Mahogony Cake – Dark Chocolate Cake

Mahogany CakeMAHOGANY CAKE (Dark Chocolate Cake)

This dark chocolate cake is so easy and delicious you will be delighted!   ENJOY!

Bill Winniker from Albuquerque shared this family recipe. I tested it for you and it is tasty.

In his words,”Mahogany Cake recipe has been in my family for over 100 years, as near as I can tell. I started baking it myself when I was 11 years-old, around 1947, in a wood burning cookstove, and yes, we did use a broom straw to see if it was done. We lived on a farm in N. Central Wisconsin and were quite proficient in doing with what we had, and learning young.

I liked it when my Mom made it and used Burnt Sugar Frosting with Shredded coconut on the top. I just used vanilla, a little milk, and powdered sugar, and put a lot of it on.”


  • 1 cup freshly-brewed coffee + 2/3 cup
  • 2/3 cup cocoa
  • 2/3 cup butter, softened
  • 1 2/3 cups sugar
  • 2 eggs, lightly beaten
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 level teaspoon baking soda


  1. Pre-heat the oven to 350° F.
  2. Generously grease and flour a 9” X 13” baking pan.
  3. Combine 1 cup coffee and cocoa in a small sauce pan.
  4. Bring to a boil, stirring constantly. (Be careful – don’t burn it)
  5. Remove from heat and set aside.
  6. Place the butter and sugar in a large mixing bowl and cream until light and fluffy.
  7. Add the beaten eggs and mix thoroughly – set aside.  .
  8. Whisk the flour and baking powder together.
  9. Add the flour mixture and the warm coffee/cocoa mixture alternately to the butter/sugar/egg mixture (beginning and ending with the flour).
  10. Add the baking soda to the remaining 2/3 cup of coffee and add to the batter.
  11. Beat until well blended.
  12. Pour into the baking pan and bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. (The original recipe said to test with a broom straw J).
  13. After the cake is completely cool, frost with Burnt Sugar Frosting or Butter Cream Frosting.