Crazy Dark Chocolate Cake
Get ready to indulge in the ultimate chocolate lover’s dream with this Crazy Dark Chocolate Cake recipe! This irresistibly moist and rich cake boasts a deep, velvety flavor, thanks to the perfect balance of Dutch-processed cocoa and a touch of boiling water for an ultra-tender crumb. With an effortlessly easy batter that comes together in just 20 minutes, this recipe skips any fancy techniques but delivers bakery-quality results every time. Top it with a drizzle of melted dark chocolate chips or a luscious ganache for an added layer of decadence. Perfect for celebrations or simply satisfying those intense chocolate cravings, this cake serves 12 and is guaranteed to be a showstopper. Whether you’re a novice baker or a seasoned pro, this rich, fudgy treat is your go-to for impressive yet fuss-free baking!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder (preferably Dutch-processed)
- 2 cups granulated sugar
- 1.5 teaspoons baking soda
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 2 units eggs (large, room temperature)
- 1 cup whole milk (room temperature)
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 0.5 cup dark chocolate chips (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper, then lightly flour them.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt. Whisk the dry ingredients until evenly combined.
In a separate medium bowl, whisk together the eggs, whole milk, vegetable oil, and pure vanilla extract until smooth.
Pour the wet ingredients into the bowl of dry ingredients and mix with a spatula or hand mixer on low speed until just combined.
Carefully add the boiling water to the batter, a little at a time, while stirring. The batter will be thin, but this is normal and ensures a moist cake.
Divide the batter evenly between the prepared pans and gently tap them on the counter to release air bubbles.
Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean or with only a few crumbs attached.
Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then, carefully turn the cakes out onto a wire rack to cool completely.
Once cooled, decorate as desired or enjoy as-is. Optional: melt dark chocolate chips and drizzle them over the top or use as a ganache for extra decadence.
Nutrition Facts
Calories |
4493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.6 g | 238% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 5182 mg | 225% | |
| Total Carbohydrate | 752.2 g | 274% | |
| Dietary Fiber | 78.0 g | 279% | |
| Total Sugars | 465.1 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 649 mg | 50% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 3188 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
