Dark Chocolate Cake

Recipe Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. In a separate mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well incorporated.
5. Stir in the hot water until the batter is smooth. The batter will be thin – this is normal.
6. Divide the batter evenly between the prepared cake pans.
7. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Kitchen Equipment Needed

To bake Dark Chocolate Cake, you’ll need the following kitchen equipment:

• Two 9-inch round cake pans
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Cooling rack

Leftover Storage

If you find yourself with leftover Dark Chocolate Cake (though it’s unlikely!), store it in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze the cake layers for up to 3 months. Simply wrap them tightly in plastic wrap and aluminum foil before freezing.

Serving Suggestions

Dark Chocolate Cake pairs beautifully with a variety of accompaniments. Serve it with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate ganache for an extra indulgent touch. Fresh berries or a dusting of powdered sugar make elegant garnishes that add a pop of color and flavor to each slice.