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Netta Belle's Choice Chocolate Cake

A moist chocolate cake with a blend of chocolate and coffee. A good everyday cake for family or company without lots of decorating frills. Still tasty.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 10
Author: Julia Ann




  • Preheat oven 350 F.
  • Line 2 9-inch baking pans with parchment paper, grease and flour the pans.
  • Dissolve the cocoa in cup of hot water; stir to dissolve. Set aside.
  • In smaller bowl, combine flour, baking soda, baking powder and salt, whisk to blend. Set aside.
  • In mixing bowl, mix the butter, olive oil and sugar; cream until fluffy.
  • Add eggs one at a time blending after each addition.
  • Beat in the vanilla and dissolved cocoa to the creamed sugar.
  • Alternately adding the dry ingredients with coffee, 1/2 cup at a time, mix well after each addition..
  • Pour into prepared baking pans.
  • Bake for 25-30 minutes or until inserted tester comes out clean.
  • Cool 5 minutes before removing from pans.
  • Cool layers before adding filling and frosting.
  • Put sugar and water in heavy sauce pan, cook to 238 F or soft-ball stage.
  • Meanwhile beat egg whites and cream of tarter in large bowl until stiff and forms peaks.
  • When sugar syrup has reached temperature, dip the bottom of the pan in cold water for 1 second to stop the cooking.
  • Beat the stiff egg whites at high-speed while pouring in a stream of hot sugar syrup.
  • Add the vanilla, continue beating until frosting has cooled, about 5 minutes.
  • Spread frosting between layers, the sides and top of the cake.
  • Melt chocolate chips over hot water of in the microwave 1 1/2 minutes at 50% power.
  • Drizzle chocolate over the top of the frosting.


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