to the cocoa . The frosting is THE BEST I have ever tasted. Thank you Martha and Mrs. Milman !

  • 5 Jul, 2010

    This cake turned out wonderfully. I disagree that it is dry, while it is very dense and rich, it has a velvety texture that is lovely. The frosting is very tricky. It is hard to get it to set, but try using the freezer to speed it setting if you don't have time to wait all day. I made this cake for a chocolate lover, and it was a big hit!

  • 22 Apr, 2010

    This cake is worth making. Simple. Turned out looking beautiful. Every one was impressed. It is not moist at all though, and the frosting is not my favorite. Will make again. Turns out looking just as the picture.

  • 22 Apr, 2010

    This cake is worth making. Simple. Turned out looking beautiful. Every one was impressed. It is not moist at all though, and the frosting is not my favorite. Will make again. Turns out looking just as the picture.

  • 26 Mar, 2010

    I've made several devil's food cake before. This one is simple, classic and perfect. Made with the best organic ingredients, it has this pure taste that's so deep, dark, and delicious. I made the forsting with Nestle's Semisweet Chocolate Morsels (I live in Belgium but I found a tiny american food store that sells these), let it sit for about 3 hours in the fridge, stirring several times; as soon as it was spreadable (it sure became!), I assembled the cake. Thanks for this really good recipe!

  • 26 Feb, 2010

    I made the cake and frosting yesterday with Ghirardelli chocolate chips and omitted the corn syrup and the directions were perfect. It is important to note that you are not just cooking the mixture until the chocolate melts, but for 23-28 minutes of constant stirring. This will thicken your chocolate. After two hours of chilling (and stirring every 20 minutes) I had beautiful, rich chocolate icing. The instructions and recipe are perfect.

  • 19 Nov, 2009

    Its a very tall cake

  • 19 Nov, 2009

    Its a very tall cake

  • 19 Nov, 2009

    Its a very tall cake

  • 17 Apr, 2009

    Yes - you want to use either Heavy Cream or Heavy Whipping Cream. Both are the same thing - different labeling depending on where it's made.

    DO NOT use something called - Whipping Cream. This is NOT Heavy Cream, or Heavy Whipping Cream.

  • 1 Apr, 2009

    rest of the comment: This does the glaze smooth with no lumps.

    The icing matched really well with this cake, it was lovely!
    I hope this helped, I triedd to translate it the best I could. Have a good day :)

  • 1 Apr, 2009

    I used another frosting, you need: dark chocolate, or any other type you like (100 g), a little vanilla suger, icing sugar(500 g) , margarine (125 g) and one egg (or a half egg if the egg is big).
    Then you...
    Melt chocolate and margarine together while the cake is in the oven (on low heat.) If you want to you can add 2 to 3 tbsp strong coffee, then you add some vanilla sugar, and then the icing sugar. Finally, the "secret" to get the icing away from running; I add the egg (hardly whipped). Thi

  • 29 Mar, 2009

    my frosting was runny even after keep it in the for 2 hours :(......i used whip cream instead of heavy cream....is that why it got so runny?

  • 21 Mar, 2009

    This cake is so delicious! I made it last night, but I had to cool it for a very long time before I could do anything more with it. I am going to make it again now for a birthday party tomorrow :) Yummi!

  • 21 Mar, 2009

    This cake is so delicious! I made it last night, but I had to cool it for a very long time before I could do anything more with it. I am going to make it again now for a birthday party tomorrow :) Yummi!

  • 25 Feb, 2009

    I had the same experience as flga. The cake was SO dry that it was gross, really. The frosting was okay, but the cake was really bad. I stopped eating after a few bites.

  • 25 Feb, 2009

    does anyone know if this would work as a "bundt cake'. I want to make a "tractor bundt cake" but don't want it to cook unevenly. Thanks

  • 22 Feb, 2009

    This recipe is great! This frosting is gorgeous, every bady in my family loved the taste of both cake and frosting.
    I got curious about the recipe of a member carylg, she sad that has a great recipe of chocolate cake, may i have this recipe? is ti possible? i'm brasilian and love the american cakes and cookies, oh! it's so good!!!!
    Thank's a lot,
    aurinha

  • 7 Feb, 2009

    I have a great choc cake recipe so I only used the frosting recipe. THIS IS THE BEST CHOCOLATE FROSTING I HAVE EVER HAD and everyone at my party agreed. However, it is a timely process. My frosting took 4 hours in the fridge before it set enough to spread, so leave yourself plenty of time! Worth it!

  • 1 Oct, 2008

    You probably need to let it cool longer. The chocolate frosting was a bit bitter. I used Hershey's chocolate chips. So I added some powdered sugar. (Which also works to thicken the frosting)--I let it cool for three hours before it thickened. About an hour of that was in the freezer. I also added 8oz of cream cheese to the frosting. Delicious!

  • 23 Sep, 2008

    I made this cake for a family birthday party and it turned out to be the best we've ever had! I followed the recipes to the letter. The cake layers turned out moist, the frosting set up in about 2-1/2 hours in the fridge. My family loves dark chocolate so I used semi-sweet pieces. It was a delight to make this cake and have everyoe enjoy it so much!

  • 17 Sep, 2008

    It's a perfect cake, easy and simple but it easily breaks, i wonder, why?

  • 11 Sep, 2008

    I made this cake and used Mrs. Milman's frosting and we did not like either. The cake was dry and the frosting almost bitter and I cooked it on low heat just like the receipe said.

  • 17 Aug, 2008

    this cake was a hit! the cake is very moist
    not sweet but just perfect
    if you want to get the consistency of the frosting from this pick
    double the amount of corn syrup and freeze.
    overall i give this recipe a A

  • 31 Jul, 2008

    This cake was most excellent! but marthat relies too much on mixers, i mixed it all by hand. The cake was moist, frosting was very RICH. Overall it was splendid, but when serving, make sure its a small slice because it's so rich, you might get a tummy ache or you might start to feel like you're heartbeat slows down ;). yum.

  • 1 Jul, 2008

    Has anyone tried soaking (holes with toothpicks after baked,cooled cake) the cake with a liqueur such as grand marnier, kaluah, cointreau, kirsch? I would suspect that (about 1/4 cup of liqueur) would add more moistness to the cake.

  • 1 Jul, 2008

    I wonder if adding more chocolate chips (melted) would be a remedy for frosting which is too runny/thin?

  • 17 May, 2008

    This cake was moist and light with a delicious rich, chocolate flavor. I rotated my cake pans after 20 min, and they baked for a total of 30 min. I would definitely recommend checking on the doneness of the cakes before the minimum baking time, or you might find the cake way too dry. I highly recommend the chocolate frosting. It's easy to make and DE-lish!

  • 26 Apr, 2008

    This recipe was a lesson on reading the directions. I love the frosting (see my comments there) but I didn't love the cake. I too, found it a bit dry, Id considered using butter milk, but as a chef's granddaughter, I know to follow the recipe to the letter the first time around. Everyone else said it was OK, but I wasn't wowed by it

  • 18 Apr, 2008

    I agree - don't over bake but I'd serve it with a 10 year old Port or on a very special occasion, a good vintage port. In that case use a good cocoa like Lindt for the cake and Lindt chocolate for the frosting instead of the chips :D

  • 13 Apr, 2008

    AND BY THE WAY...TRUE CHOCOLATE LOVERS ONLY NEED APPLY!!! THIS CAKE IS CALL DEVIL'S FOOD FOR A REASON. IT'S INCREDIBLY CHOCOLATEY AND DECADENT. I SUGGEST SMALL AMOUNTS. THIS CAKE AS RICK AS IT IS WILL SERVE 20 WITH A NICE RUBY PORT. USE THE SCRAPS LAYERED WITH FROSTING AND SOME KAHLUA OR BAILEYS OR GODIVA FOR A DELICIOUS PARFAIT TREAT!

  • 13 Apr, 2008

    HMMMM. PERHAPS YOU WERE DISAPPOINTED BECAUSE YOU OVER BAKED THE CAKE. MY SUGGESTED TIME FOR BAKING THIS CAKE IS 25-30 MINUTES. IN FACT MY CAKE WAS OVER COOKED AT THE 33 MINUTE MARK ( 35 - 45 MINUTES AS SUGGESTED MIGHT BE GOOD FOR TWO LAYERS BUT THIS CAKE IS SPREAD INTO 3 PANS AND THE TIME IS TOO LONG), SO I REMADE IT AND IT WAS MOIST AND DELICIOUS AT THE 26 MINUTE MARK. YOU NEED TO WATCH THIS CAKE IN YOUR OVEN. I TURNED THE PANS AT 15 MINUTES AND IT WAS ALREADY >1/3 SET. IT'S WORTH IT!!!

  • 7 Apr, 2008

    Chocolate cake often comes out dry. If you replace the milk with an equal amount of buttermilk or plain yogurt, you'll get the moist, devil's food cake you're looking for. Also, you can easily reduce the amount of powdered chocolate to a 1/2 cup for a milder chocolate flavor. Good luck.

  • 24 Mar, 2008

    I tried this recipe for Easter, and was very disappointed! I loved Mrs. Millman's frosting, but the cake was dense and dry, not moist like the name claimed. Everyone was kind and said how they enjoyed it!

  • 23 Mar, 2008

    I just made this cake and Mrs. Milman's frosting for Easter. The cake tasted terrrible. No one liked the dutch cocoa flavor at all. As for the icing, I did not use Nestles chocolate chips, instead, I used Giradelli's. The icing never got firm and the taste was awful. This dessert was a disaster.

  • 21 Mar, 2008

    The cake was a bit dry at first, but after two days of being in the fridge it was fantastic!!! Don't ask me why, but it was just so yummy!

  • 15 Feb, 2008

    I made this cake for my husband's birthday after seeing it made on your show. I followed the directions exactly. However, the cake was very dry and crumbly. I was very disappointed as I have made many other chocolate cakes that were more flavorful and moist.

  • 15 Feb, 2008

    This cake is moist and delicious. I found it when I was looking for Mrs. Milman's Frosting. They make an excellent pair. This is my husband's favourite cake. Choclately goodness!

  • 30 Jan, 2008

    I have to say that my family all enjoyed this, but it isn't a "keeper" recipe for true chocolate cake lovers. There is alot better "deep chocolate" cakes for those lovers.

  • 30 Jan, 2008

    I have to say that my family all enjoyed this, but it isn't a "keeper" recipe for true chocolate cake lovers. There is alot better "deep chocolate" cakes for those lovers.

  • 29 Jan, 2008

    yummy ganache.....add less cream if desired it still works well...

  • 24 Jan, 2008

    I have made this recipe many times but used a chocolate cream cheese frosting. The ganache seems to be a little to rich for my boys. I have also added broken up chocolate bars on top, drizzled a little choc syrup and it has been a great hit.

  • 22 Jan, 2008

    Not chocolatey at all! Tastes like... nothing. It looks nothing like the picture either- it turned out a light brown. I followed the recipe EXACTLY and I was so disappointed. I can't believe I just wasted all those ingredients when a box mix would have turned out 10 times better.

  • 20 Jan, 2008

    I have made this many many times. It's always a huge hit, though it's a little on the expensive side with all the cream and chocolate chips. It's my "signature" recipe. I like it best when it's a day or two old and has been stored in the fridge so it's nice and cold. It's good with milk. Mmm boy.

  • 20 Jan, 2008

    This is a ganace so what I did when I first made this is that I heated the cream and poured the hot cream over the chocolate. I learned this techniquie in Culinary School. Let sit for a couple of minutes. Stir. The chocolate should melt and it shoud be fine. If if it does not melt completely, pour into the pot you used for the cream on VERY low heat until just melted. Also if you use any other chocolate besides NESTLE's, you will encounter problems.

  • 19 Jan, 2008

    HELP!!!... I have tried this receip TWICE and something is not right... Each time I have followed the recipe exactly and both times it has not turned out right. Everything goes fine until about 15 minutes into the cooking time- the mixture appears to be doing fine getting thick, creamy and bubbly. As the mixture continues to bubble and as I continue to stir (both times) the mixture suddenly turns gloppy and "greasy"- appears to separate. What am I doing wrong?

  • 16 Jan, 2008

    As previously mentioned, this is a recipe for a genache. Start with cold heavy cream. Heavy cream has a higher fat content to hold incorporated air when cold. Whipping cream has a lower fat content and may contain stabilizers. Using heavy cream will result in a thick, smooth, and spreadable genache. The fat molecules will need time and a low temperature to properly coagulate into a solid. Corn syrup, although not necessary will give a glossier quality to the genache.

  • 16 Jan, 2008

    As previously mentioned, this is a recipe for a genache. Start with cold heavy cream. Heavy cream has a higher fat content to hold incorporated air when cold. Whipping cream has a lower fat content and may contain stabilizers. Using heavy cream will result in a thick, smooth, and spreadable genache. The fat molecules will need time and a low temperature to properly coagulate into a solid. Corn syrup, although not necessary will give a glossier quality to the genache.

  • 16 Jan, 2008

    I made this for my husbands birthday and it turned out fabulous! Thank you all for the commentsand suggestions they really helped. I did however, put more chocolate chips than the recipe called for and I froze the frosting for an hour, then transfered it to the fridge. I think freezing it helped make the frosting set faster.

  • 15 Jan, 2008

    I made this frosting after seeing it on Martha and it turned out exactly as Mrs. Milman said it would. It was the best ever! I also used the light corn syrup. It was so easy to spread. Hats off to Mrs. Milman for such a great recipe!

  • 15 Jan, 2008

    I have found after many failed attempts on my own that it's a must to start the frosting before the cake as it needs to cool for at least 2 hours in the fridge to stifen up enough to spread well. Also the proportions are roughly same amount chips to cream if you want less and the milk needs to be very hot but not scalding.

  • 14 Jan, 2008

    Made this over the weekend when we have two extra boys in the house! Used "Mrs. Milman's" very rich frosting. Absolutely delicious and VERY VERY rich!! Extremely tall cake. Each piece was a tall sliver as any more than that was almost too rich to finish. Next time I will make only 2 layers and 1/2 the frosting recipe. If you're a chocolate lover, this is for you!! Make sure you have plenty of vanilla ice cream on hand....

  • 14 Jan, 2008

    Made this over the weekend when we have two extra boys in the house! Used "Mrs. Milman's" very rich frosting. Absolutely delicious and VERY VERY rich!! Extremely tall cake. Each piece was a tall sliver as any more than that was almost too rich to finish. Next time I will make only 2 layers and 1/2 the frosting recipe. If you're a chocolate lover, this is for you!! Make sure you have plenty of vanilla ice cream on hand....

  • 8 Jan, 2008

    I think the frosting turns out perfect either with or without the corn syrup, the trick is cooking and stirring for the full 35 minutes. If you don't follow the directions your frosting will turn out too thin as noted below. This is an incredible recipe and I hope Mrs. Milman is right that there are no calories in chocolate!

  • 7 Jan, 2008

    I think the problem is that Martha's cooks changed the recipe with the corn syrup I made this 2 times, and didn't add the syrup, I did it the way Mrs' Milman did and even the 2nd cake I made I X4 the recipe and made it look like a book, my husband is going back to college and I made it for a family dinner in his honor, i used bulk Dutch Cocoa and not fancy heavy cream, the cake is divine and I have been dubbed the baking queen in our large family! also watch your heat and the time you cook it

  • 6 Jan, 2008

    The frosting was absolutely fantastic! A definite keeper.

  • 6 Jan, 2008

    I too had the same problem with the "too thin" frosting. I followed the directions to the letter, and used very good heavy cream. I wish Martha would address this problem as it seems many are having it. I am sure she can come up with a solution to it.

  • 6 Jan, 2008

    All these comments are about the frosting, right?
    How did the actual cake turn out?

  • 6 Jan, 2008

    Just made this with the common "too thin" problem. I completely melted the chips in heavy whipping cream and cooked 40 min on low. I cooled it 1 hour and it wasn't getting thick so I divided it-2/3 into a 9x12 cake pan and 1/3 in my saucepan. It still took about 2 hours- stirring every 15min. I did not use the corn syrup and would only make half next time. Use the weight on the bag of chips. It is delicious.

  • 5 Jan, 2008

    Ladystitch: Have you tried this with heavy whipping cream? Im so anxious to try this but after reading so many bad experiences with "thin" unspreadable frosting i may stick with my tried and true recipe. I read on this site that Mrs. Millman adds 3 handfuls more of chips after all is melted than lets it sit at room temp. for 30 minutes, then stir, then put in fridge. Perhaps this would make it thiicker or maybe even decrease the cream by one cup.

  • 5 Jan, 2008

    Kristi: Great question! Huge difference between pure heavy cream and the adulterated, cheap to produce, long shelf life chemical laden mess most markets sell as 'whipping cream'. Read that label! Test: Have two tea cups of hot water. Drop a spoon of each type of 'cream' in seperate cups. Don't stir. Minutes later, you will have one cup with oily yellow residue and sticky solids and a second cup with-heavy cream. Which one would you like to serve your family?

  • 4 Jan, 2008

    I wonder if you are supposed to use "heavy whipping cream" instead of just "whipping cream". Is there a difference between the two cause my store sells both..."Heavy whipping cream" and "whipping cream". What do you think??

  • 4 Jan, 2008

    we followed the recipe exactly, but even after four hours of chilling the frosting, it was still much too runny. does anyone know what we did wrong??

  • 4 Dec, 2007

    i made this for my aunt's birthday and everyone loved it! it's very tall, very moist, and very chocolatey!

  • 21 Nov, 2007

    this is one of my family favourites, i really lurrve this!