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Test Kitchen Approved

Dark Chocolate Cake

Dark Chocolate Cake

Dark Chocolate Cake

Recipe By Cindy Jones


12 servings

Prep Time

10 Minutes

Cooking Time

35 Minutes

Recipe By Cindy Jones

Rich chocolate cake that's impossible to describe without the word, "moist".

Serving Suggestions

Frost with Black Onyx Buttercream Frosting for a double chocolate treat!

Recipe Notes

*To use vanilla beans: split beans in half lengthwise and scrape seeds out from pod with the back of a knife. Use empty pods to make homemade vanilla extract or flavor homemade vanilla sugar.

For baking at elevations above 5,000 ft., add 2 additional Tbsp. all-purpose flour, reduce granulated sugar by 2 Tbsp., cut baking powder and baking soda amounts in half, and bake at 325 degrees for about 37 min. to prevent the center of the cake from sinking.


2 cups all-purpose flour

2 cups granulated sugar

2 tsp. baking powder

1 1/2 tsp. baking soda

1 cup milk

1/2 cup vegetable oil

2 eggs

1 vanilla bean of choice*:

1 cup boiling water

Savory Spice ingredients in this recipe

  • Dutch Cocoa Powder

    Our gourmet Dutch Cocoa Powder is a rich, dark and slightly mild. Dutch processed cocoa powder is perfect for brewing up a cup of hot chocolate. Du...

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  • Black Onyx Cocoa Powder

    Using Black Onyx Cocoa Powder instead of standard cocoa will help your favorite baked goods and desserts appear darker and taste even richer, witho...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

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  • Pure Espresso Powder

    Make our Pure Espresso Powder your new secret ingredient in both sweet & savory recipes. Espresso powder is perfect paired with chocolate or co...

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  • Madagascar Vanilla Bean Paste

    Our extracts are getting an upgrade! The labels look different, but the extracts are the same. Find them at a store near you coming this spring. Ou...

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  • Madagascar Vanilla Beans

    Our Madagascar Vanilla Beans are Grade A, the highest quality available. Grade A beans, also called prime or gourmet vanilla beans, are pliable and...

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  • Mexican Vanilla Beans

    Our Mexican Vanilla Beans are Grade A, of the highest quality. These gourmet Mexican vanilla beans are plump and pliable. This makes them easier to...

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  • Ugandan Vanilla Beans

    Ugandan vanilla beans are a premium quality. These whole vanilla beans are plump, pliable, succulent, and flavorful. The purchase of these beans su...

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Preheat oven to 350 degrees. Line two 9-inch cake rounds with parchment paper and lightly grease with cooking spray. In a large bowl, whisk together flour, sugar, Dutch Cocoa Powder, Black Onyx Cocoa Powder, baking powder, baking soda, salt, and Espresso Powder until well-combined. In a medium bowl, whisk together milk, vegetable oil, eggs, and vanilla bean paste until well-combined. Add wet ingredients to dry ingredients and mix until just combined. Set large bowl with batter on a damp kitchen towel to prevent bowl from moving around. While whisking with one hand, use the other to slowly pour boiling water into the batter. Mix until just combined. Distribute batter between the two cake rounds and bake for 30 to 35 min., or until a toothpick comes out clean. Allow to cool for 10 min. before removing from pan to cool completely on a wire rack.