Chocolate Chocolate Cake

Chocolate Chocolate Cake

Mumsy'sCouchPotato 8

"This is our family recipe, modified from an award-winning one published in the Oregonian in 1982. It is incredibly rich, dense, and moist. Fantastic for a special occasion or whenever you need that chocolatey chocolate fix. Note that the cake is very dense, so the top may crack when baking. "


4 h 30 m servings 356 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 3-inch high sides. Wrap bottom of pan securely with aluminum foil so it comes up about 1-inch on the sides. Set aside.
  2. Melt the chocolate chips with the instant coffee granules and water in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside to cool.
  3. Beat the butter, margarine, and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour gradually, mixing until just incorporated. Fold in the melted chocolate; mixing just enough to evenly combine.
  4. Beat egg whites until foamy in a large glass or metal mixing bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites a third at a time into the chocolate mixture; mixing just enough to evenly combine. Pour the batter into prepared pan.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 5 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Sift confectioners' sugar over the top of the cake before serving.
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  1. 19 Ratings


EXCELLENT. I didn't have margarine and so I used 1/2 C butter and 1/2 C canola oil. The cake is rich, moist, dense, and very chocolaty. The top does crack, but if you're careful, you can still h...

I am in two minds about how to rate this cake. I had read other's reviews which said that the cake took ages to cook, and I intended to fill the cake anyway, so I decided to bake it in two shal...

Hands down best Cocolate Cake I've ever made. I didn't have margarine, so 1 cup of Butter did the trick. I highly doubt and tweeking or changes would make this any better. Just follow the direct...

I made this cake today ..everything went smooth except that the inside looks like its undercooked and the outside is a little kinda reminded me of brownies...the flavor is good though. ...

I had a difficult time with this cake. It took nearly two hours to bake and the inside, I feel, was still undercooked. My springform pan was 8 1/2 inches and I have a convection oven so don't ...

THIS CAKE TOOK SOO LONG TO MAKE. I put it in the oven for one hour and when i took it out it was still the texture of batter except the sides were starting to cook. THen i put it in for another ...

The PERFECT Chocolate cake!

Severely delicious.

Had to rate in the middle on this one. As a cake I did not care for it at all. Baking time is way off and after almost two hours I pulled it from the oven. The middle was still a bit gooey an...