Dark Chocolate Cake: fudgy and simple

Dark Chocolate Cake: fudgy and simple!

I’m constantly on the hunt for delicious, easy to prepare dark chocolate layer cake that uses ingredients you almost always have on hand.

So far my favorite is the flourless Torta Caprese but it’s also nice to have a great recipe for a classic rich dark chocolate layer cake. I always have cocoa powder on hand to make hot chocolate, and who doesn’t have flour, eggs, milk and olive oil on hand?

I make delicious brownies all the time using cocoa powder so why not do the same with dark chocolate layer cake?

This is what I’ve come up with and it’s the simplest, fudgiest recipe you can imagine, plus it’s not overly sweet, another thing in its favor.

Dark Chocolate Layer Cake

Ingredients:
For the cake:
225 g all-purpose flour
350 g sugar
85 g cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
Two large eggs
250 mL milk
125 mL olive oil
250 mL of boiling hot water
For the icing:
250 g dark chocolate
250 mL fresh cream

Procedure:
For the cake:
Butter the bottom and sides of two 8 inch cake pans.
Line the bottom of both cake pans with oven paper.
Dust the sides of the cake pans lightly with flour.
Place all the dry ingredients in a large mixing bowl and whisk together.
With the mixer on low add the milk, vegetable oil, and eggs all at once and mix until smooth.
With the mixer on medium gradually add boiling hot water to the cake ingredients.
The batter will be very thin and liquidy so don’t be concerned.
Pour the batter into the cake pans.
Bake the cake for 30 to 35 minutes until it’s firm to the touch and a wooden skewer inserted into the center comes out clean.

Dark Chocolate Layer Cake

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Prep Time: 25 minutes

Cook Time: 35 minutes

I’m constantly on the hunt for delicious, easy to prepare dark chocolate layer cake that uses ingredients you almost always have on hand. This is what I’ve come up with and it’s the simplest, fudgiest recipe you can imagine, plus it’s not overly sweet, another thing in its favor.

Course: Dessert

Cuisine: international

Keyword: chocolate, pound cake

Wendy

Servings: 10

1x2x3x

Wendy

Ingredients 

Metric - U.S. Customary

For the cake:

• 225 g all-purpose flour
• 350 g sugar
• 85 g cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• Two large eggs
• 250 mL milk
• 125 mL vegetable oil
• 250 mL of boiling hot water

For the icing:

• 250 g dark chocolate
• 250 mL fresh cream

Instructions

For the cake:

• Butter the bottom and sides of two 8 inch cake pans.
• Line the bottom of both cake pans with oven paper.
• Dust the sides of the cake pans lightly with flour.
• Place all the dry ingredients in a large mixing bowl and whisk together.
• With the mixer on low add the milk, vegetable oil, and eggs all at once and mix until smooth.
• With the mixer on medium gradually add boiling hot water to the cake ingredients.
• The batter will be very thin and liquidy so don’t be concerned.
• Pour the batter into the cake pans.
• Bake the cake for 30 to 35 minutes until it’s firm to the touch and a wooden skewer inserted into the center comes out clean.
• Allow the cake to cool completely before removing from the cake pans.
• If you’re making the dark chocolate layer cake in advance you can lightly cover the cake layers once they are completely cool and leave in the cake pans overnight.

For the icing:

• Place the dark chocolate and fresh cream in a sauce pan and cook over a very low flame just until the chocolate is thoroughly melted.
• Make sure to stir regularly and thoroughly while the chocolate is melting.
• Allow the chocolate icing to cool to room temperature.
• Gently remove the first cake layer from the pan, remove the baking paper liner, and place on a serving platter.
• Ice the first cake layer.
• Remove the second cake layer from the baking pan, gently remove its baking paper liner and place atop the first cake layer.
• Ice the top and sides of the chocolate cake with the remaining icing.
• This cake can be prepared from one to several days in advance.
• If prepared in advance cover the cake and store in the refrigerator.
• When you serve the dark chocolate layer cake don’t shortcut on presentation; a lovely cake platter makes all the difference!

Notes

This cake can be prepared from one to several days in advance. If prepared in advance cover the cake and store in the refrigerator. When you serve the dark chocolate layer cake don’t shortcut on presentation; a lovely cake platter makes all the difference!

Nutrition

Serving: 100g | Calories: 6086kcal | Carbohydrates: 708g | Protein: 83g | Fat: 354g | Saturated Fat: 235g | Cholesterol: 702mg | Sodium: 2062mg | Potassium: 4568mg | Fiber: 61g | Sugar: 424g | Vitamin A: 4650IU | Vitamin C: 1.5mg | Calcium: 1079mg | Iron: 54mg

Tried this recipe?Let us know how it was!

Allow the cake to cool completely before removing from the cake pans.
If you’re making the dark chocolate layer cake in advance you can lightly cover the cake layers once they are completely cool and leave in the cake pans overnight.
For the icing:
Place the dark chocolate and fresh cream in a sauce pan and cook over a very low flame just until the chocolate is thoroughly melted.

Make sure to stir regularly and thoroughly while the chocolate is melting.
Allow the chocolate icing to cool to room temperature.
Gently remove the first cake layer from the pan, remove the baking paper liner, and place on a serving platter.
Ice the first cake layer.
Remove the second cake layer from the baking pan, gently remove its baking paper liner and place atop the first cake layer.
Ice the top and sides of the chocolate cake with the remaining icing.
This cake can be prepared from one to several days in advance.
If prepared in advance cover the cake and store in the refrigerator.

When you serve the dark chocolate layer cake don’t shortcut on presentation; a lovely makes all the difference!

Another super simple dark chocolate recipe you might love are Chocolate Truffle Treats!

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