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Dawn's Chocolate Cake

I started out with Hershey's chocolate cake which was good but I played around with it to inprove the texture and moistness. I love this cake and it is great for carving.

Ingredients

  • Chocolate Cake 1½ Cups Sugar ½ Cup Brown sugar 2 Eggs ¾ Cup Cocoa 1 Tsp. Salt 1¾ Cups All-Purpose Flour 1-1.4oz Chocolate Pudding ** I use FF/SF pudding** 1½ Tsp. Baking Soda 2 Tsp. Baking Powder 1 Tsp. Instant Coffee 2 Tsp. Vanilla Extract 1 Cup Buttermilk ½ Cup Vegetable Oil 1 Cup Boiling Water

Instructions

Preheat oven to 350. Prepare 2 8 or 9 cake pans with baking spray, or grease and flour pans. In a large mixing bowl sift together all dry ingredients. **Make sure the brown sugar gets sifted or you will have some sugar chunks.** Add in the eggs, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Add in boiling water and stir with a large spoon until combined. Evenly divide batter between the 2 pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with crumbs attached. Let cool in pans for 15 minutes, while still warm wrap in plastic wrap and let cakes cool completely. (cooling in plastic wrap will keep the cake moist) ** For a mocha cake add 1-2 tbsp instant coffee- depending on how rich you want it.** **I have also turned this into a chocolate decadense cake- change the buttermilk to sour cream and the water to warm milk than add 1.5 cups mini chocolate chips**

Comments (52)

This sounds yummy, I will try it soon!!!!
Have you used this recipe for cupcakes? I tried another recipe and the cupcakes sunk in the middle after they came out of the oven and were done...just wanted to see in advance if you had success with nice flat cupcakes with this cake. Thanks, it sounds like a great recipe.
I have used this for cupcakes many times. I don't have any problems with them sinking. When I bake cupcakes I always place a casserole dish filled with water on the bottom of the oven. The steam from the water helps keep the cupcakes moist and helps them rise.
When you say chocolate cake do you mean chocolate cake mix?
ok so the pudding is the powder instant mix or the pre made?
This recipe is from scratch not a mix. The pudding is the powdered sifted with the rest of the dry ingredients.
what is ss/sf pudding? I realize the sf is sugar free but what is ss? Is it instant pudding? thanks for the recipe.
FF/SF- Fat Free / Sugar Free
Is the Instant Coffee granules or liquid form?
The instant coffee is the granules
Dawn, I made this cake last night for a girl's b-day at work. It was soooo awesome. It was the most moist cake I have ever made. It melted in your mouth! Everyone at worked raved about it! There wasn't any left at the end of the day!! Thanks so much for sharing. I can't wait to try your yellow cake recipe!!
Sounds like a great cake, but do you use instant pudding or the "cook and serve" kind?
Sounds really yummy! What type of cocoa do you use?
jr112, I used the instant pudding Rafael1812 I used Hersheys cocoa They both worked great!
Just made this for my Mom's birthday wtih the following substitutions: White chocolate pudding instead of regular Espresso powder instead of instant coffee Melted butter instead of oil (don't like the smell of oil in a cake) I used the white choc pudding and the espresso powder b/c I didn't have the regular choc pudding and instant coffee. It was AWESOME! Thank you for sharing this recipe. Moist, rich and delicious...I highly recommend it!
Dawn, Would you by any chance know how many cups of batter this recipe yeilds?
la122475- off hand I'm not sure. I can get a 2 layer 9" cake. I will be making it Thurs. morning and I will go ahead and measure the batter and update you.
I'm sorry but i don't understand the mesurment of the pudding. can you please let me know?
can you reccommend any type of frosting for this cake. Thanks
damaris1216- The instant pudding box of the FF/SF is 1.4 oz. I love making a cookies and cream frosting. I use SMBC than break up about 12 oreo cookies and fold it into the BC.
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