Classic Dark Chocolate Cake
Kate Schat
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 Time 10 minutes mins
Cook Time 17 minutes mins
Total Time 27 minutes mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 301 kcal
2 cups sugar 1 ¾ cups flour ¾ cup cocoa ½ teaspoon salt 2 teaspoon baking soda 1 teaspoon baking powder 2 eggs ½ cup oil 1 teaspoon vanilla 1 cup strong coffee
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 ¼ 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.
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
Calories: 301 kcal Carbohydrates: 50 g Protein: 4 g Fat: 11 g Saturated Fat: 1 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 6 g Trans Fat: 0.04 g Cholesterol: 27 mg Sodium: 327 mg Potassium: 122 mg Fiber: 2 g Sugar: 33 g Vitamin A: 40 IU Calcium: 34 mg Iron: 2 mg