Chocolate Chocolate Cake Recipe -
Chocolate Chocolate Cake Recipe
  • READY IN 4+ hrs

Chocolate Chocolate Cake

Recipe by  

"This is our family recipe, modified from an award-winning one published in the Oregonian in 1982. It is incredibly rich, dense, and moist. Fantastic for a special occasion or whenever you need that chocolatey chocolate fix. Note that the cake is very dense, so the top may crack when baking. "

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Ingredients Edit and Save

Original recipe makes 1 9-inch round cake Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 5 mins

    4 hrs 30 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 3-inch high sides. Wrap bottom of pan securely with aluminum foil so it comes up about 1-inch on the sides. Set aside.
  2. Melt the chocolate chips with the instant coffee granules and water in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside to cool.
  3. Beat the butter, margarine, and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour gradually, mixing until just incorporated. Fold in the melted chocolate; mixing just enough to evenly combine.
  4. Beat egg whites until foamy in a large glass or metal mixing bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites a third at a time into the chocolate mixture; mixing just enough to evenly combine. Pour the batter into prepared pan.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 5 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Sift confectioners' sugar over the top of the cake before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 26, 2010

EXCELLENT. I didn't have margarine and so I used 1/2 C butter and 1/2 C canola oil. The cake is rich, moist, dense, and very chocolaty. The top does crack, but if you're careful, you can still have an attractive (and delicious) cake.

Most Helpful Critical Review
Apr 04, 2011

I am in two minds about how to rate this cake. I had read other's reviews which said that the cake took ages to cook, and I intended to fill the cake anyway, so I decided to bake it in two shallow 9" pans instead of a 3" deep. Other than that, I followed the recipe to a tee. This is NOT a good chocolate cake. The top didn't just crack, it created a crisp almost crusty top, while the inside was still bordering on gooey. While trying to cut off the top, my husband commented that it looked more like brownies. It then struck me that this is an AWESOME brownie recipe. The dense, gooey texture of the "cake", the rich chocolate flavour and the crisp top is a 5 star brownie. I only wished I'd baked it in square tins, as I ended up cutting it into squares. 5 stars as brownies, 3 stars as cake.


19 Ratings

Aug 31, 2010

Hands down best Cocolate Cake I've ever made. I didn't have margarine, so 1 cup of Butter did the trick. I highly doubt and tweeking or changes would make this any better. Just follow the directions and there is no reason this shouldn't come out right for you, pictures comming soon!

Sep 10, 2010

I made this cake today ..everything went smooth except that the inside looks like its undercooked and the outside is a little kinda reminded me of brownies...the flavor is good though. Not sure what I did wrong.

May 25, 2010

I had a difficult time with this cake. It took nearly two hours to bake and the inside, I feel, was still undercooked. My springform pan was 8 1/2 inches and I have a convection oven so don't know if that was the problem. Not sure if I would give it another try.

Sep 20, 2010

THIS CAKE TOOK SOO LONG TO MAKE. I put it in the oven for one hour and when i took it out it was still the texture of batter except the sides were starting to cook. THen i put it in for another hour and by the end of that it was okay but the inside was still a little to uncooked. I followed the recipe exactly so I don't know why this happened. I suggest putting more flour in the batter.

Jun 03, 2011

The PERFECT Chocolate cake!

Aug 18, 2010

Severely delicious.


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  • Calories
  • 356 kcal
  • 18%
  • Carbohydrates
  • 45.3 g
  • 15%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 133 mg
  • 5%

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

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