Moist Chocolate Cake
Total TimePrep: 15 min. Bake: 25 min. + cooling
This for Chinyere, if you are worried about the coffee flavor in the cake, you can't tell it is there. If you don't want the caffeine, use decaf. Yes you can use regular cocoa, I used Hersheys. I made it in a regular cake pan 2 different times and it turned out great, cooking time at 325 was 40 - 45 minutes. Kick it up a notch with this icing: https://www.southernplate.com/grandma-pearls-flaky-chocolate-icing/ (be sure to double this icing recipe)
I cannot wait to try this but I would rather bake it a bundt pan. Has anyone tried that?
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The best chocolate cake and icing ever! Moist and delicious, reminiscent of Sara Lee cakes, of days gone by. Icing is perfection, just sweet enough and super creamy, similar to seven minute frosting and easier, goodbye buttercream icing.
Please is there any substitute for the brewed coffee and can l use the normal cocoa powder
I have been making this cake for over 30 years. It is the absolute best. Everyone loves it.
Delicious. Have been looking for a cake like this for years. Icing is amazing. Thank you!
I have been making this cake for 26 years. It’s my favorite cake and I love the frosting! It’s moist and delicious.
Cake is tasty but worse icing ever - both in taste and texture. Just threw the whole lot in the bin.
This was very good!! I made it the day before and kept in fridge, eating the cake chilled may have made it better. I did double the icing recipe and made 3 layers of cake, I will definitely make this again for an event! Better than store bought bday cake.