This has proved popular. I've included the quotes from another forum member from when she reposted it:

* Posted by chase (My Page) on
Thu, Apr 24, 08 at 13:00

Colleenoz's recipe for chocolate cake is excellent. I am no baker and it is perfect every time.

Colleen's Chocolate Cake

1 Cup caster sugar (called superfine sugar in the US)
1 Cup brown sugar
2 eggs
250 g margarine (8 ounces)
2/3 Cup cocoa
1 Cup sour milk*
2 Tsp vanilla
1 Cup boiling strong coffee
3 Cup plain flour
2 Tsp bicarbonate of soda

Preheat oven to 170C (325F), grease and line two 20cm (8") round cake tins.
Put
ingredients into mixing bowl in order listed and turn on mixer. Beat
until just combined. Pour into prepared tins and bake 45 minutes or
until a skewer inserted in the centre comes out clean.
Remove from oven and leave to stand in tins for 20 minutes. Turn out onto a rack to cool.

Ice with chocolate icing.

*If you have not got sour milk, add a tablespoon of lemon juice or vinegar to milk and leave in a warm place.

NOTES : This is a very rich, almost black chocolate cake which stays moist for days and freezes well.

This is one of my favorite from Ina Garten -- I've made it many times!

https://barefootcontessa.com/recipes/chocolate-ganache-cake

If you want a layer cake, here's another winner from Ina. I use this one whenever I want a layer cake . . . but the ganache cake is really my favorite.

BEATTY'S CHOCOLATE CAKE

Butter for greasing the pans
1 ¾ cups all-purpose flour, plus
more for the pans
2 cups sugar
¾ cup good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
½ cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Frosting (recipe follows)


Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line with parchment paper, the butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake

I can vouch for Beatty's Chocolate Cake from Ina that Martha posted. Hershey's has another good one with results similar to Ina's recipe.

https://www.hersheys.com/kitchens/en_us/recipes/hersheys-perfectly-chocolate-chocolate-cake.html

Thank you so much, everyone! This is really great, since I don't bake cakes very often (mainly cookies or other pastries). I will check out all these recipes, and add the ingredients to my grocery list today :)

Am I too late to chime in?

Betty Crocker has several one bowl cake recipes that I use. Easy and always good:

https://www.geniuskitchen.com/recipe/cocoa-fudge-cake-194674

I just use regular unbleached flour (amount is given in the recipe), and plain whole milk yoghurt instead of buttermilk.

And this one's super yummy:

Betty Crocker's

Best Chocolate Cake

2 cups flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

3/4 cup water

3/4 cup buttermilk (or plain yoghurt)

1/2 cup shortening/butter

2 eggs

1 teaspoon vanilla

4 ounces melted unsweetened chocolate(cool)

Heat oven to 350F.Grease & flour baking pan,13x9x2 inches, or 2 9-inch or 3 8-inch round layer pans - or line 24 muffin cups.Measure all ingredients (make sure everything is @ room temp. - choc. can still be a bit warm) into large mixer bowl.Blend 1/2 minute on low speed, scraping constantly.Beat 3 minutes on high speed, scraping bowl occasionally.Pour into pan(s).

Bake oblong 40-45 minutes, layers 30-35 minutes, cupcakes 20-25 minutes or until a toothpick inserted in center comes out clean. Cool & chill before frosting.

And I made this one for my BIL's birthday - it's a smaller size, if you don't want a lot of leftovers, and the frosting is so easy and good:

https://www.bettycrocker.com/recipes/brownie-nut-cake-with-chocolate-cream-cheese-frosting/87cd4951-9e01-438e-a5e3-28bb2a03c3d6

The cake we call "Granddad's Chocolate Cake" is any cake recipe. I usually use one out of Better Homes and Gardens Cookbook, but a cake mix works well also. The key is the frosting. It is call "Richmond Chocolate Frosting" and it is out of the 1941 Better Homes and Garden's Cookbook. You have to double it for a two layer cake.

Doubled this is it:

Richmond Frosting

1 cup sugar

3 tablespoons cornstarch

2 1 ounce squares of unsweetened chocolate

dash salt

1 cup boiling water

3 tablespoons butter

1 teaspoon vanilla extract

Mix sugar and cornstarch, add chocolate and salt. Add water, cook until mixture thickens. Remove from heat and add butter and vanilla. Spread on cake while still warm.

This is a candy like frosting that stays sticky. It has a glossy finish. The trick to it is to cook long enough that it stays on the cake, but not so long that it turns into sugar. My Dad always poked holes in the chocolate cake layers.

It is to die for!

ETA: It can be made with Fleishmann's Salt Free Margarine for a dairy free frosting and it works just as well.