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Nutrition Facts
Serving Size 1 (67g) Recipe makes 20 servings
Calories 189
Calories from Fat 62		(33%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 251mg		10%
Potassium 87mg		2%
Total Carbohydrate 30.8g		10%
	Dietary Fiber 1.4g	5%
	Sugars 20.2g
Protein 2.8g		5%
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Dark Chocolate Cake

Recipe #2496 | 1 hour | 10 min prep | add private note

⁽³¹⁹⁾ RATE IT NOW Print Recipe

By: Marg (CaymanDesigns)
Oct 23, 1999

While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Butter Cream Icing (Buttercream Frosting) and Chocolate Buttercream Frosting (the dark flavor version). (I use Decorator Buttercream Icing when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) I use this recipe constantly for cakes I take to parties and I always have at least a few people ask for the recipe. My father adores this cake with Butter Cream Icing (Buttercream Frosting) on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants "a piece of cake". I've never eaten them, but he claims they are as good as when they are fresh. Considering how picky he is about his cake, I'm pretty sure they are. Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. A few reviewers seem upset that I don't 'credit' the Hershey's cocoa can for this recipe. I didn't because that isn't where I got the recipe from. (BTW, the FAQ explains you can't copyright a list of ingredients) Also, if you use dutch process cocoa or some other dark cocoa, it will be more chocolaty than when you use the brand already mentioned. Please note: baking cocoa isn't hot chocolate drink mix!! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe. Happy Baking!

SERVES 20 -24 (change servings and units)

Ingredients

2 cups sugar
1 3/4 cups flour
3/4 cup baking cocoa (dutch process or dark cocoa preferably)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4-1 cup boiling water (see note below)

Directions

1
Heat oven to 350°F.
2
Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
3
In large mixer bowl, stir together dry ingredients.
4
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
5
Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
6
Pour into prepared pan.
7
Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
8
Cool 10 minutes; remove from pan to wire racks.

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Featured Reviews for This Recipe

From: LoriLee in TX

On Nov 8, 2009

Full 5 stars of ease of preparation and taste. I did use coffee rather than water and since I only had heavy cream, I used that instead of plain milk. Very good and moist! Will make again and again I'm sure. Love the dark chocolate taste!

0 people found this review helpful

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From: Annie in Delaware, USA

On Nov 3, 2009

This turned out great! I used this recipe for my sisters' birthday cake, along with a cream cheese icing. I made it using one of those giant cupcake molds and just baked it on a lower temp so it could cook all the way through without burning. We will have the massive cupcake tonight, but i sampled a bit last night and it was wonderful. Crispy on the top a bit, and wonderfully moist and rich on the inside. Thank you!

0 people found this review helpful

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From: Chipfo

On Feb 12, 2006

Loved it, I used a 9 x 13 inch glass pan and had to bake for about 45 minutes before the toothpick came out clean. Once it was cooled I iced with Chocolate Buttercream Frosting Kittencal's Chocolate Buttercream Frosting/Icing and used the full amount of cocoa in the frosting. It is an excellent moist rich cake. Don't let the thinness of the batter scare you, mine was really thin but it baked up beautifully and tastes great, thanks Sue for the recipe!

34 people found this review helpful

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From: Sandy in Houston

On Sep 25, 2006

I added a cup of chocolate chips to the batter, which melted when I added the boiling water. I made it in a 13x9 pyrex and it had to cook almost 45 minutes. Soon as it came from the oven, I poked holes all over the top and spread a container of premade chocolate frosting. The results was an intensely chocolate flavor in a very rich & moist cake. It was delicious!! I meant to add some instant coffee to the boiling water but I forgot....will try this next time. Thanks Marge, my family loved this cake!

26 people found this review helpful

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