Dark Chocolate Cake

4 / 5 (4 reviews)

This is the Dark Chocolate Cake of my DREAMS! Tender, moist homemade chocolate cake with the best smooth, rich, dark chocolate frosting.

By: Tastesbetterfromscratch (via Tastesbetterfromscratch)
Original Publish: Sep 22, 2020
Last Updated: Mar 1, 2026
Prep: 20 mins
Cook: 35 mins
Yields: 12

Nutrition Facts

887 kcalCalories
10 gProtein
144 gCarbs
36 gFat
Finished Dark Chocolate Cake

Ingredients

Instructions

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Chef's Notes

NotesFreezing Instructions: After allowing the cake to cool completely, wrap each cake round in plastic wrap and store in a freezer safe bag in the freezer for a couple days or up to three months. Remove the cake rounds from the freezer and frost immediately. Store in the refrigerator and remove to the counter about 30 minutes before eating.
You can also freeze the assembled, frosted cake. Cover it as well as you can (without smashing the frosting) with plastic wrap and then aluminum foil. Freeze for up to 1 week and allow to thaw on the counter for about a 1.5 hours before serving.
Variations to Dark Chocolate Cake:

Gluten-free dark chocolate cake: substitute gluten free flour at a 1:1 ratio.
Dairy-free dark chocolate cake:  substitute soy or almond milk for the regular milk in the recipe and for the heavy cream in the frosting.  Substitute a dairy free butter in the frosting.
Vegan chocolate cake: make dairy- free substitutes and substitute three flax eggs or ¾ cup plain yogurt for the eggs.

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Reviews from the Original Source

dmurray1116@yahoo.com ★ 5.0/5

This is THE BEST chocolate cake I have ever made. Foolproof recipe!

Cooknotawizard ★ 5.0/5

Im terrible at baking and even i must admit it turned out great.

Jessica ★ 2.0/5

The salt ratio to sugar is not correct. Ratio should be 1/4 teaspoon per cup of sugar/flour .Cake was almost salty.
The crumb was otherwise soft and moist.

Japple ★ 4.0/5

It tastes great but the center stayed liquidy. I measured everything out perfectly and for some reason it just won't cook all the way. Ive added time

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