Step into the Twilight Zone Dark Chocolate Cake
This rich, velvety dark chocolate cake is perfect for those who crave a deep, intense chocolate flavor. It's ideal for special occasions or whenever you're in the mood for a decadent treat.
Equipment
- 2 9-inch round cake pans
- multiple mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 set measuring cups and spoons
- 1 cooling rack
- 1 sifter
- 1 parchment paper
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup dark chocolate chips optional, for added richness
- powdered sugar for dusting, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans. You may also line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer for about 2 minutes until the batter is smooth and well combined.
- Carefully stir in the boiling water to the batter. The batter will be thin, but this is normal. If desired, fold in the dark chocolate chips at this point.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to a cooling rack to cool completely.
- Once the cakes are completely cool, you can frost or dust them with powdered sugar as desired before serving.
- For an extra layer of flavor, consider adding a chocolate ganache or buttercream frosting.
Notes
For an extra layer of flavor, consider adding a chocolate ganache or buttercream frosting. This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Feel free to add toppings such as fresh berries, whipped cream, or chocolate shavings for a beautiful presentation.