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BellaOnline's Home Cooking Editor

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Dark Chocolate Cake

Guest Author - Sandy Moyer

Dark Chocolate Cake

This delicious, extra moist, dark chocolate cake will be everyone's favorite cake.

  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 1-1/2 cups prepared coffee
  • 1/2 cup milk

Preparation -
In a large mixing bowl, mix all the dry ingredients together until well blended. Add the beaten eggs, vegetable oil, coffee, and milk. Beat for 2 to 3 minutes with an electric mixer at medium speed. Pour into greased and floured cake pans and bake in a preheated oven at 350º. Bake 2 - 8" or 2 - 9" layers for 30 to 35 minutes. Bake a 9" x 13" cake for 35 to 38 minutes. Bake 2 dozen cupcakes for 20 to 25 minutes. Bake as directed or until the center of the cake springs back after being pressed lightly in the center. Remove layer cakes and cupcakes from the pans. Cool thoroughly on wire racks before frosting.


Calphalon 6-pc. Nonstick Simply Calphalon Nonstick Bakeware Set
6-pc. Simply Calphalon Nonstick Bakeware Set

Simply Calphalon Nonstick bakeware features a durable, double-thick, nonstick coating for effortless release and easy cleanup. It stands up to years of use and will never chip, crack, peel or warp. It's oven-safe to 450º. This set includes a cookie sheet, a square cake/brownie pan, 2 - 9" round cake pans, a loaf pan and a cooling rack.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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