Are you a fan of dark chocolate, semi-sweet chocolate or milk chocolate? I guess I’m a fan of all three. Each one has its own unique flavor and characteristic.
Dark Chocolate is a bold flavor and needs to be paired with other bold flavors. Semi-sweet we all know and love in our chocolate chip cookies. And milk chocolate is much sweeter and lighter in flavor. If I had to choose one for a candy bar, I’m a milk chocolate fan. However, if I’m baking a cake, this dark chocolate one was a winner!
I used Hershey’s Special Dark Cocoa in the mix. Along with the unsweetened chocolate and a touch of coffee, this cake came out nearly black. Sweetened with brown sugar instead of white sugar, it stayed moist without being overly sweet. This was a great cake base and very straight forward to make.
As I said with the dark chocolate flavors, pair this cake with a bold frosting.
- 1½ cup flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1¼ cup boiling water
- 4 ounces unsweetened chocolate, chopped
- ½ cup Dutch-processed dark cocoa
- 1 teaspoon instant coffee granules
- 10 tablespoons butter
- 1½ cup light brown sugar
- 3 eggs
- ½ cup sour cream
- 1 teaspoon vanilla
- Preheat your oven to 350 deg F and prepare 3 8-inch round cake pans. I used Pam with flour, but if you are going to go the traditional route of butter and flour, use cocoa instead to avoid any white spots on the cake.
- Put your dry ingredients (flour, baking soda, baking powder, and salt) into a bowl.
- In a separate bowl, stir the water, chopped chocolate, cocoa, and coffee in a bowl and stir until smooth.
- Beat your butter and sugar with a paddle attachment in your mixer on medium speed and beat for 5 minutes until it's fluffy. Add your eggs in one at a time. Beat in the sour cream and vanilla. The mixture should be smooth.
- Reduce the mixer to low and in ⅓ of the flour, then ½ the chocolate, ⅓ flour, remaining chocolate, and end with flour beating it until its just combined.
- Remove from the mixer and give it a good turn with a large spatula to verify that everything is mixed well. Divide the batter into the three cake pans and bake for 20 minutes. Rotate the pans and bake for another 5 - 10 minutes until they are done.
- Cool in the pan for 10 minutes then transfer to a cooling rack.
- If you are not frosting it on the same day, store with wax paper between layers, wrap in plastic wrap and refrigerate.