Hi all.... I have a request for a "dark chocolate cake" for a groom's cake. I have always used the Hershey's recipe for my chocolate cake, which I have always considered a rich, dark chocolate cake. The bride has already tasted that. But her hubby-to-be is asking for a dark chocolate specifically. Do any of you have a recipe for that? I searched online for some recipes, but they look the same or similar to my chocolate recipe. I'm wondering if I may have to just tell the couple that's all I have. Unless any of you have any secrets. Thanks for any hep!

Hi, i have been using this for several years, after seeing this on c/c. It is delicious. I make chocolate smbc for the frosting and use the ganache for the fillling. hth


http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

Hershey has a dark chocolate cocoa with the same recipe on the can. Have you tried that?

I always add coffee (1+ tsp espresso powder in just enough water to dissolve the powder). It doesn't add a coffee taste, it just makes the chocolate taste more intense.

Yes, use the Hershey's dark cocoa and replace the water with strongly brewed coffee. I think Hershey's calls it a "Black Magic Cake." And it is seriously black.

Thanks you guys! I'll give it a shot! I appreciate the help.

Black Magic Cake



Ingredients:
  2 cups sugar
  1-3/4 cups all-purpose flour
  3/4 cup HERSHEY'S Cocoa
  2 teaspoons baking soda
  1 teaspoon baking powder
  1 teaspoon salt
  2 eggs
  1 cup buttermilk or sour milk*
  1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
  1/2 cup vegetable oil
  1 teaspoon vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Here is the recipe. I used it for my son's groom's cake. It is very moist, delicious, and not super sweet. Everyone loved it.

Also consider Australian Mud Cake. I would guess there's a recipe on here somewhere for it, but if not, you can google it. It is a very dense, moist cake that is very chocolaty, almost fudgy. The Hershey's cakes have a finer crumb and are a lighter in comparison.

I've been looking for a good mud cake, but when I search I find mississippi mud cake-with marshmallows? I've seen so many list white chocolate or dark chocolate mud cake, and I would LOVE to find a recipe!

I love to add some ground ginger...it really amps the flavor!

Toba Garrett's Chocolate Fudge cake is the darkest, densest cake I've ever had. I actually brought samples to the gym today (lol...the gym?!) for people to sample and provide feedback on - overwhelmingly I got (9 people) "this is the richest, darkest, chocolatiest cake ever..." (with 2 people saying too rich)