Black Chocolate Cake Recipe -
Black Chocolate Cake Recipe
  • READY IN 40 mins

Black Chocolate Cake

Recipe by  

"This is a rich black chocolate cake that uses cocoa powder and lots of sugar. My husband's all time favorite."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside.
  2. Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla.
  3. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2008

Isn't it interesting how so many people can make the same recipe with such different results? Also curious is how a submitted recipe is altered by some cooks and then given a bad review. Having said that, I made this just as written (half recipe) in a mini egg shape pan from Williams Sonoma (eight to the pan). SO good! Fragrant, dark, moist, luscious little dark chocolate cakes. I used "Hard Chocolate Glaze" (also fabulous) to dip them in, then made a bakery style creamy white frosting to decorate them. These were to die for! Tasted like an infinitely better version of Hostess cupcakes! In fact, I could easily see this made in a cupcake tin to duplicate them near exactly. I know I will definitely use this recipe (with the glaze) again--and again--and again. All around, an easy to mix cake that yields perfect results!

Most Helpful Critical Review
May 24, 2011

I gave this cake one star because it came out looking like a cake. It was easy to prepare and assemble. There are a few problems though. Shortening starts exploding when bringing to a boil. Grease fire hazard: use caution. In addition; the cake comes out very dry and crumbly. Don't let the batter fool you into thinking the cake will be fudgey and gooey. I followed the recipe to the exact measurements and it turned out an extremely dry cake. Either is only meant for low altitude or is a bad recipe.

Jan 06, 2004

I originally gave this 4 stars but after making it again with another modification I am adding another star. Here's the trick: instead of water, heat up 2 c milk, add 2 heaping teaspoons of instant coffee and use that to dissolve the shortening. It makes a big difference by bringing out the chocolate flavor, rather than diluting it. Frosted with Caroline's Fudge Frosting from this site. Yum! Thanks!

Sep 27, 2006

Everyone loves this cake. I used this recipe exactly. I've made a variation of this before, where I substituted 1 cup of boiling water with 1 cup of milk and the 1/2 cup butter for 1/2 cup applesauce. I prefer the recipe with applesauce because the applesauce makes it more moist and it doesn't affect the taste at all. Less guilt too.

Jan 17, 2004

This cake was absolutely delectable! And black just as the name says. I made a couple of modifications: I used 1/3 a cup of canola oil and 1/3 of a cup of low-fat yogurt to cut back on fat, and it was still incredibly moist. I also cut back the sugar to 1 1/2 cups. I made a glaze with 1 cup of chocolate chips, 1 cup of whipping cream and 2 tsp of vanilla. There were raves all around when I served it. Thanks for a fantastic recipe that I'm planning to use very often!

Jan 15, 2006

I highly recommend this recipe. You can make it ahead and it stays moist. Freezes extremely well too. Much better result when mixed by hand. Big fav with both big and little kids!

Jul 23, 2003

Thanks for a great recipe, Jeanie! As is my habit, I substituted 2 cups strong coffee for the water, and added 1t more salt and 2T sugar, if you can believe it! I like my cakes a touch sweeter....But even without my modifications, this is a wonderful recipe!

Jul 15, 2003

I thought this cake was great! It was dense yet very moist and black, as the recipe title indicates. It bakes nicely too - quite level. I didn't have to level the cake at all. I used 2-9" round cake pans. As per a couple of readers suggestions, I did use 2 cups of boiling water with 2 heaping teaspoons of instant decaf coffee. One problem I did have is that, despite greasing and flouring the pans, the cakes stuck. One came out nearly perfect and the other one stuck so badly that I couldn't salvage it. I halved the recipe (halves perfectly) and made one more cake. It stuck pretty badly too but I was able to salvage it and use it anyway. For slightly thicker cake layers I would use this recipe plus 1/2 of it. It would be great alone or dusted with cocoa or confectioner's sugar. I iced it with a fabulous chocolate fudge frusting. MMMMMMM!!! I will make this recipe again - definitely.


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  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 53.4 g
  • 17%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 283 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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