Description
This classic Dark Chocolate Cake recipe delivers a rich, moist, and intensely chocolaty dessert perfect for any celebration. Featuring a tender cocoa-infused cake baked in three layers and frosted with a silky smooth dark chocolate buttercream, it’s a crowd-pleaser that’s both elegant and indulgent.
Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 cup + 2 tablespoons unsweetened cocoa powder (Hershey’s Special Dark recommended)
- 3 teaspoons baking powder
- 2 1/4 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 cups milk
- 3/4 cup vegetable or canola oil
- 3 large eggs, room temperature
- 3 teaspoons vanilla extract
- 1 1/2 cups boiling water
Frosting Ingredients
- 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
- Prepare the pans: Preheat your oven to 350ºF (175ºC). Grease three 9-inch cake pans and line the bottoms with circle-cut parchment paper to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add wet ingredients: Pour in the milk, vegetable or canola oil, eggs, and vanilla extract into the dry mixture. Mix until the batter is smooth and homogenous.
- Incorporate boiling water: Slowly add the boiling water to the batter while stirring continuously. Then beat the mixture on high speed for about 1 minute. Note that the batter will be quite thin.
- Divide and bake: Evenly pour the batter into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cakes: Remove the pans from the oven and allow the cakes to cool for a few minutes. Then invert the cakes onto cooling racks to cool completely.
- Make the frosting: In a bowl, stir together the powdered sugar and cocoa powder. In a separate large bowl, beat the softened butter on medium speed until pale and creamy, about 2 minutes.
- Combine frosting ingredients: Gradually add the cocoa-sugar mixture alternately with the heavy cream and vanilla extract to the butter, beating well after each addition until the desired frosting consistency is reached.
- Whip frosting: Beat the frosting on high speed for 3 minutes to achieve a fluffy texture.
- Assemble the cake: Place one cake layer on a serving board or platter. Spread a generous layer of chocolate frosting over the top. Add the second cake layer and frost the top and sides of the cake evenly.
- Decorate: Optionally, use a Wilton decorating tip to pipe decorative edges and garnish with chocolate sprinkles for an elegant finish.
Notes
- Make sure all your ingredients, especially eggs and milk, are at room temperature for a smoother batter.
- Boiling water thins the batter and intensifies the chocolate flavor.
- Using parchment paper on the bottom of the pans greatly reduces sticking and ensures clean cake layers.
- For a moist cake, avoid overbaking; start checking for doneness at 30 minutes.
- Butter and cream should be at room temperature for best frosting texture.
- The cake can be stored covered at room temperature for 2-3 days or refrigerated up to 5 days.
- Allow refrigerated cake to come to room temperature before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
