Prep 15 mins
Cook 30 mins
Dark rich and moist, this is a chocolate cake lover's dream! This complete recipe may be mixed by hand using a whisk, make certain to grease your baking dish generously for this see my Pan Release, Professional Pan Coating (Better Than Pam Spray!) and also make certain the water is boiling hot and the brewed coffee is hot and strong, use your own favorite frosting or see Kittencal's Chocolate Frosting/Icing
- 2 cups all-purpose flour
- 1 3⁄4 cups white sugar (reduce sugar to 1-1/2 cups for a less sweeter cake)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1⁄8 teaspoon salt
- 1 cup unsweetened cocoa powder
- 2⁄3 cup shortening
- 1 cup hot boiled water
- 1 cup strong brewed coffee (or use boiling water mixed with instant coffee granules)
- 3 teaspoons vanilla
- 2 eggs
- Set oven to 350 degrees (oven rack to second-lowest position).
- Generoulsy grease and flour a 13 x 9-inch baking dish.
- In a bowl mix together flour, sugar, baking powder, baking soda, cocoa and salt; set aside.
- Place the hot boiled water into a heat-proof mixing bowl along with the hot brewed coffee; add in the shortening and mix until melted.
- Mix in vanilla.
- Stir un the flour mixture until blended, then beat in eggs (batter will be thin).
- Pour the batter into prepared baking dish.
- Bake for 30-35 minutes or until cake test done.
- Allow to cool completely before frosting.
This recipe is rich and chocolatey! I love how the coffee enhances the flavor of the chocolate and gives the cake such an intense flavor. I used 1/2 cup regular cocoa powder and 1/2 cup special dark cocoa powder. I also frosted the cake with a double recipe of recipe #192131. Then, topped the glaze with mini-peanut butter cups. Yum!
I made this fabulous chocolate cake this evening. Very moist and very chocolate!! It rose great which always makes a baker happy. I have posted pictures of before frosting and after! I put a chocolate cream cheese frosting on it. One stick butter, 1/2 cream cheese package, 1/2 box conf. sugar, enough milk for texture (just a little bit) pinch salt. Unsweetened chocolate powder 1/2 c chocolate and 1/2 c the new extra dark chocolate. Whip a bunch in mixer!! Very good and made it look pretty too! The perfect touch for the perfect chocolate cake!
Indeed, dark, rich and with an intense chocolate taste. The coffee made the chocolate taste stand out so much more. I beat the eggs in a small bowl before adding to the batter which made it easier to incorporate them. Baked the cake in a round, 24cm in diameter, tin and it rose up wonderful making every slice look that much better. In the baking tin I put parchment paper and had no trouble at all that the cake should stick and be difficult to get out, didn't even grease the paper. Because I baked the cake in a round tin it needed a little more time in the oven. After 48 minutes the cake was baked to perfection.
We are not much for frosting so I left that out, besides, the cake is so rich and moist it does not really need frosting.
This became a special treat! Thanks for posting.