Deep Dark Chocolate Cake
Deep Dark Chocolate Cake is a great way to celebrate. This scratch made chocolate cake is just what every birthday needs. We rarely make a cake that disappears before it goes stale but this chocolate cake was devoured. With a delicate and moist crumb and a light glaze for frosting we all loved it.
Get ready for a statement most folks will NOT like…… I’m not a huge chocolate fan. I enjoy the occasional piece of dark chocolate, sometimes rocky road ice cream really sounds good to me. On a cold weekend morning, maybe a mug of hot cocoa, but for the most part, it’s not my thing. But, my dad’s favorite cake is and has always been Devil’s Food Chocolate Cake with minimal or no frosting. I did a little homework and found a recipe which boasted the most rich, moist, darkest, cocoa based cake. I thought we should give it a try and handed it off to my mom, the queen baker in the family, to give it a shot. It turned out very well, not too sweet or rich, moist but not gooey, just excellent cake.
My dad and I have birthdays 5 days apart, in December, and, while I was a kid, my parents were very good about not celebrating our birthdays together or lumping in with Christmas. As I’ve gotten older, celebrating together is so much more fun since another birthday isn’t all that exciting. And, we’re not huge dessert eaters, so sharing one cake for two birthdays means it might actually get eaten before it’s stale.
We’ve made this Deep Dark Chocolate Cake recipe a number of times, it’s consistently a winner. Each time, my dad comments that it’s just like the cakes his grandmother used to make when he was a kid. It’s most likely due to the Cocoa powder and coffee. I take that as a huge compliment. If you’re not a big fan of frosting, cut the glaze recipe in half, it’s just as good. My husband likes a bit more frosting so I’m happy to pile on a little more for him.
Deep Dark Devil’s Food Chocolate Cake
Ingredients
Ingredients
- 2 cups All Purpose Flour
- 1 ¼ tsp Kosher Salt
- 1 tsp Baking Powder
- 2 tsp Baking Soda
- ¾ cup Cocoa
- 2 cups Sugar
- 1 cup Vegetable Oil
- 1 cup Milk
- 1 cup strong brewed Coffee cooled but not cold
- 2 eggs
- 1 tsp vanilla
Glaze
- 1½ cup chocolate chips
- ½ cup cream
- ¼ tsp salt
Instructions
Directions
- Preheat oven to 350 degrees and grease a 9×13 pan and dust with cocoa powder. You can also use a bundt pan if you prefer.
- Sift together flour, salt, baking powder, baking soda, cocoa powder, and sugar.
- Whisk together oil, milk, coffee, eggs, and vanilla.
- Using a rubber spatula, fold the dry ingredients into the wet.
- Bake 40-45 minutes at 350 degrees until a wooden toothpick inserted in the middle of the cake comes out clean. Add 5-10 minutes if using a bundt pan.
- For the glaze: Melt chocolate chips by whisking over med-low heat with the cream and salt. Pour over slightly cooled cake and spread evenly with a spatula.
