Introduction

Indulge in the rich, velvety delight of the Dark Chocolate Lovers Dream—a moist, decadent chocolate cake layered and frosted with luscious dark chocolate ganache. Perfect for special occasions or anytime you crave an irresistible chocolate treat.

A three-layer dark chocolate cake slice is shown on a white plate, placed on a white marbled surface. Each cake layer is thick, moist, and crumbly with a deep brown color. Between the layers, there are two thin layers of light cream filling. The top of the cake is covered with a thick, shiny, smooth dark chocolate ganache that slightly drips down the sides. The cake looks rich and dense with a glossy chocolate topping. In the background, a blurred whole cake on a white cake stand is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened Dutch-process cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 ½ cups chopped dark chocolate
1 cup heavy cream

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper to ensure easy removal.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture until the batter is smooth and uniform.
Step 4: Carefully pour in the boiling water while mixing on low speed. The batter will be thin—this is expected and ensures moist cake layers.
Step 5: Divide the batter evenly among the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Step 7: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for 5 minutes before stirring until smooth and glossy. Chill slightly until the ganache thickens to a spreadable consistency.
Step 8: Assemble the cake by stacking the layers with ganache spread in between each. Use the remaining ganache to frost the top and sides generously for a rich finish.

Tips & Variations

For extra depth, add a teaspoon of espresso powder to the dry ingredients—it enhances the chocolate flavor without adding coffee taste.
Use high-quality dark chocolate with at least 70% cocoa for a richer ganache and more intense chocolate experience.
If you prefer a lighter frosting, blend some whipped cream into the cooled ganache before frosting.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 30 minutes to soften. Leftover cake slices can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A close-up of a three-layer dark chocolate cake slice on a white plate with a white marbled surface. The cake has two thin layers of creamy light brown filling between the moist, rich, dark brown cake layers. The top of the cake is covered thickly with glossy, dark chocolate ganache that spills slightly over the sides, showing a smooth, shiny texture. In the blurred background, the rest of the chocolate cake on a white cake stand is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, you can substitute with natural cocoa powder, but the flavor will be slightly different, and the batter may react differently with the leavening agents. You might need to adjust the baking soda amount accordingly.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Avoid overbaking to keep the cake moist.