Chocolate Cake With Dark Cocoa

Name: Chocolate Cake With Dark Cocoa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup dark cocoa powder; 2 cups granulated sugar; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1/2 cup brewed coffee

Highlighted under: Dessert Bliss

I’ve always had a soft spot for chocolate cake, and this Chocolate Cake With Dark Cocoa recipe has completely stolen my heart. The deep, rich flavor of dark cocoa transforms a classic treat into a decadent masterpiece. As I mixed the ingredients, the aroma filled my kitchen, making my mouth water in anticipation. This cake is not only simple to make but also incredibly satisfying. Whether it's a celebration or a casual family dinner, this cake is sure to impress everyone at the table!

Created by

Eden Clarke

Last updated on 2026-02-01T16:49:36.136Z

When I decided to elevate my chocolate cake game, I discovered the magic of dark cocoa. This chocolate cake not only tastes divine but also looks absolutely stunning. The secret lies in using high-quality dark cocoa powder, which gives the cake an intense flavor and a beautiful, dark color. I found that folding in the wet ingredients gently helped maintain a fluffy texture, creating a cake that’s both soft and rich.

One of my favorite tips is to use brewed coffee instead of water in the batter. It enhances the chocolate flavor without making the cake taste like coffee. The result? A luscious, moist cake that is sure to be the star of any dessert table. I can’t wait for you to try it!

Why You Will Love This Recipe
Rich chocolate flavor paired with deep dark cocoa aroma
Moist and tender texture that satisfies cravings
Perfect for celebrations or a comforting treat

Understanding Dark Cocoa Powder

Dark cocoa powder is a vital ingredient that elevates this chocolate cake, giving it a richer flavor and darker hue. Unlike regular cocoa powder, dark cocoa is treated with an alkalizing agent, which reduces acidity and increases its overall chocolate essence. You can identify it by its deep color and slightly more robust taste, perfect for those wanting an intense chocolate experience. If you can’t find dark cocoa, a mix of regular cocoa powder and a little baking soda can mimic some of its qualities.

Using dark cocoa not only enhances the taste but also contributes to the moisture of the cake. The fat content in cocoa powder interacts with the wet ingredients, providing a fudgy texture. If you prefer a less intense flavor, you can balance it by reducing the amount of cocoa powder slightly or adding a touch more sugar.

Be cautious with the storage of your cocoa powder. Store it in an airtight container in a cool, dry place to maintain its flavor and prevent clumping. If you notice any off-smell or discoloration, it's best to replace it.

Tips for Perfect Baking

When following this recipe, pay close attention to your mixing time. Over-mixing can lead to a denser texture, while under-mixing might result in uneven rises and a less cohesive crumb. Aim for a smooth batter where all ingredients are incorporated but stop mixing as soon as there are no dry spots. Adding boiling water and brewed coffee boosts the flavor as well as the moisture content—this step is essential for a light, tender cake.

If you're concerned about the cakes doming during baking, you can use a baking strip around the pans. These strips keep the sides of the pans cooler, allowing for more even cooking. Additionally, make sure your oven is preheated to the right temperature. A cold oven can extend your baking time and compromise the cake's texture; use an oven thermometer to ensure accuracy.

Once your cakes are baked, allow them to cool properly. If they're too hot when you frost them, the icing can melt off. I usually wait for them to cool in the pans for about 10 minutes before transferring them. This ensures that they’re set enough to handle without breaking.

Ingredients

Cake Ingredients

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

Instructions

Preheat the oven

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

Mix dry ingredients

In a large mixing bowl, whisk together the flour, dark cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

Combine wet ingredients

In another bowl, combine the eggs, milk, vegetable oil, and vanilla extract. Beat until well blended.

Combine mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly stir in the boiling water and brewed coffee until the batter is smooth.

Bake the cakes

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

Cool and frost

Once baked, allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely. Frost as desired.

Pro Tips

For an extra touch, consider adding chocolate chips to the batter or topping the cake with a rich ganache for even more indulgence.

Storing and Freezing the Cake

This chocolate cake can be stored at room temperature for up to three days, especially if frosted with a buttercream that does not require refrigeration. However, if you live in a humid environment, consider refrigerating it to keep it fresh. To maintain its moisture, wrap the cake tightly in plastic wrap or foil before placing it in the fridge.

If you want to prepare this cake ahead of time, you can freeze it! After baking and completely cooling the cake layers, wrap each layer in plastic wrap and then in aluminum foil. When stored correctly, they can last in the freezer for up to three months. To serve, thaw them in the fridge overnight and frost them the following day.

For leftover cake, slice it and store it in an airtight container. If properly stored, it will still taste delicious for several days. Just remember that the texture may slightly change as time passes, becoming denser but still wonderfully chocolatey.

Serving Suggestions

This chocolate cake pairs beautifully with various frostings, but my personal favorite is a rich chocolate ganache. To make ganache, simply heat equal parts of heavy cream and dark chocolate until melted and smooth, then let it cool until it thickens. This luscious topping not only looks impressive but complements the deep chocolate flavor of the cake impeccably.

For a lighter option, consider a whipped cream frosting infused with a hint of vanilla or espresso. It balances the richness of the cake and adds a lovely lightness. Another fun idea is to serve it with a scoop of vanilla ice cream or a dollop of fresh whipped cream, adding a refreshing contrast to the chocolate.

For an added layer of flavor, try incorporating fresh berries on the side. Raspberries or strawberries complement chocolate cakes exceptionally well, adding a tartness that enhances the overall dessert experience.

Questions About Recipes

→ Can I use all-purpose cocoa powder instead of dark cocoa?

Yes, but the cake will have a lighter flavor and color. Dark cocoa enhances the richness.

→ How long can I store the cake?

The cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and then in foil before freezing for up to 3 months.

→ What can I use for frosting?

A simple buttercream or cream cheese frosting works wonderfully, and a chocolate ganache adds an extra layer of indulgence.