Dark Chocolate Cake

This dark chocolate cake recipe delivers a rich cocoa flavor, soft texture, and moist crumb that stays tender for days. Made with simple pantry ingredients and a smooth chocolate frosting, it’s ideal for birthdays, celebrations, and homemade desserts. The combination of cocoa powder and hot liquid creates a deep chocolate taste, while the creamy frosting spreads easily for a professional finish. Perfect for layered cakes, special occasions, or anytime you want a reliable chocolate cake recipe with consistent results.

Ingredients

Cake

• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1 cup + 2 tablespoons unsweetened cocoa powder (dark cocoa or regular)
• 3 teaspoons baking powder
• 2 ¼ teaspoons baking soda
• 1 ½ teaspoons salt
• 1 ½ cups milk
• ¾ cup neutral oil (vegetable or canola)
• 3 large eggs, room temperature
• 3 teaspoons vanilla extract
• 1 ½ cups boiling water

Dark Chocolate Frosting

• 5 ½ cups powdered sugar
• 1 ⅓ cups unsweetened cocoa powder
• 12 tablespoons unsalted butter, softened
• 1 cup heavy cream
• 2 teaspoons vanilla extract

Instructions

Make the Cake

1. Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the milk, oil, eggs, and vanilla. Mix until smooth and fully combined.
4. Gradually pour in the boiling water while stirring. Beat on high speed for about 1 minute. The batter will be thin.
5. Divide the batter evenly among the prepared pans.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Let the cakes cool briefly, then turn out onto a wire rack to cool completely.

Make the Frosting

1. Combine the powdered sugar and cocoa powder in a bowl.
2. In a separate bowl, beat the butter on medium speed until pale and creamy, about 2 minutes.
3. Gradually add the sugar-cocoa mixture, alternating with the cream and vanilla, beating well after each addition.
4. Beat on high speed for 3 minutes until light and fluffy.

Assemble

1. Place one cake layer on a serving plate. Spread an even layer of frosting on top.
2. Add the second layer and frost the top and sides of the cake.
3. Decorate as desired with piping or chocolate sprinkles.

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Tips

• Use room-temperature eggs for a smoother batter.
• Line pans with parchment to ensure easy release.
• Chill the cake layers slightly before frosting for cleaner edges.

Variations and Substitutions

• Replace milk with buttermilk for extra tenderness.
• Use espresso instead of boiling water to intensify the chocolate flavor.
• Swap heavy cream with coconut cream for a dairy-free frosting.

FAQs

Why is the batter so thin?
The added boiling water creates a moist, tender crumb—this is normal.

Can I make this in advance?
Yes. Bake the layers a day ahead and wrap tightly. Frost before serving.

Can I use two pans instead of three?
Yes, but increase baking time and monitor doneness closely.

Serving Suggestions

• Serve with fresh berries or a dollop of whipped cream.
• Pair with vanilla ice cream for a classic contrast.
• Dust lightly with cocoa powder just before serving.

Why You’ll Love This Recipe

• Deep, rich chocolate flavor with a soft, moist crumb
• Easy, reliable method with bakery-style results
• Perfect for celebrations, birthdays, and special occasions