Description

This Black Chocolate Cake is a rich, moist, and intensely chocolatey dessert made with unsweetened black cocoa powder and brewed coffee to enhance the deep chocolate flavor. Combined with a smooth, fluffy black cocoa buttercream frosting, this cake is perfect for chocolate lovers seeking a decadent treat.

Ingredients

Scale

Cake 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)

Buttercream Frosting Ingredients

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

Preheat and Prepare: Preheat your oven to 350º Fahrenheit. Grease a 9×13 inch baking pan with cooking spray and line it with parchment paper to ensure easy cake removal.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, black cocoa powder, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients and Batter: Using a stand mixer fitted with the whisk attachment, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Gradually add the dry ingredient mixture while mixing on low speed. Then slowly pour in the hot brewed coffee, continuing to mix until the batter is evenly combined. Note that the batter will be very thin.
Bake the Cake: Pour the prepared batter into the lined baking pan. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Once baked, allow the cake to cool completely on a wire rack before frosting.
Cream the Butter: In a clean stand mixer bowl with the whisk attachment, beat the salted butter for 2 to 3 minutes until it becomes pale and fluffy.
Add Sugar and Cocoa: Gradually add powdered sugar and black cocoa powder one cup at a time, mixing on low speed. To prevent powdered sugar from flying out, cover the mixer with a dish towel if needed. Mix thoroughly with each addition.
Finish the Buttercream: Add the salt and vanilla extract to the mixture. Continue mixing on low speed while slowly adding the heavy cream, one tablespoon at a time. Increase the mixer speed to medium and beat for 1 to 2 minutes until the buttercream is light, fluffy, and spreadable.
Frost the Cake: Spread the prepared black cocoa buttercream evenly over the cooled cake using a spatula or knife. Serve and enjoy your rich black chocolate cake!

Notes

Ensure eggs are at room temperature for better emulsion and cake texture.
Using freshly brewed coffee or espresso enhances the chocolate flavor without making the cake taste like coffee.
Cake batter will be thin due to the coffee; this is normal and results in a moist cake.
Use black unsweetened cocoa powder for the deepest, richest chocolate color and flavor.
For easier removal, chill the cake slightly before frosting to prevent crumbs mixing into your frosting.
Store the cake covered in the refrigerator if not served immediately; bring to room temperature before serving.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: black chocolate cake, black cocoa, chocolate cake recipe, moist chocolate cake, buttercream frosting, coffee chocolate cake