Decadent Dark Chocolate Cake

I have tried an extensive array of chocolate cake recipes in my quest for the ultimate chocolate indulgence, and I must say that my search has finally ended with the discovery of this magnificent Decadent Dark Chocolate Cake.
Without a doubt, this recipe has earned a permanent place in my collection of go-to cake recipes.
Its scrumptiousness is simply unparalleled – the ideal blend of richness and moisture that any true chocolate lover cannot resist.
Trust me, one bite of this cake and you’ll understand why I can’t stop raving about it.
What sets this cake apart, in my humble opinion, is the infusion of hot, strong brewed coffee that elevates its flavour profile to new heights.
If you’re feeling adventurous, try adding a touch of cinnamon or cayenne pepper to the batter for an extra kick of flavor.
I have experimented with various presentation styles, from sheet cakes, bundt cakes, cupcakes, to layered cakes, and without fail, each rendition has emerged to be an absolute masterpiece – an embodiment of chocolate decadence at its finest..
Whether you’re baking this cake for a special occasion or just to satisfy your sweet tooth, it’s sure to impress.

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Decadent Dark Chocolate Cake

Decadent Dark Chocolate Cake

Yield: 10
Author: Live Like Magick
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
After spending years trying out different chocolate cake recipes, I've finally found the ultimate winner - a quick and easy-to-make fudgy chocolate cake that always turns out perfectly. Trust me, this cake is absolutely delicious!
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Dark Chocolate Cake
One-Bowl Buttercream Frosting


  1. Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans, a 9 x 13-inch baking pan, a bundt pan, or 24 muffin cups.
  2. In a large bowl or the bowl of your stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in coffee (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes for round pans or cupcakes, 35 to 40 minutes for rectangular pan or bundt pan, or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes, then remove from pans to wire racks to cool completely.
  4. Frost with One-Bowl Buttercream Frosting or drizzle with chocolate ganache.
One-Bowl Buttercream Frosting
  1. Beat butter in a medium bowl. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed) Stir in vanilla.

Here are some more great cake recipes to try: 

Cherry Almond Cake with Amaretto
Orange Coconut Pound Cake
Carrot Maple Caramel Cake
Easy Buttery Crumb Cake

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