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    You are in: Home / Recipes / Deep Dark Chocolate Cake Recipe
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    Deep Dark Chocolate Cake

    Deep Dark Chocolate Cake. Photo by ReeLani

    1/7 Photos of Deep Dark Chocolate Cake

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Lennie's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on January 08, 2003

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 07, 2002

      55

      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).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2002

      45

      Wow.. what a cake! I took your advice Lennie and made this for a birthday. Everyone loved it. The only problem was that the cake stuck to the pans. I did grease and flour it, but I didn't think to put waxed paper on the bottom. For anyone who is going to make this cake as a layer cake, grease, flour, and line the bottom of your tins with wax paper. I frosted this moist and yummy cake with Classic Buttercream Frosting by ~Christine~ and it was FABULOUS! A perfect pair.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (107)

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    Nutritional Facts for Deep Dark Chocolate Cake

    Serving Size: 1 (87 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 237.8
     
    Calories from Fat 72
    30%
    Total Fat 8.0 g
    12%
    Saturated Fat 0.8 g
    4%
    Cholesterol 23.8 mg
    7%
    Sodium 351.1 mg
    14%
    Total Carbohydrate 38.5 g
    12%
    Dietary Fiber 1.1 g
    4%
    Sugars 25.7 g
    103%
    Protein 3.4 g
    6%

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