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Dark Chocolate Cake

Dark Chocolate Cake

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Short Description

An indulgent, deeply chocolatey layer cake made from scratch—moist, tender, and finished with rich dark chocolate frosting. Perfect for celebrations or any time you crave serious chocolate.

Why You’ll Love This Recipe

  • Ultra-moist thanks to the combination of hot water and oil

  • Simple, one-bowl batter with minimal fuss

  • Intense chocolate flavor from both cocoa and optional espresso

  • Versatile: easily served as layers, sheet cake, or cupcakes

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • All-purpose flour

  • Granulated sugar

  • Unsweetened cocoa powder (dark preferably)

  • Baking powder & baking soda

  • Salt

  • Milk

  • Vegetable oil

  • Eggs (room temperature)

  • Vanilla extract

  • Boiling water (or hot coffee for added richness)

For the Dark Chocolate Frosting

  • Powdered sugar

  • Unsweetened cocoa powder

  • Unsalted butter (softened)

  • Heavy cream

  • Vanilla extract

Directions

  1. Preheat oven to 350 °F (175 °C). Grease three 9‑inch cake pans, line with parchment, and grease again.

  2. Make the batter: In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt apnews.com+13tastesbetterfromscratch.com+13reddit.com+13en.wikipedia.org+7theguardian.com+7scientificallysweet.com+7.

  3. Add milk, oil, eggs, and vanilla. Mix until combined, then slowly stir in boiling water. Batter will be thin tastesbetterfromscratch.com+1amelialawrencestyle.com+1.

  4. Bake 30–35 minutes, or until a toothpick comes out clean. Let layers cool in pans 10 minutes before transferring to wire racks amelialawrencestyle.com.

  5. Prepare frosting: Beat butter until pale. Gradually add sugar+cocoa mixture, alternating with cream and vanilla, beating until smooth and fluffy tastesbetterfromscratch.com.

  6. Assemble: Level layers if needed. Place one layer on your base, spread frosting, stack and repeat. Continue frosting top and sides. Optional: pipe edges or add sprinkles.

Servings and Timing

  • Servings: Makes about 12–16 slices (three 9″ layers)

  • Prep time: ~15 minutes

  • Bake time: 30–35 minutes

  • Assembly & frosting: ~15–20 minutes

  • Total time: ~1 hour (not including cooling)

Variations

  • One-bowl version: Substitute part of milk with hot coffee for extra depth.

  • Cupcakes: Bake batter in lined muffin tins for 22–25 minutes for 24 cupcakes.

  • Gluten-free: Swap in a 1:1 gluten-free flour blend.

  • Frosting swaps: Use cream cheese frosting or ganache instead for variety.

Storage/Reheating

  • Room temperature: Store covered or in an airtight container for up to 3 days.

  • Refrigerator: Keeps well for up to 1 week—bring to room temp before serving.

  • Freezing: Wrap cooled layers tightly in plastic wrap + foil; freeze up to 3 months. Thaw in fridge overnight, then assemble.

FAQs

1. Can I use dutch-process cocoa instead of natural cocoa?

Yes, but adjust leavening: if using dutch-process, omit baking powder and add ¼ tsp baking soda to maintain lift and texture.

2. Why is the batter so thin?

Hot water hydrates the cocoa and dissolves sugars, creating a moist, tender crumb. Don’t worry—it bakes into a perfect cake.

3. Do I need coffee?

No—but adding hot coffee in place of water enhances chocolate flavor without adding a coffee taste.

4. Why use oil instead of butter?

Oil remains liquid at room temperature, keeping the cake moist longer. Butter-based cakes tend to dry out faster.

5. How do I level cake layers?

Use a serrated knife or cake leveler once cooled—this ensures even stacking and a flat surface.

6. My frosting is too runny—what now?

Chill it in the fridge for 10 minutes, then rebeat. If still thin, stiffen with extra powdered sugar.

7. Can I make this in advance?

Yes! Bake layers ahead and freeze or refrigerate. Frost just before serving.

8. How do I prevent frosting crumbs mixing in?

Apply a thin “crumb coat,” chill it, then apply the final layer of frosting.

9. Can I turn this into a sheet cake?

Absolutely—bake in a 9×13″ pan for approximately the same time; check for doneness with a toothpick.

10. How do I decorate it?

Try chocolate shavings, sprinkles, cocoa-dusted top, fresh berries, or piped frosting rosettes for a finishing touch.

Conclusion

This Dark Chocolate Cake is a crowd-pleaser—rich, elegant, and surprisingly easy. With its simple method, adaptability, and deeply satisfying flavor, it’s destined to become your go-to chocolate cake recipe. Enjoy every decadent bite!

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Dark Chocolate Cake

Dark Chocolate Cake

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  • Author: Douaa
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12–16 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American / International
Print Recipe

Description

Indulge in this ultra‑rich Dark Chocolate Cake — a moist, deeply chocolatey dessert layered with decadent chocolate frosting. Perfect for celebrations, chocoholics, or when you need a serious dessert fix. Keyword: Dark Chocolate Ca

Ingredients

For the Cake:

  • 2 cups (250 g) all-purpose flour

  • 3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)

  • 1 1/2 tsp baking powder

  • 1 1/2 tsp baking soda

  • 1 tsp salt

  • 2 cups (400 g) granulated sugar

  • 1 cup (240 ml) whole milk (or buttermilk)

  • 1/2 cup (120 ml) vegetable oil

  • 3 large eggs, room temperature

  • 2 tsp vanilla extract

  • 1 cup (240 ml) hot brewed coffee or hot water

For the Chocolate Frosting:

  • 1 cup (230 g) unsalted butter, softened

  • 3-4 cups (360-480 g) powdered sugar, sifted

  • 3/4 cup (75 g) unsweetened cocoa powder

  • 1/4 cup (60 ml) milk or cream (plus more if needed)

  • 2 tsp vanilla extract

  • Pinch of salt

Instructions

  1. Preheat & Prep
    Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.

  2. Mix Dry Ingredients
    In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.

  3. Combine Wet Ingredients
    In another bowl, whisk milk, oil, eggs, and vanilla extract until smooth.

  4. Combine & Thin Batter
    Pour wet mixture into dry ingredients and mix until just combined. Stir in hot coffee (or water) until smooth—the batter will be thin, that’s okay!

  5. Bake
    Divide the batter evenly between cake pans. Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

  6. Make the Frosting
    Beat butter, cocoa powder, powdered sugar, milk, vanilla, and salt until light and fluffy. Adjust consistency with more milk or sugar as needed.

  7. Assemble Cake
    Level cakes if needed. Place one layer on a serving plate, spread frosting on top, then stack the second layer. Frost top and sides evenly.

  8. Decorate & Serve
    Decorate with chocolate shavings, fresh berries, or a drizzle of chocolate ganache if desired. Slice and enjoy!

Notes

  • Replace hot coffee with hot water for a milder flavor.

  • Use buttermilk for an extra tender crumb.

  • Store covered at room temperature for up to 3 days, or refrigerate and bring to room temp before serving.

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