Black Chocolate Cake

Black Chocolate Cake

224 Reviews 19 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  JEANIE BEAN

“This is a rich black chocolate cake that uses cocoa powder and lots of sugar. My husband's all time favorite.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside.
  2. Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla.
  3. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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Reviews (224)

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Isn't it interesting how so many people can make the same recipe with such different results? Also curious is how a submitted recipe is altered by some cooks and then given a bad review. Having said that, I made this just as written (half recipe) in a mini egg shape pan from Williams Sonoma (eight to the pan). SO good! Fragrant, dark, moist, luscious little dark chocolate cakes. I used "Hard Chocolate Glaze" (also fabulous) to dip them in, then made a bakery style creamy white frosting to decorate them. These were to die for! Tasted like an infinitely better version of Hostess cupcakes! In fact, I could easily see this made in a cupcake tin to duplicate them near exactly. I know I will definitely use this recipe (with the glaze) again--and again--and again. All around, an easy to mix cake that yields perfect results!



I originally gave this 4 stars but after making it again with another modification I am adding another star. Here's the trick: instead of water, heat up 2 c milk, add 2 heaping teaspoons of instant coffee and use that to dissolve the shortening. It makes a big difference by bringing out the chocolate flavor, rather than diluting it. Frosted with Caroline's Fudge Frosting from this site. Yum! Thanks!



Everyone loves this cake. I used this recipe exactly. I've made a variation of this before, where I substituted 1 cup of boiling water with 1 cup of milk and the 1/2 cup butter for 1/2 cup applesauce. I prefer the recipe with applesauce because the applesauce makes it more moist and it doesn't affect the taste at all. Less guilt too.

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Amount Per Serving (12 total)

  • Calories
  • 336 cal
  • 17%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 53.4 g
  • 17%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 316 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Dark Chocolate Cake I


next recipe:

Chocolate Oil Cake