Moist Black Cocoa Chocolate Cake Recipe
This Moist Black Cocoa Chocolate Cake Recipe is the perfect dessert for any occasion. This layer cake is packed with a rich chocolate flavor that comes from dark cocoa powder. It’s the ultimate dessert for chocolate lovers who enjoy a bold, deep taste.
The black cake’s texture is incredibly moist and soft, making each bite irresistible. With just the right amount of sweetness, it balances the intense cocoa flavor perfectly. It’s a simple yet satisfying cake that’s sure to impress your guests.
Whether you’re hosting a party or just craving something chocolaty, this cake is the answer. The combination of dark cocoa powder and rich chocolate flavor will make it your go-to recipe for special occasions or whenever you want something extra indulgent.
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, especially 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.
Ingredients you’ll need for this dark chocolate cake recipe
This recipe calls for simple ingredients, found in any grocery store.
- 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 texture.
- 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 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.
Take a look at the recipe card at the bottom of this post for the full recipe!
Add-Ons and Substitutions
- Chocolate Chips: Fold in some chocolate chips (semi-sweet, dark, or milk) for extra pockets of melted chocolate.
- Nuts: Chopped walnuts or pecans can add a nice crunch and flavor contrast.
- Frosting Layers: Consider layering the cake with chocolate ganache or a rich cream cheese frosting for added moisture and flavor.
- Fruit: Chopped berries can bring a fresh element to the cake.
- Flour: Use gluten-free flour for a gluten-free version of the cake.
- Sprinkles for Special Occasions:
- New Year’s: Add golden and silver sprinkles for a festive touch.
- Christmas: Use Christmas-themed sprinkles to bring some holiday cheer.
- Halloween: Add Halloween-themed sprinkles to make it perfect for the season.
How to make this Black Chocolate Cake (with how-to photos)
Preheat your oven to 350 F. Prepare two 8-in cake pans, oiling the sides of the 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 separate bowl mix the flour, baking powder, baking soda, salt, and black cocoa powder
In a large bowl of an electric mixer, beat sugar and butter for 1.5 minutes on medium-high speed. The mixture should resemble light wet sand. Add eggs, one at a time, mixing after each addition.
Start adding the dry ingredients to the wet ingredients, alternating with milk until everything is combined. Add vanilla extract and coffee and mix until just combined.
Distribute the cake 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 10 minutes, then remove from the pan and place on a wire rack to cool completely
Start making the black fudge frosting recipe while the cakes cool.
Beat butter until creamy at 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 at 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 on the 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 or offset 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
Expert Tips for the Best Chocolate Cake
- Cool Before Frosting: Allow the cake to cool completely before frosting to prevent the frosting from melting or sliding off.
- Sift Dry Ingredients: Sift the dry ingredients (flour, cocoa powder, baking soda) to ensure there are no lumps and everything is evenly mixed. This will help create a smooth batter and a more tender cake.
- Use Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature before mixing. This helps the ingredients combine better, resulting in a smoother batter and a fluffier cake.
- Don’t Overmix the Batter: Once you add the dry ingredients, mix gently until just combined. Overmixing can lead to a dense, tough cake due to the development of gluten.
- Grease and Line Your Pan: For easy removal, grease your cake pan and line it with parchment paper. This ensures the cake won’t stick to the pan and keeps it intact when you take it out.
- Check for Doneness Early: Every oven is different, so check the cake 5-10 minutes before the recommended baking time. Insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, it’s done.
Frequently Asked Questions
How to store my black cocoa powder cake?
You can store your cake in an airtight container, covered, and in a cool place, away from any heat sources. This will keep the cake fresh for up to 5 days.
Can I freeze my cake?
Absolutely! You can freeze your whole cake or freeze it in slices. To thaw, place your slice or whole cake in the refrigerator overnight. Before serving, take it out of the fridge about 2 hours in advance so it comes to room temperature. I like to uncover part of the cake to let some air in, so it doesn’t sweat too much.
Can I make this cake ahead of time?
Yes, you can make this cake a day or two ahead of time. Just store it properly, covered in an airtight container, at room temperature, or in the fridge. It will stay fresh and delicious until you’re ready to frost and serve.
Can I use regular cocoa powder instead of black cocoa powder?
You can use regular or Dutch-processed cocoa powder, but keep in mind that black cocoa powder gives the cake its deep, rich color and intense flavor. If you substitute it with regular cocoa powder, the flavor will be slightly lighter, and the cake may not have that signature dark look.
Can I use a different frosting?
Absolutely! While this cake pairs beautifully with chocolate frosting or ganache, feel free to switch it up. Cream cheese frosting, vanilla buttercream, or even a simple dusting of powdered sugar will work well depending on your preference.
How do I ensure my cake doesn’t sink in the middle?
To avoid sinking in the middle, make sure you don’t overmix your batter, as this can cause the cake to collapse. Also, check that your oven is preheated to the correct temperature and that you’re using the right-sized cake pan.
Follow this link for more Cakes and Frosting Recipes, or take a look at the links below for some chocolate-inspired desserts:
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Black Chocolate Cake
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 powder1 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 fluffy4 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
The best recipe of my life of a chocolate cake. Loved it!