dark chocolate cake

 

It hasn’t been cold in South Florida lately.  At least, not what I consider to be cold…something like 50°F?  That’s too cold for me.

 

No, instead it’s been kind of hot.  I can’t say I made this chocolate cake because it’s too cold and we need comfort food.

 

dark chocolate cake

 

Actually, my son requested I make a chocolate cake- I guess he needs comforting…because it’s January and back to school, homework and schedules.

 

dark chocolate cake

 

He really wanted a chocolate cake. He loves chocolate (and that’s an understatement). I have a lot of chocolate cake recipes. I’ve been decorating cakes for a while and can’t resist trying out new recipes.  I have a “go-to” recipe, a fudgy recipe, a Mexican chocolate recipe, and a few more.

 

dark chocolate cake

 

For my son, I chose a really deep, dark chocolate cake recipe that isn’t overly sweet.  The recipe calls for both cocoa powder and melted chocolate.  I used a special dark cocoa and combined semi-sweet and unsweetened baking chocolate.  You can modify the recipe and use all unsweetened or all semi-sweet, depending on how dark you like your chocolate.

 

I served the cake with whipped cream and strawberries.  I won’t say fresh strawberries in my case…they were “a little too long in the refrigerator” strawberries, but still good. (ugh..the stems).

 

dark chocolate cake

 

This is a really simple recipe to make, no stand mixer required.  But, you do need a saucepan and a nice cup of coffee…not for you, for the cake.

 

dark chocolate cake

 

I chose to bake in one layer, but this cake would also make a nice two layer cake filled with chocolate ganache, especially for those dark chocolate lovers out there.

 

dark chocolate cake

 

For those of you bracing the cold, bake this cake up and enjoy with a hot cup of coffee.  Or enjoy for no reason at all 🙂

 

Rich and Moist Dark Chocolate Cake
 
Prep time
Cook time
Total time
 
A dark chocolate cake recipe that's rich and moist. Serve with whipped cream and berries.
Author:
Recipe type: Dessert
Serves: 8-12 servings
Ingredients
For the Cake:
  • 1½ cups cake flour
  • ½ cup dark cocoa*
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoons baking powder
  • ½ teaspoon salt
  • 4 ounces semi-sweet chocolate
  • 4 ounces unsweetened chocolate
  • ¾th cup butter (12 ounces/tablespoons)
  • 1 cup brewed coffee
  • ¾th cup milk
  • 2 eggs
  • 1 tablespoon vanilla extract
Serving Suggestion:
  • Serve with whipped cream and berries.
Instructions
  1. Preheat oven to 350°F.
  2. Butter and flour a 9" cake pan*
  3. Brew coffee to measure one cup.
  4. In a 3 quart saucepan, melt chocolate, butter, coffee and milk on low heat, stirring often.
  5. Once mixture has melted, mix well to make sure all ingredients are incorporated.
  6. Set aside to cool for 15 minutes. Make sure to stir the mixture a few times to speed up the cooling.
  7. While the chocolate mixture is cooling, measure the dry ingredients, including the sugar, and whisk together. Set aside.
  8. Using a hand mixer or a large whisk, beat the eggs and vanilla in a large bowl.
  9. Add the chocolate mixture in a slow and steady stream, whisking continuously.
  10. Add the dry ingredients and mix until incorporated. Do not over-mix.
  11. Pour the batter into cake pan and bake for 1 hour.
  12. Cool cake on wire rack until room temperature.
  13. Cake may be stored in refrigerator but allow to come to room temperature before serving.
  14. Serve with whipped cream and berries.
Notes
*I used Hershey's Special Dark Cocoa
*Cake can also be baked in two 8" round cake pans.

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Recipe adapted from The Fannie Farmer Cookbook

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