A few shots of Jack Daniel’s® Whiskey are the particular ingredient in this deep, creamy fudge. There is just enough to make you aware of its presence without becoming overpowering. The only special equipment needed is a double boiler, which may be made by placing a bowl or smaller pot over a bigger pot of boiling water if you don’t already have one. Just watch that the smaller bowl or pot doesn’t touch the bubbling water. Refrigerator or freezer storage in an airtight container is recommended.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup cold brewed coffee
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vinegar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.
- In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 359 mg |
| Sugars | 35 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This is my go-to chocolate cake. Super easy and a hit with my family!
I have made this cake countless times. I make it as a sheet cake, a layer cake and a bundt cake. It always comes out wonderful. The recipe is easy, but oh so delicious. It does not in any way taste like a box cake with all the fake ingredients they use. I am bringing it to my friends house for a birthday tonight, and I am sure it will be very well received.
I used 2-1/2 cups cake flour. I’ll never use a store bought cake mix again! I also added 2 T peanut butter to my chocolate frosting. I need to open up a restaurant!
Very rich. I think I would have liked it better with a white frosting.
Best tasting and moistest chocolate cake ever!
I thought this was a wonderful cake! I made a few adjustments. I used buttermilk in place of milk. I used a raspberry vinegar that I had on hand that was a Trader Joe’s brand. I used a tablespoon of baking powder instead of 1 teaspoon. And I baked it in 2 8” round cake pans for 45-48 minutes. And for the vegetable oil I used Spectrum organic (non-hydrogenated) shortening, melted.
This cake tastes better with strawberry jam or other red jam in the middle and I just put a simple milk and icing sugar glaze on top but the cake itself is great, rich and moist.
I made this cake with the peanut butter frosting recipe and it was delicious! I did not make any changes at all. The chocolate flavor was excellent and the cake was super moist. It was a hit at our super bowl party. Will definitely make again!
I think this was the best cake I’ve ever made! AND I substituted the flour for Red Mill 1 to 1 Gluten Free Flour so the cake was gluten free! I followed the top from the review that said to use buttermilk, add a little cocoa & 86 the vinegar. I did 3 layers, layered with chocolate & vanilla buttercream & frosted the outside with vanilla butttercream for a Naked cake! It was amazing! So beautiful & SO yummy! It was for my Moms 80th bday party! Everyone was ranting & raving over it! I couldn’t have been more delighted!
I made this as cupcakes and it was delicious, so moist and very simple to make. I followed the advice of other reviewers and put in a full cup of cocoa powder and an extra 2 Tbsp of sugar. Next time I will definitely add chocolate chips!
I LOVE this recipe! So quick! So easy. (I iced it with frosting from the Barefoot Contessa’s Mocha Icebox Cake, which uses Kahlua, marscapone & whipped cream. Everyone loved it. An out of the park hit. I made the following alterations to the recipe: 1) reduced sugar to 1-3/4 c since most cakes are too sweet for me; 2) added extra 1/4 c. cocoa to make it 1 c. total for extra dark cake; 3) added 2 T. Kahlua instead of vanilla; AND 1 tsp ground cardamom. Baked 28 min on 350. (Warning, this is very runny batter and not that much of it going into the pans, but it shockingly rises to nice tall layers! This cake cake is so light and delicious! I totally disagree with the reviewer who said it tasted like box mix! Last point: I made it in 2 springform pans, lined with buttered parchment paper for ease of removing from pan…if you do that, be sure to go ABOVE the rim of the removable bottom of the pan with parchment paper to prevent batter from dripping through.
I made this recipe exactly as written, turned out WONDERFUL, I wouldn’t change a thing!! YUM!
This cake is AMAZING! It’s my go-to chocolate cake recipe. I like to add about 1 tablespoon of chocolate pudding mix to make it extra fluffy. The recipe makes such a rich, wonderful cake but isn’t excessively sweet. It’s good to decorate on too— holds it shape while staying soft and pillowy
Fantastic! Followed the recipe exactly and it came out moist and delicious.
Made this with buttercream frosting II from this site. The cake is some kinda wonderful and so easy. I used some good quality Dutch process chocolate powder, divine. So easy too. We had it for Birthday, but it went fast, so my husband wanted another..Yes! I sliced and froze individually in plastic wrap and then in baggie. Each time we took a piece out it was just as good as fresh. Thanks for such a nice recipe. Will try chocolate frosting next time.
Soooo good! This cake is just the right amount of chocolate and very moist. I was worried that the batter was too runny but it came out perfect. I did sub the oil for applesauce. I also used a peanut butter icing recipe from this site and it was delicious!
Loved it!
it tastes AMAZING, buttt idk why the middle cracked and elevated. It’s not pretty but perfect for when I don’t have to impress anyone
Excellent recipe
Excellent cake! Whoever said this tasted like a boxed cake mix couldn’t have possibly made the same recipe. My cake came out super rich, moist & sooo chocolatey. I did what one reviewer recommended & mixed the vinegar & milk separately. No idea if it made a difference. I will definitely make this again. However, I had one major problem-I thought I was out of baking soda. So I googled what I could sub for it. The internet recommended using 3xs the amount of baking powder for each 1 measurement of baking soda called for. So I ended up using 6 extra tsps of baking powder. Well, as you can probably guess, my cake rose right over the sides of the pan & all over my oven. (My husband is still laughing.). So, in case I ever find myself in this situation again, can anyone tell me what I should have done? Thanks! Oh, & after all this, I found 2 boxes of baking soda. My cake looks a little funky, but it still tastes fantastic!
Made exactly as written except I used pastry/cake flour and added 4 tbps because of the pastry flour. I baked in 2- 6 x 3 inch round pans and it was perfect. I could do a two layer or half each cake layer and have a nice 4 layer cake. Had a nice rise and tight crumb and a great chocolate flavour. Not as dense (which I prefer) as the other popular one on this site, but still moist. This will be my first choice not going forward.