Recipe for really dark brown chocolate cake using cocoa?

All my cocoa recipes give me cakes which are light brown in colour. I don't want to use real chocolate, just cocoa powder. Please give me a recipe that I can use to get a really dark colour chocolate cake using cocoa powder.





Thanks.Recipe for really dark brown chocolate cake using cocoa?
Drk Chocolate Cocoa Cake





2 cups boiling water


1 cup unsweetened cocoa powder


2 3/4 cups all-purpose flour


2 teaspoons baking soda


1/2 teaspoon baking powder


1/2 teaspoon salt


1 cup butter, softened


2 1/4 cups white sugar


4 eggs


1 1/2 teaspoons vanilla extract





DIRECTIONS:


1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.





2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.





3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.Recipe for really dark brown chocolate cake using cocoa?
Wicked Chocolate Cake Serves !0





Completely dissolve 3/4 cup castor sugar %26amp; 4 level tbl spns low fat marg. in3/4 cup boiling water.


Sift 11/4 cups S.R. flour, 1/2 tspn bi carb soda %26amp;1/4 cup cocoa powder. Add all in one go to water and beat with electric mixer for 1 minute.


Add 2 egg whites and beat 30 seconds.


Pour into cake tin and bake in 180* fan forced oven for 30 mins.


Mixture will be very watery but don't worry.





Icing





Mix 3/4 cup icing sugar, 1 level tblspn cocoa %26amp; 1-11/2 tblspn skim milk in a bowl. Spread over cooled cake.





Best dark moist chocolate cake you'll ever eat. AND only 4.4 gr fat per slice
2 2/3 cups Powdered Sugar


3/4 cup unsweetened cocoa


6 tablespoons Butter


1 tablespoon milk -- more if needed


1 teaspoon vanilla





Directions:





Combine powdered sugar and cocoa in bowl. Cream butter with 1/2 cup of the cocoa mixture in another bowl. Alternately add remaining cocoa mixture and milk; beat to spreading consistency. Stir in vanilla. Spread on cooled cake.
This makes a very dark brown delicious chocolate cake:





1 3/4 cups all-purpose flour


2 cups granulated sugar


3/4 cup unsweetened cocoa


1 1/2 teaspoons baking powder


1 1/2 teaspoons baking soda


1 teaspoon salt


2 large eggs


1 cup milk


1/2 cup vegetable oil


1 1/2 teaspoons vanilla


1 cup boiling water





Combine dry ingredients in a large mixing bowl. Add eggs, milk, oil, and vanilla. Beat with electric mixer on medium speed for 2 minutes. Remove mixer; stir in boiling water by hand. Pour the thin batter into a greased and floured 13x9x2-inch baking pan or two greased and floured 9-inch layer cake pans or three greased and floured 8-inch layer cake pans.





Bake at 350掳 for about 35 minutes for a rectangular cake or 30 to 35 minutes for layers. A wooden pick or cake tester inserted in center should come out clean. Cool for 10 minutes in pan on rack then remove from pan and cool completely.





Frost as desired.
Dark Chocolate Cake -- Oven @ 350





2 cups boiling water


1 cup cocoa powder


2 3/4 cups flour


2 tsp baking powder


1/2 tsp salt


1 cup butter


2 1/4 cups white sugar


4 eggs


1 1/2 tsp vanilla


2 tsp baking soda





Pour water over cocoa %26amp; whisk until smooth. Allow to cool. Sift flour, soda, powder %26amp; salt; set aside.





In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla. Add flour mix alternately with cocoa mix. Spread in 3 prepared pans evenly.





Bake in preheated oven @ 350, 25-30 minutes. Allow to cool before icing.
This recipe is from Hershey's. I use it all of the time %26amp; it is always very moist %26amp; delicious!





Deep Dark Chocolate Cake


Ingredients:


2 cups sugar


1-3/4 cups all-purpose flour


3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa


1-1/2 teaspoons baking powder


1-1/2 teaspoons baking soda


1 teaspoon salt


2 eggs


1 cup milk


1/2 cup vegetable oil


2 teaspoons vanilla extract


1 cup boiling water


ONE-BOWL BUTTERCREAM FROSTING(recipe follows)


Directions:


1. Heat oven to 350掳F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.





2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter 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. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.








ONE-BOWL BUTTERCREAM FROSTING


6 tablespoons butter or margarine, softened


2-2/3 cups powdered sugar


1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa


1/3 cup milk


1 teaspoon vanilla extract





Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.





HIGH ALTITUDE DIRECTIONS (Cake):


-- Decrease sugar to 1-3/4 cups


-- Increase flour to 1-3/4 cups plus 2 tablespoons


-- Decrease baking powder to 1-1/4 teaspoons


-- Decrease baking soda to 1-1/4 teaspoons


-- Increase milk to 1 cup plus 2 tablespoons


-- Bake at 375掳F, 30 to 35 minutes for both pan sizes