Moist Chocolate Cake

Moist Chocolate Cake

21
MARBALET 50

"This moist chocolate cake includes coffee in the ingredients. Chocolate lovers will love this cake!"
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Ingredients

1 h 15 m servings 189 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 or two 9 inch round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In a small bowl, combine hot coffee with 1 cup cocoa and let cool to lukewarm.
  2. In a large bowl, cream together the 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the 1 teaspoon vanilla. Add the flour mixture alternately with the coffee and cocoa mixture; beat well.
  3. Pour batter into a 9x13 inch cake or two 9 inch round pans. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. To make the frosting: In a medium bowl, combine confectioners sugar, 1 cup cocoa, 1/2 cup butter and 1 1/4 teaspoons vanilla. Mix until smooth. Add hot milk a teaspoon at a time to make a smooth, spreadable consistency. Spread onto cooled cake.

Reviews

21
  1. 24 Ratings

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Most helpful positive review

After reading some of the reviews about it being too dry I decided to add an extra 1/4 cup of butter and 1 tablespoon of oil then reduced the cooking time to 30mins. It turned out deliciously ri...

Most helpful critical review

It was EXTREMELY dry. I could barely eat it. The flavor was not THAT good, but WAS good at the same time. Next time I won't make this recipe.

After reading some of the reviews about it being too dry I decided to add an extra 1/4 cup of butter and 1 tablespoon of oil then reduced the cooking time to 30mins. It turned out deliciously ri...

It was EXTREMELY dry. I could barely eat it. The flavor was not THAT good, but WAS good at the same time. Next time I won't make this recipe.

Needs (ALOT of) improving. p.s. to anyone reading this, don't make it. BIG waste of time.

Unless I did something terribly wrong. This was unbelievable dry. I even cut the 45 min bake time.The frosting recipe did not make enough to even cover cake. The cake was to dry to eat.

This recipe needs to be renamed. "Sahara Chocolate Cake" would be more appropriate. I upped the butter and cut the bake time as suggested and I still got a dry mess. I guess I'll pay more atte...

What I did was I baked it shorter than the given time. And it was really nice! or should I say--almost perfect!

the flavour is great. clearly an error was made in typing. It needs a cup ofmilk and some oil. The cake was ok because I served it for my daughter's birthday with some ice cream. I am sure t...

I've made this cake several times. My family loves it. It's my husbands favorite chocolate cake. I first tried it when it had 5 stars, and was suprised when I came back to it and it only had ...

This recipe turns out dry, dense, and not very flavorful...to call it "Moist Chocolate Cake" is very deceiving.