If you love dark chocolate, you’re going to love our latest recipe for dark chocolate cake! The dark chocolate cake layers are moist and decadent, and guaranteed to please any chocolate lover!
How to Make Dark Chocolate Cake
This dark chocolate layer cake joins a long list of beloved chocolate cake recipes in our Recipes Section!
In some recipes, we use unsweetened cocoa powder to achieve the chocolate flavor, and in others we use melted chocolate. Today, we are using both!
**Make sure to check out the recipe card at the bottom of this post for the full, printable recipe! Here is a quick rundown of our steps:
- Preheat the oven (350F) and prepare your pans as usual. I like to grease, flour, and line with parchment to be on the safe side! We’re using the conventional mixing method (rather than reverse creaming) for this cake recipe.
- In a microwave-safe bowl, combine dark chocolate chips and milk. Melt in small increments in the microwave until the chocolate has softened. Be careful not to overheat! Gently stir the melted chips until there are no remaining unmelted pieces. Let the chocolate mixture cool down slightly before using.
- Whisk together the dry ingredients in a separate bowl and set aside.
- In another bowl, combine the melted chocolate/milk mixture and sour cream and set aside.
- In the bowl of your mixer, mix the butter until smooth. Then, add the sugar slowly and mix until fluffy (about 4-5 minutes). Add the eggs, one at a time, mixing until the yellow of the yolk disappears.
- Add the dry ingredients alternately with the liquid chocolate/sour cream mixture, beginning and ending with the dry ingredients. (3 additions of dry and 2 additions of wet ingredients), mixing until blended.
- With mixer on low, slowly add the hot coffee and mix until well combined. (about 30 seconds). Coffee helps to bring out the flavor of the chocolate even more! The hot temperature also helps the cocoa to bloom.
- Divide the dark chocolate batter between your cake pans and bake for about 22-25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
Chocolate Cream Cheese Buttercream
Today’s chocolate cream cheese buttercream is actually a new recipe for us! It is a cross between American chocolate buttercream and our classic chocolate cream cheese frosting, and it provides a wonderful contrast to the dark, rich cake layers.
We tried a lemon version of this recipe recently when making our blueberry cake and liked it so much that we wanted to try it again. What we love about this chocolate cream cheese recipe is that it is very easy to pipe with and isn’t quite so soft due to the higher proportion of butter and powdered sugar.
While this frosting recipe doesn’t call for as much cream cheese as our other chocolate cream cheese recipe, the delicious tanginess is still there and it gives the frosting a nice, creamy consistency–it also gives us plenty of frosting to fill, frost, and add decorative piping to our three layer cake!
This frosting comes together effortlessly as you first mix the softened butter, then add in the cream cheese, cocoa, powdered sugar, milk and salt. It is creamy, dreamy, and delicious (and makes just over 5 cups of frosting)!
Decorating the Dark Chocolate Cake
There are so many decorating options with this cake as the frosting is very easy to work with. We used a simple cake comb and star tip for a classic look.
Settling the Cake
Do you allow your filled, unfrosted cakes to settle? This is an optional step but one that I like to do whenever time allows. Cake tiers always settle just a bit after they’ve been filled and frosted.
They lose just a small amount of height as gravity kicks in and the weight of the cake layers slightly pushes the filling out from between the cake layers. This can cause bulges around the sides of your cake which is especially noticeable if you’ve already frosted around the sides of the cake with a smooth finish (rather than textured or piped). Ugh!
Settling the cake in advance is the best way to prevent those frustrating bulges! Simply fill the cake layers, wrap with a layer or two of plastic wrap (before frosting the cake), and place a weight of some sort on top– not a crushing weight–just something that will add a light, steady pressure.
I often use a cake pan or two–or a medium sized book. Give a gentle push down or two and then allow the cake (with weight) to sit for a few hours. Since this is a perishable filling, you’ll want it to settle in the refrigerator.
Once settled, unwrap the plastic-wrapped cake and frost as usual.
Combing the cake and piped details
After frosting the cake, swept around the sides with a bench scraper to ensure that I had a nice, even amount of frosting all the way around. Then, I went in with a cake comb to add a striped effect.
If you have any trouble with the frosting being too soft, or combing away too much frosting, simply pop the cake in the freezer to firm up a bit (15 minutes or so), and then continue- it will make the process much easier!
I smoothed over the top of the chilled, frosted cake with a warm spatula before adding small rosettes, shells, and stars with my star tip 21. I kept things very simple with this cake design but I still love the look!
More Chocolate Cakes and Frostings to Love
We’ve made so many chocolate cake recipes over the years!! You can see our full collection in our Roundup of Favorite Chocolate Cake and Frostings, but here is a quick sampling!:
….and SO many more! You’ll find scratch recipes, doctored cake mix recipes, and easy chocolate fillings and frostings.
For the Dark Chocolate Cake Layers
- 1 stick + 5 tablespoons (185g) Unsalted butter, slightly softened
- 1 1/2 cups (300g) granulated/white sugar
- 4 eggs, room temperature
- 2 3/4 cups (322g) All Purpose Flour
- 3/4 cup (55g) unsweetened cocoa (measure then sift)
- 2 teaspoons (10g) Baking Soda
- 1/2 teaspoon (2g) Baking Powder
- 1/2 teaspoon (2g) Salt
- 1 1/4 cups (177g) Dark Chocolate (We used Ghirardelli Chips, 72% cacao)
- 1 cup (220g) milk
- 1 cup (242g) sour cream
- 1 teaspoon (4g) vanilla
- 1/2 cup (110g) Hot Coffee
For the Chocolate Cream Cheese Buttercream
- 3 sticks unsalted butter (339g) slightly softened
- 1 package (226g) cream cheese, slightly softened (do not used reduced fat or cream cheese from a tub or your frosting will be too soft)
- 1/4 cup (57g) milk- adjust as needed in small amounts to reach desired consistency
- 7 1/2 cups (863g) powdered sugar (measure then sift)
- 1/4 cup + 1 tablespoon (22g) unsweetened cocoa- lightly spoon into cup, level
- off, then sift to break up any clumps.
- 1/2 teaspoon salt (2g)
For the Dark Chocolate Cake Layers
- Preheat the oven to 350 degrees F. Grease and flour three 8x2 inch round cake pans- I like to line my pans with parchment circles also. (You could also use two 9x2 inch pans.)
- In a medium size bowl or large glass measuring cup, combine milk and dark chocolate chips. Microwave for 20 seconds, stir. Microwave another 10 seconds letting it sit a minute to soften further, stir. Microwave another 5-10 seconds as needed. The chocolate chips should look softened but hold their shape at this point. Stir or whisk until completely melted. It will take a minute or so of stirring.
- Let the chocolate cool down slightly before using.
- In a medium sized bowl, add the flour, baking soda, baking powder, cocoa, and salt. Whisk for 30 seconds to blend and aerate then set aside.
- In a separate bowl, combine the melted chocolate/milk mixture and sour cream and set aside.
- In the bowl of your mixer, add the butter and mix until smooth. Slowly add the sugar and mix on medium speed 4-5 minutes until the mixture has lightened in color, fluffy and has increased in volume. Add vanilla.
- Add the eggs, one at a time, mixing until the yellow of the yolk disappears.
- Add the dry ingredients alternately with the liquid chocolate/sour cream mixture, beginning and ending with the dry ingredients. (3 additions of dry and 2 additions of wet ingredients), mixing until blended. Stop mixer and scrape down the sides of bowl with your spatula.
- With mixer on low, slowly add the hot coffee and mix until well combined. (about 30 seconds). Look over the recipe and make sure all ingredients have been added.
- Bake at 350 degrees for 22 to 25 minutes. The layers will be done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Cool in the pans 5 to 10 minutes then turn out
For the Chocolate Cream Cheese Buttercream
Add the slightly softened butter in the bowl of your mixer and mix on medium speed until smooth.
Add pieces of cream cheese to the mixing bowl. The cream cheese should be soft enough that it combines easily into the butter mixture.
Lower the mixing speed and add the sugar and cocoa slowly, along with the milk. Return to medium speed until well combined-Do not over mix. The longer it is mixed, the softer it becomes. If the frosting becomes too soft, refrigerate for 10 minutes or so to firm up.
Makes about 5 1/2 cups of frosting. Cakes frosted with cream cheese frosting should be refrigerated until closer to the time of decorating.
Decorating the Cake
Decorate the cake however you like, this frosting is very easy to work with. If it becomes too soft, just pop it in the refrigerator for 5-10 minutes. I filled and frosted the cake, smoothed around the sides with a bench scraper to remove excess frosting, and then used a cake comb to decorate around the sides. I used a piping tip 21 to decorate the top of the cake with small rosettes, shells, and stars.
1. The recipes works well for cupcakes. For standard size cupcakes, Bake at 350 degrees for 18 to 20 minutes. Check for doneness with a toothpick into the center of the cupcake.
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Thank you for checking our our Dark Chocolate Cake!! We hope that you enjoy the recipe–if you give it a try, please leave a comment or photo below!
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