Our Favorite Chocolate Cake Recipe - Allrecipes.com
Our Favorite Chocolate Cake Recipe

Our Favorite Chocolate Cake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 13x9 inch cake pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
  2. Cream together the shortening and the white sugar. Add the melted chocolate and eggs, mix well.
  3. Sift the flour with baking soda and salt. Add alternately with 1 cup milk to shortening mixture. Mix in 1 teaspoon vanilla. Pour batter into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a toothpick stuck into the center of the cake comes out clean. Once cool frost with Coffee Frosting.
  5. To Make Frosting: Mix together instant or leftover coffee, 1/4 cup milk or cream, cocoa powder, butter, 1 1/2 teaspoons vanilla extract, and confectioners' sugar until of spreading consistency.
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Reviews More Reviews

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.

 
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.

 

24 Ratings

Jun 23, 2006

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

 
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!!

 
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!

 
Sep 03, 2010

add choc chips, otherwise it's great!

 
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!

 
Jan 25, 2011

Delicious! Very nice texture as well.

 

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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.

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