Black Chocolate Cake

No ratings yet

The ultimate in dark chocolate, this black chocolate cake is easy, yet makes a gorgeously dark presentation thanks to black cocoa powder.

Prep Time20

Cook Time30

Total Time48

Course: Dessert

Cuisine: American

Servings:

Calories: 492kcal

Author: Julie Clark

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

US Customary - Metric

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.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition