Black cocoa cake is a good dessert idea because it offers a unique and intense chocolate flavor that is distinct from regular chocolate cakes. The black cocoa powder used in the cake is made from roasted cocoa beans, giving it a rich, dark color and deep chocolate taste. This cake is perfect for those who love the taste of dark chocolate, and its bold flavor is enhanced when paired with a sweet vanilla buttercream frosting. Additionally, black cocoa cake is a versatile dessert that can be served at any occasion, from a casual get-together to a formal dinner party. Its deep, dark color also makes for a beautiful presentation when decorated with frosting or other toppings. Black cocoa cake is a delicious and impressive dessert that is sure to impress and satisfy any chocolate lover.
Black Cocoa Cake (Food Network)
What To Do
For The Cake
1 and 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup black cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup black coffee (or water)
1/2 cup vegetable oil
2 teaspoons vanilla extract
For The Vanilla Buttercream Frosting
1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2-3 tablespoons heavy cream
Delicious Cake (Sugarologie)
What To Do
For the Cake
Preheat your oven to 350°F, prepare your pans by greasing two 9-inch round cake pans, and line the bottoms with parchment paper. In a large mixing bowl, whisk together the flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the eggs, buttermilk, coffee, vegetable oil, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients while whisking, until the batter is smooth and free of lumps. Divide the batter evenly between the prepared pans.
Bake the cakes for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in the pans for 5-10 minutes before transferring them onto a wire rack to cool completely.
For the Vanilla Buttercream Frosting
In a large mixing bowl, beat the softened butter on medium speed for 1-2 minutes until smooth and creamy. Gradually add the powdered sugar, one cup at a time, while beating on low speed. Once all the powdered sugar is added, increase the speed to medium and beat for 2-3 minutes until the frosting is smooth and fluffy. Add the vanilla extract and heavy cream, and beat on medium-high speed for 1-2 minutes until the frosting is light and airy.
To Assemble
Place one of the cooled cake layers on a cake plate or serving dish. Spread a thick layer of vanilla buttercream frosting over the top of the first cake layer. Put the fridge in the cake until the first layer of frosting has set.
Place the second cake layer on top of the frosting, gently pressing it down. Spread another thick layer of vanilla buttercream frosting over the top and sides of the cake. You can also use a piping bag and tip to decorate the cake with additional frosting if you wish. Serve the cake immediately or store it in an airtight container in the refrigerator for up to 3 days.
A Stunning And Delicious Cake (Sugarologie)
