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Black Chocolate Cake


"This is a rich black chocolate cake that uses cocoa powder and lots of sugar. My husband's all time favorite."
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40 m servings 336 cals
Original recipe yields 12 servings (1 - 9x13 inch pan)


  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside.
  2. Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla.
  3. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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Read all reviews 258
  1. 292 Ratings

Most helpful positive review

Isn't it interesting how so many people can make the same recipe with such different results? Also curious is how a submitted recipe is altered by some cooks and then given a bad review. Having ...

Most helpful critical review

I gave this cake one star because it came out looking like a cake. It was easy to prepare and assemble. There are a few problems though. Shortening starts exploding when bringing to a boil. ...

Most helpful
Most positive
Least positive

Isn't it interesting how so many people can make the same recipe with such different results? Also curious is how a submitted recipe is altered by some cooks and then given a bad review. Having ...

I originally gave this 4 stars but after making it again with another modification I am adding another star. Here's the trick: instead of water, heat up 2 c milk, add 2 heaping teaspoons of ins...

Everyone loves this cake. I used this recipe exactly. I've made a variation of this before, where I substituted 1 cup of boiling water with 1 cup of milk and the 1/2 cup butter for 1/2 cup apple...

This cake was absolutely delectable! And black just as the name says. I made a couple of modifications: I used 1/3 a cup of canola oil and 1/3 of a cup of low-fat yogurt to cut back on fat, an...

I highly recommend this recipe. You can make it ahead and it stays moist. Freezes extremely well too. Much better result when mixed by hand. Big fav with both big and little kids!

Thanks for a great recipe, Jeanie! As is my habit, I substituted 2 cups strong coffee for the water, and added 1t more salt and 2T sugar, if you can believe it! I like my cakes a touch sweeter.....

I thought this cake was great! It was dense yet very moist and black, as the recipe title indicates. It bakes nicely too - quite level. I didn't have to level the cake at all. I used 2-9" ro...

This is undoubtedly the best and easiest chocolate cake ever, after reading reviews, I decided to go with the original recipe and not change a thing! It's perfect and my fiance loves it! It's n...

Perfect... Rich... Moist... The best chocolate cake I have ever eaten or made. WOW!