Dark Chocolate Cake Recipe: Moist Cake Made From Scratch With Coffee

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Ready for a super decadent, unforgettable dessert that everyone will rave about for years to come? This dark chocolate cake recipe is what you’re looking for!

It’s tender, moist, and rich with a deep chocolate flavor and a delightful hazelnut crunch in between the layers.

It was among the most popular cake flavors in my sister’s wedding cake, but it’s also perfect for birthdays or any occasion where you want a delightfully chocolatey cake (aka: literally every day of my life…).

A little goes a long way with this rich cake recipe, so be sure to serve smaller pieces to start with.

I got the original recipe from Lindsay over at Life Love and Sugar.

You may also be interested in this super easy ice cream cake tutorial.

Can you freeze this dark chocolate cake?

Heck yes! Cake actually freezes really well– just be sure to wrap it really well in plastic wrap or put it in a good air-tight container.

And honestly, this cake is so decadent that even the most hardcore chocoholic would struggle to finish this in a timely manner, so freezing the leftovers is a great option.

Can I substitute the hazelnuts for something else?

Absolutely! This dark chocolate cake recipe would be delightful with raspberries, strawberries, almonds, pecans, coconut, etc. in place of the hazelnuts! Basically, anything that goes with chocolate is fair game, haha!

Or just leave out any extras and have a straight up dark chocolate cake!

Does this recipe work without coffee?

Yes, it does! Just use hot water instead to keep the ratios of wet and dry ingredients accurate. This dark chocolate cake recipe still delivers plenty of rich flavor without the coffee.

Are you ready to make this indulgent, three layer dark chocolate cake? You totally deserve it.

So let’s get making!

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Moist Dark Chocolate Cake Recipe From Scratch

First, turn your oven to 300 degrees Fahrenheit. Cooking it at a lower temperature helps it retains moisture so it’s extra tender.

While the oven is preheating, whisk together all of the dry ingredients in a large mixing bowl: 2 cups white sugar, 2 cups all-purpose flour, ¾ cup unsweetened dark chocolate cocoa powder, 1 teaspoon of salt, and 2 teaspoons of baking soda.

Then mix in 2 eggs, 1 1/2 teaspoons of vanilla, 1 cup of buttermilk, and 1 cup of vegetable oil– oh yeah—this is gonna be goooooood.

Now stir in 1 cup of hot water or coffee (if you want a more roast-y flavor).

Spray three 8 inch round cake pans (the kind with straight– not sloped– sides work best) with baking spray, and divide the batter evenly among them.

Bake for 30—35 minutes.

You’ll know the cakes are finished baking when the centers don’t wobble at all and are slightly springy when you touch them.

Let them cool in the pans for 10 minutes, and then flip them onto cooling racks to finish cooling completely.

Toast the hazelnuts

*Tip: Prepare the hazelnuts and the frosting while the cakes are baking to save time.

To toast the hazelnut, place them in a skillet on the stove over medium heat. Let them heat up for several minutes, occasionally shaking the pan.

You’ll know they’re ready when you start to see some light browning on the nuts and they become fragrant. Remove them from the heat and allow them to cool.

Make the dark chocolate frosting

In a large mixing bowl, beat together 1 cup of butter and 1 cup of shortening until they’re well incorporated.

Then slowly beat in 4 ¼ cups of powdered sugar.

Add in 2 teaspoons of vanilla and 2 tablespoons of milk, and mix well.

Slowly beat in 4 more cups of powdered sugar and 1 cup of unsweetened dark cocoa powder, adding 2—3 more tablespoons of milk as needed.

*A note about the frosting: The consistency of this frosting is more along the lines of a truffle filling than your typical buttercream, which does make it difficult to spread on the cake. I like the dense, truffle-y consistency for this cake, so I just deal with it. But if you don’t think it’s worth the extra patience and fiddling, then you can beat in more milk (just a couple of tablespoons at a time) until it’s a consistency that’s easier to work with.

Assemble your dark chocolate hazelnut cake!

To assemble your cake, place one layer of cake in the center of your platter. Spread a thin layer of frosting all over the top.

Using a piping bag with a coupler but no tip, pipe a barrier all around the edge of the cake, and sprinkle half of the toasted hazelnuts in the middle.

Now place the next layer on top, and do the same thing again.

Then place the final layer of cake on top.

Frost all over the cake, adding any decorations or flourishes you like. Or none—it’ll be delicious regardless. 😉

Now get yourself a big glass of milk and dig into your decadent dark chocolate cake with hazelnuts!

What other add-ins would you like to try with this dark chocolate cake recipe? I’m thinking the next time I make this cake, I’ll switch the hazelnuts for raspberries… Let me know your ideas in the comments!