This decadent chocolate cake recipe is full of chocolatey, moist perfection with a soft, tender crumb. The cake is rich in chocolate flavor, not too sweet nor bitter. The recipe uses basic ingredients and by following a few simple guidelines this cake has never failed me.
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This cake gets its rich, dark flavor and appearance by using a combination of black cocoa and regular cocoa. Additionally, the recipe calls for brewed coffee which enhances the chocolate flavor but does not impart the taste of coffee. My customers and family refer to this as my 'blackout cake' due to the deep chocolate color.
Recipe tips
- Measure all ingredients and set out all equipment before beginning to make this cake. This extra step ensures your ingredients are properly measured and you are not searching for tools while making the cake batter.
- Cocoa Powder to Achieve the Blackout Cake: Not all cocoa powders are equal! Be sure to use a Dutch processed cocoa powder. To achieve the dark color and intense flavor use a combination of black cocoa powder and regular cocoa powder. Using all black cocoa powder will result in giving the cake a bitter aftertaste.
- Mixing this 'One-Bowl Cake': Even a great cake recipe may produce a tough cake if the batter is overmixed. Overmixing will inherently lead to excess gluten development. Make this recipe using a stand mixer, by hand with a spatula, or using a hand mixer. Mix the batter gently after the wet ingredients (eggs, oil, coffee) are added to the dry ingredients and only mix until homogenous.
- Coffee: You may substitute water for the coffee used in this recipe. I recommend using cooled, brewed coffee. The end result will be a more chocolatey cake and not a coffee-flavored cake.
Flavor pairings
I don't consider myself a 'purist' when it comes to flavor pairings. My philosophy is eat what you like! Consider the following cake filling flavors:
- You can't go wrong with a vanilla bean filling and icing in a chocolate cake! Just scrape the seeds out of a few vanilla beans into your favorite icing. Alternatively, use a few tablespoons of vanilla bean paste.
- Fresh raspberries or strawberries pair nicely with this chocolate cake. Fill each layer with a vanilla pastry cream and press in an abundance of fruit.
- Nut fillings are a great choice because you will be adding taste and texture to your cake. Make a hazelnut praline (or nut of your choice), chop the praline into bits and press into your filling.
- Mousses are my favorite fillings for cakes as they are light, creamy and not too sweet. Consider coffee mousse, chocolate mousse (you can't have too much chocolate!), fruit mousses or caramel mousse. Check out my Triple Chocolate Mousse cake recipe which uses this recipe as the base.
I hope you enjoy this rich chocolate cake recipe as much as my customers and family have over the years!
📋 Recipe
Rich Chocolate Cake Recipe
Equipment
- Hand Mixer or
- 1 Food Scale optional
- 1 Bowls, measuring cups and spoons
- 2 8" Cake Pans
Ingredients
- ¾ cup Cocoa Powder
- 2 cups All Purpose Flour
- 2 cups Granulated Sugar
- 2 Tablespoons Corn Starch
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¾ Cup Vegetable or Canola Oil
- 4 Large Eggs Room temperature
- 1 ¼ Cup Brewed Coffee, may substitute water
Instructions
- Preheat oven to 275℉ (135℃).
- Prepare two 8" cake pans by lining the bottom with parchment paper or greasing the pans. Alternatively, this recipe will make 18 cupcakes or one 10" round cake pan.
- Combine flour, cocoa powder, sugar, cornstarch, baking powder and baking soda in the bowl of a stand mixer. If mixing by hand or with a hand mixer, combine ingredients in a large mixing bowl.¾ cup Cocoa Powder, 2 cups All Purpose Flour, 2 Tablespoons Corn Starch, 2 teaspoons Baking Powder, ½ teaspoon Baking Soda, 2 cups Granulated Sugar
- Add oil and eggs. Mix until combined.¾ Cup Vegetable or Canola Oil, 4 Large Eggs
- Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.1 ¼ Cup Brewed Coffee, may substitute water
- Divide batter between the two prepared cake pans.
- Bake for 10 minutes at 275℉ (135℃)
- Increase oven temperature to 350℉ (180℃) and bake an additional 25 minutes, or until cake is fully risen and a toothpick inserted in the center of the cake comes out clean.
- Place cakes on a rack and allow to cool completely before unmolding. Unmold by running an offset spatula or knife around the inside of the cake pan and flip the pan over onto a platter.
Video
Nutrition
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Andy T says
This is the easiest chocolate cake I have made! The 'black cocoa' makes this cake extra special.
dessertswithstephanie says
So happy you enjoy this recipe. I use it almost daily in the bakery.
Jani says
My new go to chocolate cake