Black Chocolate Cake
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 recipe#78579 and also make certain the water is boiling hot and the brewed coffee is hot and strong, use your own favorite frosting or see recipe#89207
- Ready In:
- 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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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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.
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!