Dark Chocolate Cake Recipe
Dark Chocolate Cake Recipe (Super Moist & Rich)
A truly great Dark Chocolate Cake is all about deep cocoa flavor, a tender crumb, and melt in your mouth moisture and this recipe delivers all three beautifully. It’s the kind of cake that feels luxurious but is surprisingly simple to make at home. Every bite is rich, velvety, and perfectly balanced, thanks to dark cocoa powder, hot coffee (or hot water), and a luscious chocolate frosting that pulls everything together.
Whether you’re making it for birthdays, celebrations, or simply to satisfy a chocolate craving, this cake is guaranteed to impress. And the best part? You don’t need fancy tools just a few bowls and pantry staples.
Why You’ll Love This Dark Chocolate Cake
- Super Moist Texture Oil + buttermilk keep the crumb tender and soft for days.
- Deep Chocolate Flavor Dark cocoa + hot coffee enhance richness (without tasting like coffee).
- Easy to Make No mixer required for the cake batter.
- Bakery-Style Finish The frosting is smooth, creamy, and intensely chocolatey.
- Perfect for Any Occasion Birthdays, parties, holidays, or weekend desserts.
- Stays Fresh for Days Even better the next day!
Ingredients Explained (Without Measurements)
For the Dark Chocolate Cake
- All-Purpose Flour Creates structure while keeping the cake soft.
- Dark Cocoa Powder Provides a deep, rich, bittersweet chocolate flavor.
- Granulated Sugar Sweetens the cake and helps keep it moist.
- Baking Powder & Baking Soda These leaveners ensure the cake rises light and fluffy.
- Salt Balances sweetness and enhances the chocolate flavor.
- Eggs Add richness, structure, and stability to the batter.
- Buttermilk Keeps the cake extra moist and adds slight tang to balance dark chocolate.
- Oil Creates a softer crumb compared to butter; keeps cake moist longer.
- Vanilla Extract Adds warmth and enhances chocolate notes.
- Hot Coffee (or hot water) Blooms the cocoa, intensifying the flavor and improving texture.
For the Dark Chocolate Frosting
- Unsalted Butter Creates a smooth, creamy frosting base.
- Dark Cocoa Powder Gives frosting its rich chocolate punch.
- Powdered Sugar Sweetens and thickens the frosting.
- Heavy Cream or Milk Helps reach a silky, spreadable consistency.
- Vanilla Extract Adds depth and rounds out the chocolate flavor.
- Salt Balances sweetness.
Dark Chocolate Cake Recipe
Notes
Ingredients (With Measurements)
Cake
- 1 ¾ cups all-purpose flour
- ¾ cup dark cocoa powder
- 2 cups granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
Dark Chocolate Frosting
- 1 cup unsalted butter, softened
- ¾ cup dark cocoa powder
- 3 ½ cups powdered sugar
- ⅓ cup heavy cream (more as needed)
- 1 tsp vanilla extract
-
Pinch of salt
Step-by-Step Instructions
1. Prepare the pans - Preheat oven to 350°F (175°C).
- Grease two 8-inch pans and line with parchment paper.
- 2. Mix dry ingredients
- In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt Whisk well to remove lumps cocoa clumps easily. 3. Combine wet ingredients
- In another bowl, whisk eggs, buttermilk, oil, and vanilla until fully combined. 4. Mix wet into dry
- Pour wet ingredients into the dry mixture.
- Use a whisk to mix gently avoid overmixing. 5. Add hot coffee (or hot water)
- Slowly pour the hot coffee into the batter.
- Batter will be thin this is what makes the cake moist!
- 6. Bake
- Divide batter between pans.
- Bake 30–35 minutes, or until a toothpick comes out clean.
- 7. Cool completely
- Place cakes on a rack.
Make the Dark Chocolate Frosting
1. Beat the butter- Whip butter until creamy, 2–3 minutes.
- Beat until fully combined and darker in color.
- Add powdered sugar in batches.
- Add cream gradually until smooth and spreadable.
Assemble the Cake
- Place first cake layer on a stand.
- Spread a generous layer of frosting.
- Add the second layer and frost the top + sides.
- Smooth or create rustic swirls.
- Use hot liquid to bloom the cocoa creates deeper flavor.
- Don’t overmix or the cake becomes dense.
- Use room-temperature ingredients for best texture.
- Chill cake layers before frosting for cleaner edges.
- Sift cocoa powder to avoid lumps in both cake and frosting.
FAQs
1. Can I make this cake without buttermilk?
Yes! Mix 1 cup milk + 1 tbsp vinegar and let it sit 5 minutes.
2. Can I use regular cocoa instead of dark?
Yes, but the flavor will be lighter and less intense.
3. Can I make this as a single layer cake?
Absolutely use a 9×13 pan and bake 35–40 minutes.
4. Can I freeze the cake?
Yes! Freeze unfrosted layers up to 3 months.
Thaw at room temp before frosting.
5. Why is coffee used in chocolate cake?
Coffee enhances chocolate flavor it won’t taste like coffee.
6. Can I double the frosting?
Yes, especially if you want thick swirls or piping.
Conclusion
This Dark Chocolate Cake is everything a chocolate lover dreams of moist, rich, tender, and intensely chocolaty. With simple pantry ingredients and easy steps, you can create a bakery-worthy cake that tastes even better the next day. Whether it’s a birthday celebration or a cozy family dessert, this cake never disappoints. Try it once, and it may become your go-to chocolate cake forever!
