Introduction

This Black Chocolate Cake is a rich, deeply chocolatey treat perfect for any chocolate lover. Moist and tender, it features a smooth black cocoa buttercream that elevates the flavor to decadent heights. Ideal for birthdays, celebrations, or whenever you crave an intense chocolate fix.

A slice of chocolate cake is cut into three thick layers stacked on a white plate with brown rim details, each layer dark brown and moist with a rough texture. Between each cake layer is a rich, smooth, thick spread of dark chocolate frosting, and the top layer is fully covered with the same dark chocolate frosting spread unevenly, showing some texture. Next to the cake on the plate is a bit of cake crumb and frosting, with a silver fork partially visible behind the cake. The background is softly blurred in warm brown tones, and the scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¾ cups all-purpose flour
1¾ cups granulated sugar
¾ cup unsweetened black cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 cup strong black coffee (freshly brewed or espresso)
1 cup salted butter (room temperature)
3½ cups powdered sugar
½ cup unsweetened black cocoa powder (for frosting)
½ teaspoon salt (for frosting)
2 teaspoons vanilla extract (for frosting)
8 tablespoons heavy cream

Instructions

Step 1: Preheat your oven to 350º Fahrenheit. Grease a 9×13-inch baking pan with cooking spray and line it with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the flour, granulated sugar, black cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Using a stand mixer fitted with the whisk attachment, blend the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the dry ingredients while mixing on low speed. Slowly pour in the hot coffee and mix until the batter is smooth. Note that the batter will be quite thin.
Step 4: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack before frosting.
Step 5: To make the frosting, beat the salted butter in a stand mixer with the whisk attachment for 2-3 minutes until it appears light and almost white.
Step 6: Gradually add the powdered sugar and black cocoa powder one cup at a time, mixing on low speed. To avoid powdered sugar flying out, cover the mixer bowl with a dish towel if needed.
Step 7: Add the salt and vanilla extract, then slowly incorporate the heavy cream one tablespoon at a time. Increase the mixer speed to medium and beat for 1-2 minutes until the frosting is light and fluffy. Spread evenly over the cooled cake.

Tips & Variations

For an even richer flavor, use espresso instead of regular strong coffee.
If you don’t have black cocoa powder, substitute with Dutch-processed cocoa powder, though the color and depth of flavor will be lighter.
Ensure eggs and butter are at room temperature for better texture and smooth frosting.
For a dairy-free version, substitute the buttermilk with almond milk mixed with a tablespoon of lemon juice and use a plant-based butter for frosting.

Storage

Store the cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Before serving chilled cake, let it sit at room temperature for about 30 minutes for the best texture. Leftover cake can also be frozen for up to 3 months; wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator.

How to Serve

A close-up image of a two-layer chocolate dessert shows a thick, moist dark brown cake layer on the bottom with a dense, smoother chocolate frosting layer on top. The cake looks rich and crumbly with a slightly rough texture, while the frosting is glossy and creamy with small textured swirls. The dessert is cut, revealing the clear contrast between the darker base and the slightly lighter frosting above. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

Yes, you can substitute Dutch-processed cocoa powder, but the cake’s color will be lighter and the flavor slightly less intense.

Why is the cake batter so thin?

The hot coffee thins the batter intentionally to produce a moist and tender crumb while enhancing the chocolate flavor.

Black Chocolate Cake Recipe

Print Recipe

★★★★★

4.6 from 140 reviews

A rich, moist Black Chocolate Cake featuring intense black cocoa powder and a luscious homemade black cocoa buttercream frosting. This decadent dessert combines the depth of coffee and cocoa flavors, perfect for chocolate lovers seeking a dark, indulgent cake.

Author: Dana
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

1¾ cups all-purpose flour
1¾ cups granulated sugar
¾ cup unsweetened black cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 cup strong black coffee (freshly brewed or espresso)

Frosting

1 cup salted butter (room temperature)
3½ cups powdered sugar
½ cup unsweetened black cocoa powder
½ teaspoon salt
2 teaspoons vanilla extract
8 tablespoons heavy cream

Instructions

Prepare the oven and pan: Preheat your oven to 350º Fahrenheit. Grease a 9×13 inch baking pan with cooking spray and line it with parchment paper to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, unsweetened black cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
Combine wet ingredients and batter: Using a stand mixer fitted with the whisk attachment, mix together the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the dry ingredient mixture while mixing on low speed. Slowly pour in the hot brewed coffee and continue mixing until everything is fully incorporated into a thin batter.
Bake the cake: Pour the batter evenly into the prepared baking pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool completely on a wire rack.
Cream the butter: In a stand mixer using the whisk attachment, beat the salted butter on medium speed for 2 to 3 minutes until it becomes almost white and fluffy.
Add powdered sugar and cocoa: Gradually add the powdered sugar and unsweetened black cocoa powder, one cup at a time, mixing on low speed to prevent a sugar cloud. Cover the mixer bowl with a towel if needed to minimize powder dispersal.
Finish frosting: Add salt and vanilla extract. Continue mixing on low speed and gradually add the heavy cream one tablespoon at a time. Increase the mixer speed to medium and beat for 1 to 2 minutes until the buttercream frosting is light, fluffy, and spreadable. Frost the completely cooled cake evenly.

Notes

Use freshly brewed hot coffee or espresso for enhanced flavor and moisture.
Ensure eggs and butter are at room temperature for better mixing and texture.
Black cocoa powder has a more intense color and flavor than regular cocoa powder.
Do not overbake to keep the cake moist; start checking at 30 minutes.
The frosting can be refrigerated briefly to firm up, but bring to room temperature before spreading if chilled.

Keywords: black chocolate cake, black cocoa powder cake, chocolate cake with coffee, chocolate buttercream frosting, rich chocolate cake