"This is the cake my family always traditionally took on picnics and any other family get-together. Cream may be substituted for the milk for a richer cake." — Jeannette Gartner
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2 (1 ounce) squares
unsweetened chocolate, melted
1 3/4 cups
2 1/2 teaspoons
instant coffee granules
unsweetened cocoa powder
1 1/2 teaspoons
I made the cake part only, not the frosting. I had to add another ounce of chocolate because it wasn't chocolate-y enough for us. I made cupcakes, baked for about 15 minutes, then watched them closely til done (around 18 minutes). Moist, with a nice taste and texture. I'm pleased with this recipe.
I hate to be the first with a negative review, but I found this cake to be fairly dry and crumbly. I am a good baker and am not sure why it didn't turn out well.
I DID make two changes: I used butter instead of shortening (which I always do and have not experienced a problem before), and I added an extra ounce of baking chocolate. The flavor was pretty good, but the cake crumbled too easily.
I made a 12" round cake and it was done in exactly 24 minutes. I didn't make the icing but used a rolled fondant icing instead. There is a chance that I made a mistake and it's not the recipe's fault, but I don't think that's the case. I'll keep looking.
wow. this cake is so good. i added a little maple flavoring and some sweetened dark chocolate. for 2 9' round pans it took 30 minutes exactly. another thing i liked is that it didnt turn all round on top like the box cakes. i was able to put the two on top of each other without them breaking! thanks for the great recipe!!
this cake has a very rich choclate flavour and a very moist texture that melts in the mouth.
I used 1/2 a bag of Ghirardelli semi sweet chocolate chips in this recipe instead of 2 oz of unsweetened and baked it in my jelly roll pan. Covered it with a mixture of 1 can vanilla frosting and 1 tub of coolwhip. Rolled it up and topped it with the recipe for Chocolate Ganache on here. It turned out like a marvelous yummy gigantic swiss cake roll and everyone loved it! If you are going to make a roll cake remember to roll the cake up by placing a towel well coated in powdered sugar on the cake and rolling it up around the towel and letting it cool this way. Then it won't crack up in the end when you fill it and roll it. Yum Yum!
add choc chips, otherwise it's great!
This turned out beautifully! The batter was perfect and fluffy. It looked almost like chocolate pudding (i had to keep fighting the urge to eat it with a spoon!), and baked up nicely as cupcakes. I made a few changes. I used four ounces of chocolate, because I was pairing it with a very sweet frosting, and wanted it to have a deeper chocolate flavor, I used cake flour instead of all-purpose, and I used the suggestion of cream rather than milk. This will be my go-to chocolate cake! Thank you so much!
Delicious! Very nice texture as well.
* Percent Daily Values are based on a 2,000 calorie diet.
Our Favorite Chocolate Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 143
See how to make moist, rich chocolate cake.
This quick-and-easy chocolate cake is so moist and rich.
Too much chocolate is just enough with this moist, prize-winning cake.