Best Chocolate Cake
Yield: 12 to 16 servings
Serve this moist, flavorful cake to your sweetheart on Valentine's Day, or make it for a special birthday treat. Frost with a dark chocolate frosting (use your favorite recipe, substituting cold coffee for the milk).
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- 3 ounces unsweetened baking chocolate
- 1/3 cup strong coffee
- 3/4 cup butter
- 2-1/4 cups packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups sifted flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup strong coffee
- dark chocolate frosting
Instructions:Melt the chocolate in 1/3 cup coffee over very low heat, stirring constantly. When melted, set aside to cool slightly. Cream together butter and brown sugar. Add eggs one at a time and beat well. Add vanilla and blend in chocolate. Beat well. Combine and fork-sift dry ingredients, and add alternately with 1 cup coffee, mixing just enough to combine.
Pour the batter into two well-greased 9-inch cake pans lined with buttered waxed paper. Bake at 350 degrees F for 30 minutes, or until a toothpick inserted in the center comes out clean. Do not remove the cake too soon or it will fall. Cool 10 minutes in the pan, then remove and cool on a rack. (Layers are fragile; handle carefully.) Frost and serve.