Dark Chocolate Cake

Hello everyone! Today I am sharing a recipe for a rich, decadent chocolate cake.

While this cake is delicious, the recipe is actually quite simple. The key ingredient is dutch-processed cocoa powder. It is not required, but highly recommended for imparting a dark chocolate richness.

The same goes for instant espresso powder. It doesn’t flavor it like coffee, but will intensify the chocolate flavor.

I use this cake for all sorts of recipes, and it can be used in place of any chocolate cake. In the image above I layered it with whipped semi-sweet ganache, dark chocolate ganache and vanilla bean cream cheese frosting.

My Tools

Sheet Pans: https://amzn.to/3VX7arO
Silicone Mats: https://amzn.to/49X4mk9
Cookie Rings: https://amzn.to/4iUlOcZ
Offset Spatula: https://amzn.to/4b1QwvN
Medium Bowl: https://amzn.to/4a7gOOf
Liquid Measuring Cup: https://amzn.to/3W35DAh
Bench Scraper: https://amzn.to/3ZWDY5o

Dark Chocolate Cake

Difficulty: Easy

Makes

12-16

servings

Ingredients

• 2 eggs

• 3/4 cup + 1 tbsp (184g) full-fat greek yogurt or sour cream

• 1/2 cup (99g) vegetable, canola or olive oil

• 1/2 cup (113g) buttermilk or buttermilk substitute

• 2 tsp vanilla extract

• 1 3/4 cups (220g) all-purpose flour

• 3/4 cup (64g) cocoa powder (dutched or natural)

• 1 1/2 cups (300g) granulated sugar

• 1/4 cup (55g) brown sugar, packed

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 3/4 tsp espresso powder (opt.)

• 1/2 cup (113g) hot water

• 1 cup (177g) mini chocolate chips or chopped chocolate

Directions

• Preheat oven to 350F. Grease 2 9″ round cake pans, then line the bottoms with parchment paper rounds and grease those as well. In a large bowl whisk together the eggs, yogurt/sour cream and oil until smooth. Mix in the buttermilk and vanilla. Add in the flour, cocoa powder, sugar, brown sugar, baking soda, baking powder, salt and espresso. Pour the hot water on top and whisk everything until mostly smooth, being careful not to overmix. Fold in the chocolate chips.
• Divide the batter between the prepared pans and bake for 28-32 minutes or until a toothpick comes out with just a few moist crumbs (unless you hit melted chocolate, then test again in a different spot).
• Let cool completely, then run a knife/spatula around the edge of the pan to release the cakes. Slice into layers or top whole, or even eat as is. Enjoy!

Notes

• I used room/temp eggs, yogurt and buttermilk, but that is optional and straight from the fridge works too.

Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!