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Rich Chocolate Cake II

Rich Chocolate Cake II

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Krissyp

Krissyp

A very easy dense chocolate cake, almost like a devil's food. Recommended frostings for this cake are, Cream Cheese Frosting, Boiled Frosting, or a dusting of confectioners' sugar.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda and salt. Add the hot coffee, oil and vanilla, mix until smooth. Pour into the prepared pan.
  3. Bake for 45 to 60 minutes in the preheated oven. Test with a toothpick for doneness. Allow cake to cool before topping or frosting.
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Reviews

beth
13

beth

4/9/2003

I did not find this cake rich at all. I was a little hesitant to make it when I noticed it called for oil and not eggs. It tasted oily. But it was very easy make.

jp
10

jp

9/1/2010

This recipe is FABULOUS with a couple of modifications. I add 1 c. of sour cream, 1 c. of chocolate chips, make the coffee extra strong and reduce the sugar to 1 1/2 c. I only bake it for 40 min. (just until the toothpick comes out clean.) It also comes out beautifully in a ring pan. This is my favorite chocolate cake recipe.

mis7up
7

mis7up

4/29/2012

Even though I normally don't look at the reviews before making a recipe. I did in this case. However, I followed it to a T as written and made 2 small 6 inch cakes and more then a dozen cupcakes. And here's what I can say about it. 1~if you can't have eggs. This would be an excellent alternative for that fact. However, my cake did raise, my cake was rich, moist and dense but still slightly light. It did have a harder texture on the top of the cake because of the sugar. Not bad but it was there, as well as a slight after taste. I could handle it, it was due to the coffee. While my kids totally said it was awesome with the chocolate fudge frosting I used. And it quite complaimented the flavor of the cake. I didn't think the aftertaste of the cake was bad. Slightly off the norm but it was fine, however depending on the flavor of the coffee you use will create that back taste so to speak. Either reduce the amount of the vanilla or the strength of the coffee. But I did like the cake over all. What I didn't like, is that fact of when handling with your hands from pan to cake board, the cake was very sticky to the touch, especially on the bottom, even though a tooth pick test, showed the cake was done. I can and will make again. Please note, sift your dry ingredients well & mix your wet ingredients thoroughly before mixing together but mix all together just until combined. That is the key. And moniter the baking time, mine didn't take as long when baking in small pans or cupcakes.

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