Dark Chocolate Cake

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This dark chocolate cake is incredibly moist with a rich, deep chocolate flavor. Topped with whipped buttercream, it’s a delicious treat.

Ingredients needed

Flour.
Sugar. Granulated sugar or caster sugar can be used.
Salt.
Baking powder.
Baking soda/ bicarbonate of soda.
Cocoa powder. Use a good quality unsweetened cocoa powder. Dutch process cocoa is fantastic if you can find it.
Boiling water. I often add a tablespoon of espresso powder to the water but this is optional. You can use hot coffee as substitute for the water.
Milk. Buttermilk can also be used. If you want to keep this recipe dairy-free, use almond milk or coconut milk.
Vegetable oil. Any neutral oil will work. Canola oil, Avocado oil, Sunflower oil, Grapeseed oil etc.
Vanilla extract.
Eggs.
Dark chocolate.

For the buttercream:

I made a rich dark chocolate frosting to decorate the cake with but chocolate ganache, chocolate peanut butter frosting or cream cheese frosting will also work.

Butter. I used salted butter but unsalted butter can substituted.
Powdered sugar/Icing sugar.
Cocoa powder.
Dark chocolate.
Heavy cream / whipping cream.

How to make dark chocolate cake at home

Make the batter: In a large mixing bowl, whisk the dry ingredients together. In a separate bowl, whisk together the milk, vegetable oil vanilla, eggs and melted dark chocolate. Pour the wet ingredients into the dry and then stir in until almost fully combined then pour in the boiling water and mix until a smooth batter forms.
Bake: Grease and line a rectangular cake pan with parchment paper (or use any cake pans of your choice – this recipe will make two round layers or one sheet cake). Pour the cake batter into the prepared pan then place in the oven. Allow to bake for 30-40 minute or until a toothpick inserted comes out clean.
Cool: Remove from the oven and allow to cool completely before removing from the pan.
Make the chocolate buttercream: Beat the butter and sugar for 5 minutes on medium speed until light and fluffy. Scrape the bowl down with a spatula a few times while beating. Add the cocoa powder and beat in. Add the melted chocolate and cream and beat until smooth and creamy. Top the cooled cake with the chocolate frosting and spread with a spatula or spoon.
Serve: Slice the cake into squares and serve.

Can I make a layer cake with this recipe?

Yes, simply bake the cake in two 7-inch round cake pans or double the recipe and bake the cakes in three 9-inch cake pans that you’ve greased and lined with parchment paper.

Can I make chocolate cake in advance?

Absolutely. The cake can be baked and kept in covered in plastic wraps in the refrigerator for up to 3 days or frozen for up to 1 month. Wrap the cake well in plastic wrap then store in the freezer for up to a month. Defrost at room temperature before decorating. The frosted cake can be kept at room temperature for 2 days or in the fridge for 3 days, covered.

FAQ

Which dark chocolate is best for cake?

I prefer a 70% dark chocolate for this cake but most of the deep, rich flavor comes from a really good dark cocoa powder. Try to get the best one you can afford as it makes a big difference to the final product.

Can you use Lindt dark chocolate for baking?

Lindt is a fantastic chocolate to use in cooking and baking. It’s very rich and full of great chocolate flavor.

Which Flavor goes best with chocolate cake?

Dark chocolate pairs very well with coffee, raspberries, orange, coconut and nuts like almonds, hazelnuts and Brazil nuts.

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