Dark Chocolate Cake

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

Preheat oven to 350 °F (175 °C). Grease three 9‑inch cake pans, line with parchment, and grease again.
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.
Add milk, oil, eggs, and vanilla. Mix until combined, then slowly stir in boiling water. Batter will be thin tastesbetterfromscratch.com+1amelialawrencestyle.com+1.
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.
Prepare frosting: Beat butter until pale. Gradually add sugar+cocoa mixture, alternating with cream and vanilla, beating until smooth and fluffy tastesbetterfromscratch.com.
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!

[tasty-recipe id=”15635″]