Classic Dark Chocolate Cake

Ditch the box and try this recipe for homemade Classic Dark Chocolate Cake from scratch! It’s made rich and moist with a cup of strong coffee which gives it an unexpected depth of flavor. For this recipe I’m making cupcakes, but you can easily adjust the baking times to whichever pan you prefer. If you need a frosting idea…try this deliciously sweet Coconut Frosting below!

Print Recipe

5 from 4 votes

Classic Dark Chocolate Cake

Ditch the box and try this recipe for homemade Classic Dark Chocolate Cake from scratch! It's made rich and moist with a cup of strong coffee which gives it an unexpected depth of flavor. For this recipe I'm making cupcakes, but you can easily adjust the baking times to whichever pan you prefer. If you need a frosting idea...try this deliciously sweet Coconut Frosting below!

Prep Time10 mins

Cook Time17 mins

Total Time27 mins

Course: Dessert

Cuisine: American

Servings: 12 servings

Calories: 120kcal

Ingredients

• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa
• 1/2 teaspoon salt
• 2 teaspoon baking soda
• 1 teaspoon baking powder
• 2 eggs
• 1/2 cup oil
• 1 teaspoon vanilla
• 1 cup strong coffee

Instructions

• Preheat the oven to 350F.
• Combine the dry in a large mixing bowl, or bowl of your stand mixer.
• Add in the wet ingredients and beat for 2 minutes. (This is a thinner batter.)
• Line 24 muffin cups with liners. (See notes for baking instructions on other pan sizes.)
• Scoop a scant 1/4 cup of cake batter into each liner.
• Bake the cupcakes for 12 minutes, turn around, and bake another 3-5 minutes, until a toothpick comes cleans.
• Run a knife around the edges and place on a cooling rack to cool.

Notes

Alternate Pan Sized and Baking Times

• 2- 8"×8" pans  bake for 15-20 minutes
• 1- 9"x13" pan bakes for 25-30 minutes

Frosting Suggestion: Coconut Frosting

Nutrition

Calories: 120kcal

Print Recipe

5 from 1 vote

Coconut Frosting

Simple cooked Coconut Frosting is perfect for icing a Classic Dark Chocolate Cake!

Prep Time10 mins

Total Time10 mins

Course: Dessert

Cuisine: American

Servings: 24 cupcakes

Calories: 150kcal

Ingredients

• 2/3 cup coconut milk, cream stirred in
• 1/3 cup whole milk
• 4 Tablesoon flour
• 1 teaspoon vanilla
• 1 cup soft butter
• 1 cup granulated sugar, NOT icing sugar!!

Instructions

• Cook the coconut milk, whole milk and flour in a saucepan until it is as thick as brownie batter, stirring with a whisk frequently. It will take a good whack on the side of you pot with the whisk to get it all out when it's thick enough.
• Cool until room temperature or cooler.
• Stir in the vanilla.
• In a stand mixer, or bowl with beaters, beat butter and sugar until the sugar is well mixed, but it will still be kinda grainy. This will take a couple of minutes.
• Add cooled milk mixture and beat the living daylights out of it. It will be the consistensy of whipped cream. If it looks seperated...keep going! This will be quite a few minutes of high speed beating.
• Scoop into a piping bag with large tip, or don't put a tip on and keep it as a big opening. Pipe onto cupcakes!

Nutrition

Calories: 150kcal

Time for Dessert

Satisfy your sweet tooth with these other tasty desserts!

• Apple Strudel
• Chocolate Toffee Squares
• Applesauce Spice Cake
• Brownie Pudding