Chocolate Cake With Dark Cocoa

Name: Chocolate Cake With Dark Cocoa
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup dark cocoa powder; 1 1/2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/2 cup dark cocoa powder; 1/4 cup heavy cream; 1 teaspoon vanilla extract

Highlighted under: Golden Bakes

I absolutely love baking, and there's nothing quite like a rich chocolate cake to brighten my day. This Chocolate Cake With Dark Cocoa is a delightful addition to any occasion—whether it's a birthday party or just a Saturday afternoon treat. The deep flavor of dark cocoa combined with a moist crumb makes it impossible to resist. Plus, I love the process of watching it rise and fill my kitchen with the irresistible aroma of chocolate. Trust me, this cake will quickly become a favorite in your household!

Created by

Stella Cameron

Last updated on 2026-02-02T01:13:35.625Z

When I first tried making a chocolate cake with dark cocoa, I was amazed at the depth of flavor it brought to the dessert. Unlike regular cocoa, dark cocoa has a more intense profile that elevates every bite. I experimented with different ratios until I found the perfect balance between the cocoa and other ingredients.

One crucial tip I learned along the way is to let the cake cool completely before frosting it. This prevents the frosting from melting off and ensures a beautiful, clean presentation. It's little details like this that can turn a tasty cake into a showstopper!

Why You'll 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

The Role of Dark Cocoa

Dark cocoa powder is essential for achieving the rich, intense flavor that defines this chocolate cake. Unlike regular cocoa powder, dark cocoa is processed with alkali, which deepens the color and amplifies the chocolate taste. This contributes to the cake's slightly tangy profile, making each bite more compelling. When measuring, ensure you use a dry measuring cup and level it off, as too much cocoa can make the cake dry and bitter.

The use of boiling water is another key component in this cake recipe. It activates the cocoa, helping to dissolve it fully and intensifying its flavor. When combined with the other ingredients, it also creates a thinner batter, which allows for a lighter and more open crumb. This results in a moist cake that is airy yet decadent. If you prefer a less intense cocoa flavor, consider using a blend of dark cocoa and regular cocoa to adjust the taste to your preference.

Frosting Tips for Success

The frosting is a crucial element of this chocolate cake, adding both sweetness and a creamy texture that complements the cake's rich flavor. When making the frosting, ensure the butter is at room temperature to promote a smooth blend. If it's too cold, the powdered sugar won't incorporate properly, leading to a lumpy frosting. Gradually adding the powdered sugar helps you control the texture, allowing you to achieve the desired consistency.

For an extra silky finish, consider whipping the frosting for an additional few minutes after adding the heavy cream. This aerates the frosting, making it fluffy and light, which contrasts beautifully with the dense cake layers. If you want to mix things up, you can incorporate a splash of orange zest or espresso powder into the frosting, enhancing the chocolate flavor even further.

Ingredients

Gather the following ingredients to create this delectable chocolate cake:

For the Cake

1 3/4 cups all-purpose flour
3/4 cup dark cocoa powder
1 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup dark cocoa powder
1/4 cup heavy cream
1 teaspoon vanilla extract

Make sure to use the freshest ingredients for the best results!

Instructions

Follow these steps to create the perfect chocolate cake:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, mix flour, dark cocoa, sugar, baking powder, baking soda, and salt. Add eggs, milk, vegetable oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water to the batter until smooth.

Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and dark cocoa, mixing well. Add heavy cream and vanilla extract, and beat until the frosting is smooth and fluffy.

Assemble the Cake

Once the cakes have cooled, place one layer on a serving plate. Spread frosting over the top, then place the second layer on top. Frost the top and sides of the cake, smoothing it out as you go.

Now you're ready to enjoy your delicious chocolate cake!

Pro Tips

For an extra burst of flavor, consider adding a splash of coffee to the boiling water for the cake batter. It enhances the chocolate taste wonderfully.

Storage and Make-Ahead Tips

To keep your chocolate cake fresh, store it in an airtight container at room temperature for up to three days. If you want to make the cake ahead of time, consider baking the layers and freezing them. Wrap each layer tightly in plastic wrap and place them in an airtight freezer bag. They can be frozen for up to three months. To thaw, transfer them to the refrigerator overnight before frosting.

If you have leftover frosting, it can also be stored in the refrigerator for up to a week. Just re-whip it a bit before using, as it may thicken in the fridge. Always taste and adjust the sweetness or flavor before spreading it on a cake or using it for other desserts.

Serving Suggestions

This chocolate cake is delightful on its own, but you can elevate it further by serving it with whipped cream or a scoop of vanilla ice cream. The creaminess balances the rich chocolate flavor, creating a perfect dessert experience. Consider adding fresh berries like raspberries or strawberries on the side for a pop of color and a tart contrast that enhances the chocolate.

For a festive touch, try decorating the cake with chocolate shavings or cocoa nibs before serving. This not only makes the cake visually appealing but also adds an extra layer of texture. For special occasions, you might drizzle some chocolate ganache over the top for an indulgent finish that will impress your guests.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cake layers a day ahead. Just wrap them tightly and store them in the refrigerator until you're ready to frost.

→ What can I substitute for eggs?

You can use flaxseed meal mixed with water or a store-bought egg replacer as a substitute.

→ How should I store the cake?

Store the frosted cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I add chocolate chips to the batter?

Absolutely! Fold in some chocolate chips into the batter before baking for added texture and chocolaty goodness.