Recipe by Leo J. Lagrotte
"Here is my version of chocolate cake. Aunt Mary's Vanilla Frosting compliments it perfectly."
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unsweetened cocoa powder
hot, brewed coffee
Serve this cake to family or friends and you will do yourself proud, just as I did tonight. A good rule of thumb is to never try out a new recipe on guests, but this was a real winner. It is easy to whip up, with common pantry ingredients. Deliciously moist and chocolaty, this is very similar to the wildly popular "Black Magic Cake" on this site - but doesn't require the buttermilk. I made this as the recipe directed, using a full teaspoon of salt for the "pinch" called for. I frosted it with Chocolate Frosting II, submitted by LUV2DY4. Good, old-fashioned homestyle chocolate cake.
I did not like this recipe at all. For some reason, most of my family loved it.
Excellent, excellent chocolate cake. This is the first cake I've ever made, and it turned out GREAT. It wasn't too sweet and the coffee and cocoa made a great combination! I was a little scared when the batter turned out EXTREMELY thin and smelled strongly of coffee, but in the end it was WONDERFUL. Thanks so much for the recipe! Will try again.
This recipe saved the birthday party!!
I had originally made another highly recommended recipe (which will remain nameless) that worked find but was totally flavorless (too much boiling water) so i had just enough time to try again and took a chance with this one. It was FANTASTIC, the coffee made the difference, really good flavor. I used decaf, and margerine instead of the oil, and through in some imitation rum to both the batter and buttercream (chocolate) icing. Saved the day!!
Wow! Thanks for a great recipe. I used this with "Coffee Butter Frosting" from this site (increasing the strength of coffee in both) to make a delicous coffee and chocolate cake for my man. I then decorated with chocolate vermicelli. We all licked our lips after this! Yum
This cake got rave reviews!! I couldn't believe how easy it was to prep. I was worried when it came out of the oven really dark but it was perfect, spongy and moist. I used a different frosting recipe and added some raspberries. Excellent cake - I will make it again.
A truly excellent chocolate cake, in that it's easy to throw together with items you are likely to have in your pantry, in flavor, which is deep and round due to the coffee which can't be tasted but which brings out all the best in chocolate, and in texture, which is moist. It is everything that your grandma's chocolate cake brings to mind. I needed to serve several people, so I baked it in a 15"X10" jelly roll pan or cookie sheet, and was surprised that there was too much batter to fit. I baked the remainder as 6 cupcakes. The sheet cake was baked to perfection in 22 minutes, the cupcakes in 18. Topped both the cake and cupcakes with a glossy cross between a glaze and a frosting, consisting of 4 Tb cocoa, 1/2 a stick of butter and 6 Tb milk heated just until boiling, then combined with 4 cups powdered sugar and 1/2 tsp vanilla, all poured over the hot cakes. Next time I need a big cake, I'll put all of it into an 11"X17" jelly roll pan, and it will fit the full recipe perfectly. Thank you for a keeper that I'll turn to again and again.
I made this for my husband's birthday 3 days ago and the cake is still moist and delicious. Try it with a homemade cream cheese icing....YUM!**********
Update (12-2-10): Four years later, this has become my "go to" chocolate cake recipe. My kids ALWAYS request it (with homemade cocoa icing) for every birthday. I've made it over and over, and only once did it "fall", and that was when I switched brands of flour. Needless to say, I ditched that flour and went back to my old brand. Perfect chocolate cake!
* Percent Daily Values are based on a 2,000 calorie diet.
Grandpop's Special Chocolate Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 322
** Calories from Fat: 102
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