Dark Chocolate Cake
A decadent and moist dark chocolate cake that's perfect for any occasion, topped with creamy chocolate frosting.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the cake
- 1.75 cups all-purpose flour Provides the cake's structure.
- 1.5 cups granulated sugar Sweetens the cake beautifully.
- 0.75 cups unsweetened cocoa powder Gives the cake its defining deep-chocolate flavor.
- 1.5 teaspoons baking powder A crucial leavening agent.
- 1.5 teaspoons baking soda Ensures the cake rises perfectly.
- 0.5 teaspoons salt Enhances overall flavor.
- 1 cup buttermilk Adds moisture and rich flavor.
- 0.5 cups vegetable oil Keeps the cake moist.
- 2 large eggs Binds the ingredients together.
- 2 teaspoons vanilla extract Infuses a warm essence.
- 1 cup boiling water Helps achieve a moist outcome.
For the frosting
- 1 cup unsalted butter, softened Provides a creamy base.
- 3.5 cups powdered sugar Sweetens the frosting.
- 0.5 cups unsweetened cocoa powder Deepens the chocolate flavor.
- 0.25 cups heavy cream Creates a silky texture.
- 2 teaspoons vanilla extract Adds warmth to the frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter or non-stick spray and lightly dusting them with flour.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
Mixing
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture. Beat on medium speed until smooth. Gradually stir in the boiling water.
Baking
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Frosting
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined.
- Pour in the heavy cream and vanilla extract, and beat again until fluffy and smooth.
Assembly
- Once the cakes are completely cool, frost as desired. Chill the frosted cake in the refrigerator for about 30 minutes before serving.
Notes
For more intense chocolate flavor, consider adding chocolate chips or using chocolate ganache. Avoid overmixing the batter after adding boiling water to prevent a denser cake.