1 of 7 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (79g) Recipe makes 16 servings
Calories 238
Calories from Fat 72		(30%)
Amount Per Serving		%DV
	Total Fat 8.1g	12%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 27mg		9%
Sodium 350mg		14%
Potassium 54mg		1%
Total Carbohydrate 38.6g		12%
	Dietary Fiber 1.1g	4%
	Sugars 25.8g
Protein 3.5g		6%
detailed view... how is this calculated?

Menus using this recipe:

Just Because.... I love you!

kittycatmom

Deep Dark Chocolate Cake

Recipe #12488 | 55 min | 15 min prep | add private note

⁽⁹²⁾ RATE IT NOW Print Recipe

By: Lennie
Oct 7, 2001

Here it is — the best chocolate cake ever! Perfect for birthdays.

SERVES 16 (change servings and units)

Ingredients

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup black coffee
1/2 cup canola oil (or any vegetable oil)
1 teaspoon vanilla extract

Directions

1
Preheat oven to 350°F.
2
Grease and flour one 13 x 9-inch baking pan.
3
If you want a layer cake, use two 9-inch pans.
4
In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt.
5
Add eggs, buttermilk, coffee (if making with instant, use 2 tsp to make 1 cup), oil and vanilla; beat on medium speed of electric mixer 2 minutes. Batter will be thin.
6
Pour into prepared pan.
7
Bake until cake tester inserted in centre comes out clean (30-35 minutes for round pans, 35-40 minutes for rectangular pans).
8
Cool 10 minutes; (if using 9-inch round cake pans, remove from pan) and cool on wire racks.
9
Cool completely, then frost with your favourite vanilla icing.

Questions about this recipe?

Featured Reviews for This Recipe

From: libby12

On Nov 6, 2009

This review is well overdue. I have made this cake at least once a month (often more) since I found the recipe about a year ago. Absolutely perfect every time! Have made it in sheet pans, layer tins, bundt pans, cupcake moulds and it always turns out wonderfully. Moist, fluffy chocolatey and not too sweet even with the two cups of sugar. And so easy and so reliable. I even have a bad habit of forgetting things or substituting ingredients (eg orange juice for the coffee) and it withstands all of this. Plus everyone I make it for raves about it and begs for the recipe. Thank you so much. If I could give it ten stars I would.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Laura123

On Sep 8, 2009

MAde this for a birthday cake..it was fantastic! I had no trouble with sticking..I did use 9" rounds and parchment paper...but in all my infinite wisdom, forgot to grease or flour the sides of the pans..no problem, just used a sharp knifeto run along the edges after cooling a bit and they popped out perfectly. This relaly made a moist fluffy chocolate cake that stood up to the buttercream frosting I used to decorate it with. Too bad I can't get a nice smooth finish with frosting...but nobody seemed to care a bit, they LOVED this cake.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Meryl

On Jan 8, 2003

DELICIOUS!!! This is the same recipe I had found awhile ago on another website, except it had a different name, (Black Magic Cake). Regardless of what the recipe is called, it is excellent! Very moist, deep chocolatey, and fluffy. I used brewed expresso instead of strong coffee, and I used nonfat plain yogurt in place of buttermilk. I also used Dutch Processed Cocoa instead of natural Cocoa in both the cake and the icing, then I lightly frosted the cake with my fatfree icing made with brewed expresso, cocoa powder, and confectioner's sugar.

20 people found this review helpful

Was this review helpful to you? YES | NO

From: Anu

On May 7, 2002

Fantastic taste, and an unbelievably soft and spongy texture! I made this for a friend's birthday, and the poor guy got only 1 tiny piece because all my other friends gobbled this up! The only problem I had with this cake was that it got stuck to the pan even after greasing and flouring it. Some Zaar folks suggested greasing and flouring the pan, then lining it with parchment paper, and greasing and flouring it again. Or, next time, I'll just serve this straight out of the pan! I don't have a hand blender, so I whisked the liquid ingredients separately using a wire whisk, and then added them to the flour mixture, whisking vigourously. I iced this with Sharlene's Silky Vanilla Butter Frosting (#23715).

14 people found this review helpful

Was this review helpful to you? YES | NO

Read all 93 reviews