Decadent Dark Chocolate Cake
This Decadent Dark Chocolate Cake is a crowd-pleaser that surpasses any store-bought mix you've ever tried. Its rich, moist texture and deep chocolate flavor make it a true indulgence for any chocolate lover. While it may take a little more time than a box mix, the results are infinitely rewarding. Ideal for special occasions like birthdays or anniversaries, this cake pairs beautifully with your favorite frosting, whether you choose a classic chocolate ganache or a lighter cream cheese icing. The best part? This cake stays moist and delicious for days, making it perfect for leftovers. Your family and friends will rave about this cake, and you'll feel accomplished creating a dessert that embodies the essence of homemade goodness. Note: for an extra chocolatey kick, use high-quality Dutch-process cocoa or special dark cocoa for that intense color and flavor.
24
Servings
150
Calories
11
Ingredients
Ingredients
Sugar
2 cups (granulated, measure and add to mixing bowl)
Flour
1 3/4 cups (all-purpose, sift before measuring)
Baking Cocoa
3/4 cup (preferably Dutch-process or dark cocoa, sifted)
Baking Powder
1 1/2 teaspoons (add directly to dry ingredients)
Baking Soda
1 1/2 teaspoons (add directly to dry ingredients)
Salt
1 teaspoon (add directly to dry ingredients)
Eggs
2 (large, room temperature)
Milk
1 cup (whole or 2%, room temperature)
Vegetable Oil
1/2 cup (add directly to mixing bowl)
Vanilla Extract
2 teaspoons (pure, add directly to mixing bowl)
Boiling Water
3/4-1 cup (to adjust moisture level, add carefully)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease and flour two 9-inch round cake pans or one 13x9-inch baking dish to prevent sticking.
3
In a large mixing bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined.
4
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the mixture is well blended.
5
Carefully stir in the boiling water by hand. The batter will be thin, which is expected. For best results, use between 2/3 and 3/4 cup of boiling water to achieve a moist cake without excessive sinking as it cools.
6
Pour the batter evenly into the prepared pans.
7
Bake in the preheated oven for 30 to 35 minutes for round pans or 35 to 40 minutes for a rectangular pan, or until a wooden toothpick inserted into the center comes out clean. Do not use 8-inch pans, as they may overflow.
8
If making cupcakes, fill each liner about 2/3 full and bake for 18 to 20 minutes.
9
Once baked, let the cakes cool in the pans for 10 minutes before carefully transferring them to wire racks to cool completely.
10
Note: Ensure you are using baking cocoa, which is unsweetened and distinct from hot chocolate mix, to achieve the desired flavor.
Nutrition Information
5
Fat
25
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Dark Chocolate Cake?
It is a rich, moist homemade cake with a deep chocolate flavor that surpasses store-bought mixes.
Is this recipe better than a box mix?
Yes, while it takes more time than a box mix, the results are infinitely rewarding in texture and flavor.
What type of cocoa powder should I use?
High-quality Dutch-process cocoa or special dark cocoa is recommended for intense color and flavor.
Can I use hot chocolate mix instead of baking cocoa?
No, you must use unsweetened baking cocoa, as hot chocolate mix is a different product.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
What size pans are recommended for this cake?
Use two 9-inch round cake pans or one 13x9-inch baking dish.
Can I use 8-inch pans for this recipe?
No, do not use 8-inch pans as they may overflow during baking.
How do I prevent the cake from sticking to the pan?
Grease and flour the pans thoroughly before adding the batter.
Do I need to sift the dry ingredients?
Yes, sift together the sugar, flour, cocoa, baking powder, baking soda, and salt until well combined.
What temperature should the eggs and milk be?
The eggs and milk should be at room temperature for the best results.
How long should I beat the batter after adding eggs and milk?
Beat the mixture on medium speed for about 2 minutes.
Why is boiling water added to the cake batter?
Boiling water ensures the cake remains moist and develops the right consistency.
How much boiling water should I use?
Use between 2/3 and 3/4 cup of boiling water for the best balance of moisture.
Should I use a mixer for the boiling water?
No, the boiling water should be carefully stirred in by hand.
Is it normal for the cake batter to be thin?
Yes, the batter will be thin after adding the boiling water, which is expected.
How long do 9-inch round pans take to bake?
They should bake for 30 to 35 minutes.
How long does a 13x9-inch pan take to bake?
A rectangular pan typically takes 35 to 40 minutes.
How can I tell if the cake is finished baking?
The cake is done when a wooden toothpick inserted into the center comes out clean.
Can I use this recipe to make cupcakes?
Yes, this recipe is suitable for making cupcakes.
How long do cupcakes bake?
Cupcakes should bake for 18 to 20 minutes.
How much should I fill the cupcake liners?
Fill each cupcake liner about 2/3 full with batter.
How long should the cake cool in the pan?
Let the cakes cool in their pans for 10 minutes.
Where should I put the cakes to finish cooling?
Transfer them from the pans to wire racks to cool completely.
What type of frosting goes well with this cake?
Classic chocolate ganache or a lighter cream cheese icing are excellent choices.
How long does this cake stay fresh?
This cake stays moist and delicious for several days.
How many servings does this recipe yield?
This recipe makes approximately 24 servings.
How many calories are in one serving?
Each serving contains approximately 150 calories.
What type of oil is used in the recipe?
The recipe calls for 1/2 cup of vegetable oil.
Is this cake good for special occasions?
Yes, it is ideal for birthdays, anniversaries, and parties.
What type of flour is recommended?
Use all-purpose flour, sifted before measuring.