Dark Chocolate Cake Recipe

Creating extravagant desserts is my passion, and this Dark Chocolate Cake is one of my top-tier selections. It has the richness of unsweetened cocoa powder and a dense crumb that comes from all-purpose flour, so every mouthful feels immensely satisfying.

Sour cream lends an almost texture to the cake, yet it balances the sweetness of the granulated sugar just as well. My inclusion of coffee instead of boiling water gives the chocolate flavor a huge boost, and the combination of baking soda and baking powder ensures the perfect rise: fluffy yet rich.

On top of that, I use vegetable oil, which makes for an extra-tender cake; my choice of vanilla adds a just-about-undetectable aroma that means a lot in cake-making terms.

Ingredients

All-Purpose Flour: Gives the building blocks, has lots of starch, has a little protein.

Cocoa powder (unsweetened): Adds the flavor of chocolate.

Has very few calories.

Contains some antioxidants.

Sugar, in granulated form: imparts saccharine flavor, boosts levels of moisture, is the main source of functional carbohydrate.

Baking Powder and Baking Soda: Agents of leavening that help cakes to rise and to have a light texture.

Eggs serve several important functions in baking: They bind ingredients together; they add moisture; they contribute flavor; and they provide a rich source of protein and fat.

Cow’s Milk: Supplies hydration, gentle taste, and is a source of protein and calcium.

The moisture and richness come from the vegetable oil.

It has healthy fats.

Vanilla Extract: Boosts flavor and provides aromatic sweetness—without the calories.

Water or Coffee at a Rolling Boil: Intensifies chocolate flavor; ensures cake remains succulent.

Sour cream brings a sharp flavor and a lot of wetness.

It helps with richness—thanks to all that fat—and with tenderness, too.

Ingredient Quantities

• 1 and 3/4 cups (220g) all-purpose flour
• 3/4 cup (65g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup (240ml) whole milk, at room temperature
• 1/2 cup (120ml) vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) boiling water or hot coffee
• 3/4 cup (180ml) sour cream, at room temperature

Instructions

1. Prepare your oven by setting it to 350°F (175°C). As the oven warms, ready two 9-inch round cake pans by greasing and flouring them.

2. In a big bowl, mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt until they’re all friends.

3. The dry ingredients await the addition of the eggs, milk, vegetable oil, and vanilla extract. These are not just any old ingredients but the ones required to make a smooth batter that an electric mixer could do a number on if one were to use a medium speed for about 2 minutes.

4. Incorporate the hot water or hot coffee completely into the mixture. The batter will be quite thin.

5. Gently fold in the sour cream until just combined.

6. Evenly distribute the batter among the pans that have been prepared for baking the cakes.

7. Bake for 30 to 35 minutes, or until clean comes out center the into a toothpick inserted.

8. Let the cakes cool in the pans for around 10 minutes; then invert them onto wire racks and allow them to cool completely.

9. When cooled, frost with your favorite frosting or enjoy as is.

10. Present and relish your rich dark chocolate cake made from scratch!

Equipment Needed

1. Oven
2. Two 9-inch round cake pans
3. Mixing bowls (one large)
4. Measuring cups and spoons
5. Flour sifter or fine mesh sieve
6. Whisk
7. Electric mixer
8. Spatula
9. Wire racks
10. Cooling rack
11. Toothpick or cake tester

FAQ

• Can I use coffee instead of boiling water?Indeed, the addition of hot coffee amplifies the chocolate flavor of the cake and does not impart a coffee flavor to the finished product. It is an excellent substitute for using boiling water.
• What can I use instead of sour cream?An equal amount of plain Greek yogurt can replace sour cream for a comparable taste and texture.
• Can I make this cake gluten-free?Certainly. You can utilize an all-purpose gluten-free flour blend. Just make sure it has xanthan gum for structure.
• How should I store the cake?Keep the cake in an airtight container at room temperature for three days maximum; otherwise, pop it in the refrigerator, where it can last for up to a week.
• Can I freeze the cake? Yes, wrap the cake layers tightly in plastic wrap and aluminum foil to freeze for up to three months. Thaw in the refrigerator overnight before serving.
• Is there a substitute for vegetable oil?Melted coconut oil or canola oil are good substitutes. Keep in mind that coconut oil might add a hint of coconut flavor.
• Why are my eggs and milk at room temperature?Ingredients that are at room temperature blend more readily and allow the cake to bake more evenly than if the components were cold and, therefore, less cooperative.

Substitutions and Variations

You can use Dutch-processed cocoa in the same quantity as unsweetened cocoa powder for a smoother flavor.
When you find yourself without granulated sugar, you can substitute light brown sugar in a similar amount, although it’s best to remember it will bring a slight molasses flavor to the dish.
Replace whole milk with almond milk or any other plant-based milk, particularly if you’re seeking a non-dairy alternative, in the same quantity.
Instead of using vegetable oil, opt for melted coconut oil. You will achieve the same quantity, and you’ll gain a slight coconut flavor that can only come from coconut oil.
If sour cream isn’t on hand, plain Greek yogurt can be a perfect substitute in the same amount, keeping the texture and the same level of tanginess.