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 unsweetened 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 unsweetened dark cocoa powder; ¼ cup whole milk; 1 teaspoon vanilla extract

Highlighted under: Homemade Baking Inspiration

I absolutely adore baking, especially when it comes to making a rich chocolate cake. This Chocolate Cake With Dark Cocoa is a true indulgence—moist and velvety with deep chocolate flavors that bring sheer joy in every bite. The method I use guarantees a soft, fluffy texture while maximizing the cocoa's intensity. This cake is not just for special occasions; it's perfect for any day that calls for a little sweetness. Join me in creating this delightful dessert that will surely impress anyone who tries it.

Created by

Thea Montgomery

Last updated on 2026-01-24T10:47:35.632Z

When I was developing this Chocolate Cake With Dark Cocoa, I wanted to create something that was both simple to make yet sophisticated enough to impress my guests. After trying various mixtures, I discovered that a blend of all-purpose flour with dark cocoa powder really brings out that chocolatey richness. The secret? Beating the eggs separately and folding them in gently ensures a light and airy texture.

I've served this cake at countless gatherings, and each time, it disappears faster than I can slice it! One of my favorite tips is to let the cake cool completely before frosting it. This prevents the frosting from melting and running off, giving you that perfect finish. Trust me, it’s worth the wait!

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

The Importance of Cocoa Quality

When making this Chocolate Cake With Dark Cocoa, the quality of your cocoa powder significantly impacts the flavor. I recommend using high-quality unsweetened dark cocoa powder, which adds a deep richness and a slightly bitter note that perfectly balances the sweetness of the cake. Cheap cocoa powders may lack the depth and complexity that dark cocoa can provide, resulting in a less satisfying chocolate experience.

Additionally, it’s essential to sift your cocoa powder before mixing it with the dry ingredients. This helps to break up any clumps and ensures that the cocoa is evenly distributed throughout the batter, leading to a more consistent flavor and texture in the cake. Avoid skipping this step for the best results!

Achieving Optimal Cake Texture

A crucial technique in achieving a moist and fluffy cake lies in the way you mix your ingredients. When combining the wet ingredients with the dry, avoid overmixing, as this can lead to a dense cake. You want to gently fold in the boiling water after the batter is combined, as this not only incorporates steam but also helps the cake rise beautifully during baking.

Another key to moistness is the use of vegetable oil instead of butter in the cake batter. Oil helps to retain moisture better than butter, leading to a tender crumb. If you're looking for a lighter alternative, you could substitute half the oil with unsweetened applesauce for a healthier twist, while still keeping that luscious texture.

Ingredients for Chocolate Cake With Dark Cocoa

Cake Ingredients

1 ¾ cups all-purpose flour
¾ cup unsweetened 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

Frosting Ingredients

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

Enjoy Baking!

Instructions for Chocolate Cake With Dark Cocoa

Preheat the Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined, then carefully stir in the boiling water.

Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

Prepare the Frosting

While the cakes are cooling, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with milk and vanilla extract, beating until fluffy.

Frost the Cake

Once the cakes are completely cool, spread the frosting on the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Serve and Enjoy!

Pro Tips

For an extra burst of flavor, try adding a teaspoon of espresso powder to your batter. It enhances the chocolate flavor without making the cake taste like coffee.

Frosting Variations

The frosting for this chocolate cake provides a rich and creamy complement to the cake itself. If you're feeling a bit adventurous, consider adding a pinch of espresso powder to the frosting mixture. It enhances the chocolate flavor without overpowering it, creating a beautifully complex taste experience. Just a teaspoon can elevate your frosting to a new level.

For a different take, you might try substituting part of the whole milk with heavy cream for an extra luxurious mouthfeel in your frosting. Just remember to adjust the powdered sugar accordingly to achieve your desired consistency.

Make-Ahead Tips

To save time, you can bake the chocolate cakes a day in advance. After they have cooled completely, wrap each layer tightly in plastic wrap and store them at room temperature. This allows the flavors to mature and improves the overall taste, which is an added bonus when you’re ready to frost and serve.

If you want to freeze the cake for later use, it’s best to do so before frosting. Wrap the cooled cake layers in plastic wrap, followed by aluminum foil, and store them in the freezer for up to three months. When ready to use, allow the layers to thaw overnight in the refrigerator before frosting.

Questions About Recipes

→ Can I use milk chocolate cocoa powder?

While you can use milk chocolate cocoa powder, it will alter the flavor and sweetness of the cake. Dark cocoa powder creates a more intense chocolate experience.

→ What can I substitute for eggs?

You can use unsweetened applesauce or mashed bananas as a substitute. Use 1/4 cup for each egg.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

→ Can I freeze the baked cake?

Yes, you can freeze the unfrosted cake for up to three months. Just wrap it tightly in plastic wrap and place it in a freezer bag.