Ultimate Dark Chocolate Cake Recipe – Coffee & Cocoa Delight

Last Updated on 4 months by Neha Deshmukh

Ultimate Dark Chocolate Cake Recipe – Coffee & Cocoa Delight

Hey everyone! If you’re anything like me, a really good dark chocolate cake is basically a hug in dessert form. I remember the first time I made this – it was for my friend Priya’s birthday, and she declared it the best chocolate cake ever. It’s been a go-to ever since! It’s rich, decadent, and surprisingly easy to make. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just any chocolate cake. It’s a deeply flavorful, moist dark chocolate cake with a hint of coffee that elevates everything. The combination of dark chocolate and cocoa powder creates an intense chocolate experience, and the coffee (don’t worry, it’s optional!) just enhances the richness. Plus, it’s a relatively simple bake – perfect for when you’re craving something special but don’t want to spend hours in the kitchen. It serves about 10, making it great for gatherings or a weekend treat.

Ingredients

Here’s what you’ll need to create this chocolate masterpiece:

• 175 gm butter (about ¾ cup)
• 200 gm dark baking chocolate (around 70% cacao is ideal)
• 0.5 cup cocoa powder
• 0.33 cup sugar (granulated or caster sugar works well)
• 4 large eggs
• 1 tsp coffee (optional, instant coffee is fine)
• 0.25 tsp salt
• 1 tsp vanilla extract

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality dark chocolate really makes a difference. I prefer using a dark baking chocolate with around 70% cacao – it gives a lovely intense flavor without being too bitter.

For the cocoa powder, Dutch-processed cocoa will give you a darker, smoother flavor, but natural cocoa powder works just fine too.

And that coffee? It’s totally optional, but trust me, it adds a beautiful depth of flavor that you won’t regret. Just a teaspoon is enough to enhance the chocolate, not make it taste like coffee! If you’re a coffee lover, feel free to experiment with a stronger brew.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). Grease and line a 9-inch springform pan. This is super important for easy removal later!
2. Now, melt the butter and dark chocolate together in a double boiler (or a heatproof bowl set over a simmering pot of water). Stir until it’s beautifully smooth and glossy. Be patient – low and slow is the key here!
3. Once melted, whisk in the cocoa powder until everything is combined and there are no lumps. Let this mixture cool slightly – we don’t want to cook the eggs!
4. Next, beat in the sugar until everything is well combined.
5. Add the eggs one at a time, mixing thoroughly after each addition. This helps create a lovely, light texture.
6. Stir in the coffee (if using), salt, and vanilla extract. Give it a good mix until everything is glossy and well combined.
7. Pour the batter into your prepared springform pan and bake for 30-40 minutes. The top should crack a little – that’s perfectly normal! A toothpick inserted into the center should come out with a few moist crumbs.
8. Let the cake cool completely in the pan before slicing. This is the hardest part, I know! Serve with a strong black coffee or your favorite toppings.

Expert Tips

• Don’t overbake! A slightly underbaked cake is much better than a dry one.
• Using a springform pan makes removing the cake so much easier.
• Letting the chocolate mixture cool slightly before adding the eggs prevents them from scrambling.
• For an extra rich flavor, use a high-quality vanilla extract.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Gluten-Free Adaptation: Swap the all-purpose flour for a gluten-free baking blend. I’ve had good results with blends that include xanthan gum.
• Vegan Adaptation: Replace the butter with a vegan butter substitute and the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
• Intensity of Chocolate Flavor: Adjust the amount of dark chocolate to your liking. More chocolate = more intense flavor!
• Coffee Strength Adjustment: My cousin, Rohan, loves a really strong coffee flavor, so he sometimes adds a tablespoon of instant espresso powder to the batter.
• Topping Variations: My family loves this cake with a simple dusting of cocoa powder, a swirl of whipped cream, or a generous drizzle of chocolate ganache. Fresh berries are also a lovely addition.

Serving Suggestions

This cake is amazing on its own, but it also pairs beautifully with:

• A scoop of vanilla ice cream
• Fresh raspberries or strawberries
• A dollop of lightly sweetened whipped cream
• A strong cup of black coffee or masala chai

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 2 months.

FAQs

Is this cake better made a day ahead?

Absolutely! The flavors actually develop and deepen overnight. It’s a great make-ahead dessert.

Can I use a different type of chocolate?

You can, but the flavor will change. Milk chocolate will result in a sweeter, less intense cake.

How do I prevent the cake from cracking?

A little cracking is normal, but you can minimize it by avoiding sudden temperature changes and not overbaking.

What is the best way to melt the chocolate?

A double boiler is the safest and most gentle method. You can also melt it in the microwave in 30-second intervals, stirring in between.

Can I add nuts or other inclusions to the batter?

Definitely! Chopped walnuts, pecans, or even chocolate chips would be delicious additions. Just fold them in gently at the end.