Dark Chocolate Cake
User Reviews
5
Dark Chocolate Cake
Description
The Dark Chocolate Cake uses a combination of all-purpose flour, granulated sugar, and cocoa powder to create the base. Baking powder and soda leaven the cake, while milk, oil, eggs, and vanilla provide moisture and richness. Adding boiling water thins the batter, producing a tender crumb and moist texture after baking. The batter is divided and baked in three 9-inch pans to form layers.
The accompanying frosting is made by mixing powdered sugar and cocoa powder with softened butter, heavy cream, and vanilla extract. Beat together until smooth and spreadable, it delivers a deep, creamy chocolate finish. The cake is layered and frosted for a traditional presentation.
This cake suits those who want a classic rich chocolate dessert with a soft crumb and a smooth, rich frosting. It can be frozen either as separate cake rounds or whole assembled for later use. Variations include gluten-free, dairy-free, and vegan adjustments with specific ingredient substitutions.
Proper cooling before wrapping is essential for freezing. When ready to serve, letting frozen cake thaw at room temperature ensures the best texture and flavor.
Ingredients
Cake:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 cup + 2 Tablespoon cocoa powder I love to use the Hershey's Special dark, but regular works, unsweetened
- 3 teaspoons baking powder
- 2 1/4 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 cups milk
- 3/4 cup neutral cooking oil vegetable or canola oil, generic cooking oil
- 3 large egg room temperature
- 3 teaspoons vanilla extract
- 1 1/2 cups water boiling
Dark Chocolate Frosting:
- 5 1/2 cups powdered sugar
- 1 1 /3 cups cocoa powder unsweetened
- 12 Tablespoons butter softened to room temperature, unsalted
- 1 cup heavy cream
- 2 teaspoons vanilla extract
Instructions
For the cake:
- Preheat oven to 350º F. Grease three 9-inch cake pans (I also like to cut a circle of parchment paper for the bottom of the pan to make sure the cake doesn't stick). Set aside.
- In a large bowl whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add milk, oil, eggs, and vanilla to flour mixture and mix until well combined.
- Slowly add boiling water to the cake batter, while stirring. Beat on high speed for about 1 minute. The batter will be very thin.
- Pour cake batter evenly between the three cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with few moist crumbs.
- Remove from the oven and allow to cool for a few minutes before inverting onto a cooling rack.
For the frosting:
- Stir together the powdered sugar and cocoa powder. In a separate mixing bowl beat the butter on medium speed until pale, about 2 minutes.
- Gradually add the sugar/cocoa mixture alternating with the cream and vanilla, beating after each addition, until you reach your desired frosting consistency.
- Beat on high speed for 3 minutes, until fluffy.
Assemble the cake:
- Lay one layer of chocolate cake on a cake board or platter. Use a spatula or the back of a spoon to spread a layer of dark chocolate frosting over the top of the cake. Add the second layer or cake and frost the top and sides of the cake.
- Optional- use a wilton decorating tip to add a decorative edge and add chocolate sprinkles.
Notes
- Freeze cooled cake rounds wrapped in plastic wrap for up to 3 months; frost after thawing.
- Assembled frosted cakes can be frozen up to 1 week, thaw for about 1.5 hours at room temperature before serving.
- To make gluten-free, substitute gluten free flour 1:1 for all-purpose flour.
- For dairy-free, swap milk and cream with soy or almond milk and use dairy-free butter in frosting.
- Vegan option involves dairy-free substitutes plus flax eggs or yogurt as an egg replacement.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 887 kcal
% Daily Value*
| Calories | 887kcal | 44% |
| Carbohydrates | 144g | 48% |
| Protein | 10g | 20% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 94mg | 31% |
| Sodium | 572mg | 24% |
| Potassium | 542mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 105g | 210% |
| Vitamin A | 680IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 131mg | 13% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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