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 and 3/4 cups all-purpose flour; 1 and 1/2 cups sugar; 3/4 cup dark cocoa powder; 2 teaspoons baking powder; 1 and 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter, softened; 2/3 cup dark cocoa powder; 3 cups powdered sugar; 1/3 cup milk; 1 teaspoon vanilla extract

Highlighted under: Golden Food

I absolutely love baking, and this Chocolate Cake With Dark Cocoa has become a staple in my kitchen. The rich, deep chocolate flavor paired with the slight bitterness of dark cocoa creates an indulgent treat that’s perfect for any occasion. What I appreciate most about this recipe is its simplicity; with just a handful of ingredients, I can whip up a delicious cake that impresses everyone. It’s a real crowd-pleaser, and the moment you slice into it, you’ll see why it's worth making again and again.

Created by

Elin Matthews

Last updated on 2026-01-24T10:39:35.233Z

When I first decided to experiment with dark cocoa in my cakes, I truly didn’t expect the level of flavor it would bring. The complex notes of the cocoa complemented the sweetness perfectly, creating that achingly delicious contrast. I’ve learned that using high-quality cocoa powder elevates the taste to a whole new level, and it shows in every bite!

This chocolate cake has become a favorite for dinner parties and family gatherings. One of my favorite tips is to use buttermilk instead of regular milk—it adds moisture and a slight tang that works wonders in balancing the sweetness, making each slice utterly unforgettable.

Why You'll Love This Recipe
Rich chocolate flavor paired with dark cocoa's depth
Moist and tender texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding Key Ingredients

Each component in this Chocolate Cake contributes significantly to its rich flavor and moist texture. The dark cocoa powder not only provides depth to the chocolate flavor but also helps to create that beautiful dark color. Using a higher quality cocoa will enhance the cake’s taste, making it even more alluring and decadent. Remember, not all cocoa powders are created equal; Dutch-processed cocoa will give a different – smoother and less acidic – flavor compared to natural cocoa, so choose according to your preference.

Buttermilk is another hero ingredient in this recipe. Its acidity helps tenderize the gluten in the flour, resulting in a soft, light crumb that melts in your mouth. If you don’t have buttermilk on hand, you can make a quick substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about five minutes to thicken before adding it to your batter.

Mastering the Baking Process

When baking, the temperature and time are crucial for achieving the perfect cake. Make sure your oven is fully preheated to 350°F (175°C) before placing your cake pans inside; this helps in getting that wonderful rise. Keep a close eye on the baking time, as ovens can vary. The cakes are done when they pull away slightly from the edges and a toothpick inserted in the center comes out clean or with a few moist crumbs, but not wet batter. Overbaking can result in a dry cake, so check at the lower end of the time range.

Cooling the cakes is another essential step. Allow them to cool in the pans for about ten minutes, just enough to firm up without letting them steam and become soggy. Afterward, transferring them to a wire rack for complete cooling will prevent any condensation. A completely cool cake is easier to frost and ensures the frosting doesn’t melt into a gooey mess.

Ingredients

For the Cake

1 and 3/4 cups all-purpose flour
1 and 1/2 cups sugar
3/4 cup dark cocoa powder
2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1/2 cup unsalted butter, softened
2/3 cup dark cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Make sure to gather all the ingredients before you start for a smooth baking process!

Instructions

Prepare the Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the flour, sugar, dark cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.

Add Wet Ingredients

Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes. Carefully stir in the boiling water; the batter will be thin, but this is normal.

Bake the Cakes

Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes, then remove from pans and let cool completely on a wire rack.

Make the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add in the cocoa powder, powdered sugar, milk, and vanilla extract. Mix until well blended and fluffy.

Frost the Cake

Once the cakes are fully cooled, place one layer on a serving plate. Spread frosting over the top, then place the second layer on top and frost the top and sides of the cake. Enjoy!

Try to allow the cake to set for a bit before slicing to let the flavors meld beautifully.

Pro Tips

For an extra kick, add a teaspoon of espresso powder to the batter to enhance the chocolate flavor even more. You can also use this recipe to make cupcakes
just bake for about 18–20 minutes at the same temperature.

Chilling and Storing the Cake

If you’re not serving the cake immediately, it’s a good idea to chill it for a couple of hours after frosting. This helps the frosting set, making it easier to slice and serve without it sliding off. If you have leftovers, store them in an airtight container at room temperature for up to three days, or refrigerate for up to a week. If you plan to keep it longer than that, consider freezing the unfrosted layers wrapped tightly in plastic wrap followed by aluminum foil. To eat, thaw in the fridge overnight and frost just before serving.

For a vibrant flavor twist, consider adding a splash of espresso to the batter. The coffee amplifies the chocolate notes beautifully without overtly making the cake taste like coffee. Alternatively, feel free to introduce layers of flavor, such as a raspberry or peanut butter filling between the layers, for a delightful contrast.

Frosting Variations

While the dark cocoa frosting is splendid, you can easily switch it up based on your taste. Try incorporating flavored extracts like almond or peppermint to give the frosting a unique twist. For a richer finish, consider adding melted chocolate to the frosting mix, bringing an extra layer of flavor and a glossy finish.

If you're looking to lighten the cake, a cream cheese frosting works wonderfully too. It adds a tangy contrast to the sweetness of the cake and can offset the richness if you find the original frosting a bit too much. Whipped cream folded into the frosting can also create a lighter texture that still satisfies the craving for decadence.

Questions About Recipes

→ Can I use regular cocoa powder instead of dark cocoa?

Yes, you can, but the cake will be sweeter and less rich. Dark cocoa provides a deeper flavor.

→ How do I store leftover cake?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the unfrosted layers. Wrap them tightly in plastic wrap and foil, and they will last up to 3 months.

→ How do I know when the cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.