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Dark Chocolate Cake

As always in our house, nobody can agree on what kind dessert, or anything for that matter, they want.  I did as I usually do and combine different ingredients of their requested food.  It tends to make a happy dessert for everyone.  I saw a recipe on the back of Hershey’s Dark is their recipe for Deep Dark Cake.  I adapted this recipe from theirs.  

This cake is very moist and really does not need anything to top it.   The icing is great though.  We added it to cut pieces, each person topping their own.  I did find that this cake wasn’t as thick as I wanted it so I made another cake that is reduced fat.  It turned out a little thicker.  I’ll be sharing that one very soon.   I am making another one tonight cake tonight in an 8×8″ pan and will let you know how it turns out.

Dark Chocolate Cake
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Dark Chocolate Cake…..#1

  • 1 1/2 – 2 cups granulated sugar
  • 1 3/4 cup all purpose flour
  • 1 cup Hershey’s Special Dark Cocoa
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 egg whites, room temperature
  • 1 cup coconut milk
  • 3/4 cup coconut milk, boiling
  • 1/3 cup vegetable oil
  • 1 1/2 – 2 teaspoons vanilla extract


  • Preheat oven to 350 degrees F.  Grease and flour 13×9 inch pan. I am going to use an 8×8 inch pan next time to make it thicker.
  • Stir dry ingredients together in mixing bowl.  
  • Bring 3/4 cup coconut milk to a boil.
  • Add everything, except 3/4 cup boiling liquid, and beat on low for 1 minute, scraping sides.
  • Beat an additional 2 minutes on medium.
  • Add 1/2 cup boiling liquid.  Add additional liquid, a little at the time, to make a very thin batter.  I didn’t use the full 3/4 cup.
  • Pour into pan and cook in a preheated 350 degree F oven for 12 minutes.  Turn and cook an additional 10-15 minutes until toothpick inserted in middle comes out clean.
  • Cool in pan or take out after 10 minutes to cool on rack.
  •   Keep your oven on to toast the coconut and almonds, if using. 

Dark Chocolate Buttermilk Icing

  • 1/2 cup butter, salted or margarine, at room temperature
  • 3/4 – 1 cup Hershey’s Dark Special Cocoa
  • 3 – 3 1/2 cups confectioners sugar
  • 1/3 to 2/3, more if needed, buttermilk, room temperature
  • 1 1/2 teaspoons vanilla extract

Beat together with mixer, starting with lowest amount of buttermilk and adding more as need to attain the consistency you want.  and ice cake when cool. Or, as we do, cut a piece and add as much, or as little, as you like. This cake is super moist and really does not need any icing.  


  • sweetened coconut
  • sliced almonds

While cake is cooling, spread coconut and almonds in a layer, on a cookie sheet.  I used 1 1/2 cup coconut and 1/2 cup sliced almonds…that is what I had. Use as the amounts you want of each.  Cook for 5-8 minutes, turning after 3 minutes and then every minute or so until lightly browned. Sprinkle on cake.