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Dark Chocolate Cake


  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 3/4 cup (65g) unsweetened natural cocoa powder* (see note)
  • 1 and 3/4 cups (350g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)*
  • 1/2 cup (120ml) canola or vegetable oil
  • 2 large eggs, at room temperature
  • 3/4 cup (180g) full fat sour cream, at room temperature
  • 1/2 cup (120ml) buttermilk, at room temperature*
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) hot water or coffee*
  • optional: 1 cup (180g) mini or regular semi-sweet chocolate chips
  • optional garnish: fresh berries and/or chocolate shavings

Chocolate Mousse:
1/2 cup (120ml) hot water
1/4 cup (22g) unsweetened cocoa powder* (see note)
two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
2 cups (480ml) heavy cream or heavy whipping cream
2 Tablespoons (15g) confectioners’ sugar
1/2 teaspoon pure vanilla extract

Chocolate Ganache:
two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
1 cup (240ml) heavy cream or heavy whipping cream

  1. Mix the chocolate with flour, baking soda, sugar and a pinch of salt.
  2. Whisk the vanilla extract with milk, coconut oil and lemon juice then stir into the flour mix until no lumps are found.
  3. Pour the batter into a greased baking pan.Pour 1 cup of water in an instant pot and lower in it a trivet then place the cake on it and cover it loosely with a parchment paper.
  • Put on the lid and cook the cake for 25 to 35 min on high pressure then use the natural method to release the pressure.
  • Allow the cake to cool down completely then serve it.
  • Enjoy your Dark Chocolate Cake.


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