Name: Dark Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 3 cups all-purpose flour; 3 cups granulated sugar; 1 1/4 cups unsweetened cocoa powder (Hershey's Special dark recommended); 5 1/2 cups powdered sugar

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This indulgent dark chocolate cake delivers pure bliss in every forkful. Deep, rich, and velvety smooth, it’s a showstopper dessert that comes together in under an hour. The perfect balance of moist, tender crumb and intense chocolate flavor makes this recipe an absolute keeper for special occasions or whenever chocolate cravings strike. With just 20 minutes of prep time, you’ll create a decadent masterpiece that’s sure to impress your guests and satisfy even the most discerning chocolate lovers.

Ingredients for Dark Chocolate Cake

Dry Ingredients: 3 cups all-purpose flour, 3 cups granulated sugar, 1 cup + 2 Tbsp unsweetened cocoa powder (Hershey’s Special dark recommended), 3 tsp baking powder, 2¼ tsp baking soda, 1½ tsp salt
Wet Ingredients: 1½ cups milk, ¾ cup vegetable/canola oil, 3 large eggs (room temperature), 3 tsp vanilla extract, 1½ cups boiling water
Frosting Components: 5½ cups powdered sugar, 1⅓ cups unsweetened cocoa powder, 12 Tbsp unsalted butter (room temperature), 1 cup heavy cream, 2 tsp vanilla extract

Baking Instructions

Preparation: Heat oven to 350°F. Grease three 9-inch pans and line bottoms with parchment paper
Mix Dry Components: Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl
Combine Wet Ingredients: Add milk, oil, eggs, and vanilla to dry mixture. Mix thoroughly
Final Batter: Gradually stir in boiling water. Beat for 1 minute until well combined (batter will be thin)
Baking Time: Divide batter between pans, bake 30-35 minutes until toothpick comes out clean
Cooling: Let cakes cool briefly before transferring to cooling rack
Frosting Preparation: Mix powdered sugar and cocoa. Beat butter separately until pale, then combine with sugar/cocoa mix, cream, and vanilla
Assembly: Layer cakes with frosting between each layer, then cover top and sides. Add decorative edges if desired

Serving Suggestions

This rich dark chocolate cake shines when served slightly chilled or at room temperature! For a dreamy dessert experience, pair each slice with a cold glass of milk or a hot cup of coffee. Want to make it extra special? Add a scoop of vanilla ice cream while the cake is still a tiny bit warm – it creates pure magic as the ice cream starts to melt into the deep chocolate layers. Fresh raspberries or strawberries on the side add a lovely pop of color and fresh flavor that balances the chocolate perfectly.

Storage Tips

Your chocolate cake will stay fresh and yummy for up to 4 days! Keep it covered at room temperature for 2 days, or pop it in the fridge for up to 4 days. Just make sure to use an airtight container or wrap it well – this keeps the cake moist and protects that lovely frosting. If you’re planning ahead, you can bake the cake layers ahead of time and freeze them for up to 3 months. Just wrap each layer separately in plastic wrap and aluminum foil. When you’re ready to use them, let them thaw overnight in the fridge before frosting.

Simple Variations

Love this cake but want to try something different? You can easily swap the dark cocoa powder for regular cocoa if you prefer a lighter chocolate taste. For a fun twist, try adding a layer of raspberry jam between the cake layers before frosting. Coffee lovers can replace half the boiling water with strong hot coffee – this makes the chocolate flavor even deeper! And if you’re in the mood for some crunch, sprinkle chopped nuts between the layers or press them into the sides of the frosted cake.