1 h189.1 kcal
Dark Chocolate Cake
#< 60 Mins#For Large Groups#Oven
While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Recipe #261024 and Recipe #208959 (the dark flavor version). (I use Recipe #95416 when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) My father adores this cake with Recipe #261024 on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants "a piece of cake". He claims they are as good as when they are fresh. (Even though it isn't where I got the recipe from so I can't vouch for it, reviewers have said it is the recipe on the Hershey's cocoa can. I would recommend using their Special Dark Cocoa if possible.)
Ingredients
2 CUP sugar1 3/4 CUP flour3/4 TEASPOON baking powder1 1/2 TEASPOON baking soda1 1/2 TEASPOON salt1 PIECE eggs2 CUP milk1 TEASPOON vanilla extract1/2 CUP boiling water
Procedure
- Heat oven to 350°F.
- Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
- In large mixer bowl, stir together dry ingredients.
- Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
- Pour into prepared pan.
- Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
- Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
- Cool 10 minutes; remove from pan to wire racks.
- Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.
Nutritional values
Calories
189.1 kcal
Proteins
2.8 g
Carbohydrates
30.9 g
Fats
6.9 g
Saturated fats
1.4 g
Fiber
1.4 g
Sugar
20.1 g
Cholesterol
20.3 mg
Sodium
252.4 mg