Name: Dark Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American / International
Ingredients: 2 cups (250 g) all-purpose flour; 3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed); 1 ½ tsp baking powder; 1 ½ 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; 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

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat & Prep
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
Mix Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
Combine Wet Ingredients
In another bowl, whisk milk, oil, eggs, and vanilla extract until smooth.
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!
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.
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.
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.
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.