Dive into pure indulgence with this ultimate Dark Chocolate Cake recipe, designed to be effortlessly simple yet incredibly satisfying. This recipe is your perfect companion for any occasion, delivering a rich, moist, and intensely chocolatey experience that will delight both seasoned bakers and beginners alike.
Key Ingredients for Dark Chocolate Cake
- 2 cups (250g) all-purpose flour
- 1 ¾ cups (350g) granulated sugar
- ¾ cup (65g) unsweetened Dutch-processed cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- ½ cup (120ml) vegetable oil (or other neutral oil like canola)
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot water or hot brewed coffee
How to Make Dark Chocolate Cake
This straightforward Dark Chocolate Cake recipe promises a moist, incredibly rich, and deeply satisfying chocolate experience that will have everyone asking for seconds. With a preparation time of just 20 minutes and baking time of 30-35 minutes, it’s perfect for last-minute cravings or planned celebrations. The secret lies in the simple ingredients that combine to create an unbelievably tender crumb and a decadent, melt-in-your-mouth texture.
Step-by-Step Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 9-inch round cake pans. For easier removal, you can also line the bottom of the round pans with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened Dutch-processed cocoa powder, baking soda, baking powder, and salt. Ensure these ingredients are thoroughly combined to distribute the leavening agents evenly.
- Combine Wet Ingredients (Except Hot Liquid): In a separate medium bowl, whisk together the room temperature eggs, buttermilk, vegetable oil, and vanilla extract until well combined. Make sure the eggs are beaten properly to incorporate air.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Be careful not to overmix at this stage, as it can lead to a tougher cake. The batter will be thick.
- Incorporate Hot Liquid: Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed. The batter will become thin, which is exactly what you want for a moist cake. The hot liquid blooms the cocoa powder, intensifying the chocolate flavor.
- Pour into Pan: Pour the thin batter evenly into the prepared baking pan(s). If using round pans, divide the batter equally between them.
- Bake: Bake for 30-35 minutes for a 9×13 inch pan, or 30-35 minutes for two 9-inch round pans. The cake is done when a wooden toothpick inserted into the center comes out clean, or with a few moist crumbs attached.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. If using round pans, carefully invert the cakes onto the wire rack to cool completely before frosting.
Why You’ll Love This Dark Chocolate Cake
This Dark Chocolate Cake is an absolute dream for anyone who craves rich, intense chocolate flavor in a perfectly moist and tender crumb. Unlike many dense chocolate cakes, this recipe achieves an incredibly light texture that melts in your mouth, making it incredibly enjoyable. The deep cocoa notes, enhanced by the use of hot liquid, create a sophisticated flavor profile that truly stands out, almost like a decadent flourless chocolate cake but with the satisfying structure of a traditional cake.
Making this Dark Chocolate Cake at home is not only rewarding for your taste buds but also incredibly budget-friendly compared to store-bought or bakery cakes. Imagine impressing guests with a homemade masterpiece without breaking the bank! You can elevate its already exceptional flavor with simple yet impactful toppings like a rich chocolate ganache, fresh berries, or a dollop of whipped cream. Don’t wait for a special occasion; treat yourself to this easy, guilt-free indulgence today and experience chocolate perfection!
Storing and Reheating Tips
Storing Leftover Dark Chocolate Cake:
- Room Temperature: This Dark Chocolate Cake can be stored in an airtight container at room temperature for up to 2-3 days. Ensure it is completely cooled before covering. This is ideal if the cake is unfrosted or has a ganache/buttercream frosting.
- Refrigeration: If your cake is frosted with cream cheese frosting or if you live in a very warm climate, it’s best to refrigerate it. Store in an airtight container for up to 5-7 days. The cake may become slightly firmer when chilled.
- Freezing: To freeze, wrap the cooled cake tightly in plastic wrap, then in a layer of aluminum foil. It can be stored in the freezer for up to 2-3 months. For individual slices, wrap them the same way.
Reheating Tips:
- Room Temperature: If the cake has been refrigerated and you prefer it at room temperature, simply let it sit out for about 30-60 minutes before serving.
- Slightly Warm: For a fresh-from-the-oven feel, you can gently warm slices in the microwave for 10-20 seconds on a low power setting, or in a 300°F (150°C) oven for a few minutes until just warmed through. Be cautious not to overheat, as this can dry out the cake.
- Thawing Frozen Cake: To thaw a frozen cake, remove it from the freezer and let it thaw overnight at room temperature. If thawing slices, they will thaw more quickly, usually within a couple of hours.
Final Thoughts
This Dark Chocolate Cake offers an unparalleled combination of deep chocolate flavor and delightful moistness, proving that truly exceptional desserts can be incredibly simple to create at home. Give this recipe a try; you’ll find yourself reaching for it again and again to satisfy those sweet chocolate cravings.
Dark Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 9-inch round cake pans. For easier removal, you can also line the bottom of the round pans with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened Dutch-processed cocoa powder, baking soda, baking powder, and salt. Ensure these ingredients are thoroughly combined to distribute the leavening agents evenly.2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened Dutch-processed cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In a separate medium bowl, whisk together the room temperature eggs, buttermilk, vegetable oil, and vanilla extract until well combined. Make sure the eggs are beaten properly to incorporate air.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Be careful not to overmix at this stage, as it can lead to a tougher cake. The batter will be thick.
- Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed. The batter will become thin, which is exactly what you want for a moist cake. The hot liquid blooms the cocoa powder, intensifying the chocolate flavor.1 cup hot water or hot brewed coffee
- Pour the thin batter evenly into the prepared baking pan(s). If using round pans, divide the batter equally between them.
- Bake for 30-35 minutes for a 9×13 inch pan, or 30-35 minutes for two 9-inch round pans. The cake is done when a wooden toothpick inserted into the center comes out clean, or with a few moist crumbs attached.
- Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. If using round pans, carefully invert the cakes onto the wire rack to cool completely before frosting.