Dark chocolate cake

Dark chocolate cake

A dark chocolate cake with fantastic crumb and easy to whip together.

Ingredients

Cake

  • 1.5 cups (180g) unbleached all-purpose flour
  • 1 cup (198g) granulated sugar
  • 6 Tbsp (30g) unsweetened cocoa, Dutch-process or natural (see note)
  • 0.5 teaspoon table salt
  • 1 teaspoon espresso powder
  • 1 teaspoon baking soda
  • 1 cup (227g) water
  • 0.33 cup (66g) vegetable oil
  • 1 tablespoon (14g) cider vinegar or white vinegar
  • 1 teaspoon vanilla extract

Icing

  • 1 cup semisweet chocolate chips
  • 0.33 cup half-and-half, whole milk, or cold-brewed coffee

Directions

  1. Pre-heat oven to 350°F. Lightly grease an 8” square cake pan.
  2. Sift dry ingredients together.
  3. Add wet ingredients and stir until smooth.
  4. Pour batter into pan, bake for 30-35 minutes.
  5. Cool before icing.
  6. For the icing, melt chips and milk together over low heat until combined. Spread gently on cake.

Notes

  • Adapted from King Arthur Baking’s original recipe for cake pan cake to have more of a dark chocolate flavor and less icing.
  • Natural cocoa lends robust chocolate flavor and a slightly reddish hue; Dutch-process cocoa is milder in flavor.