Best Chocolate Cake Recipe Ever

I have made a lot of chocolate cakes in my life, but I think with this one, I’ve found the keeper. It’s the cake beats them all – the Grand Poobah of chocolate cakes. It is this recipe for the lowly named Chocolate Snack Cake, that shall henceforth be The Chocolate Cake of our family. I’ve tried this cake frosted, I’ve tried it naked, and I’ve tried it with a little icing sugar sprinkled on top. It’s never disappointed.

I am a bit of a recipe hoarder. I like to go to library book sales and rescue old cookbooks that people have forgotten to love. As a result of this, I have mounds of recipes – some are so odd that even I would hesitate to try them. For instance, it’s unlikely that I will ever test out the Burnt Cream Gelatin Mould Salad with Slivered Carrot and Canned Ham Chunks. Mmmm. But when I stumbled upon an old recipe for Chocolate Snack Cake, I was happy to put my taste buds to the test.

This cake is eggless and dairy-free. Instead the batter features a combination of vinegar and coffee to make it work it’s magic. The vinegar, when combined with the baking soda, works to get the cake to rise up nice and tall, while the coffee works with the cocoa to bring out a great chocolate taste. I stumbled upon the brilliant idea of judiciously sprinkling chocolate chips all over the uncooked batter and once the cake is baked, flipping it over so the chocolate chips line the bottom of the cake and create a delicious surprise.

This chocolate cake is nice and firm – perfect for slicing in half if you would like to create layers to ice. I’ve tried a butter-cream icing on this that was tasty; however the cake is one that would easily get along happily with all flavours of icing, including orange, chocolate, peanut butter and even mint. Go wild!


Best Chocolate Cake Recipe


  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/4 cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 teaspoon white vinegar
  • 1/2 teaspoon vanilla
  • 1 cup cold strong brewed coffee
  • 1-2 cups of chocolate chips


  1. Heat oven to 350°F.
  2. Grease the bottom and side of a 9-inch pan (this works in many types of cake pans including bundt cake or the shaped pans such as the heart one I used).
  3. In bowl, mix flour, sugar, cocoa, baking soda and salt.
  4. In small  bowl, combine vegetable oil, vinegar, vanilla and coffee.
  5. Pour liquids into dry mix and stir vigorously until well combined and for one minute.
  6. Immediately, pour into prepared pan and sprinkle judiciously with chocolate chips.
  7. Bake for 30-35 minutes or until toothpick indicates the centre is done. Flip the cake over to cool (chocolate chip-side down). Once cool, feel free to frost the cake or eat it plain.