If you’re craving a dessert that perfectly balances indulgence with rich, velvety texture, you’ve come to the right place. The Dark Chocolate Cake with Creamy Cocoa Frosting Recipe is a chocolate lover’s dream come true—deep, intense cocoa flavor enhanced by a luscious, smooth frosting that melts in your mouth. This cake is not just moist and fluffy, but it also features the comforting warmth of coffee, which beautifully amplifies the chocolate notes without overpowering the sweetness. Whether you’re celebrating a special occasion or just treating yourself, this cake always delivers that cozy, irresistible hug in dessert form.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together to create extraordinary flavor and texture. Each ingredient plays a key role—from the dark cocoa powder lending its bold richness to the buttermilk adding subtle tang and tenderness. Getting these basics right ensures your cake is moist, tender, and bursting with chocolate goodness.
- All-purpose flour: The foundation that gives structure to the cake while keeping it tender.
- Dark cocoa powder: Packed with intense chocolate flavor, essential for that deep, dark hue.
- Sugar: Balances bitterness and sweetens every bite perfectly.
- Baking soda and baking powder: Help the cake rise beautifully, making it light and fluffy.
- Salt: Enhances the chocolate’s depth and balances sweetness.
- Buttermilk: Adds moisture and a subtle tang, tenderizing the crumb for softness.
- Vegetable oil: Keeps the cake incredibly moist and rich.
- Eggs: Provide structure and richness for a perfect cake crumb.
- Vanilla extract: Adds subtle warmth and complements the cocoa flavor.
- Hot coffee: Intensifies the chocolate taste and deepens complexity without overpowering.
- Unsalted butter: For the creamy cocoa frosting, providing smoothness and body.
- Powdered sugar: Sweetens and thickens the frosting, making it perfectly spreadable.
- Heavy cream: Whipped into the frosting for lightness and silky texture.
- Pinch of salt (in frosting): Balances sweetness and enhances cocoa flavors.
How to Make Dark Chocolate Cake with Creamy Cocoa Frosting Recipe
Step 1: Prepare Your Pans and Oven
Before diving into mixing, preheat your oven to 350°F (175°C). Grease and line your baking pans to ensure your cake releases effortlessly once baked. Whether you use two 9-inch round pans for layered elegance or a 9×13 pan for a casual sheet cake, having these ready is essential to a smooth baking process.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. This blend ensures that your cake has even leavening, balanced sweetness, and that signature deep chocolate color and flavor. Taking a moment to sift and mix ensures no lumps lurk in your batter later.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. These ingredients add moisture and richness that create the perfect tender crumb. Gradually combining wet and dry lets the batter come together beautifully without overworking the flour.
Step 4: Add Hot Coffee for Depth
Slowly stir in hot coffee to the batter until it becomes smooth and a bit thin. The coffee might sound surprising, but it intensifies the chocolate flavor and adds a subtle complexity that takes this cake from good to unforgettable.
Step 5: Bake to Perfection
Pour your silky batter into the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs clinging to it. This step is crucial to maintain the cake’s moist texture, so avoid overbaking. Let your cake cool completely before moving on to frosting.
Step 6: Whip Up the Creamy Cocoa Frosting
For the frosting, beat softened butter until creamy and smooth. Gradually add powdered sugar, cocoa powder, vanilla, and a pinch of salt. Then slowly beat in heavy cream until your frosting achieves a fluffy and spreadable consistency. This luscious frosting is the perfect counterpoint to the cake’s rich density.
Step 7: Frost and Enjoy
Once your cake is completely cooled, spread a generous layer of the creamy cocoa frosting between layers and over the top and sides of the cake. This final step turns a delicious cake into a showstopper and assures every bite is rich, moist, and mood-lifting. Congratulations, your Dark Chocolate Cake with Creamy Cocoa Frosting Recipe is ready to impress!
How to Serve Dark Chocolate Cake with Creamy Cocoa Frosting Recipe
Garnishes
Adding thoughtful garnishes takes this cake from amazing to unforgettable. Consider fresh raspberries that add a tart burst to complement the sweet cocoa frosting, or a sprinkle of shaved dark chocolate for texture and a sophisticated touch. Toasted nuts make an excellent crunchy contrast if you want more variety in every bite.
Side Dishes
Pair your cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to introduce creamy coolness alongside the rich cake. A simple cup of black coffee or a bold red wine also harmonizes beautifully with the deep flavors of the cake, making for an elevated dessert experience.
Creative Ways to Present
For a family celebration, stack layered rounds and decorate with piped frosting swirls for an elegant look. For something rustic yet charming, serve this cake slab-style on a wooden board with scattered berries and mint leaves. Individual mini cakes or cupcakes using this recipe also make delightful party treats and stunning dessert displays.
Make Ahead and Storage
Storing Leftovers
Once frosted, store leftover cake in an airtight container at room temperature for up to 2 days to keep it moist. For longer storage, refrigeration is best, wrapped well to avoid drying out, and it should keep well for about a week.
Freezing
This Dark Chocolate Cake with Creamy Cocoa Frosting Recipe freezes beautifully. Wrap the cake tightly in plastic wrap and then aluminum foil, or freeze individual slices for convenience. Frozen cake can last up to 3 months and just need to thaw in the fridge before serving.
Reheating
If you want to warm up a slice, allow it to come to room temperature first, then gently microwave in short intervals or warm in a low oven to revive that fresh-baked feel. Avoid overheating to prevent drying out that glorious moisture.
FAQs
Can I substitute regular cocoa powder for dark cocoa powder?
You can use regular cocoa powder, but the cake won’t be quite as intensely chocolatey or dark in color. Dark cocoa powder offers a richer, more robust flavor that defines this recipe’s character.
Is it necessary to use hot coffee in the batter?
Hot coffee enhances the chocolate flavor significantly, but if you prefer, you can substitute hot water for a milder taste. The coffee adds depth without imparting a coffee flavor.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend measured cup for cup. Just ensure your baking powder and other ingredients are gluten-free friendly to maintain texture and rise.
How do I know when the cake is done baking?
The best test is inserting a toothpick or thin skewer in the center. It should come out with moist crumbs but no wet batter. This signals a perfectly baked, tender crumb.
Can I store the frosting separately?
Absolutely! The creamy cocoa frosting can be stored refrigerated in an airtight container for up to a week. Bring it back to room temperature and re-whip slightly before spreading to regain its fluffy texture.
Final Thoughts
This Dark Chocolate Cake with Creamy Cocoa Frosting Recipe is one of those timeless desserts that feels like a special hug on a plate. Rich, moist, and simply unforgettable, it’s sure to become a favorite in your baking repertoire. Don’t hesitate to dive in and give this recipe a try—you’ll be rewarded with slices of pure chocolate bliss shared around your table.
Print
Dark Chocolate Cake with Creamy Cocoa Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and moist dark chocolate cake made with cocoa and coffee to enhance deep chocolate flavors, topped with a creamy, fluffy chocolate buttercream frosting. Perfect for chocolate lovers seeking a decadent homemade treat.
Ingredients
Cake
- 1 3/4 cups all-purpose flour (220g)
- 3/4 cup dark cocoa powder (75g)
- 2 cups sugar (400g)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk, room temperature (240ml)
- 1/2 cup vegetable oil (120ml)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water for milder flavor)
Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 cup dark cocoa powder
- 1/2 cup heavy cream (more as needed)
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans or use one 9×13 pan with parchment paper for easy cake removal.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, dark cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and uniform.
- Combine wet and dry mixtures: Gradually add the wet ingredients into the dry ingredients, stirring carefully to combine into a batter without lumps.
- Add hot coffee: Pour in the hot coffee (or hot water for a milder taste) and stir until the batter is smooth. The batter will be thin, which is normal for this recipe.
- Bake the cake: Distribute the batter evenly into the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out with moist crumbs. Remove from the oven and allow the cakes to cool completely in the pans before frosting.
- Prepare the frosting: Using a mixer, beat the softened butter until creamy. Gradually add powdered sugar, dark cocoa powder, vanilla extract, and a pinch of salt. Slowly beat in heavy cream, adding more if needed, until the frosting is fluffy and spreadable.
- Frost the cake: Once the cake layers are completely cool, spread the chocolate buttercream evenly over the top and sides. Slice and serve your delicious homemade dark chocolate cake.
Notes
- Using hot coffee enhances the chocolate flavor without adding a coffee taste.
- Ensure eggs and buttermilk are at room temperature for better mixing and texture.
- Adjust heavy cream in frosting to achieve desired consistency.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Bring refrigerated cake to room temperature before serving for best flavor.
