Dark Chocolate Cake
A rich and indulgent Dark Chocolate Cake that is simple to make and perfect for any celebration. With a velvety texture and deep chocolate flavor, this cake is a crowd-pleaser.
Servings: 12 servings
Calories: 350kcal
Ingredients
Cake Ingredients
- 1 3/4 cups all-purpose flour Forms the cake’s structure, bringing a tender and fluffy texture.
- 1 1/2 cups granulated sugar Adds sweetness, enhancing the rich chocolate flavor.
- 3/4 cup unsweetened cocoa powder Delivers the deep chocolate essence.
- 1 1/2 teaspoons baking powder Helps the cake rise perfectly.
- 1 1/2 teaspoons baking soda Aids in leavening for a soft crumb.
- 1/2 teaspoon salt Balances sweetness and enhances flavors.
- 1 cup buttermilk Adds moisture and acidity for a tender crumb.
- 1/2 cup vegetable oil Provides a rich, moist texture.
- 2 large eggs Provides structure and richness.
- 2 teaspoons vanilla extract Adds warmth and depth.
- 1 cup boiling water Makes the batter extra silky.
Frosting Ingredients
- 1 cup unsalted butter, softened Ensures a creamy frosting base.
- 3 1/2 cups powdered sugar Sweetens the frosting.
- 1/2 cup unsweetened cocoa powder Deepens the frosting's chocolate flavor.
- 1/4 cup heavy cream Makes the frosting luscious.
- 2 teaspoons vanilla extract Complements the chocolate profile.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until smooth, then gradually stir in the boiling water.
Baking
- Divide the batter evenly between the two cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting
- Beat the softened butter until creamy, then gradually add the powdered sugar and cocoa powder until combined.
- Add the heavy cream and vanilla extract, beating until fluffy and smooth.
Assembly
- Once the cakes have cooled, frost them as desired. Chill the frosted cake for 30 minutes before serving for a neater finish.
Notes
Use high-quality cocoa powder for better flavor. Room temperature ingredients mix better. Do not over-mix the batter for a soft crumb. Chill the frosted cake for easier slicing.