Jan's Chocolate Cake Recipe

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Most Helpful Positive Review

Sep 18, 2008

This is not a deep, dark chocolate cake, but it sure isn't short on rich chocolate flavor! This is an incredibly moist, stick to the tines of your fork cake, that baked nicely in two 9-inch layers in 25 minutes. I didn't bother with the parchment paper and it released from the pans easily just sprayed with Baker's Joy. I didn't change a thing with this recipe, and won't the next time around either. It is delicious just as written. Frosted with "Caroline's Chocolate Fudge Frosting," also from this site, this was a cake I'd be proud to serve anywhere.

—naples34102

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Most Helpful Critical Review

Apr 17, 2006

help!! I made this exactly as instructed, thinking that this would be a no-fail cake, and I was wrong! I don't know what I did wrong, as I said I followed everything written, can anyone tell me why it turned out sticky? It's thick and didn't raise much, and you can see it's so moist inside it's not even a cake, not even a brownie, it's just a hard dense block of black stuff! :( So disappointed~ someone please tell me what could cause this!

—CABNOLEN

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158 Ratings

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Aug 17, 2009

Love this recipe. I've tried other chocolate cakes from this site but this one is by far my FAVORITE. The cake is so moist and delicious with a great texture. In my opinion, it's the perfect chocolate cake. I don't have any of the problems other's have mentioned. I'm sure the problems are not with the recipe but it's that something is being done wrong. Make sure to measure your ingredients correctly. NEVER EVER scoop flour, you have to spoon it into a level measuring cup and level it off. Scooping leads to too much flour in the cake which equals dry, crumbly..ect.. Be sure to level off the baking soda as well..If you taste baking soda in the cake you probably used too much. Cream the butter and sugar WELL. You cannot substitute the buttermilk in this recipe with regular milk UNLESS you add a tbs of lemon juice or white vinegar to it. Beat eggs in one at a time, mixing each one in completely. When alternately adding flour and milk, start and end with the flour. Also, DON'T OVERBAKE.

—cookinwithluv44

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Feb 14, 2006

Excellent cake! Very chocolately and moist. I didn't have buttermilk, so I subbed whole milk soured with a tablespoon of white vineagar. I also subbed a cup of hot coffee instead of the hot water. Very tasty! I frosted the cake with 'Creamy Chocolate Frosting' and put a layer of Raspberry Jam in the middle. I got lots of compliments! Definetly a keeper!

—brownie

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Jul 05, 2007

This is a wonderful recipe for a moist rich chocolate cake! I made cupcakes for a fourth of July party, and they were a huge hit! I followed the recipe exactly, but they cooked in only 10 minutes. I iced them with red, white, and blue butter cream icing. I think the best tip for chocolate cake is to be sure to watch the time carefully. If you over-bake it, the results are dry and bland. If you time it right, this cake is perfect! My husband absolutely loved it! I will use this recipe from now on as my basic chocolate cake! Thanks for sharing!

—KateLee

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Mar 31, 2007

Absolutely butt blowing! I loved it! I made it for my mother, for my boyfriend, it rules! I used chocolate ganache, a rich icing, which complements very well the moist texture of this butt blowing cake. Fun for the whole family! One thing I should mention - it took nearly an hour and fifteen minutes for this cake to cook. I ran the toothpick test a few times until it was just right. Don't be afraid to leave it in the oven until it is done!

—kittenbrain

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Apr 03, 2008

I made this cake just as instructed. It looked beautiful and was done in 40 min. It just tasted bland. Sorry. I wanted to make a cake with some leftover buttermilk I had. I guess frosting would make up for it? I like my cakes really fudgy and chocolate tasting this one did not pass my test.

—PrincessBee

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Mar 06, 2006

No more Betty-in-the-box mixes for me. This cake is great! I, too, subbed hot coffee for the boiling water then stirred in about 1/2 C mini chocolate chips before pouring into a Bundt pan (baked for 38 min). Once the cake cooled, I cut it in half horizontally and made about a 1 1/2" "trench" in the bottom half which I then filled with Pastry Cream (also on this site). A simple chocolate glaze completed the top of the cake. Thanks Jan!

—Nicolette

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Nutrition

Calories
97 kcal
5%

Carbohydrates
14 g
5%

Cholesterol
19 mg
6%

Fat
4.3 g
7%

Fiber
0.5 g
2%

Protein
1.3 g
3%

Sodium
112 mg
4%

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

Nutritional Information

Jan's Chocolate Cake

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 97
** Calories from Fat: 38

% Daily Value *
** Total Fat 4.3g 7 %
** Saturated Fat 2.6g 13 %
** Cholesterol 19mg 6 %
** Sodium 112mg 4 %
** Potassium 32mg < 1 %
** Total Carbohydrates 14g 5 %
** Dietary Fiber 0.5g 2 %
** Protein 1.3g 3 %
** Sugars 8.6g
** Vitamin A 3 %
** Vitamin C < 1 %
** Calcium 1 %
** Iron 5 %
** Thiamin 6 %
** Niacin 4 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.