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This is the Dark Chocolate Cake of my DREAMS! Tender, moist homemade chocolate cake with the best smooth, rich, dark chocolate frosting.
I love any excuse to make a decadent cake. This dark chocolate cake recipe is one of my favorites but I also LOVE a decadent Carrot Cake, German Chocolate Cake, Coconut Cake with Pineapple Filling and Lemon Cake.
I go crazy for all things dark chocolate and there's nothing more tempting to me than this Dark Chocolate Cake. Between the amazing, flavorful and tender homemade cake and the rich, smooth and fluffy dark chocolate frosting, there is SO much to love about this cake!
How to Make Dark Chocolate Cake:
1. Prep the cake pans: Grease three 9-inch cake pans. I like to cut a circle of parchment paper for the bottom of the pan to make sure it doesn't stick. Set aside.
2. Make the chocolate cake:
- Combine dry ingredients: flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add wet ingredients: add milk, oil, eggs, and vanilla to flour mixture and mix until well combined. Slowly add boiling water to the cake batter and mix for about 1 minute. Pour cake batter evenly between the three cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool before frosting.
3. Make the dark chocolate frosting: Stir together the powdered sugar and cocoa powder. In a separate mixing bowl beat the butter then gradually add the sugar/cocoa mixture alternating with cream and vanilla, beating after each addition, until you reach your desired frosting consistency.
4. Assemble: Lay one layer of chocolate cake on a cake board or platter. Use a spatula or the back of a spoon to spread a layer of dark chocolate frosting over the top of the cake. Add the second layer of cake and frost the top and sides of the cake. Optional: use a wilton decorating tip to add a decorative edge and lightly sprinkle chocolate sprinkles.
To adjust the number of cake layers:
You have the option of making this dark chocolate cake a 2 layer, 3 layer, or 4 layer cake. For a two layer cake, divide the frosting between two cake pans, instead of three, to make 2 thicker cake layers. For a 4 layer cake, bake to layers of cake, then torte each cake round in half, to create 4 layers. Be sure to spread a layer of dark chocolate frosting between each later.
Freezing Instructions:
This cake freezes well and in fact, I recommend freezing the baked cake rounds ahead of time. After allowing the cake to cool completely, wrap each cake round in plastic wrap and store in a freezer safe bag in the freezer for a couple days or up to three months. You can freeze the frosting as well. Remove the cake rounds from the freezer and frost immediately. Store in the refrigerator and remove to the counter about 30 minutes before eating.
You can also freeze the assembled and frosted cake. Cover it as well as you can (without smashing the frosting) with plastic wrap and then aluminum foil. Freeze for up to 1 week and allow to thaw on the counter for about a 1.5 hours before serving.
Variations to Dark Chocolate Cake:
- Gluten-free dark chocolate cake: substitute gluten free flour at a 1:1 ratio.
- Dairy-free dark chocolate cake: substitute soy or almond milk for the regular milk in the recipe and for the heavy cream in the frosting. Substitute a dairy free butter in the frosting.
- Vegan chocolate cake: make dairy- free substitutes and substitute three flax eggs or ¾ cup plain yogurt for the eggs.
Consider trying these popular desserts:
- German Chocolate Cake
- Snickerdoodles Bars
- Mississippi Mud Brownies
- Chocolate Mousse Cheesecake
- Mrs. Fields Oatmeal Chocolate Chip Cookies
- Apple Crisp
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Dark Chocolate Cake
Equipment
Ingredients
Cake:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 cup + 2 Tablespoon unsweetened cocoa powder, (I love to use the Hershey's Special dark, but regular works)
- 3 teaspoons baking powder
- 2 1/4 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 cups milk
- 3/4 cup oil, (vegetable or canola oil)
- 3 large eggs, , room temperature
- 3 teaspoons vanilla extract
- 1 1/2 cups boiling water
Dark Chocolate Frosting:
- 5 1/2 cups powdered sugar
- 1 1 /3 cups unsweetened cocoa powder
- 12 Tablespoons unsalted butter, , softened to room temperature
- 1 cup heavy cream
- 2 teaspoons vanilla extract
Instructions
For the cake:
- Preheat oven to 350º F. Grease three 9-inch cake pans (I also like to cut a circle of parchment paper for the bottom of the pan to make sure the cake doesn't stick). Set aside.
- In a large bowl whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add milk, oil, eggs, and vanilla to flour mixture and mix until well combined.
- Slowly add boiling water to the cake batter, while stirring. Beat on high speed for about 1 minute. The batter will be very thin.
- Pour cake batter evenly between the three cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with few moist crumbs.
- Remove from the oven and allow to cool for a few minutes before inverting onto a cooling rack.
For the frosting:
- Stir together the powdered sugar and cocoa powder. In a separate mixing bowl beat the butter on medium speed until pale, about 2 minutes.
- Gradually add the sugar/cocoa mixture alternating with the cream and vanilla, beating after each addition, until you reach your desired frosting consistency.
- Beat on high speed for 3 minutes, until fluffy.
Assemble the cake:
- Lay one layer of chocolate cake on a cake board or platter. Use a spatula or the back of a spoon to spread a layer of dark chocolate frosting over the top of the cake. Add the second layer or cake and frost the top and sides of the cake.
- Optional- use a wilton decorating tip to add a decorative edge and add chocolate sprinkles.
Notes
- Gluten-free dark chocolate cake: substitute gluten free flour at a 1:1 ratio.
- Dairy-free dark chocolate cake: substitute soy or almond milk for the regular milk in the recipe and for the heavy cream in the frosting. Substitute a dairy free butter in the frosting.
- Vegan chocolate cake: make dairy- free substitutes and substitute three flax eggs or ¾ cup plain yogurt for the eggs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe February 2017. Updated September 2020.
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Making this tomorrow. I only have black cocoa. Would you make an adjustment? Thanks, can’t wait to try this.
So excited you’re making this! Yes, you can use black cocoa but it’s super rich and low in fat, so I’d recommend swapping only half of the cocoa in the recipe with black cocoa to keep the texture soft and balanced. You’ll still get that deep dark color and bold flavor. Let us know how it turns out!
How long does the frosting keep in fridge?
Buttercream frosting typically keeps in the fridge for up to 1 week in an airtight container. Can also freeze for up to 3 months.
Can this be made in a 9xq13
Yeah, you can bake it in a 9×13 instead of three round pans. Increase the bake time to 40-50 minutes and check with a toothpick. You’ll have a sheet cake instead of a layer cake!
Can either natural or dutch-processed cocoa be used in the cake recipe?
Yes! You can use either one. Dutch-processed will give you a deeper, richer chocolate flavor and darker color, while natural cocoa is a bit more acidic and lighter in taste. I usually go with Hershey’s Special Dark (which is actually a blend of both!).
Hey! What are the changes for High Altitude? My cake sunk!
Oh nooo, I’m so sorry it sank! High altitude can definitely mess with cakes. We always recommend this guide from King Arthur—it’s super detailed and reliable It walks you through adjusting leavening, sugar, and bake times depending on your elevation. Hope it helps get that cake rising like it should!