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Black Chocolate Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://dishedbydana.com/black-chocolate-cake-recipe/