This black chocolate cake is made using black cocoa powder. It’s rich, moist and naturally deep in color from the cocoa powder. It is made without using any dyes, just a specific cocoa powder called black cocoa. It has the perfect spooky vibes for Halloween.
INGREDIENTS:
Black Chocolate Cake:
2 cups all-purpose flour
¾ cup black cocoa powder
¾ cup brown sugar
1 cup granulated sugar
1½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup oil canola or vegetable
3 large eggs room temperature
1 cup buttermilk room temperature
2 teaspoon vanilla extract
1 cup hot water or coffee
Black Chocolate Buttercream:
1½ cups butter room temperature
¾ cups cocoa powder
4 cups powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2-4 tablespoon milk
INSTRUCTIONS:
To make the cake:
Preheat the oven to 325 F. Spray three 8-inch round cake pans with non-stick cooking spray, and then line the bottom of the pans with parchment.
In a large bowl, sift or stir together flour, cocoa powder, sugars, baking soda, baking powder, and salt.
In a mixing bowl, beat oil, eggs, buttermilk, and vanilla together until completely mixed. About 1 minute.
Slowly add dry ingredients into wet ingredients while mixing.
Pour in hot water or coffee and mix together another minute. It’s ok if the batter seems extra liquidy.
Pour batter evenly into all three pans. Bake for about 25-29 minutes. When toothpick placed in the center of the cakes comes out clean, you know it is done. If doing cupcakes you will bake in 24 cupcake liners for abour 20-22 minutes.
Let the cakes completely cool before taking out of the pans and frosting.
To make the black chocolate buttercream:
In a large mixing bowl, cream together butter and black cocoa powder until it comes together. Add in powdered sugar, vanilla, salt and milk. Beat until light and fluffy.
You may end up needing to add more powdered sugar or cream to get your desired consistency.
To assemble cake:
Place one of the cake layers, top side up, on a cake plate or serving stand. Frost with a thin layer of chocolate buttercream frosting.
Place the second cake layer, top side up, on top of the buttercream. Repeat the same frosting.
Place final cake layer, top side down.
Frost the entire cake, top and sides, with a thin crumb coat layer of the chocolate buttercream. Place in the fridge or freezer for about 10-15 minutes to chill.
Pull the chilled cake out, and frost the cake with the remaining chocolate buttercream. I added black sugar sprinkles and a few ghost peeps to make it more Halloweeny.
NOTES
Cake will have the best results if made with room temperature ingredients. I like to pull my eggs, buttermilk, and butter out of the fridge an hour or two before I start baking.
You may need to add more or less powdered sugar and milk to get the desired consistency for the buttercream.
Cake will stay fresh for a few days if kept in an airtight container. You can also freeze it with or without frosting.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
NUTRITION
Calories: 520kcal
Carbohydrates: 70g
Protein: 5g
Fat: 27g
Saturated Fat: 13g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 10g
Trans Fat: 1g
Cholesterol: 83mg
Sodium: 483mg
Potassium: 196mg
Fiber: 3g
Sugar: 53g
Vitamin A: 610IU
Calcium: 66mg
Iron: 2mg
As posted on THESALTEDSWEETS.COM by Brooke Hemec.