Rich Black Chocolate Cake

    40 minutes

    You'll be amazed how a cake this easy to make can be so good. Rich, black, moist and freezes extremely well. Sure to be a favourite.

    270 people made this

    Serves: 12 

    • 2 cups (250g) plain flour
    • 2 cups (500g) white sugar
    • 2 teaspoons bicarb soda
    • 2 teaspoons baking powder
    • 1 cup unsweetened cocoa powder
    • 1 pinch salt
    • 2/3 cup copha
    • 2 cups (500ml) boiling water
    • 2 eggs, beaten
    • 2 teaspoons vanilla essence

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 180C. Grease and flour a 20x30cm pan. Sift together the flour, sugar, bicarb soda, baking powder, cocoa and salt. Set aside.
    2. Melt the copha in the boiling water then stir into the flour mixture until blended. Beat in the eggs then stir in the vanilla.
    3. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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    Reviews in English (272)


    Isn't it interesting how so many people can make the same recipe with such different results? Also curious is how a submitted recipe is altered by some cooks and then given a bad review. Having said that, I made this just as written (half recipe) in a mini egg shape pan from Williams Sonoma (eight to the pan). SO good! Fragrant, dark, moist, luscious little dark chocolate cakes. I used "Hard Chocolate Glaze" (also fabulous) to dip them in, then made a bakery style creamy white frosting to decorate them. These were to die for! Tasted like an infinitely better version of Hostess cupcakes! In fact, I could easily see this made in a cupcake tin to duplicate them near exactly. I know I will definitely use this recipe (with the glaze) again--and again--and again. All around, an easy to mix cake that yields perfect results!  -  09 Mar 2008  (Review from Allrecipes USA and Canada)


    I originally gave this 4 stars but after making it again with another modification I am adding another star. Here's the trick: instead of water, heat up 2 c milk, add 2 heaping teaspoons of instant coffee and use that to dissolve the shortening. It makes a big difference by bringing out the chocolate flavor, rather than diluting it. Frosted with Caroline's Fudge Frosting from this site. Yum! Thanks!  -  13 Jun 2003  (Review from Allrecipes USA and Canada)


    Everyone loves this cake. I used this recipe exactly. I've made a variation of this before, where I substituted 1 cup of boiling water with 1 cup of milk and the 1/2 cup butter for 1/2 cup applesauce. I prefer the recipe with applesauce because the applesauce makes it more moist and it doesn't affect the taste at all. Less guilt too.  -  27 Sep 2006  (Review from Allrecipes USA and Canada)