Rich Dark Chocolate Layer Cake
Ingredients:
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 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 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large mixing bowl, sift together the flour, baking powder, baking soda, cocoa powder, sugar, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined. Gradually add the boiling water to the batter, mixing on low speed until smooth. The batter will be thin.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes. Then, remove from the pans and cool completely on a wire rack.
- To make the frosting, beat the butter in a large bowl until creamy. Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
- Add the heavy cream, vanilla extract, and salt. Beat on high speed until the frosting is light and fluffy.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a thick layer of frosting on top. Place the second cake layer on top of the frosting.
- Frost the top and sides of the cake with the remaining frosting.
- Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 25 minutes
- Kcal: 450 kcal | Servings: 12 servings
FAQs:
- What ingredients are needed for a Dark Chocolate Cake?
- You will need all-purpose flour, sugar, cocoa powder (preferably Dutch-processed for a deeper flavor), baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, and boiling water. For the frosting, you might need dark chocolate, heavy cream, butter, and powdered sugar.
- Can I use natural cocoa powder instead of Dutch-processed cocoa powder?
- Yes, you can use natural cocoa powder, but it may slightly alter the taste and texture of the cake. Dutch-processed cocoa has a smoother, more intense chocolate flavor, while natural cocoa is more acidic and can affect the cake’s rise. Adjust the baking soda and baking powder ratios accordingly if substituting.
- How do I ensure my Dark Chocolate Cake is moist?
- To ensure a moist cake, do not overmix the batter, as this can lead to a dense texture. Use ingredients like vegetable oil and boiling water, which help keep the cake moist. Additionally, avoid overbaking the cake; check for doneness by inserting a toothpick into the center—it should come out with a few moist crumbs, not wet batter.
- Can I make the cake layers ahead of time?
- Yes, you can bake the cake layers in advance. Once cooled, wrap them tightly in plastic wrap and store them at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, you can freeze the layers for up to 3 months. Thaw frozen layers in the refrigerator overnight before frosting.
- How should I store the finished Dark Chocolate Cake?
- Store the frosted cake in an airtight container at room temperature for up to 2 days. If your frosting contains dairy (like butter or cream), store the cake in the refrigerator for up to 5 days. For longer storage, you can freeze the frosted cake for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw in the refrigerator overnight before serving.