Dark Chocolate Cake Recipe
User Reviews
5.0
12 reviews
Excellent
Dark Chocolate Cake Recipe
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Looking for a tried and true chocolate cake recipe? This dark chocolate cake is rich and moist and the perfect, from scratch recipe you want! Topped with a smooth and creamy vanilla frosting and your sweet tooth will be satisfied!
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Ingredients
For the Cake:
- ½ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- ½ cup unsweetened dark chocolate cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup strong brewed coffee cooled
- ½ cup milk
For the frosting:
- 1 cup unsalted butter softened
- 4 ½ cup powdered sugar
- 2 teaspoons pure vanilla extract
- 3 Tablespoons milk
- 1 ½ cup mini semi sweet chocolate morsels
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Instructions
- In a bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
- In a measuring cup, mix together cooled coffee and milk. Set aside.
- In an electric mixer bowl, beat butter and sugar for 5 minutes, until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk mixture (about 3 additions of each).
- Pour cake batter into two prepared pans (2-9inch round cake pans, lined with parchment paper and greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely on a wire rack before frosting.
- For the frosting, beat butter for 3-4 minutes until pale in color. Add powdered sugar, vanilla, and milk. Beat an additional 3-4 minutes until fluffy and smooth!
- To assemble cake, lay one layer of cake on a cake plate. Spoon 1/4 of frosting onto top of cake, spreading evenly. Top with about 1/2 cup of mini morsels. Add second layer of cake. Spread a layer of frosting around the sides of the cake and the top, very thin. This is your crumb coat. Allow to set about 15 minutes (or refrigerate). Apply final layer of frosting, spreading evenly and using a straight edge spatula to smooth. Using your hands in a cupped fashion, press mini chips around sides. Continue until all sides are done.
- Slice and enjoy!
Notes
- The coffee in this cake just deepens the chocolate flavor. It does not make this cake taste like coffee in any way! If you absolutely must remove the coffee, just replace the 1/2 cup coffee with water.
- To keep frosting off cake plate, lay strips of parchment paper under the first layer of cake, all the way around. Once frosting is applied, carefully remove strips of paper!
- 13x9- Grease and flour 13x9 baking dish. Add batter. Bake for 40 minutes, until toothpick comes out clean. Cool completely then frost. Top with about 1/2 cup mini chocolate chips.
- Store frosted cake in a cake server (for freshness) for up to one week.
- Freeze- use my guide on how to freeze cake for best results.
Nutrition Information
Show Details
Serving
1slice
Calories
523kcal
(26%)
Carbohydrates
74g
(25%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
9g
Cholesterol
70mg
(23%)
Sodium
188mg
(8%)
Fiber
2g
(8%)
Sugar
61g
(122%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 523kcal | 26% |
| Carbohydrates | 74g | 25% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 70mg | 23% |
| Sodium | 188mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 61g | 122% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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