Dark Chocolate cake

Dark Chocolate Cake

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Jennifer Trillich


This cake is decadent. It is sturdy enough to use for stacking. The cake is moist. I usually soak my layer with simple syrup. Sometimes I add Kahlua to simple syrup for added coffee flavor.


★★★★★ 1 vote

2 8" round layers
15 Min
1 Hr


  • 1 3/4 c
    all purpose flour
  • 2 c
  • 3/4 c
    high quality extra dark cocoa
  • 2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
  • 2 large
  • 1 c
    strong brewed coffee- black
  • 1 c
    room temperature buttermilk
  • 1/2 c
    vegetable oil
  • 1 Tbsp
    high quality pure vanilla extract

How to Make Dark Chocolate cake


  1. Preheat oven to 350 degrees- for more even baking use convection if possible.
  2. Add all wet ingredients to mixer and blend until smooth.
  3. Sift dry ingredients together in separate bowl.
  4. Gradually add dry ingredients to wet. Blend completely after each addition.
  5. Mix for 2 minutes on medium speed with paddle attachment.
  6. Pour into 2 eight inch cake pans that are prepped with pan release of greased and dusted with cocoa.
  7. Place in center of oven. Bake for 20 minutes then rotate pans and continue baking for an additional 35 minutes. Check with toothpick. Allow to cool and remove from pans.

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About Dark Chocolate cake

Course/Dish: Cakes Chocolate

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