It’s about time I shared my Deep Dark Chocolate Cake recipe with you guys!
It’s been on my list of recipes to post forever and somehow I just keep neglecting it. So it’s far past time!
I seriously cannot stress enough how amazing this Deep Dark Chocolate Cake recipe is! First off, it’s one of the most chocolatey cakes I have ever eaten (I have a very good bit of advice about this, it was a game change for me!). It is also amazingly moist (I know, I know- some people cringe at that word, but it’s true!). It has the perfect crumb, dense but not heavy and it is SERIOUSLY chocolatey. But best of all, it’s pretty much fool proof! It is such an easy recipe and very forgiving. I have screwed it up many times in multiple ways and it still comes out AMAZING!
What is the secret to intensely Deep Dark Chocolate Cake?
This is where I had my “AHHHHH” moment and it was the turning point in my pursuit of the ultimate chocolate cake. There is a secret to a super rich chocolatey cake that some bakers have not discovered yet. I bet you have had your share of disappointing chocolate cakes like I have. You know, those ones that are just a bit light and flat in flavor, not much of chocolate taste and a bit crumbly and dry. Man, those just make my heart sad.
The absolute best advice I can give you to insure you don’t end up with that disappointing outcome is, DON’T BE CHEAP ABOUT YOUR COCOA POWDER (yes I just yelled that because I am so serious about it!). So if you want your Deep Dark Chocolate Cake to be the most amazing it can be, do yourself a favor and get a high end gourmet cocoa powder.
What Is The Best Cocoa Powder To Use?
I exclusively use Valrhona Dutch Processed Cocoa Powder. It is my absolute favorite. Yes it is pricy, but I don’t regret a penny spent. I promise if you try it you will agree. There are a few others I do like but not as much as the Valhrona. Callebaut & Guittard are two that I have found satisfactory as well.
What Is The Secret To The Deep Dark Chocolate Flavor Of This Cake?
Well, It’s not a huge secret that coffee helps intensify the chocolate flavor in a chocolate cake. But I like to take it one step further and use espresso. Instant espresso powder to be exact. Not only is this a quick and easy way to add the flavor intensifying effect of coffee, the slight bitterness of the espresso really balances the sweetness and helps create the ultra deep, rich flavor. I use Medaglia D’ Oro Instant Espresso Powder. It doesn’t make the chocolate taste like coffee, I promise!
Will this recipe work for cupcakes?
You bet!! It makes perfectly gorgeous cupcakes with a nice dome. Just don’t over fill your cupcake liners because this batter has a nice rise and they can overflow. I find the a standard ice cream scoop is the perfect amount of batter for a lovely domed cupcake without overflowing.
Ok, enough with all the blah blah blah! It’s time to make some amazingly Deep Dark Chocolate Cake!
PS: My FAVORIT filling for my Deep Dark Chocolate Cake is my Fresh Fruit Compote. And for a super decadent combo, frost with my Cream Cheese Swiss Meringue Buttercream! Try it! You will be very happy you did!