Dark chocolate cake recipe

Dark Chocolate Cake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the rich and decadent flavors of a dark chocolate cake with this irresistible recipe. Made with high-quality cocoa powder and dark chocolate, this cake is sure to satisfy even the most intense chocolate cravings. The moist and tender texture of the cake pairs perfectly with a creamy chocolate ganache frosting, creating a luscious dessert that will impress any chocolate lover. Whether it's for a special occasion or simply to treat yourself, this dark chocolate cake recipe is guaranteed to be a crowd-pleaser.

Keywords: dark chocolate cake, recipe, cocoa powder, chocolate ganache frosting, indulgent

Dark chocolate cake recipe details

Dark chocolate cake recipe, recipe Rating: 4.6
Number of votes:105 

Ingredients

450 g	plain flour
575 g	caster sugar
50 g	cocoa powder (9 level tbsp)
1 ½ tsp	salt
1 tbsp	vanilla extract
2 tsp	almond extract
3 tbsp	wine vinegar or cider vinegar
275 ml	vegetable oil
725 ml	cold water
	For the filling:
	mousse or cream, as desired
	For the topping:
350 g	chocolate
2 tbsp	butter or 150 ml double cream

Instructions

Grease and flour three 9-inch, 22 cm cake tins. Preheat the oven to Gas Mark 4, 180ºC, 350ºF.

Sift together all the dry ingredients into a bowl.

In a separate bowl, mix all the wet ingredients together, whisking lightly. Pour in 3 or 4 batches into the dry ingredients, mixing well after each addition.

Divide the mixture between the tins and bake for 35-40 minutes, until well risen and they test done when checked with a skewer. Remove from oven and cool slightly, before removing from tins and cooling on a wire rack.

To fill and frost:
There are several choices for the filling; a chocolate mousse, raspberry jam (the seedless type) or a raspberry mousse. A chocolate cream filling would also work very well. As a topping, melt the chocolate in a bowl over simmering water with butter or double cream. Allow the topping to cool until barely warm before application to the cake. Alternatively, choose and use your own filling and topping.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a