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Black Cocoa Cake

A moist and decadent chocolate cake made with black cocoa, perfect for family gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour
  • 1 cup black cocoa powder
  • 1.25 cups granulated sugar
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 1 cup buttermilk Can be substituted with almond milk + 1 tbsp vinegar
  • 0.5 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup hot water Adds moisture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
  2. In a medium bowl, whisk together the flour, black cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
  3. In a large mixing bowl, beat the eggs, then add buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to over-mix!
  5. Carefully stir in the hot water. This will help to create that moist texture everyone loves.
  6. Divide the batter equally between the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.

Notes

For storage, keep in an airtight container in the fridge for up to 5 days or freeze layers wrapped well for up to 3 months. Thaw before serving.