Dark Cake is a rich and indulgent dessert that captivates taste buds with its intense chocolate flavor. This delectable cake features a moist and tender crumb, combining the boldness of unsweetened cocoa powder with the sweetness of light brown sugar. Topped with a velvety dark chocolate frosting, this cake is a true delight for chocolate lovers and a perfect treat for special occasions or any time you crave a satisfying chocolate dessert.

The history of chocolate cake dates back to the 18th century when chocolate was first introduced to Europe from the Americas. Chocolate quickly gained popularity as a luxurious and delightful ingredient, and it wasn’t long before it found its way into cakes and desserts.

The early chocolate cakes were quite different from the ones we enjoy today. They were often dense and less sweet, as refined sugar was scarce and expensive. Over time, advancements in baking techniques and the availability of ingredients led to the creation of the modern chocolate cake we know and love today.

Dark Cake, with its intense cocoa flavor and moist texture, is a testament to the evolution of chocolate cake recipes. The use of dark cocoa powder and dark chocolate in the frosting adds a deep, rich flavor that elevates the cake to a new level of decadence.

Whether served at celebrations, birthdays, or simply as a delightful dessert to enjoy with loved ones, Dark Cake continues to be a beloved and timeless treat for chocolate enthusiasts worldwide.

INGREDIENTS

For the Cake:

• 1/2 cup/50g unsweetened cocoa powder
• 1/2 cup/100g light brown sugar, packed
• 1 teaspoon instant coffee
• 1 cup/250 ml hot water
• 1 stick/125g softened butter, plus some for greasing
• 1 tablespoon vegetable oil
• 3/4 cup/150g superfine/caster sugar
• 1 1/2 cups/225g all-purpose/plain flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon vanilla extract
• 2 eggs

For the Frosting:

• 1/2 cup milk
• 2 tablespoons light brown sugar
• 1 1/2 sticks (3/4 cup) butter, cubed
• 11 ounces dark chocolate, chopped

INSTRUCTIONS

1. Preheat the oven to 350 degrees F/180 C.
2. In a mixing bowl, whisk together the cocoa powder, instant coffee, brown sugar, and hot water. Set aside.
3. In a separate bowl, mix the flour, baking powder, and baking soda together and set aside.
4. Cream the softened butter and caster sugar together in a separate large mixing bowl, beating well until pale and fluffy.
5. Add the vegetable oil and vanilla extract to the butter-sugar mixture.
6. Add the eggs, one at a time, with a cup of the flour mixture in between eggs.
7. Mix in the rest of the dry ingredients for the cake and fold in the cocoa mixture.
8. Divide the batter evenly between two greased 9-inch round cake pans and bake for about 25-30 minutes, or until a cake tester comes out clean.
9. Remove the cake pans from the oven and place them on a wire rack for 5 to 10 minutes before turning the cakes out to cool.
10. For the frosting, put the milk, 2 tablespoons of dark brown sugar, and cubed butter in a pan over medium heat and bring it to a simmer.
11. Place the chopped dark chocolate in a heat-proof bowl. Add the simmering milk mixture and leave it to sit for 5 minutes or until the chocolate softens enough to whisk. Then whisk until the mixture becomes smooth and glossy.
12. Let the frosting stand for about 1 hour, whisking occasionally to keep it from becoming too stiff.
13. Frost the cooled cakes by topping one cake layer with a half a cup of frosting and placing the other on top (bottom side up). Use the remaining frosting to frost the rest of the cake. If the frosting is quite soft after icing the cake, you can place it in the refrigerator until it sets.

Enjoy the luscious goodness of Dark Cake, savoring each bite of its rich chocolate flavor and velvety frosting. Share this delightful treat with friends and family, and let the indulgent taste of dark chocolate bring joy and delight to every occasion.