For the true chocolate lover, this cake is moist and dense and you are going to love it. Great with cream cheese frosting or cooked fudge frosting.

Recipe Summary

Servings:
18
Yield:
9 x 13 inch cake
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.

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  • In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.

  • Mix cocoa and hot water together, and beat into batter.

  • Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.

Nutrition Facts

194 calories; protein 3.5g 7% DV; carbohydrates 32.1g 10% DV; fat 6.4g 10% DV; cholesterol 35.3mg 12% DV; sodium 212.5mg 9% DV. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/11/2006
I honestly can't believe more people haven't tried this recipe. It is probably one of the best chocolate fudge cakes I've ever baked. (and I've baked quite a few!). I changed the recipe to 9 servings and this was actually just over what I needed. I baked an 8inch layer cake and still had mix left over! I used low fat margarine instead of butter to make it a little less sinful. I also added 1 tsp of cinnamon to add a little spice. Just before I put the tins in the oven I dropped a handful of roughly chopped dark and white chocolate chunks into the top of the mix. These added some nice surprises in the middle of the cakes. I baked it for 25-30 minutes and the result was so perfect. It was intensely moist and rich and chocolatey but it was also light to the bite unlike a lot of heavy chocolate cakes. I filled the layer cake with my Raspberry Layer Cake Filling and frosted the tops and sides with the Brown Sugar Cream Cheese Frosting and Chocolate Cream Cheese Frosting. I added fresh raspberries to the top and chocolate shavings. I will be making this cake time and time again. It is now my no1 chocolate cake recipe! The only thing I can think that is putting people off with giving this recipe a go is the lack of detailed instructions but if you've baked a cake or two before it is easy to work out the details. For example make sure you grease and flour your tins before you put the mixture in;) I urge everyone to give this recipe a go!! Read More
(85)

Most helpful critical review

Rating: 3 stars
08/06/2004
A very good recipe if not overbaked pay attention. The second one I made was very good and moist. Read More
(14)
60 Ratings
  • 5 star values: 33
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
08/11/2006
I honestly can't believe more people haven't tried this recipe. It is probably one of the best chocolate fudge cakes I've ever baked. (and I've baked quite a few!). I changed the recipe to 9 servings and this was actually just over what I needed. I baked an 8inch layer cake and still had mix left over! I used low fat margarine instead of butter to make it a little less sinful. I also added 1 tsp of cinnamon to add a little spice. Just before I put the tins in the oven I dropped a handful of roughly chopped dark and white chocolate chunks into the top of the mix. These added some nice surprises in the middle of the cakes. I baked it for 25-30 minutes and the result was so perfect. It was intensely moist and rich and chocolatey but it was also light to the bite unlike a lot of heavy chocolate cakes. I filled the layer cake with my Raspberry Layer Cake Filling and frosted the tops and sides with the Brown Sugar Cream Cheese Frosting and Chocolate Cream Cheese Frosting. I added fresh raspberries to the top and chocolate shavings. I will be making this cake time and time again. It is now my no1 chocolate cake recipe! The only thing I can think that is putting people off with giving this recipe a go is the lack of detailed instructions but if you've baked a cake or two before it is easy to work out the details. For example make sure you grease and flour your tins before you put the mixture in;) I urge everyone to give this recipe a go!! Read More
(85)
Rating: 4 stars
09/03/2008
I would've given this 5 stars if I had not needed to change the recipe a tad. I put in 3/4 cup of chocolate because it definitely needed more. I also used buttermilk instead of souring the milk with lemon juice. I went ahead and used the chocolate cream cheese icing and brown sugar cream cheese icing that another member suggested. Also as a semi-beginner cook I didn't realize that I should've put the batter into two round pans as there was just too much batter in one to cook in that amount of time and it caved in a tad in the middle. The taste was AMAZING though so it still deserves at least 4 stars. Read More
(49)
Rating: 5 stars
08/21/2006
I scaled this for 9 servings and baked it in an 8x8 pan. It came out fine taking about 30 minutes to bake. I like this cake very much it is moist and chocolatey but not overly rich. I also made the full recipe in two 9-inch layers and frosted with Fudge Buttercream Icing and it was a seriously satisfying chocolate "fix". Had to bring the cake to the office or I'd eat it all myself! Read More
(30)
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Rating: 5 stars
06/23/2008
OHHHH WOW! This was soo good! This is going to be my favorite chocolate cake recipe! I used buttermilk instead of the milk and lemon and because I love chocolate so much I used 3/4 of a cup of cocoa. I also added about 3tbs of instant coffee granules. I put it into two 9" pans thinking I might freeze one but it was so good there was no way I would freeze it- our family would have eaten every last bite- so I gave one away. I hope they enjoy it as much as we did!! I iced it with a dark chocolate frosting. Read More
(19)
Rating: 3 stars
08/06/2004
A very good recipe if not overbaked pay attention. The second one I made was very good and moist. Read More
(14)
Rating: 5 stars
11/21/2002
Very good! This recipe was very easy to make. It had a very moist fudgy texture and lots of chocolate flavor. Definitely a keeper! Read More
(11)
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Rating: 3 stars
03/28/2008
This cake was okay. It lacked chocolate flavor and wasn't very moist but still it wasn't a bad cake. I wasn't all that disappointed when my two-year-old pulled the cake plate off the counter and sent it crashing to the floor though. Read More
(11)
Rating: 5 stars
10/11/2008
We loved it. Don't know why some people didn't like it or how come it came out dry for them not all ovens bake evenly and mine is a very difficult oven yet this cake didn't burn baked perfectly and had a fudge cake texture. I baked in two round pans which I had buttered and floured and we're making again this weekend for our birthday party. It was also really nice to come across a recipe for a chocolate cake (with eggs I tried eggless ones too which were really nice on this site) not made with actual chocolate and NOT from a PACKAGED MIX! Thanks a bunch for the recipe!! I might have to try those as cup cakes (adjusting cooking time of course) as I think they'd be FANTASTIC! Update 10 Oct 08: Made them as cupcakes and they turned out amazingly well! Had to adjust cooking time but they were a HUGE success piped some Decorator Frosting from this site http://allrecipes.com/Recipe/Decorator-Frosting/ and they were easily transported to the party venue the icing didn't stick to the plastic wrap at all. I'm one happy camper! Read More
(11)
Rating: 2 stars
03/22/2008
This cake was really surprising! I followed it pretty much to the T and it came out very bland and did not have that chocolate flavor. I think you should add less sugar and A LOT more chocolate. powder. I do not think I will be making this cake again. Read More
(9)