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 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.
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.
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
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
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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