"This has been in my family forever. The secret is to NOT overbake it - that will ruin a chocolate cake every time." — Nanci
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unsweetened cocoa powder
hot, strong coffee
Moist, delicious, deep dark chocolate cake that's so easy, so quick to whip together I thought surely I must have forgotten something! No changes and no criticisms, so this is the only commentary this recipe needs. I made half a recipe in an 8" round pan and frosted it with "Chocolate Butter-Creme Frosting," also from this site. Definitely pleased. Definitely worth repeating.
The cake came out tasting bland. I made another one because it was so simple, this time adding 3/4 tsp. of salt. Add a whole tsp. if you like.The cake came out just right.
I've made this cake over and over and we love it. The key is to add the hot coffee last (I use instant). The batter seems really runny but it comes out great. I use a basic chocolate icing and serve with ice cream. Yummy!
You can't go wrong when you have a really easy recipe with great results. I followed the recipe exactly and was extremely happy with it - no extra salt was required. I used the "Whipped Cream Cream Cheese Frosting" recipe from this site along with a raspberry filling between layers and on top. Everyone commented on how moist the cake was. I thought I would need less time due to putting it in rounds - but it was in for 32 minutes. This is a great recipe. I am trying to figure out the next time I can make it!
Absolutely perfect! One of the best chocolate cake recipes I have tried. Moist but still light and not overly dense. Super chocolate flavor. I used Hershey's Special Dark Cocoa for the first time in this recipe and loved the results. We had a smaller group for dinner and needed a smaller dessert so I halved the recipe (scaled down to 12 servings) and baked in one 8" round. Everyone loved it and I will use this recipe often. Thanks for sharing!
I made this cake to take to our block party this evening, and it was a hit! I did add a little something to it, only because I made a bundt cake...this cake is awesome just as is. I added a cream cheese and chocolate chip filling to the center of the bundt cake. People kept commenting on how moist this cake was. I drizzled the cake with milk chocolate and white chocolate. Made a beautiful cake! Thanks for sharing.
This cake was extremely MOIST and very good! Everyone loved it. I thought for taste it was a 4 out of 5. It was a simple, light taste. But my Family LOVED it!!!!! couldn't stop eating them (cupcakes). Now my sister has asked me to make 100 of them for my nieces Birthday Party (2 years old) Can't wait! If anyone says this is dry, you did something wrong, because that's one thing that it's not! Also, by mistake I added the coffee before mixing (not as a last step as it says) and it still came out perfect. Yes, it looks a little watery, but bakes beautifully! UPDATE: So I made these for the party (24 chocolate and then another recipe), these were even better this time. I don't know if ut was because I followed the recipe 100%, put coffee in last or the coffee I used or what, but wow so delicious! Try this recipe! It is so good!
This is probably the best scratch cake I have ever made. Usually the scratch ones end up very dense and heavy. This one is light and fluffy and I used a butter and powdered sugar frosting which was very delicious. I baked it for 30 minutes which was perfect. Don't worry if the batter seems a little runny.....that's fine!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Cake II
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 52
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