A tried and true chocolate cake recipe that has been in my family forever. The secret to this cake - as with any chocolate cake - is to not over-bake it. You can use two 23cm or three 20cm round cake tins instead, just be sure to lessen the baking time accordingly.
This cake is 5.8g per portion, when cut into 24 portions.
Moist, delicious, deep dark chocolate cake that's so easy, so quick to whip together I thought surely I must have forgotten something! No changes and no criticisms, so this is the only commentary this recipe needs. I made half a recipe in an 8" round pan and frosted it with "Chocolate Butter-Creme Frosting," also from this site. Definitely pleased. Definitely worth repeating. - 09 Apr 2010 (Review from Allrecipes US | Canada)
The cake came out tasting bland. I made another one because it was so simple, this time adding 3/4 tsp. of salt. Add a whole tsp. if you like.The cake came out just right. - 24 Oct 2000 (Review from Allrecipes US | Canada)
I've made this cake over and over and we love it. The key is to add the hot coffee last (I use instant). The batter seems really runny but it comes out great. I use a basic chocolate icing and serve with ice cream. Yummy! - 01 Sep 2006 (Review from Allrecipes US | Canada)