Recipe by SNOWWHITE934
"This cake is easy to make and it tastes great."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
unsweetened cocoa powder
hot brewed coffee
2 1/2 cups
I tried this cuz I wanted to use up some leftover brewed coffee (thanks allrecipes for your ingredient search section). Also I happened to have all the ingredients this recipe calls for. I goofed following the directions since I was trying to hurry. I put the sugar in with the flour, etc. and I did not sift but stirred with a wire whisk. I'm glad it still came out good. Also in my oven it only needed to bake 30 min. Even then it looked a little dry, but it was very light, not at all dry on the inside. It cut beautifully. On my 1st bite of the warm cake, I thought it might need to be sweeter but I changed my mind as I finished eating it, after all I was enjoying it without icing. I will make this again since it was good, easy and forgiving of my mistakes. Also I'm eager to try it with semi-sweet chocolate chips added!
Easy to mix up and the flavor is good. However, while I wouldn't go so far as to say the cake is dry, it isn't as moist a chocolate cake as it could or should be. I used a half recipe, for cupcakes, and was very careful with the baking time so as not to overbake. A good blob of "White Cake Frosting II" helped mitigate the dryness.
This cake was really great. I used a bavarian cream filling and chocolate butter frosting. It was a great hit at my family function. I will be making this cake for years to come.
Thank you, Julia
I made this for someone who has a milk allergy in the family and it was really good! Moist and I didn't miss the milk! I halved this recipe and made two 9 inch cakes.
This cake is awesome! I'm not a professional baker, but I bake on the side and I use this recipe for a base of a number of chocolate cake orders. I NEVER use the coffee in this recipe as I like the classic moist Devil's food cake taste. I just add hot water. The photo I submitted is actually this recipe made low sugar using the Splenda brand for baking called "Splenda Sugar", it is a blend of Splenda and sugar and is heavy like sugar. I'm a diabetic and it made for a FABULOUS 30th birthday cake for me--everyone swore up and down I bought it. But I used my own low sugar chocolate frosting recipe and paired with this cake was...Devil's food cake HEAVEN! I absolutely recommend this recipe! I make it all the time!
Very good and moist chocolate cake. Made for a kid's party and they gobbled it up. Will make again. Thanks
I was thrilled to see this recipe as I had lost the one my mother gave to me. She was baking this cake 60 years ago and so much better than other chocolate cakes.
I don't know what I did wrong, but this cake took forever to cook. When I thought it was done it wasn't. It was very dense and dark in color. Not going to try again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Cake V
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 95
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
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.