Dark Chocolate Cake

star rating (4) rate this recipe »
Recipe photo

Dark Chocolate Cake

star rating (4) rate this recipe »
Published prior to 2008

This extra-tall (three-layer) offering makes a very impressive birthday cake.

4 1/2 cups (1 pound, 2 ounces) King Arthur Unbleached All-Purpose Flour
3 cups (1 pound, 5 ounces) sugar
1/2 cup + 1 tablespoon (1 5/8 ounces) cocoa
1 1/2 teaspoons salt
1 tablespoon baking soda
1 tablespoon vanilla
2 teaspoons almond extract
3 tablespoons (1 1/2 ounces) vinegar
1 cup + 2 tablespoons (7 3/4 ounces) vegetable oil
3 cups (24 ounces) cold water

In a large bowl, stir together the flour, sugar, cocoa, salt and baking soda. In a separate bowl, beat together the vanilla, almond extract, vinegar, vegetable oil and water. Add the wet ingredients to the dry ingredients, beating till well-combined.

Grease and flour three 9-inch round cake pans. Divide the batter among the pans. Bake in a preheated 350°F oven for 35 to 40 minutes, or until cakes test done. Remove the cakes from the oven, and cool completely before frosting.

To fill and frost: Fill between layers with chocolate pudding or mousse, or raspberry jam or raspberry mousse. Frost with chocolate icing made by melting 2 cups chocolate chips with 2 tablespoons butter, or melting 2 cups chocolate chips with 1 1/4 cups heavy cream.

Reviews

1
  • star rating 11/11/2012
  • Dorothy from East Lyme, CT
  • This is a very easy, moist cake that also happens to be vegan. This is the cake I made my vegan husband for his birthday and not only did he love it but the rest of the family (non-vegans) also loved it. There is a lot of liquid in the recipe (including vinegar, which you don't taste) so the batter is much thinner than a typical cake batter. The recipe makes a lot of cake, so I've scaled it to 2/3 to make a two layer cake (note to KAF - you may want to post a two layer version). I'd like to bake the scaled down version in a 9 x 13 rectangular pan but I'm not sure how long to bake it for - can you advise?
    Typical baking time for a 9 x 13 pan is 28-30 minutes.
  • star rating 10/12/2010
  • luvmygators15898 from KAF Community
  • This cake was the perfect answer to my daughter's birthday request to duplicate a local bakery's chocolate cake with peanut butter frosting. It was a hit with my entire family. The only downside? The dome for my cake plate wasn't tall enough for this moist, delicious, beautiful cake.
  • star rating 07/27/2009
  • Cynthia Zdanzukas from Waterbury, CT
  • This cake was easy to make and what a presentation! Made for a co-worker's birthday party at work and it was a hit! Moist, easy to prepare and looks yummy when frosted (used your Sinfully Simple chocolate frosting recipe to frost cake). Would make this one again and again!
  • star rating 02/13/2009
  • Nancy from Silicon Valley, CA
  • This dark chocolate, rich, moist (and VEGAN) cake is good frosted (try a mocha frosting) or plain served with fruit purees such as raspberry, cherry, or mango & dusted with confectioner's sugar. Always a hit at parties or 'just because', I sometimes make w/Vanilla flavoring only, or add cinnamon for spark. (BTW, my mother has been making this cake since the 1950s for all family events--it's the most requested desert in our family.)
1