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 and 3/4 cups all-purpose flour; 3/4 cup dark cocoa powder; 1 and 1/2 cups granulated sugar; 1 and 1/2 teaspoons baking powder; 1 and 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter, softened; 2/3 cup dark cocoa powder; 3 cups powdered sugar; 1/3 cup milk; 1 teaspoon vanilla extract

Highlighted under: Sweet Creations Studio

I always find myself drawn to rich, decadent desserts, and this Chocolate Cake With Dark Cocoa is no exception. Baking this cake takes me on a delicious journey, where the warm aroma of chocolate fills my kitchen and brings back memories of family gatherings. It’s incredibly simple to make yet yields a cake that’s gloriously moist and chocolatey. Perfectly complemented by a smooth chocolate frosting, this cake never fails to impress. So, let’s embrace the love of chocolate and indulge in this delightful recipe together!

Created by

Heidi Lawson

Last updated on 2026-02-02T01:09:35.582Z

Baking has always been a passion of mine, especially when it comes to rich chocolate recipes. When I decided to try my hand at a chocolate cake using dark cocoa, I was pleasantly surprised by the depth of flavor it offered. Unlike regular cocoa, dark cocoa lends a more intense chocolate taste that truly elevates the cake. Each bite is a glorious treat, and you can easily impress your guests with this scrumptious dessert.

One tip I have learned through trial and error is to let the cake cool completely before frosting it. This ensures that the frosting stays smooth and doesn’t melt into the cake. Trust me, waiting those additional minutes makes all the difference in creating the perfect dessert that everyone will rave about!

Why You'll Love This Recipe
Exquisite chocolate flavor with a hint of dark richness
Moist texture that keeps you coming back for more
Elegant appearance, perfect for any special occasion

Understanding Your Ingredients

The key to achieving the exquisite flavor in this Chocolate Cake With Dark Cocoa lies in selecting quality ingredients. Dark cocoa powder, in particular, adds a depth of flavor that regular cocoa powder simply cannot match. Additionally, using whole milk instead of low-fat versions provides a richer texture, ensuring your cake turns out moist and flavorful. If you're out of dark cocoa, you can substitute it with regular cocoa, but the taste profile will be slightly lighter. Remember, the quality of your cocoa will significantly influence the final dessert.

When it comes to the eggs, using room temperature eggs is crucial. They incorporate better into the batter, helping create a more uniform texture. You can achieve this quickly by placing cold eggs in warm water for about 10-15 minutes before adding them to your mixture. This small step goes a long way in ensuring your cake rises beautifully during baking.

Frosting Perfectly

For the frosting, the temperature of your butter is essential. Start with softened butter that has been left out for about 30 minutes at room temperature. This will allow you to achieve that creamy, fluffy texture needed for spreading. It's important to beat the butter until it's pale and fluffy before adding the cocoa and powdered sugar; this initial step integrates air into the frosting, leading to a light and smooth finish.

If you find your frosting is too thick, you can add a splash of milk—just a tablespoon at a time—until you reach your desired spreadability. Conversely, if it’s too runny, a little more powdered sugar will thicken it up nicely. This flexibility allows you to customize the frosting texture to match your decorating goals.

Storing and Serving Suggestions

For optimal freshness, store any leftover cake in an airtight container at room temperature for up to three days. If you want to store it for a longer period, consider wrapping it tightly in plastic wrap and placing it in the freezer, where it can last up to three months. Just make sure to thaw it in the refrigerator overnight before serving, allowing it to regain its moisture.

As for serving, this rich chocolate cake pairs beautifully with a scoop of vanilla ice cream or fresh berries to balance the intense chocolate flavor. For an added touch, consider drizzling a chocolate ganache over the top for extra decadence, or garnish with chocolate shavings for an elegant finish.

Ingredients

Gather all the ingredients before starting to ensure a smooth baking process.

For the Cake

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

For the Frosting

1/2 cup unsalted butter, softened
2/3 cup dark cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Once all the ingredients are ready, you can start with the preparation process.

Instructions

Follow these steps carefully for the best results.

Prepare the Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the flour, dark cocoa powder, sugar, baking powder, baking soda, and salt. Mix well until combined. Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes. Stir in the boiling water, the batter will be thin.

Bake the Cake

Pour the batter into two greased and floured 9-inch round pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add the dark cocoa powder and powdered sugar, alternating with milk, beating until fluffy. Stir in the vanilla extract.

Assemble the Cake

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

Enjoy your delicious chocolate cake with friends and family!

Pro Tips

For an added twist, consider incorporating chocolate chips into the cake batter for extra gooeyness.

Make-Ahead Tips

This chocolate cake can be made ahead of time without compromising its quality. If you plan to bake it a day prior to serving, let the cakes cool completely after baking, then wrap each layer tightly in plastic wrap. This method helps retain moisture and enhances the cake's flavor as it sits. When ready to serve, simply frost the cake and enjoy fresh.

Similarly, the frosting can also be made in advance. Once prepared, store it in an airtight container in the refrigerator for up to a week. Just remember to bring it back to room temperature and re-whip it briefly before using to restore its creamy texture.

Troubleshooting Common Issues

If your cake doesn't rise as expected, check the freshness of your baking powder and baking soda. Old or expired leavening agents can lead to dense cakes. To test baking soda, add a few drops of vinegar; it should fizz. For baking powder, mix it with warm water; this should also produce bubbles if it's still active.

Another common issue is cakes sticking to the pan. To ensure easy release, always grease and flour your baking pans thoroughly. You can also use parchment paper for added assurance. This not only prevents sticking but also helps maintain a clean edge on your cake.

Questions About Recipes

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

Yes, but it will result in a milder chocolate flavor.

→ How should I store the leftovers?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze the cake?

Absolutely! Wrap slices in plastic wrap and freeze for up to 3 months.

→ What can I substitute for eggs?

You can use unsweetened applesauce or flaxseed meal mixed with water as an egg substitute.