Dark Chocolate Cake Recipe
User Reviews
4.9
Dark Chocolate Cake Recipe
Description
The Dark Chocolate Cake Recipe uses almond milk combined with vinegar to provide acidity needed for leavening, paired with sifted dark cocoa powder to deliver a deep chocolate flavor. The batter is formed by alternating mixtures of wet and dry ingredients, including flour, baking soda, and baking powder, ensuring a tender crumb without eggs.
The baked cake layers are soft with a moist texture and a pronounced chocolate taste that is not overly sweet. After cooling, the cake is frosted with a butter-based dark cocoa frosting, whipped until fluffy and smooth. Adding a drizzle of chocolate syrup and sprinkling mini chocolate chips introduces additional chocolate elements and texture contrast, enhancing the overall indulgence.
This recipe offers options to bake in round pans for a layered cake, a 9×13 pan for a sheet cake, or individually as cupcakes with frosting piped on. The cake is suitable for celebrations or chocolate dessert cravings, with a richness balanced between cake and frosting.
Notably, the recipe contains no eggs, which is intentional for the texture and moisture provided by the acidic almond milk and vinegar. Adjust frosting milk quantity for piping consistency if making cupcakes. The dessert holds well when refrigerated and can be served at room temperature.
Ingredients
for the cake:
- 1 1/2 cups almond milk + 1 1/2 teaspoons white vinegar, or regular milk plus vinegar
- 1/2 cup canola oil
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup dark cocoa powder sifted
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder heaping
- pinch salt
For the frosting:
- 1/2 cup butter softened
- 1/2 cup dark cocoa powder sifted
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 3-4 tablespoons milk
For garnish:
- 1/4 cup chocolate syrup such as Hershey's
- 1-2 cups mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Line 3 6-inch round cake pans with parchment paper. Spray with nonstick cooking spray and set aside.
- In a large bowl, whip oil and sugar together. Stir in vanilla. In a measuring cup, stir almond milk and vinegar together. Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry.
- Pour evenly into prepared pans and bake 15 minutes or until a toothpick comes out with a few moist crumbs after being inserted. Cool 15 minutes, then remove cakes from warm pans to a cooling rack. Cool completely.
- After cakes are cooled, make a batch of chocolate frosting.
- Whip butter and cocoa together until smooth in a large bowl. Stir in vanilla and powdered sugar. Slowly stream in milk until frosting reaches desired consistency. Scrape sides and whip again until fluffy and smooth, 20-30 seconds. {Be sure to whip it well, scrape the sides well and use room temperature butter.}
- To assemble, stack baked cakes one on top of the other, filling with frosting. Using remaining frosting, cover the entire outside and top of the cake.
- Drizzle chocolate syrup down the sides of the cake and top with mini chocolate chips.
Notes
- This recipe contains no eggs by design; almond milk and vinegar provide needed acidity for rise.
- To bake in a 9×13 pan, increase baking time to 25-30 minutes and test doneness with a toothpick.
- For cupcakes, fill liners 2/3 full and bake 15 minutes; use thicker frosting to pipe.
- The cake’s sweetness is milder than the frosting; balance accordingly based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 761 kcal
% Daily Value*
| Calories | 761kcal | 38% |
| Carbohydrates | 116g | 39% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 34mg | 11% |
| Sodium | 328mg | 14% |
| Potassium | 243mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 88g | 176% |
| Vitamin A | 414IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 122mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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