Dark Chocolate Cake
A rich, decadent dark chocolate cake is the ultimate indulgence for any occasion, from intimate gatherings to grand celebrations. Its deep, velvety layers are a delight to all chocolate lovers. The combination of moist cake and luscious frosting ensures this dessert is both elegant and comforting. What sets this recipe apart is the blend of unsweetened cocoa and dark chocolate, paired with a unique ingredient hot brewed coffee which enhances the overall depth of flavor. This recipe promises a flawless, melt in your mouth experience every time you bake it.
The key to this recipe’s success lies in using high-quality ingredients that work harmoniously together. Rich dark chocolate, fresh eggs, and smooth cream cheese create a moist, flavorful cake that doesn’t overpower but rather complements the creamy buttercream frosting. Each step in the preparation is designed to yield a perfectly textured cake, making it a favorite for all occasions.
Ingredients Overview
When baking a dark chocolate cake, the ingredients are carefully chosen to create a balance of richness and lightness. The butter and sugar create a fluffy base, while the eggs add structure. Cocoa powder and dark chocolate deliver the bold chocolate flavor, and the addition of sour cream helps keep the cake moist and tender.
The unsweetened cocoa powder in this recipe provides the intense chocolate flavor that contrasts beautifully with the sweetness of the frosting. Meanwhile, the dark chocolate adds depth and complexity. The hot coffee is an important yet subtle addition it intensifies the chocolate’s natural bitterness, creating a cake that’s more than just sweet.
Choosing the right cocoa and chocolate can make a significant difference in taste. High-quality unsweetened cocoa and dark chocolate with at least 72% cacao content are recommended for the best results. The use of whole milk and sour cream guarantees a moist texture, while the vanilla extract adds a fragrant warmth to the cake.
Step-by-Step Instructions
To achieve a perfectly moist and flavorful dark chocolate cake, attention to detail during each step is crucial. Start by combining the dry ingredients: flour, cocoa, baking soda, baking powder, and salt. This ensures even distribution throughout the batter. Melting the chocolate with milk is another essential step it needs to be smooth and glossy before adding it to the batter.
As you prepare the cake batter, it’s important to alternate between the dry and wet ingredients. This technique helps incorporate air into the mixture, leading to a fluffier texture. Overmixing can result in a dense cake, so mix only until everything is just combined. Adding hot coffee at the end not only enhances the chocolate flavor but also thins out the batter, ensuring a tender, moist crumb.
The buttercream frosting is the star of this cake, bringing a tangy sweetness that complements the rich cake layers. Begin by beating softened butter until smooth, then gradually add cream cheese to achieve a velvety texture. Slowly incorporate powdered sugar and cocoa powder, and adjust the consistency with milk if needed. The goal is to create a creamy, spreadable frosting that holds its shape yet remains light and fluffy.
Recipe Tips
- How to Get Perfectly Fluffy Cake Layers Every Time: Be sure to cream the butter and sugar thoroughly for at least 4-5 minutes until the mixture becomes light and fluffy. This process incorporates air, which helps create soft, spongy cake layers.
- Preventing Overmixing: When to Stop: Mix the batter on low speed and stop once all ingredients are just combined. Overmixing leads to a dense cake, so scrape down the sides of the bowl and ensure all ingredients are fully incorporated but not overworked.
- Making the Buttercream Just Right: Consistency Hacks: If your buttercream becomes too soft, pop it in the fridge for 10 minutes to firm it up. If it’s too thick, add a tablespoon of milk at a time until the desired consistency is reached.
- Pro Tips for Working with Hot Coffee in Cake Recipes: When adding hot coffee, ensure it’s freshly brewed and at the right temperature too hot, and it could scramble the eggs in the batter. Incorporate it slowly, mixing on low speed for a smooth blend.
Decorating Ideas for the Dark Chocolate Cake
Decorating a dark chocolate cake is an opportunity to let your creativity shine. To achieve a smooth finish, a bench scraper or offset spatula is your best friend. Start by applying a crumb coat a thin layer of frosting that traps any loose crumbs and refrigerate the cake for 10-15 minutes to set.
For an elegant presentation, use a cake comb to create textured patterns around the sides. The sharp edges of the cake comb produce beautiful grooves, making the cake look professional and polished. If you want to go the extra mile, piping rosettes, shells, or stars with a piping bag fitted with a star tip adds a classic, eye-catching design to the top of the cake.
What to Serve With This Recipe
When serving this luxurious dark chocolate cake, consider pairing it with beverages that enhance the chocolate flavor. A hot cup of coffee or espresso is a perfect match, as the bitterness of the coffee complements the sweetness of the cake. For a more indulgent pairing, a glass of dessert wine, such as port or a rich red wine like cabernet sauvignon, adds a sophisticated touch to your dessert experience.
For an extra layer of indulgence, serve the cake with fresh berries like raspberries or strawberries. Their natural tartness balances the richness of the chocolate, adding a refreshing contrast. A side of whipped cream or a scoop of vanilla bean ice cream also makes an excellent accompaniment, bringing a light, airy touch to the dense cake.
Final Touches and Serving Suggestions
Slicing this dark chocolate cake can be a satisfying experience. Use a sharp, serrated knife for clean cuts, wiping the blade between each slice for a neat presentation. If you want to add a dramatic touch, drizzle the cake with chocolate ganache or a rich chocolate syrup before serving.
For a touch of elegance, consider garnishing the cake with a dusting of cocoa powder or powdered sugar. Edible gold leaf or chocolate shavings can also be used to create a stunning, luxurious finish that turns this simple dark chocolate cake into a show-stopping dessert.
Dark Chocolate Cake
Ingredients
For the Dark Chocolate Cake Layers:
- 1 ½ cups granulated sugar 300g
- 1 stick + 5 tablespoons unsalted butter softened (185g)
- 4 large eggs room temperature (place in warm water for 5 minutes if needed)
- ¾ cup unsweetened cocoa powder sifted (55g)
- 2 ¾ cups all-purpose flour 322g
- 2 teaspoons baking soda 10g
- ½ teaspoon baking powder 2g
- ½ teaspoon salt 2g
- 1 ¼ cups dark chocolate roughly chopped or in chip form (use 72% cacao for best results) (177g)
- 1 cup whole milk 220g
- 1 cup sour cream 242g
- 1 teaspoon pure vanilla extract 4g
- ½ cup hot brewed coffee 110g
For the Chocolate Cream Cheese Buttercream:
- 3 sticks unsalted butter softened (339g)
- 8 oz cream cheese softened (do not use reduced-fat or tub cream cheese to maintain firmness)
- 7 ½ cups powdered sugar sifted (863g)
- ¼ cup + 1 tablespoon unsweetened cocoa powder sifted (22g)
- ¼ cup milk adjusted as needed for consistency (57g)
- ½ teaspoon salt 2g
Instructions
For the Dark Chocolate Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour three 8×2 inch round cake pans, and for extra ease, line the pans with parchment paper.
- In a microwave-safe bowl, combine the milk and dark chocolate. Microwave for 20 seconds, stir, and repeat for another 10 seconds. Let sit briefly before stirring again to melt completely. If needed, microwave in additional 5-10 second bursts. Stir until the mixture is smooth and glossy, then let it cool slightly.
- In a separate bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt for 30 seconds. Set aside.
- In another bowl, combine the melted chocolate mixture with the sour cream and set it aside.
- Using a mixer, beat the softened butter until smooth. Gradually add the sugar and continue beating for 4-5 minutes, until light and fluffy. Add the vanilla extract and mix to combine.
- Add the eggs one by one, ensuring each yolk is fully incorporated before adding the next.
- Gradually add the dry ingredients to the butter mixture, alternating with the chocolate-sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined, scraping down the sides as needed.
- With the mixer on low speed, slowly add the hot coffee and mix for about 30 seconds until fully incorporated.
- Divide the batter evenly among the prepared pans and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 5-10 minutes before turning them out onto a wire rack to cool completely.
For the Chocolate Cream Cheese Buttercream:
- In a large mixing bowl, beat the softened butter until smooth.
- Gradually add the softened cream cheese, mixing until fully combined with the butter.
- On low speed, slowly add the powdered sugar, cocoa powder, and salt. Pour in the milk in small increments, adjusting the consistency as needed.
- Increase the mixer speed to medium and blend until the frosting is creamy and smooth, being careful not to overmix to prevent it from becoming too soft.
- If the frosting becomes too soft, refrigerate for 10 minutes to firm it up.
Decorating the Cake:
- Spread a layer of frosting between each cake layer, then apply a crumb coat over the entire cake to seal in any crumbs. Chill the cake for about 10-15 minutes to set the crumb coat.
- Frost the cake with the remaining buttercream, smoothing the sides with a bench scraper for a polished finish. For decoration, use a cake comb to create textured patterns around the sides.
- Use a piping bag fitted with a star tip to add rosettes, shells, or stars along the top edge of the cake for a professional touch.
- Refrigerate the cake until just before serving to keep the frosting firm and fresh.