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Dark Chocolate Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Unknown/susan reid

Dark Chocolate Cake Recipe

This extra-tall cake is super-impressive at birthday parties. If you've known and loved our Cake Pan Cake for years, this is a three-layer version of that old favorite. An easy peanut butter frosting completes this towering treat.

At a glance

Prep
Bake
Total
Yield
one 9" cake, three layers tall
Nutrition information

Ingredients

Choose your measure:

cake

Frosting

  • 1 cup creamy peanut butter
  • 1 tablespoon vanilla extract
  • 4 1/2 cups confectioners' sugar, sifted
  • 1/2 cup + 2 tablespoons almond milk

Instructions

  1. Preheat the oven to 350°F. Grease and flour (or line with parchment paper) three 9" cake pans.
  2. To make the cake: In a large bowl, stir together the flour, sugar, cocoa, salt and baking soda.
  3. In a separate bowl, beat together the vanilla extract, almond extract, vinegar, vegetable oil, and water.
  4. Add the liquid ingredients to the dry ingredients, beating until well combined.
  5. Divide the batter among the pans.
  6. Bake the cakes for 35 to 40 minutes, or until a toothpick inserted into the center of one comes out clean.
  7. Remove the cakes from the oven, and cool completely before frosting. If desired, the unfrosted cake layers can be tightly wrapped and frozen for up to 3 months, then thawed and decorated.
  8. To make the frosting: Put the peanut butter and vanilla into a large mixing bowl and mix at low speed. With the mixer running Add 1 cup of confectioners' sugar followed by 2 tablespoons of almond milk, stopping to scrape the bowl from time to time. Continue adding and alternating 1 cup of confectioners' sugar with 2 tablespoons of almond milk until you have used up all of both ingredients. The frosting's consistency should be on the stiff side, a little stiffer than the peanut butter by itself.
  9. To assemble the cake: Trim off any domes on the layers. Place one layer on a serving plate trimmed side down. Peel off the parchment, and spread with 1 cup of the frosting, spreading to the edge but not covering the sides. Repeat with the remaining two layers.
  10. Store cake at room temperature, covered, for several days.

Nutrition Information

  • Serving Size 1/20th of cake, 151g
  • Servings Per Batch 20
Amount Per Serving:
  • Calories 500
  • Calories from Fat 162
  • Total Fat 18g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 410mg
  • Total Carbohydrate 80g
  • Dietary Fiber 2g
  • Sugars 56g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.