Community Pick
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.
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
1 layer cake or sheet cake
ingredients
- 1 3⁄4 cups flour
- 2 cups sugar
- 3⁄4 cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1 cup strong black coffee, cooled
- 1 cup buttermilk or 1 cup soured milk
- 1⁄2 cup grapeseed oil
- 1 teaspoon vanilla
directions
- 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.
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Reviews
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Delicious! So rich and chocolately, not to mention super simple to throw together! I used vegetable oil instead of grapeseed. -
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! -
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. -
This cake is gross and absolutely no flavor! Don't waste your ingredients on this one -
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.
see 18 more reviews
Tweaks
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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
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Delicious! So rich and chocolately, not to mention super simple to throw together! I used vegetable oil instead of grapeseed.
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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! -
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! -
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.
RECIPE SUBMITTED BY
<P>Hello. I live in NE Ohio in a suburb about 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>
