Recipe by MOM71
"This is an absolutely delicious, no-fail chocolate cake."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
unsweetened cocoa powder
2 1/2 cups
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.
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! :(
someone please tell me what could cause this!
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.
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!
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!
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Jan's Chocolate Cake
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 97
** Calories from Fat: 38
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This quick-and-easy chocolate cake is so moist and rich.
See how to make moist, rich chocolate cake.
Too much chocolate is just enough with this moist, prize-winning cake.