(Just one of) My Best Chocolate Cakes!

Recipe Rating:
 2 Ratings
Serves: 8-10
Prep Time:
Cook Time:


1 cup sugar
1 cup light brown sugar
1 3/4 cups flour
1 cup unsweetened cocoa powder
1 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
2 eggs (extra large or large)
1 cup chocolate milk
1 Tbl. chocolate syrup, hershey's
1/2 cup unsalted butter, melted
1 Tbl. vanilla
1 cup brewed coffee, very hot
3/4 cup unsalted butter, melted
1 cup unsweetened cocoa powder
4 1/2 cups powdered sugar
2/3 cup chocolate milk
2 tsp. vanilla
3 Tbl. caramel ice cream topping, for drizzling

The Cook

Kelly Williams Recipe
Well Seasoned
Forked River, NJ (pop. 66,620)
Member Since Jul 2011
Kelly's notes for this recipe:
I make several versions of chocolate cake, and this is my easy but decadant one! An all-around American classic-style chocolate cake! I garnished the top with White Chocolate-Covered Truffles from a local candy store, and Brach's Chocolate Stars that I happened to have on hand. Garnish with whatever you'd like! :D

(Photos by me)
Make it Your Way...

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Grease 2, 8" cake pans with butter-flavored crisco and coat evenly with cocoa powder (just as you would flour.) Each pan will take about 2 Tbl. or so. *If you have trouble with cakes sticking to your pans, I recommend that you use flour, or half flour and half cocoa for this. Mine never stick, but they are well coated with whatever in the heck they use, and very shiny. You use whatever works best in your pans. In large bowl stir together first 8 ingredients with a wire whisk well. Add rest of cake ingredients except coffee. Beat on medium speed for 2 minutes. Add coffee carefully, and beat til mixed well. Be careful to add it slowly so it doesn't splatter on you and everything else! Hot coffee can really burn! Pour evenly into the 2 prepared pans. Bake in pre-heated oven at 350ยบ for about 40 minutes or til toothpick comes out clean. *This is not a high-rising cake, it's a bit dense. So don't fret when it looks kinda puckered in the very center, that's the way it should look. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.

Melt butter in microwave. Stir in cocoa well.
Alternately add rest of ingredients beating with wire whisk, or use a mixer. Beat til smooth and creamy. This makes enough frosting to frost a 2-layer 8" cake, plus extra to decorate it with. If you just want to frost it, pile it on there! I doubt anyone will complain! Drizzle with caramel ice cream topping if desired. Top with your heart's desire. I used Brach's chocolate stars, chopped walnuts and white chocolate truffles! Experiment and have fun! :)Thanks for taking the time to read my recipe, hope you give it a try! :)

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1-5 of 15 comments

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user Nancy J. Patrykus Finnjin - Oct 19, 2011
I see 10 lbs a tempting me on!

user Kelly Williams Wildflours - Oct 19, 2011
Thanks, Nancy!! :D
user Nancy J. Patrykus Finnjin - Oct 19, 2011
You gotta see: Coleen Sows...Traveling Brownie

user Brittney Eury AuntBeaBea - Oct 19, 2011
this looks and sounds wonderful!
user Kelly Williams Wildflours - Oct 19, 2011
Thanks, Brittney! :D

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