Moist Dark Chocolate Cake Recipe
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    Classic Dark Chocolate Cake

    SKU:  REC2053
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    Dark Chocolate Cake or Cupcake
    1. Preheat oven to 350F. Grease the bottoms of two 8 or 9-inch round cake pans, and line with parchment paper. In a large mixing bowl, combine the dry ingredients Granulated Sugar, All Purpose Flour, Cocoa Powder, Baking Powder, Baking Soda, and Salt. Add Milk and Butter; beat on medium speed for 2 minutes. Add the Eggs and Vanilla Extract. Mix until incorporated. Stir in boiling water.
    2. Divide the batter evenly between two prepared pans. Bake for 30-45 minutes, or until the tester comes out clean when inserted into the cake’s center.
    3. Cool on a wire rack for 10-15 minutes. Remove cakes from pans, discard the parchment paper, and transfer them to a wire rack to cool completely.   
    4. Dark Chocolate Cupcakes: Fill liners 2/3 full with batter (yields 24); or fill 1/2 for smaller cupcakes (yields 30). Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pans then remove and place on wire racks. Frost cupcakes once completely cooled.

    Bakers Tip: For an added twist, fold 1 cup of our Ghirardelli 60% Bittersweet Chocolate Chips into the cake batter before pouring into the prepared pans.

    Chocolate Frosting
    1. Melt chocolate in a double boiler; stir occasionally until smooth.
    2. In a separate bowl, stir together the cocoa and boiling water. Let both the chocolate and the cocoa mixture cool to room temperature.
    3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy. Add the chocolate on low speed, and then beat in the cocoa mixture.

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