Dark chocolate cake recipe
Introduction
Dark chocolate cake recipe, There’s nothing quite like the rich, deep flavor of a dark chocolate cake that melts in your mouth with every bite. This recipe is crafted for chocolate lovers who crave a moist, tender crumb and a bold cocoa punch. Whether it’s a celebration, a cozy weekend treat, or a midnight craving, this cake is your go-to. Tested in our NonVegKahani community kitchen, this cake has earned rave reviews—and yes, there’s even a secret tip to make it extra moist!
Ingredients (with Highlighted Star Ingredient 
)
The secret behind this luscious cake? Boiling hot water and oil—yes, that’s what gives this chocolate cake its moist texture and depth of flavor. But the real MVP? Dark cocoa powder—bold, intense, and utterly satisfying.
Ingredients (1x, 2x, 4x)
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| All-purpose flour | 2 cups | 4 cups | 8 cups |
| Dark cocoa powder | 2/3 cup | 1 1/3 cups | 2 2/3 cups |
| Baking soda | 1½ tsp | 3 tsp | 6 tsp |
| Baking powder | 1 tsp | 2 tsp | 4 tsp |
| White sugar | 1½ cups | 3 cups | 6 cups |
| Salt | 1 tsp | 2 tsp | 4 tsp |
| Egg | 1 | 2 | 4 |
| Milk | 1 cup | 2 cups | 4 cups |
| Vinegar | 1½ tsp | 3 tsp | 6 tsp |
| Vegetable oil | 1 cup | 2 cups | 4 cups |
| Vanilla extract | 1½ tsp | 3 tsp | 6 tsp |
| Boiling water | 2/3 cup | 1 1/3 cups | 2 2/3 cups |
Step-by-Step Directions
Step 1: Preheat and Prep (5 minutes)
Preheat your oven to 230°C (446°F).
Line two baking pans with parchment paper.
Step 2: Make the Buttermilk (2 minutes)
Mix 1 cup milk with 1½ tsp vinegar and set aside for 10 minutes.
Step 3: Sift Dry Ingredients (5 minutes)
In a large bowl, sift together:
2 cups flour
2/3 cup dark cocoa powder
1½ tsp baking soda
1 tsp baking powder
1½ cups sugar
1 tsp salt
Mix well.
Step 4: Add Wet Ingredients (5 minutes)
Add 1 egg, the milk-vinegar mixture, 1 cup vegetable oil, and 1½ tsp vanilla extract.
Mix using a hand mixer on medium speed (don’t overmix).
Step 5: Add Boiling Water (2 minutes)
Slowly add 2/3 cup boiling water and mix again.
Step 6: Pour and Bake (35 minutes)
Divide batter into pans equally (use a kitchen scale for even layers).
Tap pans to remove bubbles.
Bake at 230°C for 35 minutes or until a toothpick comes out clean.
Step 7: Cool and Trim (15 minutes)
Let cakes cool on a wire rack.
Trim the dome tops and set aside the scraps for the filling.
How to Make It Moist (Creatively Explained)
Here’s the secret sauce: Steam-infused crumb. When you apply the warm filling (made with cake scraps and a cocoa-milk blend) while the cake is still warm, the gentle heat keeps the internal structure soft and velvety. That’s not just moist—it’s melt-in-your-soul moist. Let the steam kiss every crumb with love. That’s how Rahul K makes it rain chocolatey dreams.
10 Test Kitchen Tips
Always sift your dry ingredients—clump-free is the way to go.
Use boiling hot water, not just warm. It enhances cocoa flavor.
Don’t skip vinegar—it activates baking soda and mimics buttermilk.
Use room temperature egg for better emulsion.
Don’t overmix—gentle hand mixer work keeps the cake tender.
Tap pans before baking to release air bubbles.
Bake at consistent temperature—use an oven thermometer.
Weigh batter to ensure even layers.
Let cakes cool completely before assembling.
Use cake scraps for the filling—zero waste, 100% flavor!
How to Store the Cake
Store the cake in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate it for up to 5 days. Make sure it’s completely cooled and covered to avoid drying out.
Can You Freeze This Cake?
Absolutely! To freeze:
Let the cake cool completely.
Wrap each layer individually in plastic wrap and then foil.
Freeze for up to 2 months.
Thaw overnight in the refrigerator before using.
You can also freeze frosted cake slices. Just flash freeze them on a tray, wrap individually, and store in airtight containers. The taste remains fresh and delicious—Rahul K tested and approved!
nonvegkahani Community Tips and Praise
“This is the ultimate chocolate cake! The crumb is moist, the ganache is lush, and the filling trick with cake scraps? Genius.” — Priya from Pune
“My kids said it’s better than bakery cake! I loved the rich flavor and easy steps.” — Amit, Bangalore
“I followed Rahul K’s trick to use warm filling, and wow—next-level moisture!” — Anita G.
Scale the Recipe
You can easily double or quadruple the recipe for birthdays, parties, or special events using the scaling table above. Whether it’s a small family treat or a celebration centerpiece, it scales perfectly.
Nutrition Info (Per Slice – 1x)
| Nutrient | Amount |
|---|---|
| Calories | ~310 |
| Fat | 16g |
| Carbohydrates | 38g |
| Sugar | 22g |
| Protein | 4g |
| Fiber | 2g |
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Top 5 FAQs
1. Can I use butter instead of oil?
Yes, but oil keeps the cake more moist. Butter gives richness, so use it if you want a denser texture.
2. Can I skip the vinegar?
Not recommended! Vinegar reacts with baking soda to create a lighter, fluffier cake.
3. What type of cocoa powder should I use?
Use dark unsweetened cocoa powder for the best flavor. Dutch-processed works great too.
4. Can I make cupcakes with this recipe?
Definitely. Just adjust the baking time to 18–22 minutes at 180°C.
5. Can I add chocolate chips or nuts?
Of course! Fold them in after mixing the batter for extra texture and flavor.
