Ingredients needed
Flour. Sugar. Granulated sugar or caster sugar can be used. Salt. Baking powder. Baking soda/ bicarbonate of soda. Cocoa powder. Use a good quality unsweetened cocoa powder. Dutch process cocoa is fantastic if you can find it. Boiling water. I often add a tablespoon of espresso powder to the water but this is optional. You can use hot coffee as substitute for the water. Milk. Buttermilk can also be used. If you want to keep this recipe dairy-free, use almond milk or coconut milk. Vegetable oil. Any neutral oil will work. Canola oil, Avocado oil, Sunflower oil, Grapeseed oil etc. Vanilla extract. Eggs. Dark chocolate.
For the buttercream: I made a rich dark chocolate frosting to decorate the cake with but chocolate ganache, chocolate peanut butter frosting or cream cheese frosting will also work.
Butter. I used salted butter but unsalted butter can substituted. Powdered sugar/Icing sugar. Cocoa powder. Dark chocolate. Heavy cream / whipping cream.
How to make dark chocolate cake at home
Can I make a layer cake with this recipe?
Yes, simply bake the cake in two 7-inch round cake pans or double the recipe and bake the cakes in three 9-inch cake pans that you’ve greased and lined with parchment paper.
Can I make chocolate cake in advance?
Absolutely. The cake can be baked and kept in covered in plastic wraps in the refrigerator for up to 3 days or frozen for up to 1 month. Wrap the cake well in plastic wrap then store in the freezer for up to a month. Defrost at room temperature before decorating. The frosted cake can be kept at room temperature for 2 days or in the fridge for 3 days, covered.
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