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Dark Chocolate Cake on a plate

Dark Chocolate Cake Recipe

A moist Dark Chocolate Cake recipe that is perfect for pretty much any occasion. Rich, and decadent, it will satisfy all chocolate lovers.
Course Dessert
Cuisine American
Keyword dark chocolate cake, dark chocolate cake recipe, moist dark chocolate cake recipe
Prep Time 2 hours
Cook Time 15 minutes
Cool Time 15 minutes
Total Time 2 hours 30 minutes
Servings 8 servings
Calories 761kcal
Author Lauren Brennan


for the cake:

For the frosting:

  • 1/2 cup softened butter
  • 1/2 cup dark cocoa powder sifted
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 3-4 tablespoons milk

For garnish:


  • Preheat oven to 350 degrees. Line 3 6-inch round cake pans with parchment paper. Spray with nonstick cooking spray and set aside.
  • In a large bowl, whip oil and sugar together. Stir in vanilla. In a measuring cup, stir almond milk and vinegar together. Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry.
  • Pour evenly into prepared pans and bake 15 minutes or until a toothpick comes out with a few moist crumbs after being inserted. Cool 15 minutes, then remove cakes from warm pans to a cooling rack. Cool completely.
  • After cakes are cooled, make a batch of chocolate frosting.
  • Whip butter and cocoa together until smooth in a large bowl. Stir in vanilla and powdered sugar. Slowly stream in milk until frosting reaches desired consistency. Scrape sides and whip again until fluffy and smooth, 20-30 seconds. {Be sure to whip it well, scrape the sides well and use room temperature butter.}
  • To assemble, stack baked cakes one on top of the other, filling with frosting. Using remaining frosting, cover the entire outside and top of the cake.
  • Drizzle chocolate syrup down the sides of the cake and top with mini chocolate chips.


Sweetness. The cake might seem to be not very sweet. Don't get me wrong, the cake is plenty sweet, just compared to the frosting {and subsequent chocolate chips and chocolate syrup}, it seems not-so-sweet.
No Eggs. This cake is not supposed to have any eggs in it, so I did not forget to add that in! NO EGGS IN THE RECIPE!
9x13 Pan. To bake this Dark Chocolate Cake Recipe in a 9×13 pan, spray glass pan with nonstick cooking spray and bake 25-30 minutes or until a toothpick comes out clean once inserted. Cover top with frosting, drizzle with chocolate syrup and sprinkle with mini chocolate chips.
Dark Chocolate Cupcakes. To bake dark chocolate cupcakes, line 24 muffin tins with paper liners, fill 2/3 of the way full and bake 15 minutes. Make a stiffer frosting by using less milk to pipe it on, drizzle with chocolate syrup and sprinkle with mini chocolate chips.


Calories: 761kcal | Carbohydrates: 116g | Protein: 6g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 34mg | Sodium: 328mg | Potassium: 243mg | Fiber: 5g | Sugar: 88g | Vitamin A: 414IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 3mg