Are you craving the rich, indulgent taste of dark chocolate? This Dark Chocolate Cake is the ultimate dessert for any chocolate lover, with a perfectly moist crumb and an intense cocoa flavor.
The layers are velvety, rich, and perfectly complemented by a luscious dark chocolate frosting.
Whether it’s a birthday, anniversary, or just because, this cake is sure to impress. Let’s dive into the world of decadence!
Ingredients List
Cake Ingredients
To create the perfect dark chocolate cake, you’ll need the following:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 cup + 2 Tablespoons unsweetened cocoa powder (I love using Hershey’s Special Dark, but regular cocoa works too)
- 3 teaspoons baking powder
- 2 1/4 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 cups milk (whole or 2% works best)
Dark Chocolate Frosting Ingredients
To complement your cake, you’ll need this rich and creamy dark chocolate frosting:
- 5 1/2 cups powdered sugar
- 1 1/3 cups unsweetened cocoa powder
- 12 Tablespoons unsalted butter, softened to room temperature
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 3/4 cup vegetable oil (or canola oil)
- 3 large eggs (room temperature)
- 3 teaspoons vanilla extract
- 1 1/2 cups boiling water
Required Kitchen Tools
When making a dark chocolate cake, the right tools can help you achieve a flawless result. Here’s what you’ll need for this recipe:
- Stand Mixer or Hand Mixer: To help combine the ingredients evenly, a stand or hand mixer is essential for mixing the wet and dry ingredients together effortlessly.
- Two 9-inch Round Cake Pans: A pair of round cake pans is ideal for creating even layers.
- Mixing Bowls: For separating dry and wet ingredients.
- Offset Spatula: For spreading the frosting smoothly over the cake layers.
- Cooling Rack: To allow your cake to cool evenly after baking.
- Measuring Cups and Spoons: Accurate measurements are crucial for achieving the perfect texture and flavor.
These tools will make your baking process smoother and more enjoyable, ensuring your dark chocolate cake turns out just right.
Cake Preparation
Mixing the Cake Batter
To make the base of this indulgent dark chocolate cake, begin by preparing your dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until they are fully combined. This step is crucial to ensure the even distribution of the dry ingredients throughout the batter.
Next, in a separate bowl or using your stand mixer, combine the milk, vegetable oil, eggs, and vanilla extract. Beat the mixture on medium speed for about 2 minutes until it’s smooth and well-blended. Once the wet ingredients are ready, slowly add the dry ingredients to the wet mixture, a little at a time, mixing continuously to avoid lumps.
Now, the magic happens when you add the boiling water. This will thin the batter out, making it more liquid and giving it that luscious, moist texture that is signature to a great chocolate cake. Don’t worry if the batter looks a bit thin—this is exactly what you want! Mix everything together until fully combined, ensuring there are no dry pockets of flour or cocoa powder.
Pouring and Baking the Cake
Once your batter is ready, divide it evenly between the two prepared 9-inch round cake pans. Give the pans a light tap on the counter to release any air bubbles. Pop the pans into a preheated oven set at 350°F (175°C) and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Baking times can vary depending on your oven, so be sure to check for doneness. Once baked, remove the cake from the oven and let it cool in the pans for about 10 minutes. Then, transfer the cakes to a cooling rack to cool completely before frosting. This step is crucial—if the cake is even slightly warm, your frosting may melt and slide off, making it harder to get that perfect, smooth finish.
Dark Chocolate Frosting Preparation
Making the Frosting
While the cake is cooling, it’s time to prepare the dark chocolate frosting. This frosting is rich, creamy, and perfectly complements the deep flavor of the cake. Start by sifting the powdered sugar and unsweetened cocoa powder into a large mixing bowl to remove any lumps and ensure a smooth texture.
Next, in a stand mixer or using a hand mixer, beat the unsalted butter on medium speed for 2-3 minutes until it becomes soft and fluffy. Slowly add the sifted cocoa powder and powdered sugar mixture to the butter, mixing on low speed at first to prevent it from spilling out. Once combined, gradually add the heavy cream, vegetable oil, and vanilla extract. Continue to beat the frosting on medium speed for about 3-4 minutes, until it becomes smooth, glossy, and slightly thickened.
If you find the frosting to be too thick, you can add a little more cream (1 tablespoon at a time) to reach your desired consistency. Conversely, if it’s too runny, simply add more powdered sugar, a tablespoon at a time, until it thickens up.
Frosting the Cake
Once the cakes have completely cooled, it’s time to frost! Place the first layer of cake on a serving plate or cake stand. Using an offset spatula, spread a generous amount of the dark chocolate frosting evenly over the top. Place the second cake layer on top, pressing gently to ensure it sticks.
Now, cover the entire cake with the remaining frosting, starting with the top and working your way down the sides. Be sure to smooth out the frosting so it’s even all around. If you prefer a more rustic look, you can leave it slightly textured with spatula marks for an elegant finish.
For a professional touch, you can use a piping bag to pipe decorative swirls or rosettes around the edges of the cake or on top. If you want a little extra chocolatey flair, sprinkle some chocolate shavings or cocoa powder on top for a beautiful presentation.
Serving and Decoration
How to Serve the Dark Chocolate Cake
Once your dark chocolate cake is frosted and decorated, it’s time to serve! This cake is perfect for any occasion, from birthdays to casual get-togethers. The rich, velvety texture of the cake paired with the creamy, indulgent frosting will have your guests coming back for more.
I recommend cutting generous slices—this cake is rich, so a little goes a long way! Serve each slice with a scoop of vanilla ice cream, a dollop of whipped cream, or even some fresh berries for a burst of freshness that balances the chocolate’s richness.
For an extra touch, you can drizzle some extra chocolate ganache over the cake before serving. If you’re feeling adventurous, top each slice with a sprinkle of sea salt for a sweet-and-salty contrast that enhances the chocolate flavor.
Decorative Tips
While this cake is gorgeous on its own, there are plenty of ways to get creative with decoration:
- Chocolate Shavings or Curls: Grate some dark chocolate or use a vegetable peeler to create delicate curls for a sophisticated look.
- Sprinkles: Use a mix of dark and milk chocolate sprinkles for a playful, festive vibe.
- Fresh Berries: A handful of fresh raspberries or strawberries on top of the cake adds a burst of color and a fresh, fruity note that contrasts beautifully with the dark chocolate.
Storing Your Dark Chocolate Cake
To keep your dark chocolate cake fresh, store it in an airtight container at room temperature for up to 3 days. The cake stays moist and delicious, thanks to the rich oil in the batter and the creamy frosting.
If you need to store it for a longer period, you can place the cake in the fridge for up to 5 days. Just make sure to cover it tightly with plastic wrap or store it in a cake dome to prevent it from drying out.
Freezing Your Dark Chocolate Cake
If you want to prepare the cake ahead of time or save it for a special occasion, freezing is an excellent option. You can freeze both the cake layers and the frosted cake.
- For the Cake Layers: Allow the layers to cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag. The cake layers will keep in the freezer for up to 2 months. When you’re ready to serve, thaw the cake layers at room temperature for a few hours before frosting.
- For the Frosted Cake: If you’ve already frosted your cake, place it in the freezer for about 1 hour to set the frosting. Once the frosting is firm, wrap the entire cake in plastic wrap and foil. You can store it in the freezer for up to 1 month. Thaw overnight in the fridge before serving.
Conclusion
This Dark Chocolate Cake is a showstopper that’s sure to impress anyone with a love for chocolate. With its rich, moist layers and creamy frosting, it’s the perfect dessert for any occasion. The recipe is straightforward, and with the tips and tricks provided, you’ll be able to achieve a bakery-worthy cake right from your own kitchen.
Whether you’re celebrating a special occasion or indulging in a chocolate craving, this cake promises to deliver on flavor and decadence. So, gather your ingredients, preheat your oven, and treat yourself (and your loved ones) to a slice of chocolate heaven!
