Jan's Chocolate Cake

Jan's Chocolate Cake

146 Reviews 18 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
MOM71
Recipe by  MOM71

“This is an absolutely delicious, no-fail chocolate cake.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 - 8 inch layers or 1 - 9x13 inch pan

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). If using layers, grease and line the pans with parchment paper. If using a 9 X 13 pan, grease and dust with cocoa powder. Sift together the cocoa, flour, baking soda and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the buttermilk, mixing just until incorporated. Add the boiling water and beat for one full minute.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Share It

Reviews (146)

Rate This Recipe
naples34102
59

naples34102

This is not a deep, dark chocolate cake, but it sure isn't short on rich chocolate flavor! This is an incredibly moist, stick to the tines of your fork cake, that baked nicely in two 9-inch layers in 25 minutes. I didn't bother with the parchment paper and it released from the pans easily just sprayed with Baker's Joy. I didn't change a thing with this recipe, and won't the next time around either. It is delicious just as written. Frosted with "Caroline's Chocolate Fudge Frosting," also from this site, this was a cake I'd be proud to serve anywhere.

CABNOLEN
54

CABNOLEN

help!! I made this exactly as instructed, thinking that this would be a no-fail cake, and I was wrong! I don't know what I did wrong, as I said I followed everything written, can anyone tell me why it turned out sticky? It's thick and didn't raise much, and you can see it's so moist inside it's not even a cake, not even a brownie, it's just a hard dense block of black stuff! :( So disappointed~ someone please tell me what could cause this!

cookinwithluv44
41

cookinwithluv44

Love this recipe. I've tried other chocolate cakes from this site but this one is by far my FAVORITE. The cake is so moist and delicious with a great texture. In my opinion, it's the perfect chocolate cake. I don't have any of the problems other's have mentioned. I'm sure the problems are not with the recipe but it's that something is being done wrong. Make sure to measure your ingredients correctly. NEVER EVER scoop flour, you have to spoon it into a level measuring cup and level it off. Scooping leads to too much flour in the cake which equals dry, crumbly..ect.. Be sure to level off the baking soda as well..If you taste baking soda in the cake you probably used too much. Cream the butter and sugar WELL. You cannot substitute the buttermilk in this recipe with regular milk UNLESS you add a tbs of lemon juice or white vinegar to it. Beat eggs in one at a time, mixing each one in completely. When alternately adding flour and milk, start and end with the flour. Also, DON'T OVERBAKE.

More Reviews

Similar Recipes

Chocolate Cake II
(171)

Chocolate Cake II

One Bowl Chocolate Cake I
(102)

One Bowl Chocolate Cake I

One Bowl Chocolate Cake II
(60)

One Bowl Chocolate Cake II

Chocolate Spice Cake
(18)

Chocolate Spice Cake

My Mom's Chocolate Cake
(17)

My Mom's Chocolate Cake

Hot Water Chocolate Cake
(18)

Hot Water Chocolate Cake

Nutrition

Amount Per Serving (48 total)

  • Calories
  • 97 cal
  • 5%
  • Fat
  • 4.3 g
  • 7%
  • Carbs
  • 14 g
  • 5%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chocolate Cake II

>

next recipe:

Easy Chocolate Cake