Do you love the deep and intense flavor of dark chocolate? You’ll love this triple layer dark chocolate cake for your next celebration.
Dark Chocolate Cake
Are you a fan of dark chocolate, semi-sweet chocolate or milk chocolate? I guess I’m a fan of all three. Each one has its own unique flavor and characteristic.
Dark Chocolate is a bold flavor and needs to be paired with other bold flavors. Semi-sweet we all know and love in our chocolate chip cookies. And milk chocolate is much sweeter and lighter in flavor. If I had to choose one for a candy bar, I’m a milk chocolate fan. However, if I’m baking a cake, this dark chocolate one was a winner!
I used Hershey’s Special Dark Cocoa in the mix. Along with the unsweetened chocolate and a touch of coffee, this cake came out nearly black. Sweetened with brown sugar instead of white sugar, it stayed moist without being overly sweet. This was a great cake base and very straight forward to make.
As I said with the dark chocolate flavors, pair this cake with a bold frosting.
- 1 1/2 C flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 C boiling water
- 4 oz unsweetened chocolate, chopped up
- 1/2 C Dutch-processed cocoa
- 1 tsp instant coffee granules
- 10 Tbsp butter, softened
- 1 1/2 C packed light brown sugar
- 3 large eggs
- 1/2 C sour cream (or heavy cream)
- 1 tsp vanilla extract
- Preheat the oven to 350F and prepare three 8 inch round cake pans with some Crisco or butter and a dusting of cocoa powder.
- Whisk flour, baking sods, baking powder, and salt and st aside.
- In a separate bowl, place the chopped chocolate, cocoa powder and coffee granules and pour over the boiling water. Whisk until smooth.
- Place your butter into a stand mixer with the sugar and beat for 5 minutes. Scrape off the side and mix in 1 egg at a time. Add the sour cream (or heavy cream) and vanilla.
- Turn the mixer to lowest setting and add in 1/3 of the flour followed by half of the chocolate mixture. Repeat with half the flour and remaining chocolate and finally add in the remaining flour and just mix until combined.
- Divide the batter into the three prepared pans and bake for 15 – 20 minutes. Give them a toothpick test to make sure they are cooked all the way though. Rotate them half way though to make sure they all get baked equally.
- Cool in the pans for 10 minutes then flip over on to a wire rack and cool completely.
- Wrap in plastic wrap to and refrigerate to keep from drying out if you are not going to frost right away.