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Test Kitchen Approved

Dark Chocolate Cake

Dark Chocolate Cake

Dark Chocolate Cake

Recipe By Cindy Jones

Yields

12 servings

Prep Time

10 Minutes

Cooking Time

35 Minutes

Recipe By Cindy Jones

Rich chocolate cake that's impossible to describe without the word, "moist".

Serving Suggestions

Recipe Notes

Ingredients

2 cups all-purpose flour

2 cups granulated sugar



2 tsp. baking powder

1 1/2 tsp. baking soda



1 cup milk

1/2 cup vegetable oil

2 eggs


1 vanilla bean of choice*:




1 cup boiling water

Savory Spice ingredients in this recipe

  • Dutch Cocoa Powder

    Rich, dark, and slightly mild. This Dutch-processed cocoa powder is perfect for brewing up a cup of hot chocolate. Great for making chocolatey bake...

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  • Black Onyx Cocoa Powder

    Use in place of regular cocoa to help make baked goods and desserts appear darker and taste richer, without losing moisture. Perfect for brownies, ...

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  • Mayan Sea Salt

    This sea salt has a clean appearance and flavor, but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

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  • Pure Espresso Powder

    Your new secret ingredient for baking recipes. Pair with chocolate to create any kind of mocha treat. Perfect for brownies, tiramisu, and espresso ...

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  • Madagascar Vanilla Bean Paste

    Take your favorite desserts and baked goods to the next level. Add rich vanilla flavor and decadent vanilla bean flecks from hundreds of vanilla be...

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  • Madagascar Vanilla Beans

    Our Madagascar vanilla beans are Grade A, the highest quality available. Grade A beans, also called prime or gourmet vanilla beans, are pliable and...

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  • Mexican Vanilla Beans

    Our Mexican Vanilla Beans are Grade A, of the highest quality. These gourmet Mexican vanilla beans are plump and pliable. This makes them easier to...

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  • Ugandan Vanilla Beans

    Ugandan vanilla beans are a premium quality. These whole vanilla beans are plump, pliable, succulent, and flavorful. Sweet and creamy, with smooth ...

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Directions

Preheat oven to 350 degrees. Line two 9-inch cake rounds with parchment paper and lightly grease with cooking spray. In a large bowl, whisk together flour, sugar, Dutch Cocoa Powder, Black Onyx Cocoa Powder, baking powder, baking soda, salt, and Espresso Powder until well-combined. In a medium bowl, whisk together milk, vegetable oil, eggs, and vanilla bean paste until well-combined. Add wet ingredients to dry ingredients and mix until just combined. Set large bowl with batter on a damp kitchen towel to prevent bowl from moving around. While whisking with one hand, use the other to slowly pour boiling water into the batter. Mix until just combined. Distribute batter between the two cake rounds and bake for 30 to 35 min., or until a toothpick comes out clean. Allow to cool for 10 min. before removing from pan to cool completely on a wire rack.

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