Get ready to bake the most incredible dark chocolate cake you’ve ever tasted! This recipe delivers a truly decadent dessert, boasting an intensely rich flavor and a wonderfully moist, tender crumb. Topped with a silky-smooth, homemade dark chocolate frosting, it’s a dream come true for any chocolate lover. Prepare to impress everyone with this show-stopping cake.

Why You’ll Love This Dark Chocolate Cake

This isn’t just any cake; it’s a dessert that will earn you rave reviews. Here’s why you’ll adore making this spectacular dark chocolate cake:

It has a super moist and tender crumb that practically melts in your mouth.
You’ll experience an intensely rich dark chocolate flavor that satisfies every craving.
The smooth, fluffy homemade frosting perfectly complements the cake’s deep flavor.
This recipe looks incredibly impressive but is surprisingly simple for any home baker to master.
It’s the perfect centerpiece for birthdays, holidays, or any special gathering.

Ingredients

Baking a phenomenal dark chocolate cake starts with quality ingredients. Here’s everything you’ll need for both the cake layers and the decadent frosting:

For the Cake:

3 cups all-purpose flour
3 cups granulated sugar
1 cup + 2 Tablespoon unsweetened cocoa powder (Hershey’s Special Dark or regular)
3 teaspoons baking powder
2 ¼ teaspoons baking soda
1 ½ teaspoons salt
1 ½ cups milk
¾ cup oil (vegetable or canola oil)
3 large eggs, room temperature
3 teaspoons vanilla extract
1 ½ cups boiling water

For the Dark Chocolate Frosting:

5 ½ cups powdered sugar
1 ⅓ cups unsweetened cocoa powder
12 Tablespoons unsalted butter, softened to room temperature
1 cup heavy cream
2 teaspoons vanilla extract

Notes & Substitutions

Cocoa powder differences impact flavor and color. Natural cocoa is acidic, while Dutch-processed is neutral and darker. Understanding the distinctions in cocoa powder types is crucial for baking, as it affects leavening and flavor. For this dark chocolate cake, either works, but Hershey’s Special Dark (a blend) provides a deeper, richer flavor. For dairy-free options, simply use your favorite plant-based milk and dairy-free butter sticks. To make it vegan, combine these dairy-free substitutions with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 mins). Vegetable or canola oil keeps the cake moist without strong flavors. Always ensure eggs and butter are at room temperature for a smooth, well-emulsified batter and fluffy frosting.

Equipment

Having the right tools makes baking this amazing cake a breeze. Gather these essential items before you begin:

Three 9-inch round cake pans
Large mixing bowls for combining ingredients
Electric hand mixer or stand mixer
Whisk for dry ingredients
Spatula for spreading frosting
Parchment paper for lining pans
Cooling rack
Measuring cups and spoons

Instructions

Creating this delicious dark chocolate cake is a straightforward process when you follow these simple steps. Take your time and enjoy each stage of baking!

For the Cake:

Preheat your oven to 350º F. Grease three 9-inch cake pans, then cut and place a circle of parchment paper on the bottom of each pan to prevent sticking. Set these aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
Add the milk, oil, eggs, and vanilla extract to the dry flour mixture. Mix until all ingredients are well combined and smooth.
Slowly add the boiling water to the cake batter while continuously stirring. Beat on high speed for about 1 minute; the batter will be quite thin.
Pour the prepared cake batter evenly into the three greased and floured cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center of a cake comes out clean or with only a few moist crumbs attached.
Remove the pans from the oven. Let the cakes cool in their pans for a few minutes before carefully inverting them onto a wire cooling rack to cool completely.

For the Frosting:

In a medium bowl, stir together the powdered sugar and cocoa powder until no lumps remain.
In a separate large mixing bowl, beat the softened butter on medium speed for about 2 minutes, until it becomes pale and creamy.
Gradually add the sifted sugar/cocoa mixture to the butter, alternating with splashes of heavy cream and the vanilla extract. Beat after each addition until you reach your desired frosting consistency.
Once all ingredients are incorporated, beat the frosting on high speed for an additional 3 minutes. This will make it wonderfully light and fluffy.

Assemble the Cake:

Place one cooled layer of the dark chocolate cake on a cake board or serving platter.
Use an offset spatula or the back of a spoon to spread a generous layer of your homemade dark chocolate frosting evenly over the top of this first cake layer.
Carefully place the second cake layer on top, then frost its surface. Repeat with the third layer.
Finally, use your spatula to frost the top and sides of the entire cake smoothly.
(Optional) For a decorative touch, use a Wilton decorating tip to add an elegant edge around the top, and sprinkle with chocolate sprinkles or shavings.

Pro Tips & Troubleshooting

Achieving the perfect dark chocolate cake is easier with a few pointers. Always ensure all your ingredients are at room temperature for a smooth, consistent batter and frosting. Do not overmix the cake batter; mix only until just combined to prevent a tough cake. Properly grease and flour your cake pans, or use parchment paper, to ensure easy release. Test for doneness carefully with a toothpick to avoid over-baking. Crucially, allow cakes to cool completely before frosting; otherwise, your frosting will melt. Level cake layers with a serrated knife for even stacking and a professional look. If frosting becomes too thin, add more powdered sugar; if too thick, a touch more cream.

Serving, Storage, & Variations

Enjoy your delightful dark chocolate cake in many ways and keep it fresh for longer with proper care.

Serving Suggestions:

Serve slices of this rich cake with fresh berries like raspberries or strawberries.
Add a scoop of vanilla bean ice cream or a dollop of whipped cream for extra indulgence.
Enjoy it with a warm cup of coffee or a cold glass of milk.

Storage Instructions:

Store the unfrosted cake layers wrapped tightly in plastic wrap at room temperature for up to 2 days.
Once frosted, keep the cake in an airtight container at room temperature for up to 3 days for optimal freshness.
For longer storage, refrigerate the frosted cake for up to one week. Bring slices to room temperature before serving for the best texture.

Freezing Instructions:

Freeze unfrosted cake layers securely wrapped in plastic wrap and then foil for up to 2 months.
You can also freeze the assembled and frosted cake for about 30 minutes to set the frosting, then wrap it tightly in plastic wrap and foil.
Thaw frozen cake overnight in the refrigerator, then bring to room temperature before serving.

Variations:

Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Dairy-Free: Use your preferred plant-based milk and dairy-free butter sticks in both the cake and frosting.
Vegan: Combine dairy-free substitutions with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for a fully plant-based treat.
Layer Adjustments: This recipe is for a three-layer cake. You can adapt it for two thicker layers or four thinner layers by adjusting baking time.
Flavor Boosts: Enhance the chocolate flavor by adding 1-2 teaspoons of instant espresso powder or strong brewed coffee to the batter.

Nutrition

Here’s a breakdown of the nutritional information for one serving of this delicious dark chocolate cake:

Nutrient	Value
Calories	887 kcal
Carbohydrates	144 g
Protein	10 g
Fat	36 g
Saturated Fat	14 g
Cholesterol	94 mg
Sodium	572 mg
Potassium	542 mg
Fiber	8 g
Sugar	105 g
Vitamin A	680 IU
Vitamin C	0.1 mg
Calcium	131 mg
Iron	4.9 mg

Serving Size: 1 serving

FAQ

Q: What makes this cake extra moist?

A: The combination of oil, milk, and boiling water in the batter creates a wonderfully tender and moist crumb, ensuring your dark chocolate cake is never dry.

Q: Can I use regular cocoa powder instead of Special Dark?

A: Absolutely! Regular unsweetened cocoa powder works perfectly and will still result in a delicious chocolate flavor, though it might be slightly less intense in color.

Q: How can I make the cake less sweet?

A: You can reduce the sugar in the cake by up to ½ cup without significantly impacting the texture. For the frosting, try reducing the powdered sugar by ¼ to ½ cup.

Q: How do I prevent the cake from sinking in the middle?

A: Ensure your leavening agents (baking soda, baking powder) are fresh and avoid overmixing the batter. Also, do not open the oven door too early during baking.

Q: How long does dark chocolate cake last?

A: When stored properly in an airtight container at room temperature, this cake is best enjoyed within 3 days. Refrigeration can extend its freshness up to a week.

Conclusion

You now have all the tools and knowledge to bake a truly unforgettable dark chocolate cake. This recipe promises a rich, moist, and intensely flavorful dessert, topped with a luscious homemade frosting, perfect for any occasion. We encourage you to try baking this simple yet impressive cake soon. We’d love to hear your feedback and see your beautiful creations! Happy baking!