Deep Dark Secret Chocolate Cake: A Decadent, Moist Delight

This cake is perfect on its own or paired with a rich chocolate ganache, whipped cream, or a scoop of vanilla ice cream.
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Allow the cake to come to room temperature before serving for the best flavor and texture.
For longer storage, you can freeze the cake layers (without frosting) in plastic wrap and foil for up to 2 months. Thaw before frosting and serving.
Variants:

Chocolate Espresso Cake: Add 2 tbsp of finely ground espresso or instant coffee granules to the dry ingredients for an extra coffee kick.
Vegan Deep Dark Chocolate Cake: Substitute the eggs with flaxseed meal or chia eggs, replace the milk with a plant-based alternative, and use non-dairy yogurt instead of sour cream.
Mint Chocolate Cake: Add 1/2 tsp of mint extract to the wet ingredients for a minty twist that pairs wonderfully with chocolate frosting or ganache.
FAQ:
Q: Can I make this cake ahead of time?
A: Yes, this cake can be made a day in advance. Simply cover the layers with plastic wrap and store them at room temperature until you’re ready to frost.

Q: Can I use regular cocoa powder instead of dark cocoa?
A: Yes, you can use regular cocoa powder, but the cake will have a slightly lighter color and a milder chocolate flavor. Dark cocoa powder is what gives the cake its rich, deep chocolate taste.

Q: Can I make this as cupcakes instead of a layered cake?
A: Yes, you can bake the batter in a muffin tin to make cupcakes. Bake at the same temperature, but check for doneness after 18-20 minutes.