Recipe courtesy of Courtney Clark

Dark Chocolate Cake

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  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 25 min
  • Inactive: 15 min
  • Cook: 1 hr
  • Yield: 6 to 8 servings
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1 3/8 cups plus 1 1/2 tablespoons all-purpose flour

1 7/8 cups sugar

1/2 tablespoon baking sugar

1/2 teaspoon salt

3/8 cup cocoa powder

1 1/2 cups boiling water

1 1/2 cups butter

4 eggs

1 tablespoon vanilla extract


  1. Preheat oven to 350 degrees F.
  2. Measure dry ingredients, minus the cocoa powder, into a mixing bowl, mix well, set aside. Mix cocoa powder and water in a separate bowl using a whisk, set aside. Add butter to your dry mix the add 90 percent of your liquid mix to the butter and dry mix, mix until smooth. Add eggs to left over liquid and whisk. Then add half your egg mixture to your smooth batter and mix, then add the other half of the egg mix and mix in. The batter will be fluid. Pour into sheet pans or 13-inch round pans lined with parchment. Bake for about 1 hour or until a toothpick inserted into the middle of the cake comes out clean.
  3. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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