Recipe Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a separate mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well incorporated.
- Stir in the hot water until the batter is smooth. The batter will be thin – this is normal.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Kitchen Equipment Needed
To bake Dark Chocolate Cake, you’ll need the following kitchen equipment:
- Two 9-inch round cake pans
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cooling rack
Leftover Storage
If you find yourself with leftover Dark Chocolate Cake (though it’s unlikely!), store it in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze the cake layers for up to 3 months. Simply wrap them tightly in plastic wrap and aluminum foil before freezing.
Serving Suggestions
Dark Chocolate Cake pairs beautifully with a variety of accompaniments. Serve it with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate ganache for an extra indulgent touch. Fresh berries or a dusting of powdered sugar make elegant garnishes that add a pop of color and flavor to each slice.
