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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!"
RECIPE RATING:
Read Reviews
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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
US
METRIC
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
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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
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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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31 users found this review helpful
Ok folks, this cake will put you in chocolate heaven. Have tried many recipes from this site...
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Reviewed on Nov. 19, 2007 by lpbeier
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lpbeier
Nov. 19, 2007
I have used this recipe for many cakes and have gotten rave reviews from everyone. I find it moist enough, chocolatey enough, everything enough. I haven't and won't change a thing. If it is worth 5 stars, it doesn't need changing. If it needs changing, it isn't worth 5 stars!
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5 users found this review helpful
I have used this recipe for many cakes and have gotten rave reviews from everyone. I find it...
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Reviewed on May 24, 2005 by COOKINGFORTHEKING
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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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5 users found this review helpful
Woohoo! This cake is the best and I never rate anything 5 stars! Even better than Hersheys'...
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Reviewed on Dec. 14, 2005 by tfriends
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tfriends
Dec. 14, 2005
Very easy and very tasty. Also works with soy milk. Try bittersweet cocoa and milk chocolate frosting!
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4 users found this review helpful
Very easy and very tasty. Also works with soy milk. Try bittersweet cocoa and milk chocolate...
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Reviewed on Nov. 10, 2004 by CENDOLCAYANG
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CENDOLCAYANG
Nov. 10, 2004
This cake could not be any easier to make. I substituted all-purpose flour with self-raising flour and omitted both baking powder and baking soda, and it turned out beautifully. In fact, I just dumped all the ingredients in a mixer and crank it up until I feel like stopping. I even licked the batter off the spatula and would have finished the whole bowl if not for my husband reminding me that I was supposed to bake it first. Do check your cake from time to time as little difference to the oven will have major effect on the cake. Happy trying everyone!
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4 users found this review helpful
This cake could not be any easier to make. I substituted all-purpose flour with self-raising...
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Reviewed on Aug. 7, 2003 by AQUARIUS2058
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AQUARIUS2058
Aug. 7, 2003
I was looking for a devil's food cake recipe similar to the flavor of store bought cake mixes for ages. This one is it! It is better than the commercial mixes too as the cake does not fall apart getting it out of the pan. Also, I was able to cut down the amount of sugar by half without any loss of flavor or texture.
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4 users found this review helpful
I was looking for a devil's food cake recipe similar to the flavor of store bought cake mixes...
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Reviewed on Aug. 7, 2003 by CHRISTIE2002AU
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CHRISTIE2002AU
Aug. 7, 2003
This is such a simple recipe and I really enjoyed making it. I would advise you cut down a lot on the coffee, say to about 1/4 cup, and make your own icing by using icing sugar, butter, 1 tablesp. vannilla essence and no more than 2 tablesp. cocoa. This is a family favourite not to be missed!
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4 users found this review helpful
This is such a simple recipe and I really enjoyed making it. I would advise you cut down a lot...
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Reviewed on Feb. 26, 2008 by
kazza
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kazza
Feb. 26, 2008
This cake was delicious! I made it exactly as specified. When I saw how runny the batter was I was a bit concerned but it turned out spongy and moist. I took a reviewer's advice and made the cream cheese chocolate frosting and it was perfect.
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3 users found this review helpful
This cake was delicious! I made it exactly as specified. When I saw how runny the batter was I...
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Reviewed on Feb. 10, 2008 by
mkecupcakequeen
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mkecupcakequeen
Feb. 10, 2008
This is THE BEST chocolate cake I have ever tasted! Wow, and so easy. I didn't even have to get the mixer out; did fine by hand. As suggested by others, I replaced milk and vinegar with buttermilk. I used this recipe to make cupcakes, baked at 350 degrees for 24 minutes. Perfection.
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3 users found this review helpful
This is THE BEST chocolate cake I have ever tasted! Wow, and so easy. I didn't even have to...
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Reviewed on Feb. 4, 2008 by liesh
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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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3 users found this review helpful
This cake is absolutely to die for. I have gotten rave reviews. I used some of the suggestions...
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