Yum! Chocolate pudding and sweetened cream cheese on top of a crust made of peanut butter cookies!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 3 to 9 – inch round pans |
Ingredients
- 2 cups boiling water
- 1 cup unsweetened cocoa powder
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 2 ¼ cups white sugar
- 4 eggs
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 – 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
- Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Nutrition Facts
| Calories | 427 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 11 g |
| Sodium | 463 mg |
| Sugars | 38 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Ive been making this cake for a few years now, and I noticed if you add at least 1/2 cup of instant coffee/espresso to your chocolate mix, your cocoa will taste more like cocoa with a more deeper flavor to it. I also use 1 1/2 cup of cake flour with 1 1/4 cup AP flour to make a more softer tooth crumb that retains more moisture in the cake. super soft cake and very deep cocoa flavor this way.
Cake is delicious, moist. Instead of 16 oz water, I used 12 oz brewed coffee and added 6 oz buttermilk. I beat the eggs whites with 1 cup of sugar to make the cake fluffy then followed the rest of the directions. I have a question, Carol…where is your recipe for that amazing frosting on your cake? Please edit your cake recipe to include the recipe. Thank you. Marie
I made it in a 9×13 glass pan. Baked it for 40 minutes. I added a tbsp of instant coffee to the hot water and cocoa. I also added 2 tbsp of lemon juice. ( I add this to all my cake recipes. ) I replaced half the sugar with stevia. It turned out fantastic. I think if it failed for others that they probably over baked it or over mixed the batter, or both. I put a butter cream chocolate icing on it and it disappeared almost before I could get a picture of it!
This is my absolute go-to recipe! I’ve yet to have this recipe flop!! It always comes out beautifully! It’s a sumptuous, decadent and very moist chocolate cake.
My son and I made this cake exactly to the recipe for my husband’s birthday. It was very dry and crumbled as we tried to assemble it. It was kind of a baking disaster. we attempted to frost it with peanut butter frosting and it crumbled more.
this cake turned out great! I added sour cream to keep it moist, and replaced the water with coffee for extra flavor. I did four 9 inch layers with a raspberry reduction and chocolate ganache between each one.
I like this recipe! Ireduced the amont of cocoa powder slightly and added a Tbsp instant dark roast coffee. The cake xame out soft, most and rich almost like a sour cream chocolate Cake.
VERY DRY!! Of all the chocolate cakes I have made in my many years of baking, this was the absolute worst. It took a lot of ingredients, was very time consuming, and extremely dry for a chocolate cake…never will make this again. DON’T BOTHER WASTING YOUR TIME
I wasn’t sure how good it would taste. Very surprised how light and tasty. I use my farm fresh chicken eggs which my family and I make a difference in taste versus store bought. Changed nothing else and my chocolate loving family enjoyed it!
This is the best chocolate cake I’ve ever made. Followed the directions exact and it came out perfect…. Would make it again and again !!
Didn’t cook right in the middle and the outsides were getting burnt. Would not recommend.
I used this recipe to make chocolate cupcakes, they came out perfect
I used gluten-free flour and it turned out super yummy! The only thing is I baked it 30 minutes and it wasn’t fully baked, but it was so oooey-goooey good!
it’s so rich! it’s my all time favorite cake i make and everyone around me loved it! i like to use dark chocolate cocoa powder. it’s so dense and rich.
This has my go to chocolate cake recipe since I found it years ago. I have made this cake, as written, for bunches of holidays, birthdays, graduations, and all sorts of occasions and non-occasions, always to rave reviews. I usually put it with a white butter and powdered sugar frosting of my own making. Simple, reliable, delicious. Thank you!
This is an excellent recipe! Delish.
Dry
It seemed a little dry to me, I like my recipe with buttermilk better when it comes to chocolate cake.
Excellent cake . Will make again
I like this cake because it is easy to make and impossible to mess up, however it’s just not that great of a cake.
Tips-if you don’t have butter with a very low water content, (most butters do, sadly) your cake will be dry and stick to the pans. Challenge and Tillamook Butter, unsalted are 2 that I’ve learned are superior for baking. If in doubt, use 1 cube butter and 1/2 c oil. Cream butter and sugar together 1st and mix VERY well before beating in oil and other ingredients. Allow your boiling water/cocoa mixture to cool completely before adding . Sift dry ingredients together. I use cake flour instead of all-purpose.