Dark Chocolate Cake
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Test Kitchen Approved Recipe

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


YIELD
12 to 16 servings

TIME
Active Prep: 10 min
Cook: 35 min

INGREDIENTS

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NOTES

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.



DIRECTIONS

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. 



SERVING SUGGESTIONS

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

THANKS TO
Cindy Jones

NUTRITION
Gluten-Free
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

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