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Dark Chocolate Cake II

SUBMITTED BY: Kellygurll PHOTO BY: MommyFromSeattle

"The absolute best, richest, and easiest one-bowl chocolate cake recipe ever! It's great topped with chocolate cream cheese frosting!"

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PREP TIME	10 Min
COOK TIME	35 Min
READY IN	45 Min
Original recipe yield 1 - 9x13 inch pan

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cold brewed coffee
1 cup milk
1/2 cup vegetable oil
2 teaspoons vinegar

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth, batter will be thin. Pour into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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REVIEWS

Reviewed on apr. 30, 2008 by MommyFromSeattle

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.60 star rating.

MommyFromSeattle
apr. 30, 2008

Ok folks, this cake will put you in chocolate heaven. Have tried many recipes from this site and this one wins by a landslide. To be objective, I made this to the T the first time. It was fantastic. Moist, dark, rich. But after that, I've been using buttermilk in place of regular milk and used cake flour instead of regular flour (same amount) and the cake was super moist. I've learned when it comes to baking, using buttermilk where a recipe calls for milk makes everything more moist and fluffy. If Cake Flour is available, use. Be sure to add 2 extra tablespoons of cake flour for every cup of regular flour. The cake flour made it extra light and tender. No need for vinegar if using buttermilk. The 'sour' in buttermilk reacts with the leavening agents - baking powder/soda - which makes the cake rise and moist. I've also increased cocoa to 1 full cup & added 2 extra tablespoon sugar when I do, for a devils food style cake. And forget all the 'multi-bowl cake recipes'. This is so easy in prep and clean-up. Too good to be true, but it is. I usually bake mine in a 10" bundt (cooking time appx. 38-40 min.) or two 9" cake pans (25 min.). When making a layer cake, try frosting it with German Chocolate Frosting II (from this site) for ultimate decadence. You will get raves for this - even you first time bakers can't get this wrong. Update - Drizzle this with Chocolate Ganache - superb.

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99 users found this review helpful

Ok folks, this cake will put you in chocolate heaven. Have tried many recipes from this site... MORE

Reviewed on feb. 4, 2008 by liesh

Full Review

liesh
feb. 4, 2008

This cake is absolutely to die for. I have gotten rave reviews. I used some of the suggestions of others. I used buttermilk instead of vinegar and milk. I added a cup of chocolate chips last thing to the batter. I cooked it for 45 minutes at 325 degrees.Oh and for those of you who have had troubles with it falling in the middle....your cake was not done befor you moved it. Just open the oven (DO NOT MOVE THE WIRE RACKS AT ALL)when it looks done and lightly press the top side of the cake (not right in the middle) with your finger. If it feels like anything other than firm cake quickly close the oven again and let it bake for at least another 10 to 15 min., especially if you are cooking it at the lower temp. Mine fell slightly the first time due to this issue. The second time I tested it first and it came out beautiful. I also made it in two foil lined round spring form pans. I lined it with reynolds non stick heavy duty foil and it just peeled right off even though this was a really sticky cake. I made this with dark chocolate cocoa. It was fabulous. For those who like to make this all in one bowl...just start with all the wet ingredients, mixing after each addition, and work your way backwards through the recipe with the flour and chocolate chips being the last ingredients. This way you know that your soda and powder are completely disoved and there will be no bitter spots.

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31 users found this review helpful

This cake is absolutely to die for. I have gotten rave reviews. I used some of the suggestions... MORE

Reviewed on may 24, 2005 by COOKINGFORTHEKING

Full Review

COOKINGFORTHEKING
may 24, 2005

Woohoo! This cake is the best and I never rate anything 5 stars! Even better than Hersheys' recipe. You can't taste the vinegar at all and a hint of coffee flavor will only show up depending on the frosting. Because I love chocolate so much I made a few adjustments; dusted the pan with cocoa powder instead of flour and added 1/4 c more cocoa to the recipe. Though I'm sure it would come out just as good as is! It was a snap to mix up in one bowl, a snap to rinse off the bowl and utensils, and a snap to bake (even though my stove has issues). I only had a glass pyrex dish and despite that it still came out moist. You know, the kind of moist where if you touch the top some fine crumbs will sticks to your fingertip. Yummy. It was very much like Starbauchs black out cake if you have had it. Only without the ganache. I frosted it with Chocolate Cheese Frosting found here on Allrecipes by Carol. I will definately be using this recipe when I want a quick and fool proof moist cake. I had heard that the best chocolate cake recipes called for vinegar but this was the first that proved it. Thank you Kelly!

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22 users found this review helpful

Woohoo! This cake is the best and I never rate anything 5 stars! Even better than Hersheys'... MORE

Reviewed on feb. 26, 2008 by kazza

This cake was delicious! I made it exactly as specified. When I saw how runny the batter was I... MORE

Reviewed on nov. 19, 2007 by lpbeier

I have used this recipe for many cakes and have gotten rave reviews from everyone. I find it... MORE

Reviewed on aug. 7, 2003 by AQUARIUS2058

I was looking for a devil's food cake recipe similar to the flavor of store bought cake mixes... MORE

Reviewed on feb. 10, 2008 by mkecupcakequeen

This is THE BEST chocolate cake I have ever tasted! Wow, and so easy. I didn't even have to... MORE

Reviewed on apr. 17, 2007 by Miki

Oh my goodness, so good! I was a little hesitant to try it because I had never made a cake... MORE

Reviewed on mar. 18, 2007 by BakesInMaine

This cake is a lifesaver! We were stranded by a snowstorm on my daughter's birthday -- I had... MORE

Reviewed on dec. 14, 2005 by tfriends

Very easy and very tasty. Also works with soy milk. Try bittersweet cocoa and milk chocolate... MORE

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Recipe Submitter:

Kellygurll

Cooking Level: Intermediate

Home Town: Grimshaw, Alberta, Canada

Living In: Spruce Grove, Alberta, Canada

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Nutritional Information

Dark Chocolate Cake II

Servings Per Recipe: 12

Amount Per Serving

Calories: 320

Total Fat: 11.3g
Cholesterol: 37mg
Sodium: 359mg
Total Carbs: 53.2g
Dietary Fiber: 2.3g
Protein: 4.9g

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Dark Chocolate Cake II

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