Deep Dark Chocolate Cake

This recipe is taken from the 2016 Milk Calendar. This is the Deep Dark Chocolate Cake recipe.

  • Prep: 25 min
  • Cooking: 30 min - 35 min
Yields 12 servings
deep dark chocolate cake


  • Cake
  • 1 cup (250 mL) butter softened
  • 1 1/2 cups (375 mL) brown sugar
  • 3 eggs
  • 1 1/2 cups (365 mL) buttermilk or soured Milk
  • 1 1/2 tsp (7 mL) vanilla extract
  • 1 tsp (5 mL) instant coffee granules
  • 2 cups (500 mL) all-purpose flour
  • 1 cup (250 mL) cocoa powder
  • 1 1/2 tsp (7 mL) baking soda
  • 3/4 tsp (4 mL) salt
  • Frosting
  • 1 cup (250 mL) softened butter
  • 1/2 cup (125 mL) 35 % whipping cream
  • 1 tsp (5 mL) vanilla extract
  • 1 cup (250 mL) cocoa powder
  • 4 cups (1 L) icing sugar



Preheat oven to 350 °F (180 °C). Line the bottoms of two buttered 9-inch (23 cm) round cake pans with parchment paper.

Beat butter in a large bowl until creamy. Beat in brown sugar until fluffy. Add eggs, one at a time, beating well between additions. Beat in vanilla extract and coffee granules.

Blend flour with cocoa, baking soda and salt. Add flour mixture to butter mixture, alternating with the buttermilk, in three additions, scraping down the sides of the bowl each time. Divide batter between prepared pans. Bake for 30 to 35 minutes or until cakes pull away from the edge of the pan and spring back when lightly touched. Turn out onto a rack and remove paper. Cool completely.


Beat butter until creamy. Blend in cream and vanilla extract and beat until very smooth. Add cocoa and icing sugar a little at a time, stirring well between additions. Beat on high speed for 45 seconds. Place one layer on a cake plate and frost. Crown with the second layer and frost.

Garnish with decorative chocolate swirls.


*You can replace buttermilk by sour milk or yogourt. To make sour milk, add 1 tbsp (15 mL) of white vinegar or lemon juice to 1 cup (250 mL) milk.

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