Our Favorite Chocolate Cake Recipe

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Most Helpful Positive Review

Apr 21, 2007

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.

—VICTORIAJ

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Most Helpful Critical Review

Aug 02, 2008

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.

—Sarah R

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22 Ratings

Mar 15, 2007

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!!

—Rachel

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Jun 23, 2006

this cake has a very rich choclate flavour and a very moist texture that melts in the mouth.

—numy

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Mar 03, 2010

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!

—Leechfam6

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Sep 03, 2010

add choc chips, otherwise it's great!

—CamBerWeb

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Apr 13, 2011

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!

—CalmlyUnaware

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Jan 25, 2011

Delicious! Very nice texture as well.

—aprilh

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Nutrition

Calories
436 kcal
22%

Carbohydrates
72.2 g
23%

Cholesterol
45 mg
15%

Fat
15.9 g
24%

Fiber
1.6 g
6%

Protein
4.1 g
8%

Sodium
229 mg
9%

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

Nutritional Information

Our Favorite Chocolate Cake

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 436
Calories from Fat: 143

% Daily Value *
Total Fat 15.9g 24 %
Saturated Fat 6.9g 35 %
Cholesterol 45mg 15 %
Sodium 229mg 9 %
Potassium 122mg 3 %
Total Carbohydrates 72.2g 23 %
Dietary Fiber 1.6g 6 %
Protein 4.1g 8 %
Sugars 57.6g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 5 %
Iron 18 %
Thiamin 14 %
Niacin 15 %
Vitamin B6 2 %
Magnesium 10 %
Folate 19 %

* 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.