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 3/4 cups all-purpose flour; 3/4 cup unsweetened dark cocoa powder; 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 pure vanilla extract; 1 cup boiling water; 1/2 cup (1 stick) unsalted butter, softened; 2/3 cup unsweetened dark cocoa powder; 3 cups powdered sugar; 1/3 cup whole milk; 1 teaspoon pure vanilla extract

Highlighted under: Golden Sweets

I absolutely adore making Chocolate Cake with Dark Cocoa. The rich, deep flavor of the cocoa creates such a decadent treat that is hard to resist. Whether it's for a special occasion or just a cozy day at home, this cake quickly becomes a family favorite. I love how the texture turns out—moist and fluffy, yet with a dense chocolateiness. Trust me; mastering this cake will impress everyone at your next gathering, and it’s easier to make than you might think!

Created by

Lydia Spencer

Last updated on 2026-02-01T23:13:35.690Z

I fondly remember the first time I baked this chocolate cake. The aroma filled the kitchen and made my mouth water. I experimented with different types of cocoa, landing on dark cocoa for its intense flavor. I find that using high-quality cocoa powder really elevates the final taste of the cake, making it rich without being overly sweet.

While preparing, the batter looks almost too good to be true—dark, glossy, and smooth. A tip I learned is to let the cake cool completely before frosting; this prevents the frosting from melting and ensures a beautiful presentation. Each bite is an indulgence that leaves everyone wanting more!

Why You'll Love This Cake
Intensely rich chocolate flavor from dark cocoa
Moist and fluffy texture that satisfies any chocolate craving
Simple ingredients make it an easy bake for all skill levels

Understanding the Role of Ingredients

Each ingredient in this Chocolate Cake with Dark Cocoa serves a specific purpose that contributes to its overall flavor and texture. The all-purpose flour provides structure, while the dark cocoa powder imparts rich flavor and a deep color. Sugar not only sweetens but also helps retain moisture, making the cake tender. Using whole milk adds fat, which enhances moistness, and the combination of baking powder and baking soda ensures a perfect rise. For a vegan alternative, consider substituting eggs with flaxseed meal mixed with water and using plant-based milk.

When choosing your cocoa powder, opt for high-quality unsweetened dark cocoa for the best results. This variety has a denser flavor profile and a richer color than regular cocoa, elevating your cake. Avoid natural cocoa powder, as it can yield a lighter flavor and a less pronounced chocolate taste. If you're looking for an even deeper flavor, try incorporating a tablespoon of instant espresso powder into the batter—it enhances the chocolate without adding any coffee flavor.

Tips for Perfectly Baked Cakes

Proper baking is crucial for achieving that moist and fluffy texture. Be sure to preheat your oven for at least 10-15 minutes before placing the cakes inside. This ensures even baking and helps develop the cake's structure. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs, but not wet batter. If the cakes are still jigging in the center after 30 minutes, give them a few more minutes, checking every couple of minutes until they are fully baked.

Cooling the cakes in their pans for too long can lead to sogginess. After about 10 minutes, carefully remove them from the pans onto a wire rack to cool completely. This ensures that air can circulate around the cakes, avoiding condensation and preserving their texture. If you're short on time, you can cool the cakes in the fridge after they reach room temperature; this speeds up the process and makes them easier to frost.

Ingredients

Gather the following ingredients to make your chocolate cake:

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened dark cocoa powder
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 pure vanilla extract
1 cup boiling water

For the Frosting

1/2 cup (1 stick) unsalted butter, softened
2/3 cup unsweetened dark cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 teaspoon pure vanilla extract

Instructions

Follow these steps to create your delicious chocolate cake:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large mixing bowl, combine the flour, dark cocoa powder, baking powder, baking soda, and salt. Mix well. Add the eggs, milk, oil, and vanilla extract, and mix on medium speed for about 2 minutes. Carefully stir in the boiling water until the batter is smooth.

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. Remove from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack.

Prepare the Frosting

While the cakes are cooling, beat the softened butter in a medium bowl until creamy. Gradually add the dark cocoa powder and powdered sugar, alternating with the milk, mixing until smooth. Stir in the vanilla extract.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top. Place the second layer on top, and frost the top and sides of the cake as desired.

Pro Tips

For an extra touch, consider adding a layer of chocolate ganache on top for a glossy finish. You can also personalize the cake by adding chocolate chips or nuts to the batter.

Storing and Freezing the Cake

If you want to prepare the cake ahead of time, it’s best to store the un-frosted layers wrapped tightly in plastic wrap at room temperature for up to 2 days. If you plan to freeze them, wrap the cooled layers in foil after the plastic wrap to prevent freezer burn and store them for up to 2 months. To thaw, simply place them in the refrigerator overnight before frosting them to maintain their texture.

When it comes to storing the frosted cake, keep it covered at room temperature for up to 3 days for optimal freshness. You can refrigerate it if your frosting contains dairy or butter, but note that it might lose some moisture and fluffiness over time. To enhance its flavor, allow the cake to come back to room temperature before serving; this makes the chocolate taste even richer.

Serving Suggestions and Variations

This Chocolate Cake with Dark Cocoa is versatile and can be served in many exciting ways. For a decadent touch, serve slices with vanilla ice cream or a dollop of whipped cream to balance the richness of the cake. Adding fresh berries on the side not only adds color but also a refreshing burst of flavor. For an even fancier dessert, consider drizzling warm chocolate sauce on top just before serving.

Feel free to get creative with the frosting as well; try adding a touch of peppermint extract for a seasonal twist or folding in some crushed Oreo cookies into your frosting for added texture. Alternatively, you could transform this recipe into cupcakes by adjusting the baking time to around 20 minutes, watching closely to prevent overbaking. Each variation maintains that rich chocolate flavor while offering a new experience.

Questions About Recipes

→ Can I use regular cocoa powder instead of dark cocoa?

Yes, you can, but the cake will have a milder chocolate flavor.

→ How do I store leftover cake?

Store it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I freeze this cake?

Absolutely! Wrap the cake layers tightly in plastic wrap and freeze for up to 3 months.

→ What can I use instead of eggs in this recipe?

You can use unsweetened applesauce or a commercial egg replacer. About 1/4 cup of applesauce replaces one egg.