Black Chocolate Cake

If you’re a fan of Oreo Cookies, this Black Chocolate cake is just for you!

It tastes just like an Oreo cookie, with super moist layers and a creamy chocolate frosting, and the secret? black cocoa powder

black chocolate cake

What is black Cocoa powder?

Black Cocoa powder is a pure cocoa powder that’s been processed to achieve a very rich, very dark color. It has a smoother and less bitter taste, and its color is extremely black, so don’t use it while wearing white! or otherwise be very careful with it.

The black color is achieved by alkalizing it, and has nothing to do with food colors. This also helps as a coloring agent, specially for people who have allergic reactions to food coloring.

black chocolate buttercream

For this cake I used black cocoa powder for the cake and the frosting, but if you don’t have it or simply don’t want to buy it (I bought it at Amazon), you can substitute it for regular cocoa powder.

The color will be like a regular chocolate cake and the taste will be still amazing, but more like chocolate rather than Oreo.

black chocolate cake

Ingredients you’ll need

  • All-purpose flour
  • Baking soda
  • Baking powder
  • Salt
  • Black cocoa powder
  • Butter, unsalted
  • Granulated sugar
  • Eggs, room temperature
  • Full fat milk, room temperature
  • Pure vanilla extract
  • Freshly brewed hot coffee
  • Powdered sugar
  • Heavy cream
black chocolate cake

How to make Black Chocolate Cake (with how-to photos)

Pre-heat oven to 350 F. Prepare two 8-in cake pans, oiling sides of pan and dusting them with cocoa powder. Then trace the outlines of the cake pan over parchment paper forming a circle, cut and place at the bottom of the pan. Set aside

In a medium-sized bowl mix flour, baking powder, baking soda, salt and black cocoa powder

with an electric mixer, beat sugar and butter for 1 minute on medium-high speed. Mixture should resemble light wet sand. Add eggs, one at a time

Start adding flour mixture, alternating with milk, and beat on medium speed until fully combined. Beat for 1 more minute. Add vanilla extract and coffee and mix until just combined.

Distribute batter evenly in both cake pans and bake for 30-35 minutes, or until a toothpick inserted in the middle comes out with just a few crumbs. Let sit on the pan for 15 minutes, then remove from pan and place on a wire rack to cool completely

Beat butter until creamy in medium- high speed, about 1 1/2 minutes.

Add powdered sugar, cocoa powder, heavy cream, salt and vanilla extract. Beat on low until just incorporated, then beat in medium-high speed for 2 minutes, until light and fluffy

Level your cake layers with a serrated knife or with a leveler, removing cake domes until the top of the cake is flat

Place the first layer of cake on your cake plate, centered, and using an ice cream scoop, add 3 scoops of frosting on top, distribute evenly and place the second cake layer on top. Add a very thin coat on top and sides of the cake -the crumb coat- that will help “glue” the crumbs and seal the cake’s moisture. Refrigerate for 10 minutes

Add the rest of your frosting, making swirls with the back of a spoon or with an angled spatula. Add any sprinkle or decoration you want

Keep it covered with a cake keeper or an overturned bowl at room temperature for four to five days

black chocolate cake

How to store my cake

You can store your cake in an air tight container, covered and in a cool place, away from any heat sources. 

It will last fresh for up to 5 days

Can I freeze my cake?

Absolutely! you can either freeze your whole cake, or you can freeze it in slices. 

Thaw your slice or cake overnight in the refrigerator. Take it out of the fridge 2 hours prior to serving so it can come at room temperature -I like to uncover part of the cake to let some air in so it doesn’t sweat that much.

If you’re looking for more Cakes and frostings, follow this link

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black chocolate cake
Print Recipe
4.91 from 10 votes

Black Chocolate Cake

This cake tastes just like an Oreo cookie! With super moist layers and a creamy chocolate frosting
Prep Time45 mins
Cook Time35 mins
Total Time1 hr 20 mins
Course: Cakes and Frostings
Cuisine: American
Keyword: Black chocolate Cake, chocolate cake recipe butter, chocolate cake recipe simple, chocolate cake recipe with butter, easy chocolate cake, how to make black chocolate cake, sweet fix baker
Servings: 8 inch cake
Calories: 757kcal
Author: Maria Corcuera

Ingredients

Chocolate Cake

  • 1 3/4 Cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 Cup black cocoa powder
  • 1/2 Cup unsalted butter
  • 2 Cups granulated sugar
  • 2 eggs room temperature
  • 1 Cup full fat milk room temperatura
  • 1 teaspoon pure vanilla extract
  • 1 Cup freshly brewed hot coffee

Chocolate Frosting

  • 1 1/2 Cup Unsalted butter room temperature
  • 4 3/4 Cup powdered sugar sifted
  • 1 1/2 Cup black cocoa powder sifted
  • 1/2 Cup heavy cream
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract

Instructions

Chocolate Cake:

  • Pre-heat oven to 350 F. Prepare two 8-in cake pans, oiling sides of pan and dusting them with cocoa powder. Then trace the outlines of the cake pan over parchment paper forming a circle, cut and place at the bottom of the pan. Set aside
  • In a medium-sized bowl mix flour, baking powder, baking soda, salt and black cocoa powder
  • with an electric mixer, beat sugar and butter for 1 minute on medium-high speed. Mixture should resemble light wet sand. Add eggs, one at a time
  • Start adding flour mixture, alternating with milk, and beat on medium speed until fully combined. Beat for 1 more minute. Add vanilla extract and coffee and mix until just combined.
  • Distribute batter evenly in both cake pans and bake for 30-35 minutes, or until a toothpick inserted in the middle comes out with just a few crumbs. Let sit on the pan for 15 minutes, then remove from pan and place on a wire rack to cool completely

Chocolate Buttercream:

  • Beat butter until creamy in medium- high speed, about 1 1/2 minutes.
  • Add powdered sugar, cocoa powder, heavy cream, salt and vanilla extract. Beat on low until just incorporated, then beat in medium-high speed for 2 minutes, until light and fluffy

Assemble:

  • Level your cake layers with a serrated knife or with a leveler, removing cake domes until the top of the cake is flat
  • Place the first layer of cake on your cake plate, centered, and using an ice cream scoop, add 3 scoops of frosting on top, distribute evenly and place the second cake layer on top. Add a very thin coat on top and sides of the cake -the crumb coat- that will help "glue" the crumbs and seal the cake's moisture. Refrigerate for 10 minutes
  • Add the rest of your frosting, making swirls with the back of a spoon or with an angled spatula. Add any sprinkle or decoration you want
  • Keep it covered with a cake keeper or an overturned bowl at room temperature for four to five days

Notes

* Remove butter from the fridge 2 hours prior to using
* Remove eggs from fridge 1 hour prior to using. If pressed on time, allow eggs to sit -completely covered- in warm (not hot) water for 10-15 minutes
* You can make this recipe with regular cocoa powder, you'll still have a very rich and moist chocolate cake and frosting

Nutrition

Serving: 1g | Calories: 757kcal | Carbohydrates: 101g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 12g | Cholesterol: 125mg | Sodium: 588mg | Fiber: 3g | Sugar: 77g

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Maria
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones!
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