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Ultimate Chocolate Cake

Rated as 4.57 out of 5 Stars

"Semisweet chocolate chips add rich flavor to this moist chocolaty cake that's lower in fat. Slices of it are excellent for dessert or a snack. --Kay McMicken of Charlotte, North Carolina"
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Ingredients

1 h servings
Original recipe yields 12 servings

Directions

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  1. In a mixing bowl, combine the first seven ingredients; mix well. Stir in chocolate chips. Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour; add batter.
  2. Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. dust with confectioners' sugar.

Footnotes

  • Nutritional Analysis: One piece equals 266 calories, 9 g fat (3 g saturated fat), 62 mg cholesterol, 520 mg sodium, 41 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.

Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a very good recipe. I didn't use the egg substitute, but added in two more eggs for four eggs total. I baked mine in a tube pan and sprinkled the top with chocolate chips. Moist and choc...

Most helpful critical review

There was something "off" about the texture of this cake. I can't even describe it - it was just too moist for me... and it was done the whole way (knife stuck in after 50 mins came out clean)....

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This is a very good recipe. I didn't use the egg substitute, but added in two more eggs for four eggs total. I baked mine in a tube pan and sprinkled the top with chocolate chips. Moist and choc...

Great heavy dense delicious cake. Mine didn't come out like the one on the picture, it was more creamy in texture (not dry looking) and super moist and dense. My boyfriend LOVED it. Instead of u...

This cake truly is the ultimate!! I followed the recipe as written, except I couldn't find fat free sour cream, so I had to use the reduced-fat kind instead. My batter was very thick and when ...

I took this cake to a dinner party last night, and it was a big hit! No one believed it didn't have any oil, it was so moist and delicious!

Fantastic! I didn't have any sour cream so I used milk instead. I baked them in cupcakes and topped them off with fresh whipped cream. They were a HUGE hit!

There was something "off" about the texture of this cake. I can't even describe it - it was just too moist for me... and it was done the whole way (knife stuck in after 50 mins came out clean)....