Prep 15 mins
Cook 40 mins
Here it is -- the best chocolate cake ever! Perfect for birthdays.
Make and share this Deep Dark Chocolate Cake recipe from Food.com.
- 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
- Preheat oven to 350°F.
- Grease and flour one 13 x 9-inch baking pan.
- If you want a layer cake, use two 9-inch pans.
- In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt.
- 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.
- Pour into prepared pan.
- Bake until cake tester inserted in centre comes out clean (30-35 minutes for round pans, 35-40 minutes for rectangular pans).
- Cool 10 minutes; (if using 9-inch round cake pans, remove from pan) and cool on wire racks.
- Cool completely, then frost with your favourite vanilla icing.
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.
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).
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.