Black Chocolate Cake
photo by Juenessa
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 473.18 ml all-purpose flour
- 414.03 ml white sugar (reduce sugar to 1-1/2 cups for a less sweeter cake)
- 9.85 ml baking powder
- 9.85 ml baking soda
- 0.61 ml salt
- 236.59 ml unsweetened cocoa powder
- 157.80 ml shortening
- 236.59 ml hot boiled water
- 236.59 ml strong brewed coffee (or use boiling water mixed with instant coffee granules)
- 14.78 ml vanilla
- 2 eggs
directions
- 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.
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Reviews
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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!
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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!
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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.<br/>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.<br/>This became a special treat! Thanks for posting.