Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

For those of us who crave intense chocolate flavor. Recipe is from Smithfield.

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Spray one 10-inch bundt pan or two 9-inch round pans with a nonstick cooking spray and set aside.
  2. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
  3. Make a well in the center and pour in the eggs, coffee, milk and oil. Mix until smooth; batter will be thin.
  4. Pour into prepared pan. Bake in the preheated oven 35 to 40 minutes for bundt pan, 25 minutes for 9-inch round pans, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
  5. In a large bowl, mix together melted butter and cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  6. Add a small amount of additional milk, if needed. Stir in vanilla.
  7. Frost cake and garnish as desired.
Most Helpful

I used this recipe to make cupcakes for our New Year's Eve party tomorrow. The recipe made 30 full sized cupcakes. I made exactly as directed, however I did add a couple tablespoons of hazelnut coffee syrup for a twist (it was next to my espresso machine & I thought why not!) The batter was thin as stated but the cakes turned out well. They crisped up on top (which I enjoy) and were very moist. They do have a nice espresso flavor, so if you aren't a coffee/dark chocolate fan I wouldn't recommend this recipe to you. The main difference in flavor from a regular chocolate cake is they aren't as sweet rather there is a bitterness to them. I also used fluffy white frosting rather than the chocolate (however I will use the chocolate next time) and decorated with confetti sprinkles. Thanks for the recipe!

Candace Michelle 2 December 31, 2010