Black Chocolate Cake

5 from 20 votes

This cake tastes just like an Oreo cookie! With super moist layers and a creamy chocolate frosting

Prep Time45

Cook Time35

Total Time1 20

Servings: 8 inch cake

Author: Maria Corcuera

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 (218.8 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 3/4 Cup (64.5 g) 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 (113.5 g) unsalted butter, 2 Cups (400 g) granulated sugar, 2 large 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 (236.6 ml) full fat milk, 1 teaspoon pure vanilla extract, 1 Cup (237 g) 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

Beat butter until creamy in medium- high speed, about 1 1/2 minutes.
1 1/2 Cup (340.5 g) 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 (570 g) powdered sugar, 1 1/2 Cup (129 g) black cocoa powder, 1/2 Cup (118.3 ml) heavy cream, 1 teaspoon salt, 2 teaspoons vanilla extract

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

* 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