dark chocolate cake

This beautiful dark chocolate cake gets its rich black color and intense chocolate flavor from black cocoa powder and is coated in creamy peanut butter frosting for the most amazing flavor combination!

Midnight Dark Chocolate Cake with Peanut Butter Frosting

Butter (for greasing cake pans)

cake flour (sifted)

sugar

black cocoa powder (sifted, you can also use dark cocoa powder)

baking powder

baking soda

salt

buttermilk

vegetable oil

eggs (room temperature)

vanilla extract

coffee

butter (unsalted, softened)

peanut butter

Place a rack in the middle of the oven and preheat to 350 degrees F.

Coat two 9 inch round cake pans with butter and place a parchment circle in the bottom of each. Coat the parchment with more butter then coat the inside each buttered pan with a dusting of cocoa powder.

Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a large bowl and whisk to combine. Place the buttermilk, vegetable oil, eggs, and vanilla extract in a separate bowl and whisk to combine. Add the buttermilk mixture to flour mixture, then stir with a rubber spatula until smooth. Add the hot coffee and stir until completely smooth. The batter will be very thin. Transfer the batter to the prepared pans and smooth each out into an even layer.

Bake until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Transfer the pans to a wire rack and let cool completely, for at least 1 hour.

For the Cake

Add butter and peanut butter to the bowl of a stand mixer fitted with a paddle attachment and beat until creamy and well-combined.

With mixer on low speed, gradually add powdered sugar (about 1/3 cup at a time) until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well incorporated.

Stir in vanilla extract and salt.

With mixer on low-speed, add milk and mix until well-combined. Gradually increase speed to high and beat for 30 seconds.

For the Peanut Butter Frosting

Once cakes are cooled, remove them from the pans and discard the parchment paper. Trim the top of each so they are flat. Place a dollop of frosting  on the bottom of your cake plate or cardboard cake round (to help secure cake) and flip one cake over and gently transfer it to the cake plate on top of frosting. The bottom of the cake should now be on top.

Generously coat the top of the cake with frosting then add second cake layer with the bottom facing up. Coat the outside of the cake with a very thin crumb coat and refrigerate for at least an hour to set the crumb coat.

Once crumb coat is set, frost the cake evenly with the remainder of the frosting. To create a swoopy finish, use the back of an offset spatula or spoon to gently press down as you swoop frosting in an "S" motion, pulling spatula or spoon away quickly to create little "peaks". Add espresso or chocolate chips to the bottom of the cake by gently pressing them into the sides by hand.

Assembling the Cake

The prettiest dark chocolate dragonfruit cake! This is a rich dark chocolate bundt cake drizzled with vibrant dragonfruit glaze.

Dark Chocolate Dragonfruit Cake

cocoa powder

espresso powder

eggs

canola oil

all-purpose flour, ( sifted)

rose petals, (optional)

pink pitaya powder

milk

Preheat the oven to 350 degrees F. Butter and flour and 10-cup bundt cake pan.

Place the coffee, cocoa and espresso powder in a saucepan and heat over medium heat. Bring the mixture to a boil, whisking often, and then set it aside and let it come to room temperature.

In the bowl of your stand mixer, beat the sugar, salt, baking soda and eggs together with the whisk attachment until combined. Add in the buttermilk and oil and beat for another 1 to 2 minutes, scraping the sides or the bottom if needed.

Add the flour and beat on medium speed for 2 minutes. Beat in the cooled coffee cocoa mixture and beat for another 3 minutes. Pour the batter into the bundt pan. Bake for 60 minutes, or until the cake is set and a toothpick inserted into the cake comes out clean. Remove and let cool completely. Once cool, turn the cake out onto a plate or cutting board and drizzle the dragonfruit glaze on top. If desired, you can crush some culinary rose petals on too!

Dark chocolate cake

Whisk all the ingredients together until a smooth glaze forms. Pour it over the cake once it has cooled.

Dragonfruit Glaze

I recommend da Rasario 100% organic black truffle oil for the frosting. Truffle Hunter black truffle oil is also good and made with real black truffles, but be aware its flavor is also enhanced synthetically. Pungent oils must be used sparingly. If your truffle oil is mild, then the amount of oil added to the frosting can be increased to taste.

Black Truffle-Pistachio Chocolate Cake

chocolate

113 g butter (softened)

440 g light brown sugar (firmly packed)

310 g all-purpose flour

30 g dark cocoa powder

sea salt

121 g buttermilk

235 ml piping hot water

all-purpose flour

fine grain sea salt

buttermilk or whole milk

unsalted butter (softened)

granulated sugar

(11 ounces pistachio nut paste)

heavy whipping cream

black truffle oil (add more to taste,

black truffle bonbons (such as Urbani

pistachios

Preheat oven to 350°F.

Grease three 9-inch cake pans and line the bottoms with circles of parchment paper.

Melt chocolate in a small saucepan over low heat, or melt in the microwave in a microwave-safe bowl at 30 second intervals. Set aside.

Beat the butter with an electric mixer until creamy. Add sugar and beat until combined. Add eggs one at a time, beating each until just incorporated. Stir in melted chocolate and vanilla.

Sift together the flour, cocoa powder, baking soda and sea salt; add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. With the mixer running, gradually add in the hot water. Mix until the batter in consistent (batter will be thin).

Pour batter into prepared pans and bake for 30 minutes, or until a toothpick tester comes out clean. Cool in the pans on wire racks 10 minutes; remove cakes from the pans and cool completely on wire racks.

In a medium saucepan, whisk together flour and 1/2 cup of the milk until smooth. Set over medium heat and let cook for 3 minutes, or until slightly hot. Whisk in remaining milk and salt. Whisk constantly until the mixture is thickened (almost like pudding). Remove from heat and pour into a separate bowl. Place in the refrigerator until completely chilled. When cool, mixture will be thick like set custard.

In a large bowl (or bowl of a stand mixer, if you have one) beat the butter and sugar together until fluffy. Beat in chilled flour mixture one tablespoon at a time on medium-high speed. When all the flour mixture is added beat on high speed until light and fluffy, about 6 minutes. Rub a little frosting between your fingers, if sugar granules remain, beat for 4 more minutes, or until granules cannot be detected with fingers. Beat in the pistachio paste a little at a time until well incorporated.

Place a chocolate cake layer on a cake stand or serving plate and top with three cups of pistachio filling. Top with another cake layer and spread the remaining 3 cups of filling over the second layer. Top with the third and final layer. Refrigerate the filled cake while you make the frosting.

Pistachio filling

Combine the chocolate and whipping cream in a saucepan. Cook over medium heat, whisking occasionally. When the mixture is steaming and the chocolate is melted remove from the heat. Add the truffle oil (add more to taste, but be careful – it’s strong stuff!).  Whisk the mixture until the chocolate is completely melted and incorporated into the cream. Pour into a shallow dish and chill until the mixture reaches a pudding-like consistency, about 1 hour.

Beat the mixture with an electric mixer until it is thick and spreadable. Transfer 2/3 cup of frosting to a piping bag fitted with a large star tip. Frost the cake evenly with the remaining icing and pipe rosettes around the top edge of the cake.  Top every other piped rosette with a black truffle bonbon. Sprinkle the top with ground pistachios. Place the cake on a large baking sheet and toss ground pistachios along the bottom edge of the cake, allowing the excess to fall back into the pan.

Store the cake in the refrigerator.  Serve chilled or let slices come to room temperature before serving – it’s good both ways!

Black Truffle Chocolate Frosting

Moist, rich, and delicious dark chocolate cake perfect for any occasion!

Black Magic Chocolate Cake

butter

white sugar

all purpose flour

black coffee

!FOR THE FROSTING

(12 ounces) semi sweet chocolate chips (finely chopped)

(8 tablespoons) butter

Preheat oven to 350F

Butter and flour two 9-inch round baking pans.

In a large mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt.

Add eggs, buttermilk, coffee, oil and vanilla.

Using an electric mixer, beat on medium speed for about 2 minutes. You should have a thin batter.

Pour batter evenly into prepared pans.

Bake for 30 to 35 minutes, or until toothpick inserted in center comes out clean.

Cool 10 minutes; remove cakes from pans to wire racks.

Cool completely before frosting.

!PREPARE THE FROSTING

Place chopped chocolate in a medium mixing bowl; set aside.

Place whipping cream and butter in saucepan and cook over medium heat to just a boil.

Pour cream mixture over chocolate; whisk vigorously until chocolate is melted and smooth.

Cover and refrigerate for an hour.

Remove from fridge and stir; refrigerate about 1 more hour or until spreading consistency.

Spread about 1/4 to 1/3 of frosting on one cake layer; top with the other cake layer and spread frosting on top and sides of cake.

Cut and Serve.

https://www.youtube.com/watch?v=QKOhfReme08

Black Magic Chocolate Cake – This is my go-to chocolate cake recipe. Moist, rich, and delicious dark chocolate cake that’s perfect for any and all occasions!
GET THE RECIPE: https://diethood.com/black-magic-chocolate-cake/

Melted dark chocolate, sour cream and dark muscovado sugar creates a dense, moist cake with a fudgy crumb. Top with chocolatey cream cheese frosting for a luscious finish.

Decadent chocolate cake with cream cheese frosting

dark chocolate (70% cocoa),

butter,

(2 cups) dark muscovado sugar

vanilla bean paste

(1/4 cup) cocoa powder

2.50 gm bicarbonate of soda

sour cream

30.00 gm boiling water

(11/2 cups) plain flour

cream cheese,

(3 cups) icing sugar mixture

(1/2 cup) cocoa powder

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5639940068001&=domain=taste

5348771529001-5639940068001

This is the best flourless chocolate cake recipe ever. It is a rich, intensely chocolatey, gluten-free dessert made with only 7 ingredients! It&#39;s a delicious &amp; elegant make-ahead treat for any special occasion.

Best Flourless Chocolate Cake Recipe

water

fine sea salt

oz (2 ¼ cups) bittersweet chocolate chips ((or chopped chocolate)*)

salted butter ((room temperature))

eggs ((room temperature))

Preheat oven to 300 degrees F. Grease one 9” round cake pan (or glass pie plate) and set aside. (Note: I always cut a piece of parchment paper into a circle with “handles” and place it on the bottom of the pan. Then I grease the pan with the parchment paper in it).

In a small saucepan over medium heat combine the water, salt and sugar. Whisk every 60 seconds until completely dissolved and set aside.

Melt the chocolate chips (in the microwave or in a double boiler) and pour into the bowl of a standing mixer.

Cut the butter into 1 Tablespoon pieces and beat it into the chocolate, 1 piece at a time.

Mix in the warm sugar/water mixture until combined.

Slowly beat in the eggs, one at a time until completely smooth.

Add vanilla and mix until just combined.

Pour the batter into the prepared pan.

Put the 9&quot; cake pan in a larger pan then put the pans in the preheated oven.

Once in the oven, pour boiling water into the larger, bottom cake pan until it reaches halfway up the sides of the 9&quot; cake pan that contains the flourless chocolate cake.

Prepare the water bath

Bake the flourless chocolate cake in the water bath at 300 degrees F for 45 minutes. The center will still look a little wet, but the edge will look set and the cake should only jiggle slightly.

Remove the cake from the water bath and let it cool on a wire rack.

Bake

Chill cake overnight (or for at least 6 hours) in the pan.

Chill overnight

Carefully lift the parchment paper out of the pan and the cake with it. Put it on a serving plate and sprinkle with powdered sugar! Serve with fresh berries, ice cream, etc!

Serve

This recipe is so good.  Made it for my son on his birthday, he requested it.  Instead of water, I use strong coffee.   The coffee is delicious with the decadent chocolate!

I love the chocolate truffle cake !!! I have gave it to friends and even sold it to friends for an event. Big hit with everyone !! I also add 1 tablespoon of espresso powder and 1 teaspoon of fresh orange zest. It adds another depth of flavor to this wonderful cake. This is one of my favorite desserts. Your instructions are so easy to follow.

Oh my goodness, I made this cake and served it for Superbowl dessert last night! It was so delicious and creamy and decadent. Everyone raved about it. Wow..I will be using this recipe again. I had never made a flowerless cake before, simply amazing!

Thank you. Made it and was skeptical BUT.... turned out amazing and I'll definitely make again....

Wow, this was great!!! I had given up on making a flourless chocolate cake since I had so many fails in the past, but I thought that I would give this a try and I'm so glad I did! I followed the recipe to the letter and it was amazing!  Thank you for sharing. This really is the "best flourless chocolate cake recipe" for me anyway!

Ties with the King Arthur flourless chocolate cake for best I've tried! Wonder if there would be a way to incorporate cocoa powder and swap butter for oil?

Fantastic recipe!

It is the best flourless chocolate cake I’ve ever had! So easy to make with wonderful results every time!

I never leave comments BUT…. this is THE BEST FLOURLESS CAKE !! I have made made recipes but by far this is the best and easiest with the best decadent texture AND you can add the whole eggs🥳🥳🥳 and not work the egg whites separately 🙌🙌🙌
THANK You, now everyone at work wants a cake💕

This cake was amazing!! I had my doubts with no flour, but it was exceptional. Will be saving for another occasion for sure.

Love this recipe forgot the vanilla! Hopefully it turns out just as good this time!?

I made this for the first time last night. I love it in every way, but it yielded way too much batter for a single 9" cake pan. My 9" cake pans have 1" sides, so maybe this assumes more depth than mine? Anyway I would make it again (and again, and again...) either in a springform pan or 2 9" cake pans.

(Also, anyone else have this experience with a lot more batter than expected? Am I doing something wrong?)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1692394992/rmmofkb4di6sxlhu8ooq.mp4

This is the best flourless chocolate cake recipe ever. It is a rich, intensely chocolatey, gluten-free dessert made with only 7 ingredients! It's a delicious & elegant make-ahead treat for any special occasion.

Flourless Chocolate Cake Recipe

Our Chocolate Coconut Torte Cake has layers of moist, dark chocolate devil&#x27;s food cake with silky-smooth Russian buttercream, and toasted coconut

Chocolate Coconut Torte Cake

½ butter

water + 1 teaspoon vinegar (see notes)

Dutch-processed cocoa powder (dark cocoa powder)

brown sugar (packed)

vanilla

eggs (large)

flour (measured correctly)

butter (3 sticks, room temperature)

can Eagle Brand® Sweetened Condensed Milk

powdered sugar (sifted)

coconut

blackberries (optional)

Preheat oven to 350 degrees Fahrenheit. Take 3 8-inch round pans, line the bottoms with parchment paper and spray with cooking spray.  Set them aside for later.

In a small pot over medium-low heat, add your water and butter. Once the two are melted and mixed together, remove from heat and whisk in your cocoa powder and chopped chocolate. Then add in your brown sugar, vanilla, and salt.

In a large bowl, beat together your eggs and yolks. Slowly add it into your chocolate mixture a little at a time, mixing in between.

Sift your baking soda and flour (make sure you have measured your flour properly--too much flour will ruin the recipe) and slowly add it in to your batter. Mix only until the flour is combined.  Do not over mix.

Divide the batter evenly between your 3 lined and greased pans (if you don’t have 3 pans, see notes). Bake for 25-30 minutes until you can gently push on the cake and it is soft but bounces back or when you insert a toothpick in the center is it is clean but has a few moist crumbs.

Let the cakes cool in their pans for about an hour, use a knife to loosen edge of cakes before removing from pans. Let cakes cool completely before frosting.

Reduce temperature from 350 to 325 degrees Fahrenheit. Spread your shredded coconut across a baking tray into a thin layer and bake 5-10 minutes until lightly golden. Cool coconut before assembling cake.

n a large bowl or stand mixer, add your room temperature butter. Beat butter until it is light and fluffy and has paled in color (about 4 minutes). Then add in about 1/3 of your Eagle Brand® Sweetened Condensed Milk. Cream the two together until they are completely homogenous.

Add in your vanilla, salt, another 1/3 of your sweetened condensed milk.  Mix together until smooth. Add in the remaining 1/3 of your can of sweetened condensed milk and ½ cup of powdered sugar, mix until smooth.

If your frosting is too soft or not sweet enough you can add another ½ cup of powdered sugar. If your frosting is still too soft, place it in the fridge to chill until you are ready to frost your cakes.

Once your cakes are cool you are ready to start assembling! If your cakes are domed in the center, take a serrated knife and level them off so they are completely flat.

Spoon you frosting into a piping bag with a round tip and pipe about 1/3 of the frosting on top of your cake. Then generously sprinkle your toasted coconut on top of the frosting. Stack your second layer of cake on top and repeat the frosting and sprinkling of coconut with the next two layers. After you sprinkle coconut on the top layer, top with blackberries if desired.

Frosting, Topping, and Assembly

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The most viewed dark chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine