By This Dark Chocolate Cake is deep in flavor, soft in texture, and perfectly balanced between sweetness and bitterness. Made with cocoa powder and dark chocolate, it’s ideal for birthdays, celebrations, or whenever you crave a truly indulgent dessert. This recipe is simple, reliable, and gives bakery-style results at home.
Ingredients (Serves 8–10)
For the Cake
- All-purpose flour – 1¾ cups
- Cocoa powder (unsweetened) – ¾ cup
- Baking powder – 1½ teaspoons
- Baking soda – 1½ teaspoons
- Salt – ½ teaspoon
- Granulated sugar – 1 cup
- Brown sugar – ½ cup
- Eggs – 2 (room temperature)
- Milk – 1 cup
- Oil (vegetable/sunflower) – ½ cup
- Vanilla essence – 2 teaspoons
- Dark chocolate (50–70% cocoa), melted – 100 g
- Hot water or hot coffee – 1 cup
For Chocolate Ganache (Optional but Recommended)
- Fresh cream – ½ cup
- Dark chocolate (chopped) – 150 g
Step 1: Preparation
Preheat your oven to 170°C (340°F).
Grease an 8-inch round cake tin and line the bottom with parchment paper. Dust lightly with flour and keep aside.
Ensure all ingredients are at room temperature for even mixing.
Step 2: Mixing Dry Ingredients
In a large bowl, sift together:
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
Sifting is important as it removes lumps and helps the cake turn light and soft.
Step 3: Mixing Wet Ingredients
In another bowl, add granulated sugar and brown sugar. Add eggs and whisk until light and slightly fluffy.
Now add:
- Milk
- Oil
- Vanilla essence
- Melted dark chocolate
Whisk gently until everything is well combined and smooth.
Step 4: Combining Wet and Dry Ingredients
Add the dry ingredients to the wet mixture in two batches. Fold gently using a spatula or whisk. Do not overmix.
Slowly pour in the hot water or hot coffee and mix gently. The batter will be thin—this is normal and essential for a moist cake.
Step 5: Baking the Cake
Pour the batter into the prepared cake tin. Tap gently to remove air bubbles.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then demould and cool completely on a wire rack.
Step 6: Preparing Chocolate Ganache
Heat fresh cream in a saucepan until it just begins to simmer. Do not boil.
Switch off the flame and add chopped dark chocolate. Let it sit for 1 minute, then stir gently until smooth and glossy.
Allow the ganache to cool slightly until it thickens to a spreadable consistency.
Step 7: Decorating the Cake
Once the cake is completely cool, spread the chocolate ganache evenly on top using a spatula.
You can decorate with:
- Chocolate shavings
- Cocoa powder dusting
- Fresh berries
- Nuts
Serving Suggestions
Serve dark chocolate cake:
- At room temperature or slightly warm
- With vanilla ice cream or whipped cream
- As a dessert after meals or for celebrations
Tips for Perfect Dark Chocolate Cake
- Use good-quality dark chocolate for rich flavor
- Do not overbake; it dries the cake
- Hot coffee enhances chocolate taste (no coffee flavor remains)
- Always cool cake before frosting
- Measure ingredients accurately
Variations You Can Try
- Eggless Dark Chocolate Cake – Replace eggs with yogurt/curd
- Chocolate Orange Cake – Add orange zest
- Nutty Chocolate Cake – Add walnuts or almonds
- Layer Cake – Slice and fill with ganache or cream
Conclusion
This Dark Chocolate Cake is everything a chocolate lover wants—moist, rich, deep, and satisfying. With simple ingredients and clear steps, you can easily make a professional-quality cake at home. Whether served plain or with luscious ganache, this cake never fails to impress.
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