Black Cocoa Cake

Ingredients

For the Cake

• 2 cups all-purpose flour
• ¾ cup black cocoa powder
• 1½ cups sugar
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup hot coffee or hot water

For the Chocolate Frosting

• 1 cup butter, softened
• 3 cups powdered sugar
• ½ cup black cocoa powder
• 2–3 tbsp milk
• 1 tsp vanilla extract

Instructions

Step 1

• Preheat oven to 350°F (175°C).
• Grease and line two 8-inch cake pans.

Step 2

• In a large bowl, combine flour, black cocoa powder, sugar, baking soda, baking powder, and salt.

Step 3

• Add eggs, milk, oil, and vanilla.
• Mix until smooth.

Step 4

• Slowly stir in the hot coffee or hot water.
• The batter will be thin.

Step 5

• Divide the batter evenly between the cake pans.

Step 6

• Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Step 7

• Let the cakes cool completely before frosting.

Step 8

• For the frosting, beat butter until creamy.
• Add powdered sugar, black cocoa powder, vanilla, and milk.
• Beat until smooth and fluffy.

Step 9

• Spread frosting between the cake layers and over the top and sides.

Step 10

• Slice and serve.

Q & A

Q: What is black cocoa powder?
A: It is a heavily alkalized cocoa powder that gives cakes a deep black color and rich chocolate flavor.

Q: Can I use regular cocoa powder?
A: Yes, but the cake will be lighter in color.

Q: How should I store the cake?
A: Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.