This dark chocolate cake is incredibly moist with a rich, deep chocolate flavor. Topped with whipped buttercream, it’s a delicious treat.
Ingredients
Full dark chocolate cake recipe with amounts can be found in the recipe card below.
- Flour.
- Sugar.
- Salt.
- Baking powder.
- Baking soda.
- Cocoa powder. Use a good quality cocoa powder.
- Boiling water.
- Milk. Buttermilk can also be used.
- Vegetable oil. Any neutral oil will work. Canola oil, Avocado oil, Sunflower oil, Grapeseed oil etc.
- Vanilla extract.
- Eggs.
- Dark chocolate.
For the buttercream:
- Butter.
- Powdered sugar/Icing sugar.
- Cocoa powder.
- Dark chocolate.
- Heavy/whipping cream.
How to make dark chocolate cake at home
- Make the batter: In a large 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 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 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. The frosted cake can be kept at room temperature for 2 days or in the fridge for 3 days, covered.
