Deep Chocolate Cake

Loaded with chocolate, this euphoric dessert recipe creates an astounding birthday cake or special occasion dessert.

Deep Chocolate Cake
Prep Time:
40 mins
Bake Time:
20 mins
Total Time:
40 mins


  • ½ cup unsweetened cocoa powder

  • 2 cup all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • cup butter, softened

  • 1 ¾ cup sugar

  • 3 eggs

  • 4 ounce unsweetened chocolate, melted and cooled

  • 2 teaspoon vanilla

  • 1 ½ cup milk

  • Chocolate curls (optional)

  • Chocolate-Sour Cream Frosting (see recipe below)

  • Fresh raspberries (optional)

  • Fresh mint sprigs (optional)

Chocolate-Sour Cream Frosting

  • 12 ounce semisweet chocolate pieces (2 cups)

  • ½ cup butter

  • 1 8 ounce container dairy sour cream

  • 4 ½ cup sifted powdered sugar (about 1 pound)


  1. Grease three 9-inch round baking pans or three 8x8x2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.

  2. Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.

  3. Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.)

  4. Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.

  5. Make chocolate curls, if using. Arrange curls in an even layer on a parchment or waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.

Chocolate-Sour Cream Frosting

  1. In a large saucepan melt chocolate pieces and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.

Nutrition Facts (per serving)

759 Calories
38g Fat
105g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 759
% Daily Value *
Total Fat 38g 49%
Saturated Fat 23g 115%
Cholesterol 111mg 37%
Sodium 246mg 11%
Total Carbohydrate 105g 38%
Protein 9g
Calcium 141.4mg 11%
Iron 4.1mg 23%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.