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My review
Jan's Chocolate Cake
4
MOM71
"This is an absolutely delicious, no-fail chocolate cake."
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Ingredients
50 m servings 97Original recipe yields 48 servings (2 - 8 inch layers or 1 - 9x13 inch pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). If using layers, grease and line the pans with parchment paper. If using a 9 X 13 pan, grease and dust with cocoa powder. Sift together the cocoa, flour, baking soda and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the buttermilk, mixing just until incorporated. Add the boiling water and beat for one full minute.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 175206 Ratings
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Most helpful positive review
9/18/2008
This is not a deep, dark chocolate cake, but it sure isn't short on rich chocolate flavor! This is an incredibly moist, stick to the tines of your fork cake, that baked nicely in two 9-inch laye...
Most helpful critical review
4/15/2006
help!! I made this exactly as instructed, thinking that this would be a no-fail cake, and I was wrong! I don't know what I did wrong, as I said I followed everything written, can anyone tell me ...
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9/18/2008
This is not a deep, dark chocolate cake, but it sure isn't short on rich chocolate flavor! This is an incredibly moist, stick to the tines of your fork cake, that baked nicely in two 9-inch laye...
4/15/2006
help!! I made this exactly as instructed, thinking that this would be a no-fail cake, and I was wrong! I don't know what I did wrong, as I said I followed everything written, can anyone tell me ...
8/15/2009
Love this recipe. I've tried other chocolate cakes from this site but this one is by far my FAVORITE. The cake is so moist and delicious with a great texture. In my opinion, it's the perfect cho...
2/14/2006
Excellent cake! Very chocolately and moist. I didn't have buttermilk, so I subbed whole milk soured with a tablespoon of white vineagar. I also subbed a cup of hot coffee instead of the hot w...
7/5/2007
This is a wonderful recipe for a moist rich chocolate cake! I made cupcakes for a fourth of July party, and they were a huge hit! I followed the recipe exactly, but they cooked in only 10 minu...
3/30/2007
Absolutely butt blowing! I loved it! I made it for my mother, for my boyfriend, it rules! I used chocolate ganache, a rich icing, which complements very well the moist texture of this butt bl...
3/6/2006
No more Betty-in-the-box mixes for me. This cake is great! I, too, subbed hot coffee for the boiling water then stirred in about 1/2 C mini chocolate chips before pouring into a Bundt pan (bak...
4/3/2008
I made this cake just as instructed. It looked beautiful and was done in 40 min. It just tasted bland. Sorry. I wanted to make a cake with some leftover buttermilk I had. I guess frosting w...