I made this using normal high grade flour as I couldn't get cake flour, also subbed half the white sugar for brown. I followed the rest of the recipe exactly, using Cadbury cocoa and 5 small eggs. I was disappointed with the end result, it didn't taste any better than a 5 minute one bowl cake, I was expecting it to be outstanding. It's fairly rich and moist but not as much as I prefer, and seemed a waste of such a large amount of good ingredients and time. Won't bother making again.

I remember watching Martha make this cake over ten years ago on her first show, I made it immediately. This is truly the chocolate cake recipe that you look for, and when you find it, you don't stop making it. I find the cake is moist and the icing perfect, reminds of Grandma's house. The best part is the cake is even better the next day. I have to go now, I am making it for my friend's Birthday.

This recipe yielded too much batter for the 8 inch pans and the cake turned out dry.

Most fabulous chocolate cake I've ever made, this is now the 4th time. Used Lindt chocolate powder which is like the best in the world!!! Used half the frosting recipe as it is waaaayyyyy too much and such a waste of ingredients. Rate this recipe 5/5 thanks Martha, can never go wrong using your recipes :D

This recipe is perfect! I frosted this cake with Martha's ''Dark-Chocolate Ganache'', (which is the easiest most amazing frosting I've ever made). The cake is so rich and moist. Make sure to not overbake, I baked for 35 minutes exactly.

Made this cake several times already and it turns out perfect every time. Cake flour isn't available in my country, so I use all purpose flour and replace 10 g per cup of it with cornstarch. I think that works just as fine.

This will be my go to chocolate cake! Rich, decadent chocolate flavor. This is definitely a grown up cake. The crumb is so fine and delicate, be sure to use cake flour as directed, it has a lower protein count and that is what keeps this cake light and moist. I did cheat and use a hand mixer instead of beating by hand...shhh don't tell Martha.

I made this today as written, Valrhona cocoa and all. The cake was decent but not intense enough for me. I'm a chocolate fanatic and I was hoping for something "ultimate" from this cake, given its title. My kids disagreed with me on the cake not being chocolaty enough. I doubled the accompanying frosting recipe because I like frosting, and there was just barely enough. The cake was not bad, but it was not great either. I don't think I'll be making this again.

Does anyone know where to get Valrhona cocoa? I googled it, and websites are listing it from $88-$110! Is it generally that expensive?

I had just enough Valrhona cocoa left to make this very moist cake. I made cupcakes and used the same oven temp but left them in only 15 mins at a time. Made about 30. The first batch in was smaller (and only 10 mins) because I was worried about overflowing and filled a standard cupcake paper only half full. Next batches I did all the way full and they rose to a perfect height. Used a peanut butter frosting to finish.