|

Black Chocolate Cake Recipe

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

What is black Cocoa powder?

black chocolate buttercream

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.

black chocolate cake

Ingredients you’ll need

  • All-purpose flour. All-purpose flour is a versatile ingredient that gives structure to cakes. It helps create a tender crumb and gives the cake some body.
  • Baking soda. It’s a leavening agent that helps the cake rise. It reacts with the acidic ingredients in the batter, such as the coffee, to create carbon dioxide bubbles. This reaction gives the cake a light, airy texture.
  • Baking powder. Another leavening agent that helps the cake rise. It contains both an acid and a base, which react with each other when wet to create carbon dioxide bubbles.
  • Salt. Enhances the flavor of the cake by balancing out the sweetness and intensifying the chocolate flavor.
  • Black cocoa powder. Gives the cake its deep, dark color and intense chocolate flavor. It is made from roasted cocoa beans that have been processed with alkali to neutralize their acidity. This process also makes the cocoa powder less bitter and more soluble in liquids.
  • Unsalted Butter. Provides richness and flavor to the cake. It also helps keep the cake moist and tender.
  • Granulated sugar. Sweetens the cake and helps create a tender crumb. It also contributes to the texture of the cake by forming air pockets when creamed with the butter.
  • Eggs. These add structure to the cake and help it rise. They also contribute to the flavor of the cake.
  • Full fat milk. Adds moisture to the cake and helps create a tender crumb. It also adds richness and flavor to the cake.
  • Pure vanilla extract. Enhances the flavor of the cake and adds depth to the chocolate flavor.
  • Freshly brewed hot coffee. Intensifies the chocolate flavor of the cake and helps balance out the sweetness. The acidity in the coffee also enhances the leavening power of the baking soda.
  • Powdered sugar. To make a sweet, creamy frosting for the cake. It dissolves easily in liquids and is useful for achieving a smooth texture.
  • Heavy cream. To make a rich, creamy frosting. It has a higher fat content than milk and adds richness and flavor to the frosting.
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

Follow me on Instagram and tag #sweetfixbaker to see all your bakes!

black chocolate cake
Print Recipe
5 from 15 votes

Black Chocolate Cake

This cake tastes just like an Oreo cookie! With super moist layers and a creamy chocolate frosting
Prep Time45 minutes
Cook Time35 minutes
Total Time1 hour 20 minutes
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 soda, baking powder, salt and black cocoa powder
    1 3/4 Cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 3/4 Cup black cocoa powder
  • In a separate bowl, with an electric mixer, cream butter and sugar for 3 minutes on medium-high speed, until light and fluffy. Add eggs, one at a time, beating after each addition.
    1/2 Cup unsalted butter, 2 Cups granulated sugar, 2 eggs
  • 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.
    1 Cup full fat milk, 1 teaspoon pure vanilla extract, 1 Cup freshly brewed hot coffee
  • 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.
    1 1/2 Cup Unsalted butter
  • Add powdered sugar, black 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
    4 3/4 Cup powdered sugar, 1 1/2 Cup black cocoa powder, 1/2 Cup heavy cream, 1 teaspoon salt, 2 teaspoons vanilla extract

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

Free Guide + Free Recipes!

Join our mailing list and receive my free guide “Commonly made mistakes when Baking”.

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating