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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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Hi! Im wanting to make a two layers layered cake but with a 7×2.5 inch cake tin. do I halve the recipe? many thanks !
Hey! Yep, since you’re using two 7×2.5-inch round pans instead of three 9-inch ones, halving the recipe is definitely the way to go. The full recipe makes a lot of batter, and halving it should give you the perfect amount for two smaller layers without overflowing the pans.
-Stacy
can I use hot espresso instead of boiling water?
YES! Hope you love it!
-Stacy
Im terrible at baking and even i must admit it turned out great.
The salt ratio to sugar is not correct. Ratio should be 1/4 teaspoon per cup of sugar/flour .Cake was almost salty.
The crumb was otherwise soft and moist.
It tastes great but the center stayed liquidy. I measured everything out perfectly and for some reason it just won’t cook all the way. Ive added time
My family loves this recipe!!! Do you know what is the purpose of the boiling water? I am interested in making a similar cake in vanilla – and I wonder the impact of using boiling water for part of the ingredients.
Made this two years ago and it was a hit, making it again today!
Can I use buttermilk instead of milk?
Rich moist cake…..just the way I like it!!
My husband really likes this cake. Great recipe