Dark Chocolate Cake

Yield: 16 servings

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Slice of double layer chocolate cake with vanilla frosting on white plate with fork.

Looking for a tried and true chocolate cake recipe? This dark chocolate cake is rich and moist and the perfect, from scratch recipe you want! Topped with a smooth and creamy vanilla frosting and your sweet tooth will be satisfied!

Ingredients

For the Cake:

½ cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 ½ cups all-purpose flour
½ cup unsweetened dark chocolate cocoa powder
½ teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon baking powder
½ cup strong brewed coffee, cooled
½ cup milk

For the frosting:

1 cup unsalted butter, softened
4 ½ cup powdered sugar
2 teaspoons pure vanilla extract
3 Tablespoons milk
1 ½ cup mini semi sweet chocolate morsels

Instructions

In a bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
In a measuring cup, mix together cooled coffee and milk. Set aside.
In an electric mixer bowl, beat butter and sugar for 5 minutes, until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk mixture (about 3 additions of each).
Pour cake batter into two prepared pans (2-9inch round cake pans, lined with parchment paper and greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely on a wire rack before frosting.
For the frosting, beat butter for 3-4 minutes until pale in color. Add powdered sugar, vanilla, and milk. Beat an additional 3-4 minutes until fluffy and smooth!
To assemble cake, lay one layer of cake on a cake plate. Spoon ¼ of frosting onto top of cake, spreading evenly. Top with about ½ cup of mini morsels. Add second layer of cake. Spread a layer of frosting around the sides of the cake and the top, very thin. This is your crumb coat. Allow to set about 15 minutes (or refrigerate). Apply final layer of frosting, spreading evenly and using a straight edge spatula to smooth. Using your hands in a cupped fashion, press mini chips around sides. Continue until all sides are done.
Slice and enjoy!

Notes

The coffee in this cake just deepens the chocolate flavor. It does not make this cake taste like coffee in any way! If you absolutely must remove the coffee, just replace the ½ cup coffee with water.
To keep frosting off cake plate, lay strips of parchment paper under the first layer of cake, all the way around. Once frosting is applied, carefully remove strips of paper!
13x9- Grease and flour 13x9 baking dish. Add batter. Bake for 40 minutes, until toothpick comes out clean. Cool completely then frost. Top with about ½ cup mini chocolate chips.

Nutrition Information:

Yield:

Serving Size:

1 slice
Amount Per Serving: Calories: 523Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 70mgSodium: 188mgCarbohydrates: 74gFiber: 2gSugar: 61gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.