Black Coffee Chocolate Cake

"This is the EASIEST dark chocolate cake yet. It is super-chocolaty and very moist. I've been using this recipe for 30-years. NOTE: Here's a substitute for the one cup buttermilk: 2/3 cup plain yogurt plus 1/3 cup milk."
photo by Brenda. photo by Brenda.
photo by Brenda.
photo by Heather ND photo by Heather ND
photo by Juenessa photo by Juenessa
photo by Annacia photo by Annacia
photo by Annacia photo by Annacia
Ready In:
1 layer cake or sheet cake




  • Beat it all together in one big bowl.
  • The batter will be very thin.
  • Pour into a greased and floured 13 x 9 inch pan or two 9-inch layer pans.
  • Bake 350°F for 35-40 minutes.
  • * This is great when filled with creamy peanut butter and frosted with dark chocolate frosting.

Questions & Replies

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  1. Delicious! So rich and chocolately, not to mention super simple to throw together! I used vegetable oil instead of grapeseed.
  2. This is an amazingly moist cake! I split the batter between two pans, and layered apricot preserves between the two, before icing. Everyone loved it--definitely one that I'll be making again and again!
  3. Great recipe! I have tried many recipes for chocolate cake, several of them very good, but I think this will be the chocolate cake that I will turn to again and again. I love a white icing against the dark chocolate and used the icing from Recipe #216715. Great combo. Thanks for sharing your recipe.
  4. This cake is gross and absolutely no flavor! Don't waste your ingredients on this one
  5. This is the first cake I have ever made from scratch that I liked better than a mix. It is super moist and not overly sweet. And it doesn't get much easier than this.


  1. I used french pressed coffee for a more complex taste plus 1 TBSP of vanilla and 1 tsp of cinnamon. I also substituted butter for grapeseed oil. Instead of mixing everything at once, I creamed sugar and butter ,then added eggs beating until light and fluffy ,this helps build the structure of your cake. Next I added my mixed dry ingredients alternating adding the buttermilk and coffee with dry ingredients into the egg,butter,sugar mix until well blended. The result was a lovely batter, not runny and and a superb chocolate cake. Maybe my favorite new recipe. Also Droste cacao is so rich few can compare, it is so dark it has crimson undertones, try it ! I have never bothered to review a recipe before,that is how much I liked it. Suzanne Cristwell Daphne AL
  2. Delicious! So rich and chocolately, not to mention super simple to throw together! I used vegetable oil instead of grapeseed.
  3. This is a delicious dark chocolate cake! If you love dark chocolate, you should love this! I used canola oil instead of grapeseed oil. I also used sour cream instead of the buttermilk. Easy and tastes delicious!
  4. This was a huge hit with my boys after dinner tonight! I made it as a sheet cake and frosted with chocolate frosting. I soured my milk with lemon juice and also used canola oil instead of grapeseed oil. Oh, I also used about 1/4 cup of Hershey's Special Dark cocoa and the rest with regular cocoa, so my cake was very rich and dark looking. Thanks for a great cake!
  5. Excellent cake. I used canola oil instead of grapeseed. I made a three layer cake for my sisters birthday. I frosted with chocolate frosting and rolled it in chocolate flakes on the sides and topped it with chopped walnuts. It was wonderful. Thanks for the great recipe.


<P>Hello. I live in NE Ohio in a suburb about&nbsp;20 miles from Lake Erie, and the Rock and Roll Hall of Fame.</P> <P>Should I neglect to send you a thank-you if you review or photograph one of my recipes - please know that I am honored and truly appreciate your choosing one of my recipes. I hope you enjoyed it. <BR><BR>Thanks so much! <BR>k</P>
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