The Best Dark Chocolate Cake Recipe | Extra Rich, Moist & Chocolatey!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides richness with a dairy-free option.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate offers a more affordable option.

unsweetened cocoa powder

🥗Healthier: raw cacao powder

💰Cheaper: sweetened cocoa powder

Sweetened cocoa powder can save on sugar costs.

Preheat the oven to 350°F (175°C) for 15 to 20 minutes.

Line two 8-inch cake pans with parchment paper and spray the sides with baking spray.

In a large mixing bowl, pour in 1 cup of buttermilk.

Add 1 cup of canola oil, 4 large eggs, 1 cup of white granulated sugar, and 2 teaspoons of vanilla extract to the mixing bowl.

Combine 1 tablespoon of instant coffee with 2 tablespoons of boiling water until dissolved.

Add the dissolved coffee to the mixing bowl and stir until combined.

Add 1 cup of melted chocolate chips to the mixture and blend well.

In another bowl, mix together 3/4 cup of Hershey's Special Dark cocoa powder, 1 and 3/4 cups of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoons of baking soda, and 1/2 teaspoon of salt.

Sift the dry ingredients into the wet mixture and combine until smooth.

Use a kitchen scale to measure and split the batter evenly between the two pans.

Spread the batter evenly with an offset spatula.

Bake in the oven for 30 to 35 minutes, or until a toothpick comes out clean.

Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Make chocolate ganache by combining 1/2 cup of chocolate chips with 1/3 cup of heavy cream and heating in the microwave until smooth.

Let the ganache cool down before using.

Level off the tops of the cooled cake layers and split them in half to create four layers.

Spread a couple tablespoons of chocolate ganache on the first layer, followed by a generous amount of chocolate cream cheese frosting.

Repeat for each layer, adding ganache and frosting as you stack.

Apply a crumb coat of frosting on the outside of the cake and refrigerate for 20 minutes to set.

Add the final layer of frosting and garnish with chocolate sprinkles and drizzle with chocolate ganache.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens