The Balsamic Chicken and Fresh Mozzarella recipe from this site is a hit with my family because it contains these flavors. It worked out really well when I made it into a salad.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 18 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 ½ cups white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup milk
- 1 tablespoon fresh lemon juice
- ½ cup unsweetened cocoa powder
- 1 cup hot water
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Cream butter and sugar together in a large bowl. Add vanilla, then eggs to mixture.
- Mix together flour, baking soda, baking powder, and salt in a separate bowl. Sour milk by adding lemon juice. Add flour mixture alternately with soured milk to creamed mixture.
- Mix cocoa powder and hot water together in a small bowl, then beat into batter. Transfer batter to the prepared dish.
- Bake in the preheated oven until an inserted toothpick comes out clean, 30 to 35 minutes. Cool and frost with desired frosting.
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 213 mg |
| Sugars | 18 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
It was very bad I don’t like it the cake was so crumbly and the fudge taste was not even there I do not like it
This is the best chocolate cake I’ve ever made. It was moist, rich, & flavorful! I highly recommend it.
Simple recipe and easy to follow, I felt like a pro after making this cake. It was my first cake baked from scratch and I felt so proud and accomplished.
It’s really perfect ??
great recipe. very easy to make and cake comes out very moist, which I didn’t expect. we split the cake into two and used fresh straberries to make kind of jam or spread and added it in the middle. yummy!!!!!! thanks for a great recipe.
I love this recipe. Didn’t change it at all and it turns out great. Not too moist and just the right amount of chocolate flavor. So yummy. I don’t know how anyone ended up with a dry cake if they followed the recipe properly.
Loved it! Added extra chocolate powder though
Didnt cook all the way even tho i put down the the oven temp. Disappointed.
“I” felt this was fudgie 🙂 First time making this recipe, made cupcakes for my son’s birthday to share with his classmates. Rave reviews! Yesss! I’ve been using “Black Magic Cake” on here, and have a new go- to chocolate cake recipe. Thank you!
I followed the recipe to the letter, and it’s not fudgey or dense at all. It turned out as a normal fluffy, moderately chocolatey cake. It’s tasty, but I was expecting something better. :/
Yep, I agree with the other reviewers, this is the best chocolate cake Ive ever made. Simple batter, moist rich fluffy cake. Great with chocolate buttercream frosting.
Delicious, and easy! I baked in 2 layers, split the layers & spread with raspberry filling, then put chocolate ganache in the middle and all over the top and sides of the cake. Delicious!
I followed everything exactly and it came out completely bland and extremely dense. Not chocolaty or sweet just a bland mound of cake.
It’s a fairly good cake. Not the best I’ve ever had and I probably won’t use this recipe again. But it was passable, looked good, tasted good.
Best cake I have ever hadd! i put a vanilla glaze on top and the cake was just so delicious! is very moist and verrry tasty! after one piece I couldnt stop eating it! i have 5 pieces and my whole family loved it!!
Very nice flavor and texture. 😀
Very good homemade cake. Thanks for the recipe!
I made this for my son’s 18th Birthday & It was a huge Hit! It turned out Perfect! The Coffee was a nice surprise. It added a nice rich flare but you can’t really taste the coffee at all. YES! I will make this again.
very yummy ill add a full cup of coco next time i make it but loved it
It was a big hit but I thought it could have used a bit more chocolate. I increased the coco powder to 3/4 C as suggested but maybe I’ll increase it to 1 C next time. It was still a yummy cake. I used homemade raspberry jelly (heated in microwave for easier spreading) and cheesecake pudding between the layers. Covered it with chocolate cream cheese frosting from this site and chopped up candied pecans.
I added 2 tbsp of instant espresso powder, increased the unsweetened cocoa powder to 3/4 cups and used unsweetened dark cocoa powder instead of regular. Adding instant espresso powder to chocolate baked goods always makes them richer and taste more like hot fudge. What many people don’t know is that restaurants will add hot coffee to hot fudge that is becoming too thick.