Chocolate Cake With Dark Cocoa

Name: Chocolate Cake With Dark Cocoa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup dark cocoa powder; 2 cups granulated sugar; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup heavy cream; 8 ounces dark chocolate, chopped; 2 tablespoons unsalted butter

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I’ve always been a fan of chocolate, and this Chocolate Cake With Dark Cocoa has stolen my heart. The rich flavor of dark cocoa creates a deeply satisfying cake that's perfect for any occasion. I've experimented with various chocolate recipes, but this one stands out because it strikes the right balance between sweetness and intensity. Each slice is moist and decadent, making it a favorite among my friends and family. I can’t wait for you to try it and fall in love with it just as I have.

Created by

Seraphina Moore

Last updated on 2026-02-06T18:11:36.877Z

This Chocolate Cake With Dark Cocoa is more than just a dessert; it's an experience. While perfecting this recipe, I discovered that using high-quality dark cocoa made all the difference in flavor depth. The robust cocoa lends itself beautifully to the cake's moisture, ensuring that each bite is bursting with chocolaty goodness. To enhance the flavors, I recommend letting the cake rest for a few hours before serving, which allows the tastes to meld.

During my testing phase, I also tried different types of frosting. I found that a simple chocolate ganache complements the cake perfectly without overpowering its rich essence. The combination creates a delightful contrast between the cake's fluffy texture and the smooth ganache, making it a truly indulgent treat that will leave your guests wanting more!

Why You Will Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding Cocoa in Baking

Using dark cocoa powder in this chocolate cake enhances its flavor profile remarkably. The richness it brings is responsible for this cake's deep, complex taste. I recommend looking for a high-quality Dutch-processed cocoa for a smoother and richer result. This variation will also influence the cake's color, contributing to that velvety dark appearance that makes this cake so visually appealing.

It's important to note that cocoa powder can absorb moisture, impacting the final texture. To ensure a tender cake, don’t overmix when you combine the wet and dry ingredients. This cake's lightness is partly due to the addition of boiling water at the end, which also helps dissolve the cocoa, ensuring even distribution throughout the batter.

Making a Perfect Ganache

The ganache plays a crucial role in adding moisture and richness to the cake. When heating the heavy cream, keep an eye on it to avoid boiling. If it reaches a simmer, it's usually the perfect moment to pour it over the chocolate and butter. Allowing the mixture to rest for a few minutes ensures that the chocolate melts thoroughly, resulting in a smooth and glossy finish when stirred.

If you're in a pinch, you can use semi-sweet chocolate instead of dark chocolate for the ganache. However, keep in mind that this will alter the cake's overall flavor, making it sweeter. For a more intense chocolate hit, consider incorporating a tablespoon of espresso powder into the ganache; the coffee enhances the dark chocolate flavor beautifully.

Ingredients

Gather the following ingredients for a delightful baking experience:

For the Cake

1 ¾ cups all-purpose flour
¾ cup dark cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Ganache

1 cup heavy cream
8 ounces dark chocolate, chopped
2 tablespoons unsalted butter

Make sure to have everything measured and ready before you start for a smooth baking process!

Instructions

Follow these steps to create a delicious Chocolate Cake With Dark Cocoa:

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together flour, dark cocoa powder, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, whisk together eggs, milk, vegetable oil, and vanilla extract. Mix well.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water—this will make the batter thin but that's okay!

Bake the Cakes

Pour the batter evenly into the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Ganache

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour over the chopped chocolate and butter in a bowl. Let sit for a few minutes, then stir until smooth.

Assemble the Cake

Once the cakes are cool, place one layer on a serving platter. Spread ganache on top, then place the second layer on top and cover with remaining ganache.

Enjoy every slice of your delicious creation!

Pro Tips

For added flavor, consider mixing in some espresso powder to enhance the chocolate taste. You can also decorate the top with fresh berries or chocolate shavings for an elegant touch.

Storage Tips

This Chocolate Cake can be stored at room temperature for up to three days, covered with a cake dome or plastic wrap to retain its moisture. If you need to keep it longer, refrigerate it for up to a week. However, be aware that refrigeration can dry the cake out, so ensure it's well-wrapped to minimize this risk.

You can also freeze the cake before adding ganache. Wrap the cooled layers tightly in plastic wrap and foil to prevent freezer burn. When ready to serve, let them thaw completely at room temperature before frosting. This method is ideal for making the cake in advance for special occasions.

Serving Suggestions

Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream. The creaminess will beautifully balance the cake's richness. Fresh berries, such as raspberries or strawberries, can also add a refreshing contrast that's perfect for cutting through the chocolate decadence.

For an elevated presentation, consider sprinkling shaved chocolate or candied orange peel on top of the ganache. This not only enhances the cake’s visual appeal but also adds exciting flavor notes which complement the chocolate, providing a delightful finish to every slice.

Questions About Recipes

→ Can I use a different type of chocolate instead of dark cocoa?

Yes, you can use regular cocoa powder, but the flavor will be less intense.

→ How should I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze this cake?

Absolutely! You can freeze the cake layers wrapped in plastic wrap for up to 3 months.

→ What can I use instead of eggs?

You can use flax eggs or applesauce as a substitute for each egg in the recipe.