Description
Indulge in a rich Black Cocoa Cake with a moist crumb and deep chocolate flavor, topped with a luscious chocolate buttercream frosting. Perfect for celebrations or a delightful treat, this cake is sure to impress with its decadent taste and beautiful presentation.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup black cocoa powder
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup black cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup heavy cream (or milk, as needed)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the dry ingredients: flour, black cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
- In another bowl, mix the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
- Gradually pour the wet mixture into the dry ingredients, folding gently until just combined.
- Slowly add the hot water to the batter, mixing until fully incorporated. The batter will be thin.
- Grease two 9-inch round cake pans with butter or non-stick spray. Optionally, line the bottoms with parchment paper.
- Divide the batter evenly between the two prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a large mixing bowl, beat the softened unsalted butter with an electric mixer until creamy.
- Gradually add the powdered sugar and black cocoa powder, mixing on low speed until incorporated, then increase to medium speed.
- Add the vanilla extract and mix until smooth. If the frosting is too thick, add heavy cream or milk as needed to reach the desired consistency.
Notes
- Ensure all ingredients are at room temperature for the best results.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- This cake can be decorated with chocolate shavings or sprinkles for an extra touch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes