Julie Clark
Posted:
A Perfectly Spooky Chocolate Cake That’s Actually Jet-Black
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The ultimate in dark chocolate, this black chocolate cake is easy, yet makes a gorgeously dark presentation thanks to black cocoa powder.
Say goodbye to dry, bland cake. Rich, velvety chocolate cake with black cocoa powder is the only way to cure intense chocolate cravings! With creamy chocolate buttercream frosting and moist, fudgy cake, you can’t go wrong with this black chocolate cake recipe.
The Darkest Chocolate Secret: Black Cocoa Cake
I enjoy dark chocolate in my chocolate chip cookies and cookie bars, but what I really love is a slice of chocolate cake. Dark chocolate and cake go together so well, as seen in our dark chocolate banana cake and whole grain cupcakes.
One of my favorite cocoa powders is black cocoa powder. I often swap out one tablespoon of regular cocoa powder for black cocoa powder, such as in my coffee toffee cookies. It adds to the rich chocolate flavor.
But sometimes, like during the Halloween season, a black velvet cake is fun! To get the darkest chocolate cake, use black cocoa powder. The texture will not be quite as “fluffy” as other cake recipes with traditional cocoa powder, but it will still taste every bit as good.
Leave this black chocolate cake plain or top it with crushed Oreo cookies or chopped pecans.
You may also love our pecan pie and chocolate cut out sugar cookies.
Enjoy! -Julie
Does black cocoa powder taste different?
Black cocoa powder does taste differently than regular cocoa powder. It is a strong flavor, but the dutch process prevents it from being bitter. You’ll find that it doesn’t taste as “chocolately” as regular cocoa powder.
Where to Buy Black Cocoa Powder
We have a hard time finding black cocoa powder in grocery stores. Because of that, we buy it on Amazon. We’ve bought both the King Arthur brand and The Cocoa Trader brand.
Black Chocolate Cake
The ultimate in dark chocolate, this black chocolate cake is easy, yet makes a gorgeously dark presentation thanks to black cocoa powder.
Servings 15
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 48 minutes
Ingredients
FOR THE CAKE:
- 1¾ cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened black cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoons vanilla extract
- 1 cup strong black coffee freshly brewed (or espresso)
FOR THE FROSTING:
- 1 cup salted butter room temperature
- 3½ cups powdered sugar
- ½ cup unsweetened black cocoa powder*
- ½ teaspoon salt
- 2 teaspoons vanilla
- 8 tablespoons heavy cream
Instructions
- Preheat oven to 350º Fahrenheit. Grease a 9×13 baking pan with cooking spray. Line with parchment paper.
- In a medium bowl, whisk the flour, sugar, cocoa, baking powder, baking soda and salt. 1¾ cups all-purpose flour, 1¾ cups granulated sugar, ¾ cup unsweetened black cocoa powder, 1 teaspoon baking powder, 2 teaspoons baking soda. 1 teaspoon salt
- In a stand mixer with the whisk attachment, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the hot coffee and make sure everything is combined. The cake batter will be very thin. 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 1 teaspoons vanilla extract, 1 cup strong black coffee
- Pour the batter into the prepared pan and bake for about 30-35 minutes or until a toothpick inserted in the middle comes out clean. Allow the cake to cool on a wire rack.
- In a stand mixer using the whisk attachment, cream the butter for 2-3 minutes until it is almost white in appearance. 1 cup salted butter
- Add the powdered sugar and cocoa powder, 1 cup at a time, while mixing on low speed. Cover the mixer with a dish towel, if needed, to prevent powdered sugar from blowing out of the bowl. 3½ cups powdered sugar, ½ cup unsweetened black cocoa powder*
- Add in the salt and vanilla. Continue mixing on low and add the heavy cream, one tablespoon at a time. Turn the mixer to medium and beat for 1-2 minutes, until the buttercream is light and fluffy. Frost the cooled cake. ½ teaspoon salt, 2 teaspoons vanilla, 8 tablespoons heavy cream
Notes
- *Or use regular cocoa powder for the frosting for a pretty contrast.
- Use hot water instead of coffee if you prefer, but coffee does enhance the chocolately flavor.
- Make this cake into a layer cake by baking in two 8-inch round cake pans.
- Black cocoa powder has almost no fat. This can cause your baked goods to be drier. If you are afraid this will happen, maybe add a heaping tablespoon of sour cream or Greek yogurt to add some fat to your baked goods.
- Store in an airtight container at room temperature. Or wrap leftover pieces in plastic wrap and store in the freezer for up to 6 weeks.
Nutrition
Calories: 492kcal | Carbohydrates: 68g | Protein: 4g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 518mg | Potassium: 201mg | Fiber: 3g | Sugar: 52g | Vitamin A: 554IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg
How to Make Black Chocolate Cake: Step by Step
Make the cake. Whisk the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl.
Mix the wet ingredients. In a stand mixer (or a glass bowl with an electric hand mixer) mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
Bake. Pour the batter into the prepared pans and bake for about 30-35 minutes or until a toothpick inserted in the middle comes out clean. Allow the cake to cool on a wire rack.
Make the frosting. In a stand mixer using the whisk attachment, cream the butter for 2-3 minutes until it is almost white in appearance. Add the powdered sugar and cocoa powder, 1 cup at a time, while mixing on low speed. Add in the salt and vanilla. Continue mixing on low and add the heavy cream, one tablespoon at a time. Turn the mixer to medium and beat for 1-3 minutes, until the buttercream is light and fluffy. Frost the cooled black chocolate cake.
