Black Cocoa Cake

Why You’ll Love Black Cocoa Cake Recipe

If you’re a fan of deep, bold chocolate flavors, this cake is for you. The black cocoa powder creates a distinctive, bittersweet chocolate taste that sets this cake apart from traditional chocolate cakes. The texture is moist and tender, with a perfect crumb, and it pairs wonderfully with frosting or even a dusting of powdered sugar. It’s simple to make yet delivers impressive results that will leave everyone asking for the recipe.

Ingredients

• Black cocoa powder

• All-purpose flour

• Baking soda

• Salt

• Unsweetened cocoa powder

• Sugar

• Eggs

• Milk

• Vegetable oil

• Vanilla extract

• Boiling water

• Vinegar (white or apple cider vinegar)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

2. In a large bowl, sift together the black cocoa powder, all-purpose flour, unsweetened cocoa powder, baking soda, and salt.

3. In a separate bowl, whisk together the sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and well combined.

4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.

5. Carefully stir in the boiling water and vinegar until fully incorporated. The batter will be thin, but that’s okay—this creates a moist, tender cake.

6. Divide the batter evenly between the prepared cake pans.

7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

9. Once cooled, frost with your favorite frosting, such as a rich buttercream or chocolate ganache.

Servings and Timing

• Servings: 12-16

• Preparation time: 20 minutes

• Baking time: 30-35 minutes

• Total time: 1 hour (including cooling)

Variations

• Frosting options: Try pairing the cake with a classic chocolate buttercream, cream cheese frosting, or even a rich ganache for a truly indulgent treat.

• Add-ins: You can incorporate chocolate chips or chunks into the batter for extra texture and bursts of melted chocolate.

• Make it layered: For a more dramatic presentation, you can stack the cake with multiple layers of frosting or filling, such as raspberry jam or whipped cream.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days if you’ve used a cream-based frosting.

• Reheating: Reheat individual slices in the microwave for 10-15 seconds if you prefer it warm. Be sure not to overheat, as this can dry out the cake.

FAQs

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

Black cocoa powder gives this cake its signature dark color and unique flavor. While you can substitute regular cocoa powder, the flavor and appearance will be different.

Can I make this cake ahead of time?

Yes, you can bake the cakes ahead of time and store them in an airtight container for up to 2 days. Frost them just before serving.

Can I freeze this cake?

Yes, you can freeze the cake layers for up to 3 months. Wrap them tightly in plastic wrap and foil, then thaw them at room temperature before frosting and serving.

Is there a way to make this cake gluten-free?

Yes, you can try using a gluten-free all-purpose flour blend in place of the regular flour. Be sure to check that the other ingredients are also gluten-free.

Can I make this recipe dairy-free?

Yes, you can substitute the milk with a non-dairy milk such as almond milk or coconut milk and use a dairy-free butter for frosting.

How do I prevent the cake from sticking to the pan?

Greasing and flouring the cake pans or using parchment paper can help prevent sticking. You can also line the bottom with parchment paper for extra protection.

Can I use a different type of vinegar?

White vinegar or apple cider vinegar works best in this recipe to react with the baking soda and create a light, fluffy texture. Other types of vinegar may alter the flavor slightly.

How should I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days. If you’ve used a perishable frosting like cream cheese, store it in the fridge.

How can I make the cake even richer?

For an extra indulgent treat, you can fill the layers with chocolate mousse or ganache before frosting the entire cake.

Can I use this cake recipe for cupcakes?

Yes, you can use this recipe to make cupcakes. Fill the cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick inserted comes out clean.

Conclusion

Black Cocoa Cake is the ultimate dessert for chocolate enthusiasts who crave deep, intense flavor. Its dark color and moist texture are sure to impress, and its versatility allows for countless variations to suit your preferences. Whether you’re serving it at a party or enjoying a slice at home, this cake is a guaranteed crowd-pleaser. With simple ingredients and easy preparation, this cake will quickly become a favorite in your baking repertoire!