Black Cocoa Cake

Black Cocoa Cake is a rich, moist chocolate cake with a dramatic dark color and creamy black cocoa frosting. Fresh brewed coffee deepens the chocolate flavor, while Greek yogurt or sour cream keeps the cake soft and tender. I’ve made this cake with both all-purpose flour and 1:1 gluten-free flour, and both work beautifully.

• Rich and moist: Greek yogurt or sour cream and vegetable oil give the cake a soft, tender texture.
• Deep chocolate flavor: Cocoa, freshly brewed coffee, and optional espresso powder make the chocolate flavor even richer.
• All-purpose or gluten-free: I’ve tested this cake with both all-purpose flour and 1:1 gluten-free flour.
• That dramatic color: Black cocoa gives the cake and frosting their deep, nearly black color without black food coloring.
• Two ways to bake it: Make two 8-inch layers for the full showstopper or bake it in a 9×13 pan when you want something easier.
• Not just for Halloween: It’s obviously SO fun for Halloween, but it’s just as good for birthdays or anytime you want a seriously chocolatey cake.

For the Black Cocoa Cake

• All-purpose or 1:1 gluten-free flour: I’ve made this cake both ways, so use whichever works for you.
• Cocoa powder: Black cocoa gives you that deep color and distinctive chocolate flavor. Regular unsweetened cocoa also works with the charcoal powder option.
• Charcoal powder: This is only needed when you’re using regular cocoa powder. Leave it out completely when using black cocoa.
• Granulated sugar: Adds sweetness and balances the intensity of the cocoa.
• Greek yogurt or sour cream: Either works and helps keep the chocolate cake moist and tender.
• Vegetable oil: Gives the cake moisture and keeps the crumb soft.
• Eggs: Add structure and richness.
• Fresh brewed coffee: Deepens the chocolate flavor. You can use hot water instead.
• Espresso powder: Totally optional, but I love adding it because it gives the chocolate an extra boost without making the cake taste like coffee.
• Vanilla extract: Rounds out all that chocolate flavor.
• Baking powder and baking soda: Give the cake its rise.
• Kosher salt: Balances the sweetness and brings out the chocolate flavor.

For the Black Cocoa Frosting

• Butter: Use room-temperature butter so it mixes smoothly with the powdered sugar and cocoa.
• Powdered sugar: Sweetens and gives the frosting its thick, spreadable texture.
• Cocoa powder: Use black cocoa for that naturally dark frosting. If you’re using regular unsweetened cocoa, you’ll use the charcoal powder option.
• Charcoal powder: Only add this when using regular cocoa. Omit it completely with black cocoa powder.
• Vanilla extract: Adds another layer of flavor to the chocolate frosting.
• Milk: Loosens the frosting until it’s smooth and spreadable. You may need a little more depending on the butter you’re using.

• Prep the pans: Preheat the oven to 350°F and spray two 8-inch round cake pans with nonstick baking spray. You can also use a 9×13-inch baking pan.
• Mix the wet ingredients: Beat the eggs and sugar on high for 3 minutes. Add the vanilla, Greek yogurt or sour cream, vegetable oil, and optional espresso powder and mix well.
• Add the dry ingredients: Add the flour, cocoa powder, baking powder, baking soda, and salt. If you’re using regular cocoa powder, add the charcoal powder. Mix just until incorporated.
• Add the coffee: Pour in the freshly brewed coffee and mix until combined. Divide the batter evenly between the prepared cake pans.
• Bake: Bake for 35-45 minutes, until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.

This frosting is simple, VERY chocolatey, and gives the whole cake that dramatic dark finish.

• Add the room-temperature butter, powdered sugar, cocoa powder, vanilla, and milk to a mixing bowl and mix until smooth. If you’re using regular cocoa powder, add the charcoal powder.
• The consistency of the frosting can vary depending on the butter you’re using. If it’s too thick, add heavy cream 1 tablespoon at a time. If it’s too soft, add powdered sugar 1/2 cup at a time until it’s thick enough to spread.

• Don’t overmix the batter: Once you add the dry ingredients, mix just until incorporated to keep the cake soft and tender.
• Cool the cakes completely: The layers need to be completely cool before adding the chocolate frosting.
• Use freshly brewed coffee: Coffee helps deepen the chocolate flavor without making the cake taste like coffee. You can substitute hot water if you prefer.
• Skip the charcoal with black cocoa: If you’re using black cocoa powder, omit the charcoal powder from both the cake and frosting.
• Adjust the frosting if needed: Add a little more liquid if it’s too thick or additional powdered sugar if it’s too soft.

• Make ahead: Bake the cake layers ahead of time and let them cool completely. Keep them tightly covered until you’re ready to assemble and frost the cake.
  Storage: Keep Black Cocoa Cake covered or stored in an airtight cake container to help keep it soft and prevent the frosting from drying out.