Decadent Dark Chocolate Cake

By Sally ThompsonJune 17, 2025

Looking for a rich chocolate cake recipe chocolate? This Decadent Dark Chocolate Cake is super moist & easy, even with the ganache! Perfect for birthdays or a treat. Get the recipe! ... Baking - Desserts

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Alright, let's dive into this chocolate cake recipe chocolate , shall we? ever found yourself craving something utterly divine? something that just screams "celebration" or "i deserve this"? i know i have! let's face it, everyone loves it.

Unleash Your Inner Baker: A Decadent Chocolate Cake Awaits

This decadent dark chocolate cake is more than just a cake. it's a rich, moist chocolate cake , intensely chocolatey hug in dessert form! it's perfect for birthdays, special occasions, or just a cheeky tuesday treat.

A Taste of History (and Deliciousness!)

Did you know chocolate cake 's been around for ages? it's evolved, hasn't it? from simple cocoa concoctions to the glorious creations we see today.

Our recipe is inspired by classic bakes, but with a modern twist to make it super accessible. this cake is a medium difficulty bake, taking about 1 hour 10- 15 minutes start to finish, and yields 8-10 generous slices.

Why You'll Absolutely Love This Cake

Honestly, what's not to love? beyond the obvious yummy sweets factor, it's got dark chocolate involved! it is rich in antioxidants, you know.

Plus, making a homemade chocolate cake just feels good, doesn't it? this recipe is special because it uses both cocoa powder and melted dark chocolate ganache recipe to really amp up that chocolate flavour.

Perfect for that decadent chocolate dessert .

Ready to get baking? Let's have a look at the shopping list! You need Easy chocolate cake recipe .

Alright, let's get down to brass tacks. We’re diving into what you need to whip up this Decadent Dark Chocolate Cake , a proper treat. Forget complicated lists, we'll keep it simple.

Ingredients & Equipment

Right, let's not muck about. You need good ingredients for the best chocolate cake .

Main Ingredients

Here’s the drill.

Unsalted Butter : 1 cup (227g/8 oz). Soft, not melted. Use quality butter.
Granulated Sugar : 1 ½ cups (300g/10.5 oz). Normal white sugar, nothing fancy.
Large Eggs : 2 . Free-range if you can get them.
Vanilla Extract : 1 teaspoon . Real vanilla is always better.
All-Purpose Flour : 1 ½ cups (192g/6.8 oz). Plain old flour does the trick.
Unsweetened Cocoa Powder : ¾ cup (75g/2.6 oz). Dutch-processed gives a richer flavour. For that yummy sweets flavour!
Baking Soda : 1 ½ teaspoons . Don't skip this.
Baking Powder : ¾ teaspoon . Important for the rise.
Salt : ¾ teaspoon . Enhances the chocolate.
Buttermilk : 1 cup (240ml/8 fl oz). Makes it super moist chocolate cake . Honestly, use buttermilk, it’s key!
Hot Coffee : ½ cup (120ml/4 fl oz). Strong brewed. I used my Nespresso. It makes the chocolate pop.
Dark Chocolate : 3 ounces (85g/3oz). Aim for 70% cacao. It’s the heart of this homemade chocolate cake .

For the ganache, if you are making a dark chocolate ganache recipe :

Dark Chocolate : 8 ounces (227g/8 oz). At least 60% cacao. The better the chocolate, the better the ganache.
Heavy Cream : 1 cup (240ml/8 fl oz). Double cream, basically.

Seasoning Notes

Spice it up!

Cocoa and coffee are a match made in heaven. Think of it as a hug for the chocolate .
Vanilla extract is your friend. Don't be shy!
A pinch of salt balances the sweetness.
Substitute instant espresso powder for an extra kick.

Equipment Needed

Keep it simple, buttercup.

Two 9-inch round cake pans. Essential.
Parchment paper. Makes life easier.
Stand mixer or hand mixer. Up to you. I use my KitchenAid.
Mixing bowls. Obvious, innit?
Rubber spatula. Get every last bit.
Wire rack. For cooling.
Double boiler or microwave-safe bowl. For melting the chocolate. My Nan always used a bowl over a pan of simmering water.

No need for fancy gadgets. a bowl and spoon will do in a pinch. seriously, don’t stress. with these tips and tricks for the easy chocolate cake recipe you're on your way to the best chocolate cake ! so go ahead and unlock the magic that the decadent chocolate dessert provides.

Don't worry about chocolate cake troubleshooting ! it is going to be alright

Now that we’ve got our ingredients and tools sorted, let's get this bake on! Happy baking!

Alright, let's get cracking on the decadent dark chocolate cake ! forget those bland, dry cakes, this is a hug in cake form.

Seriously. we're talking rich, moist, and intensely chocolatey. perfect for celebrations or just a tuesday. you'll need about an hour and 15 minutes and you should be all set.

Decadent Dark Chocolate Cake presentation

Prep Like a Pro: Mise en Place

First things first, let's get organized. essential mise en place is key. this just means getting everything ready before you start.

Soften 1 cup of butter. measure out 1 ½ cups of sugar, 2 large eggs, and 1 teaspoon of vanilla extract.

Get your dry goods together: 1 ½ cups of flour, ¾ cup of cocoa powder, 1 ½ teaspoons of baking soda, ¾ teaspoon of baking powder, and ¾ teaspoon of salt.

Don't forget the liquids: 1 cup of buttermilk and ½ cup of hot coffee. then, melt 3 ounces of dark chocolate and cool.

This keeps it from scrambling the eggs later.

Step-by-Step: Your Path to Chocolate Bliss

Honestly, don't be scared. It's easier than it looks! This Easy chocolate cake recipe will be a breeze.

Preheat: Crank your oven to 350° F ( 175° C) . Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
Cream: In a large bowl, cream together that softened butter and 1 ½ cups of sugar until it's light and fluffy.
Incorporate: Beat in the 2 eggs one at a time. Then stir in that teaspoon of vanilla extract.
Dry Mix: In another bowl, whisk together 1 ½ cups flour, ¾ cup cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, and ¾ teaspoon salt.
Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the 1 cup buttermilk. Start and end with the dry stuff. Beat until it's just combined. This will make sure that you get the best chocolate cake result
Add Chocolate: Stir in the melted dark chocolate. Then slowly pour in that ½ cup of hot coffee. Don't freak out, the batter will be thin!
Bake: Divide the batter evenly between your prepared cake pans. Bake for 30- 35 minutes . Insert a wooden skewer into the center. If it comes out clean, you're golden.
Cool: Let the cakes cool in the pans for 10 minutes. Then, invert them onto a wire rack to cool completely.

Pro Tips: Level Up Your Bake

Want to make this really special? here's a chocolate cake baking tip . room temperature ingredients are key. they emufy better, making for a smoother batter.

Also, blooming the cocoa powder in hot coffee intensifies the chocolate flavour. oh my gosh! talk about a decadent chocolate dessert !

A common mistake is overbaking. This leads to a dry cake. Check for doneness with a skewer after 30 minutes.

Make-ahead option? you can bake the cakes a day ahead. just wrap them tightly in plastic wrap and store them at room temperature.

Honestly, that dark chocolate ganache recipe elevates this cake to another level. consider whipping it up! i learned the hard way, use high-quality cocoa powder.

Trust me! if you have any chocolate cake troubleshooting questions, check out a couple of youtube videos.

And that's it. You've just baked a Moist chocolate cake that will impress. Enjoy your Yummy Sweets !

Alright, let's chat chocolate cake recipe chocolate ! fancy a slice? i’ve been baking this easy chocolate cake recipe for ages, and i've picked up a few things along the way.

This cake is great. you can change it with your preference. now i'm happy to share some tips.

Recipe Notes: Sweet Endings Start Here

So, you've got the homemade chocolate cake out of the oven. What next? Loads! Let's break it down.

Serving Suggestions: Make it a Showstopper!

Presentation matters, yeah? think about it! a simple dusting of cocoa powder does wonders. or, a scoop of vanilla ice cream never hurts.

Honestly, a few fresh raspberries on top are spot on. got guests? serve with a pot of tea. my nan always said, "a bit of what you fancy does you good".

It is especially good if you get a moist chocolate cake

Storage Tips: Keep it Fresh, Keep it Delicious!

Right, so you've got leftovers… lucky you! this best chocolate cake keeps well. wrap it tight in cling film. pop it in the fridge.

It is good for 3 days. want longer? freeze it. wrap it in freezer paper. it will last for months.

Reheating? gently does it! room temperature is fine or a quick zap in the microwave. watch out that you don’t ruin your yummy sweets .

Variations: Make it Your Own, Love!

Fancy a twist? you got it! for a dietary swap, try using gluten-free flour. it is great! i did that for my friend last month, and it worked out lovely! seasonal swap? in summer, add some fresh strawberries.

In autumn, a sprinkle of cinnamon is warm and cozy. remember, this decadent chocolate dessert is all about enjoying it.

It's all about you! my favourite is dark chocolate ganache recipe it's a super easy way to upgrade your cake.

Nutrition Basics: The Good Stuff

Okay, so it's cake. right? but let's be real. a slice has calories, probably around 450. it has some protein, maybe 6 grams.

There is fat, around 25 grams. it also has carbs, about 55 grams. and sugar. but hey, life's too short to skip rich chocolate cake frosting ! plus, chocolate makes you happy.

Get Your Bake On!

So there you have it. my notes for the perfect bake. don't be afraid to experiment! mess it up, learn, and try again.

Baking should be fun. remember to enjoy the process! remember these chocolate cake baking tips and chocolate cake troubleshooting when you bake it.

Happy baking, my friend! now, go make some chocolate cake recipe chocolate ! you got this.

Delicious Decadent Chocolate Cake Recipe Chocolate! The ULTIMATE Dessert

Frequently Asked Questions

Why did my chocolate cake sink in the middle?

A sunken chocolate cake is a common baking woe, a bit like getting a soggy bottom on The Great British Bake Off! It usually happens because of underbaking, too much leavening (baking soda or powder), or opening the oven door too early. Make sure to check for doneness with a skewer and resist the urge to peek until at least 3/4 of the baking time has passed.

Can I make this chocolate cake recipe chocolate ahead of time? How should I store it?

Absolutely, you can be a clever clogs and bake this cake a day or two in advance! Store the unfrosted cake layers tightly wrapped in plastic wrap at room temperature for up to 2 days. Alternatively, you can freeze the cooled layers for up to 2-3 months. Just wrap them well to prevent freezer burn – like tucking them in for a long winter's nap!

What's the best type of chocolate to use in this Decadent Dark Chocolate Cake recipe?

Using good quality chocolate makes all the difference, like choosing a fine wine over plonk! For the melted chocolate in the cake, aim for at least 70% cacao dark chocolate for a rich, intense flavor. For the ganache, 60% cacao is ideal as it provides a lovely balance of sweetness and bitterness.

My buttermilk went off, is there a buttermilk substitute I can use for this chocolate cake recipe?

Don't fret, there's always a plan B, even Mary Berry would approve! If you don't have buttermilk, you can easily make a substitute. Simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes to curdle slightly before using. It works a treat!

I'm watching my waistline, what adjustments can I make to this chocolate cake recipe chocolate to make it healthier?

You can lighten things up a bit without sacrificing too much on flavour. Try replacing half the butter with unsweetened applesauce or Greek yogurt. You could also reduce the sugar by about 1/4 cup. Using a sugar substitute like stevia isn't recommended as it can affect the cake's texture.

Why does the recipe call for hot coffee? Will I taste it in the cake?

The hot coffee might seem like an odd ingredient, a bit like Marmite – you either love it or hate it! But in this recipe, it won't make your cake taste like coffee. Instead, it enhances the chocolate flavor, making it richer and more intense. It also helps to create a moister cake by "blooming" the cocoa powder. It’s a clever baker's secret!