Description
This Black Cocoa Cake is rich and decadent, perfect for chocolate lovers.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup black cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 3 1/2 cups powdered sugar (for frosting)
- 1/2 cup black cocoa powder (for frosting)
- 1/4 cup heavy cream (more if needed for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the granulated sugar and brown sugar. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- In a large mixing bowl, beat the softened unsalted butter until creamy and smooth.
- Gradually add the powdered sugar and black cocoa powder, mixing on low speed to prevent a sugar cloud. Once combined, add the heavy cream and vanilla extract. Beat until smooth and fluffy, adding more cream if needed to reach your desired consistency.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top.
- Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
- For added flair, decorate with chocolate shavings, sprinkles, or edible gold dust.
Notes
- For buttermilk, substitute with a mixture of milk and vinegar or lemon juice.
- Use melted coconut oil or melted unsalted butter instead of vegetable oil.
- Light brown sugar can replace dark brown sugar if needed.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Black Cocoa Cake, Decadent Cake, Chocolate Cake