Cake Central › Recipes › Dark Chocolate Cake

Dark Chocolate Cake

This is the BEST scratch cake I have ever made! I received lots of compliments on it the first time I made it and plan to use it again and again. Enjoy!

Dark Chocolate Cake


  • 2 cups granulated sugar 1 3/4 cups flour 3/4 cups cocoa 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 tsp vanilla extract 1 cup boiling water


  1. 1. Heat oven to 350 degrees F
  2. 2. Grease and flour two 9in pans or one 13x9in pan
  3. 3. In a large mixing bowl, stir together dry ingredients
  4. 4. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes
  5. 5. Stir in boiling water (batter will be thin). Pour into pans
  6. 6. Bake until toothpick inserted in center comes out clean
  7. 7. Cool 10 minutes; remove from pans to wire racks

Comments (10)

This cake is absolutely delish!!
is there a difference when i use corn oil instead of vegetable oil? I only have corn oil in my kitchen right now.
I made this cake last night. I used 2 cups of flour and 1 cup of coco and added some hersheys chocolate syrup and baked at 335 for a longer period of time. I made three 8 inch cakes. They are super yummy and moist. Thanks Kera
I made this cake twice just last week and I have to say I was not impressed. I never have any problems getting my cakes out of my pan because I use pan grease, but the first time I made this cake it did not come out. I decided to make it again and put a parchment circle in the bottom of the pan and it turn out fine. The cake did taste good but was so sticky. I think it has way too much sugar in it.
There is a reason this is almost 10 stars, DELICIOUS!! My new go to choc cake! Thanks!
What a pleasant surprise! I was looking for something easy, but have to admit that I was a little leery about using vegetable oil instead of butter. I made this recipe into cupcakes and these are some of the lightest, fluffiest and moist cupcakes I've ever made! Next time, I think I'll add about 1/4 cup more cocoa.
This is a delicious cake! I use this recipe every time I make chocolate cake. Very moist as well!! If you have troubles with it sticking - it probably could be that the sugar isn't mixed in well enough and it's sort of concentrated in one area - "melting" to the bottom of the pan. I always use lots of shortening and lots of flower at the bottom of my pans and the cake comes out beautifully. Delicious, delicious, DELICIOUS! 10+ stars from me!
My experience is different than the rest of the group. Perhaps I did something wrong? I thought the taste was very average and it's not my choice chocolate cake recipe. I made two batches and both tasted the same- maybe I did the same thing wrong both times? I was able to easily get them out of the pan however, which is a problem I have with other scratch chocolate cakes.
This is Hershey's "Perfectly Chocolate" Chocolate Cake recipe. I have the cookbook. The cake is moist and very good.
In my Hershey's cookbook it is listed as "Deep Dark Chocolate Cake"
Cake Central › Recipes › Dark Chocolate Cake