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Jan's Chocolate Cake

MOM71

"This is an absolutely delicious, no-fail chocolate cake."
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Ingredients

50 m servings 97 cals
Original recipe yields 48 servings (2 - 8 inch layers or 1 - 9x13 inch pan)

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Directions

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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts


Per Serving: 97 calories; 4.3 g fat; 14 g carbohydrates; 1.3 g protein; 18 mg cholesterol; 112 mg sodium. Full nutrition

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Reviews

Read all reviews 172
  1. 202 Ratings

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Most helpful positive review

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

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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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...

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 ...

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...

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...

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...

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...

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...

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...

This is the first cake I ever baked from scratch, and it was exactly as she said -- no-fail and excellent. (I even mixed things in the wrong order and it still turned out well.) I didn't have ...