Dark Chocolate Cake
The base for this recipe can be found all over the internet, so its origin is unclear. With a few enhancements, this has become my go-to chocolate cake in (almost) every flavor made at Cake Done Right. This cake is very tender and spongey. While I wouldn’t recommend it for sculpted cakes, it does beautifully as a simple layered cake. If you plan to use it in a tiered cake, use a stiff ganache for your crumb coat for extra stability before draping your fondant.
Servings Prep Time
32servings 15minutes
Cook Time
30minutes
Servings Prep Time
32servings 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. In your first bowl, add both cocoa powders and the hot coffee. Whisk together until smooth. Allow to cool into a thick, chocolatey sludge.
  2. In your second bowl, whisk together the wet ingredient. (Sugar is considered a wet ingredient.)
  3. In your third bowl, sift dry ingredients together.
  4. Slowly pour the wet ingredients into the chocolatey sludge and whisk together. *Note: If you try to reverse it and add the sludge to the wet ingredients, it will be harder to get a smooth batter.
  5. Add the chocolatey wet ingredients into your dry ingredients. Whisk until just combined. Do not over-mix! *Note: If you try to reverse it and add the the dry ingredients to the wet ingredients, the batter will be lumpy and require extra mixing. Over-mixing will make the cake tough and chewy.
  6. Grease and line two 9″ round pans. Divide batter evenly between pans. *Note: This recipe makes a lot of batter. Divide it however you like, into whichever size or shape pan you like.
  7. Bake in a preheated, 350F oven until done, about 30 minutes. *Note: Every oven is different. Adjust cook time and temperature as needed.