This cake is easy to make and it tastes great.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, dissolve the cocoa in the hot coffee; set aside. Sift together the flour, baking soda, baking powder and salt. Set aside.

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  • In a large bowl, combine the sugar, oil, eggs and vanilla. Beat in the flour mixture alternately with the cocoa mixture. Pour batter into prepared pan.

  • Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

239 calories; 10.6 g total fat; 31 mg cholesterol; 222 mg sodium. 34.8 g carbohydrates; 3.4 g protein; Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/16/2006
I tried this cuz I wanted to use up some leftover brewed coffee (thanks allrecipes for your ingredient search section). Also I happened to have all the ingredients this recipe calls for. I goofed following the directions since I was trying to hurry. I put the sugar in with the flour etc. and I did not sift but stirred with a wire whisk. I'm glad it still came out good. Also in my oven it only needed to bake 30 min. Even then it looked a little dry but it was very light not at all dry on the inside. It cut beautifully. On my 1st bite of the warm cake I thought it might need to be sweeter but I changed my mind as I finished eating it after all I was enjoying it without icing. I will make this again since it was good easy and forgiving of my mistakes. Also I'm eager to try it with semi-sweet chocolate chips added! Read More
(17)

Most helpful critical review

Rating: 3 stars
11/01/2010
Easy to mix up and the flavor is good. However while I wouldn't go so far as to say the cake is dry it isn't as moist a chocolate cake as it could or should be. I used a half recipe for cupcakes and was very careful with the baking time so as not to overbake. A good blob of "White Cake Frosting II" helped mitigate the dryness. Read More
(13)
35 Ratings
  • 5 star values: 21
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/16/2006
I tried this cuz I wanted to use up some leftover brewed coffee (thanks allrecipes for your ingredient search section). Also I happened to have all the ingredients this recipe calls for. I goofed following the directions since I was trying to hurry. I put the sugar in with the flour etc. and I did not sift but stirred with a wire whisk. I'm glad it still came out good. Also in my oven it only needed to bake 30 min. Even then it looked a little dry but it was very light not at all dry on the inside. It cut beautifully. On my 1st bite of the warm cake I thought it might need to be sweeter but I changed my mind as I finished eating it after all I was enjoying it without icing. I will make this again since it was good easy and forgiving of my mistakes. Also I'm eager to try it with semi-sweet chocolate chips added! Read More
(17)
Rating: 5 stars
01/16/2006
I tried this cuz I wanted to use up some leftover brewed coffee (thanks allrecipes for your ingredient search section). Also I happened to have all the ingredients this recipe calls for. I goofed following the directions since I was trying to hurry. I put the sugar in with the flour etc. and I did not sift but stirred with a wire whisk. I'm glad it still came out good. Also in my oven it only needed to bake 30 min. Even then it looked a little dry but it was very light not at all dry on the inside. It cut beautifully. On my 1st bite of the warm cake I thought it might need to be sweeter but I changed my mind as I finished eating it after all I was enjoying it without icing. I will make this again since it was good easy and forgiving of my mistakes. Also I'm eager to try it with semi-sweet chocolate chips added! Read More
(17)
Rating: 3 stars
11/01/2010
Easy to mix up and the flavor is good. However while I wouldn't go so far as to say the cake is dry it isn't as moist a chocolate cake as it could or should be. I used a half recipe for cupcakes and was very careful with the baking time so as not to overbake. A good blob of "White Cake Frosting II" helped mitigate the dryness. Read More
(13)
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Rating: 5 stars
04/12/2003
This cake was really great. I used a bavarian cream filling and chocolate butter frosting. It was a great hit at my family function. I will be making this cake for years to come. Thank you Julia Read More
(12)
Rating: 5 stars
01/22/2008
I made this for someone who has a milk allergy in the family and it was really good! Moist and I didn't miss the milk! I halved this recipe and made two 9 inch cakes. Read More
(7)
Rating: 5 stars
09/28/2008
This cake is awesome! I'm not a professional baker but I bake on the side and I use this recipe for a base of a number of chocolate cake orders. I NEVER use the coffee in this recipe as I like the classic moist Devil's food cake taste. I just add hot water. The photo I submitted is actually this recipe made low sugar using the Splenda brand for baking called "Splenda Sugar" it is a blend of Splenda and sugar and is heavy like sugar. I'm a diabetic and it made for a FABULOUS 30th birthday cake for me--everyone swore up and down I bought it. But I used my own low sugar chocolate frosting recipe and paired with this cake was...Devil's food cake HEAVEN! I absolutely recommend this recipe! I make it all the time! Read More
(6)
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Rating: 4 stars
04/12/2003
Very good and moist chocolate cake. Made for a kid's party and they gobbled it up. Will make again. Thanks Read More
(5)
Rating: 5 stars
06/12/2009
I've been looking for a milk-free chocolate cake recipe (my boyfriend is lactose intolerant) and I'm so glad I tried this one! The recipe is really easy and the cake is moist fluffy and very chocolaty. I halved the recipe for a trial batch and it made 18 cupcakes. I cooked them for about 18-20 minutes and they are delicious. I will definitely make this recipe again. Read More
(4)
Rating: 5 stars
03/02/2009
I was thrilled to see this recipe as I had lost the one my mother gave to me. She was baking this cake 60 years ago and so much better than other chocolate cakes. Read More
(4)
Rating: 5 stars
12/31/2009
Amazing!!! I made this cake yesterday. I followed the recipe but instead of flouring my 9x13 pan i used sugar!! The cake came right up off of the pan. Also it added a sweetness to the edges! The kind that melts in your mouth!! I use sugar instead of flour for everything! Read More
(3)