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Wicked Chocolate Cake With Dark Chocolate Frosting

A community recipe by

Not tested or verified by

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Serves: 10

For the Cake

  • ¾ cup flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup black, strong coffee
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla

For the Frosting

  • 4 ounces unsweetened chocolate
  • ½ cup butter
  • ½ cup evaporated milk (or a little less regular milk)
  • 1 teaspoon vanilla
  • ⅕ teaspoon salt
  • 1 packet confectioners' sugar


Wicked Chocolate Cake With Dark Chocolate Frosting is a community recipe submitted by rachelak and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat oven to 350.
  • Grease two cake tins.
  • Line bottoms with wax paper.
  • Grease wax paper, then flour bottoms and sides.
  • Combine flour, sugar, unsweetened cocoa, baking soda, powder, and salt. Add eggs, coffee, buttermilk, oil, and vanilla.
  • Beat on low speed just to combine, then beat for 2 minutes at medium speed. Batter will be thin!
  • Divide b/w two cake bans, bake 35-40 minutes, until pick in center comes out clean.
  • Immediately turn out of pans onto wire racks to cool completely.
  • Peel off wax paper.
  • To make frosting, melt chocolate and butter over lowheat. Remove from heat.
  • Add evaporated milk, vanilla and salt to powdered sugar in medium size bowl. Mixture will be thin!
  • Stir in melted chocolate mixture and beat with wooden spoon until frosting thickens to a spreading consistency. Frost.
  • Can garnish with strawberry fans or raspberries.
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