Deep Dark Chocolate Cake

Deep Dark Chocolate Cake

I have a new favorite chocolate cake. I’ve made it three times already and each time that’s barely a crumb left on the plate. There’s something in the chemical make up of chocolate cake that makes it easy to over bake and dry out. This cake, however, is the moistest chocolate cake I’ve ever sunk my teeth into. I am in love.

Deep Dark Chocolate Cake

This was actually a cupcake recipe that I found on Chellie’s blog, Art from My Table. I made a few minor changes, like increasing the vanilla and swapping out sour cream for the yogurt to accommodate what I had on hand. Other than that the recipe is the same, but I did convert it to bake as a cake rather than cupcakes.

Deep Dark Chocolate Cake

I also used a favorite ganache recipe where Chellie used melted bittersweet chocolate. I’m sure either would be great. :)

Deep Dark Chocolate Cake

This cake is incredibly moist and quite rich. It’s not for the faint hearted as Chellie says, that’s for sure. If dark chocolate is not in your list of favorites, you’ll probably only like this cake instead of wanting to marry it like I do. Out of the six of us, only one family member turned their nose up (non a dark chocolate fan). So I consider that a winner any day of the week.

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Deep Dark Chocolate Cake

Rating: 51

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 12 servings

Serving Size: 1 slice

Calories per serving: 229.4

Fat per serving: 13.1 g


  • 1 oz semisweet chocolate, finely chopped
  • 1/2 cup hot brewed coffee
  • 1 cup sugar
  • 3/4 cup plus 1 tbs unbleached all purpose flour
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1/4 cup canola oil
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • Ganache:
  • 2 ounces bittersweet chocolate, chopped
  • 1/4 cup heavy cream
  • 1 tablespoon unsalted butter, room temperature


  1. Preheat the oven to 300. Butter the bottom and sides of an 8" springform pan.
  2. Put the semisweet chocolate in a medium bowl with the hot coffee. Let stand, stirring occasionally, until the chocolate is melted and the mixture is smooth and opaque.
  3. Meanwhile, in another medium bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
  4. In the bowl of a stand mixer beat the egg on medium speed until it is pale yellow, about 1 minute. Add the oil, sour cream, and vanilla, beating well. Gradually pour in the melted chocolate mixture, and beat to thoroughly combine. Add the dry ingredients all at once, and beat on low speed until the batter is just combined. Using a rubber spatula, scrape down the sides of the bowl and briefly stir to make sure that all the dry ingredients are absorbed. Do not over mix.
  5. Pour the batter into the prepared springform pan. Place pan on a cookie sheet and bake for 55-60 minutes, or until a toothpick inserted in the center of one comes out clean. The sides of the cake will begin to pull away from the pan and the center of the cake should not dent when gently touched.
  6. Transfer the cookie sheet with pan to a wire rack and cool for 10 minutes. Remove the cookie sheet and leave the cake in the pan, allowing it to cool completely.
  7. To make the ganache, heat the heavy cream to a gentle boil and pour over the chocolate. Let sit for a minute or so to let the chocolate melt. Stir gently in a circular motion until smooth. Add the butter pieces and stir until smooth.
  8. Pour the ganache onto the center of the cake allowing it to drip off the sides of the cake. If you have any left over ganache, use a spoon to drizzle it over slices when placed on a dessert plate.

Notes from Amanda

Saturated fat: 5.2 g Unsaturated fat: 6.3 g Carbohydrates: 29 g Sugar: 19.8 g Fiber: 1.9 g Protein: 2.9 g Cholesterol: 29 mg

nutritional info for Deep Dark Chocolate Cake


  1. says

    I have one non-chocolate (especially dark) liker here, too. But that sure looks like a cake I’d marry! Even my husband who doesn’t like cake or frosting would probably like this one! Must try it.

  2. Laurie says

    I made this last weekend for my one year anniversary with my boyfriend. We’re both divorced, so in that realm of dating (again), a year seems like an extra special marking point. Anyway, we went out for dinner, but I told him I wanted to make the dessert. I do a lot of baking/cooking, but don’t bake a lot cakes (coffee cakes, yes…this kind of cake,no). Anyway, the only change I made was to melt some white chocolate (along with some shortening and powered sugar) and drizzled it over the top (a la Jackson Pollack). That’s also a reflection of my (lack of) decorating skills. My boyfriend said it was the best cake that he ever had. Thanks for a great recipe.

  3. Melinda says

    Looks tempting…I’m partial to a dark chocolate cake I’ve made for years and have never been able to find one that beats it, but I’m going to give this one a try. It does look delicious!!

  4. chellie says

    AWESOME! It’s my favorite too, I will have to try it in cake form. How’d you find the nutrition info? I don’t think I wanted to know that. :D haha!
    Blessings to you.

  5. Fallon J Worth says

    This was seriously the BEST chocolate cake I have ever tasted! My family loved it and was licking crumbs off their plate! My little cousin wants me to bake her bday cake for her coming up on the 12th. (Im the baker in the family). Just so happens she wants an all chocolate cake. I was so excited to hear that because it gives me another reason to bake this amazing cake I know everyone at the party will love! This is really a melt in your mouth kinda cake. So happy I found this recipe! Great job!

  6. Priyanka Ray says

    Amanda, the cake was awesome!! It looked just the way I wanted it to be couldn’t ask for more :) I have tried other recipes earlier, but this was the winner!!
    Can you tell me if I have to make a size larger than this one, which ingredients need to go in doubled up? Am sure things like baking soda and baking powder etc. remain with the same measures. Thank you!!

  7. Jess says

    OMG this is amazzzzing! SO MOIST! I’m going to make this every time I need chocolate cake. Instead of the chocolate glaze, however, I used the fudge frosting from Nigella’s Chocolate Fudge Cake, and used Ghirardelli Intense Dark Blackberry & Merlot chocolate in it! IT WAS SPECTACULAR.

  8. Andrea says

    I made this cake today…one word amazing!! I only had a 9″ springform pan so the cake turned out somewhat thin. I could have easily done two cakes and layered them to make it thicker though. I also melted white chocolate on the stove then put in zip lock bag and cut tiny opening in edge to decorate the cake with. Overall great if u love chocolate!

  9. Miranda says

    This looks so delicious! I was just wondering if you’ve used this recipe for cupcakes? I’m thinking about trying it out tomorrow but unsure how long to bake them for.

  10. Dilly says

    Can I make this cake into a blackforest cake? Probably will have to double the quantity though. Just have a filling of cherries and cream.

  11. kimberley anne says

    does adding the coffee to this recipe give the cake a mocha flavor? i have never been a fan of coffee & do not own a coffee maker, so that might make this a little difficult for me to make, though i’d love to try! is the coffee a necessary, undetectable ingredient or can i just use 1/2c of boiling water? this cake looks too yummy not to try… does anyone know?

      • kimberley anne says

        thank you very much! i thought that might be the case, but i wanted to make sure. i’ll try the coffee first & see how it is that way. i can always use the water if that doesn’t work out then. thanks again!

  12. Hira says

    This looks absolutely delicious! I can’t wait to try it! I have one question though–Can I substitute the bittersweet chocolate with white chocolate or milk chocolate to make a different flavor of ganache? If so, do I have to change the quantities of the butter and/or the heavy cream?

  13. Rajula says

    Really moist and more chocolaty.Perfect one for chocolate lovers.I replace oil with melted butter and the flavour was wonderful.

  14. Mary Jo says

    This may not be in the realm of your baking expertise, but I wonder if you might have some clues how to make this vegan (no dairy or eggs). I know this is a lot to ask, but after the rave reviews I’m sure interested!

    • says

      Hi Mary jo! You are absolutely correct that this is not my area of expertise, however that doesn’t mean I don’t have blogger friends that would be able to provide some help! :) Here’s some suggestions from some friends of mine:

      From Amber of Bluebonnets & Brownies

      “She might be able to replace the heavy cream in the ganache with coconut cream, and the sour cream with coconut milk yogurt. The egg is a toughy, but she could play around with what’s known as “flax eggs”. I’m no expert, but basically, you need 1 tablespoon of flax meal to 3 tablespoons of water. Here’s a post about it:

      From Winnie of Healthy Green Kitchen

      “Amber’s suggestions are great. You could also do a search for chocolate “wacky cake” and compare what’s different- those are vegan- no eggs and made with vinegar. Coconut cream instead of the heavy cream in the ganache would work well, I think.”

      From Averie of Averie Cooks

      “I would use soy sour cream or soy yogurt and for the egg just omit it and either do a flax egg or just double the leaveners. It’s only 1 egg and and long as you don’t mind a slightly dense or fudgy cake you’re all set.”

      Please let me know if you try it and what works for you :)


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