This is the absolute BEST chocolate cake EVER! No, I believe you cannot find a yummier cake this side of the Rocky Mountains! (Anywhere, really.)
The secret is the HOT strong black coffee added to the batter. You love coffee? You’ll love this Dark Chocolate Cake !
This recipe is even better if made a day ahead.
Raspberry jam is a tasty addition between the layers.
NOTE: To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool completely. Frost as desired. Yields 10 to 12 servings.
My family has been baking this chocolate cake since I was a young'un.