Dark Chocolate Cake

The whole family loved this recipe. My husband said it tastes like homemade Dingdongs and wants me to try a cream filling. It was moist, chocolaty and yummy!

Dark Chocolate Cake

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup unsweetened dark chocolate cocoa powder (Penzey’s dutch cocoa powder is fabulous in this recipe)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs (room temperature, can put in bowl of hot water to quickly bring to room temp)
  • 1 cup buttermilk (Great substitute: a tsp. white vinegar and enough milk to top off the cup)
  • 1 cup strong black coffee
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract


  1. Heat oven to 350Ā°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
  2. “Bloom” cocoa power, by adding it to the hot coffee and letting it set while assembling other ingredients.
  3. Stir together sugar, flour, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee with cocoa, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
  4. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
  5. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with Dark Chocolate Frosting.
  6. Yields 10 to 12 servings.

Dark Chocolate Frosting

  • 1 stick (8 tbs) butter at room temperature (I use “I can’t believe its not butter and it turns out quite yummy!!!)
  • 2 tsp vanilla extract
  • 3 cups powdered sugar
  • 3/4 cup dark chocolate cocoa powder
  • dash of salt
  • 1/3 cup milk (or less… add untilĀ frosting is desired consistency)
  • 1/8 tsp salt
  1. Cream together butter and vanilla.
  2. In a separate bowl, combine powdered sugar, salt, and cocoa powder. Add dry ingredients to creamed mixture.
  3. Slowly add milk until frosting reaches desired consistency, then beat another 5 minutes until creamy.