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 ¾ cups all-purpose flour; ¾ cup dark cocoa powder; 2 cups granulated sugar; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup dark cocoa powder; ¼ cup whole milk; 1 teaspoon vanilla extract

Highlighted under: Classic Ideas

I absolutely love baking this Chocolate Cake with Dark Cocoa for special occasions or just a simple weekend treat. The rich, deep flavor of dark cocoa takes this classic dessert to a whole new level, and I can’t get enough of it. Each bite is intensely chocolaty and satisfies my cravings for something sweet and delightful. Plus, the cake is surprisingly easy to make, which is always a bonus in my kitchen. Join me as I share my favorite recipe for this tempting cake!

Created by

Unity Caldwell

Last updated on 2026-02-01T22:01:35.475Z

Baking has always been a passion of mine, and this Chocolate Cake with Dark Cocoa is a testament to that. The first time I baked it, I was amazed by how a few simple ingredients could create such a decadent dessert. Using high-quality dark cocoa not only enhances the flavor but also gives the cake a beautiful, dark color that makes it visually stunning.

Over the years, I’ve experimented with different techniques and realized that folding in beaten egg whites at the end creates a lighter texture without losing any of the rich chocolate flavor. It’s a small trick that truly elevates this cake, making it perfect for any celebration!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Mastering the Baking Process

When baking this chocolate cake, ensuring the right oven temperature is crucial. Preheating your oven to 350°F (175°C) allows for even baking, resulting in a beautifully risen cake with a soft crumb. If you're using a convection oven, you might want to lower the temperature by about 25°F to prevent over-browning. Always position your oven rack in the center for even heat distribution, and avoid opening the door too frequently, as this can cause the cake to collapse.

Incorporating the boiling water at the end of your mixing process plays a key role in achieving the desired texture. It helps to dissolve the sugar, cocoa, and flour, yielding a smoother batter. This technique also enhances the cake's moisture, giving it that melt-in-your-mouth quality. If you're interested in experimenting, consider using hot coffee instead of boiling water for a rich flavor boost without altering the cake's consistency.

Frosting Tips for Perfection

For the perfect frosting, make sure your butter is perfectly softened. If it's too cold, the frosting will be lumpy and difficult to spread. To soften butter quickly, cut it into small cubes and let it sit at room temperature for about 15-20 minutes. You can also microwave it in short, 10-second bursts; just be careful not to melt it, as that will change the texture of your frosting.

Achieving the right frosting consistency is essential to prevent it from being too runny or too thick. Gradually adding the powdered sugar and cocoa ensures you control the texture as you mix. If your frosting seems too thick, add a teaspoon of milk until it reaches a spreadable consistency. Conversely, if it's too thin, sift in a bit more powdered sugar. This way, you can easily adapt to the ideal texture.

Ingredients

Chocolate Cake Ingredients

1 ¾ cups all-purpose flour
¾ cup dark cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Chocolate Frosting Ingredients

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup dark cocoa powder
¼ cup whole milk
1 teaspoon vanilla extract

Make sure to measure your ingredients accurately for the best results!

Instructions

Prepare the Oven and Pans

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

Mix Dry Ingredients

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

Add Wet Ingredients

Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes, then stir in the boiling water until smooth.

Bake the Cake

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

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes before removing them from the pans to cool completely on a wire rack.

Make the Frosting

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and dark cocoa powder, alternating with the milk and vanilla, until you reach your desired consistency.

Frost the Cake

Once the cakes are completely cool, frost the top of one layer, stack the second layer, and frost the top and sides of the cake. Decorate as desired.

For best results, let the frosted cake sit for about 30 minutes before serving to allow the flavors to meld.

Pro Tips

Store any leftovers in an airtight container at room temperature for up to 3 days. For extra moisture, brush the layers with simple syrup before frosting.

Storage and Make-Ahead Tips

This chocolate cake can be made ahead of time and stored properly to maintain its freshness. Once completely cooled, wrap each cake layer in plastic wrap and refrigerate for up to 3 days. If you want to store it longer, consider freezing the layers. Just make sure to double wrap them in plastic followed by aluminum foil; they can be frozen for up to 3 months. Thaw them overnight in the refrigerator before frosting to keep them moist.

For the frosting, you can also prepare it in advance. Store it in an airtight container in the refrigerator for up to one week. When ready to use, simply re-whip the frosting to restore its creamy texture. If the frosting has stiffened, you can always add a teaspoon of milk while mixing until you achieve the right consistency.

Serving Suggestions

To elevate this chocolate cake for special occasions, consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the cool creaminess with the rich chocolate flavor will enhance the overall experience. For added flair, drizzle some homemade chocolate sauce or a berry compote on the plate to introduce a fresh note that pairs beautifully with the dense cake.

If you're looking to add a little crunch, try garnishing with chocolate shavings or toasted nuts on top of the frosting. Not only do they provide an appealing visual contrast, but they also add a delightful texture. For a seasonal twist, consider incorporating peppermint or orange zest into the frosting or garnishing for a refreshing kick that complements the deep cocoa flavors.

Questions About Recipes

→ Can I use a different cocoa powder?

Yes, but note that the flavor and color may vary. Dark cocoa gives a richer taste.

→ What if I don't have boiling water?

You can use hot water instead, but boiling enhances the cocoa's flavor.

→ Can I make this cake in advance?

Absolutely! You can bake the layers a day ahead and frost just before serving.

→ How can I make the cake gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend, ensuring it has xanthan gum.