Desserts

Black Cocoa Cake

A jet-black, tender chocolate cake made with Modern Mountain Black Cocoa, stacked in two layers and finished with tangy chocolate cream cheese frosting.

By the MMBC Test Kitchen · Updated May 2021
4.2 (169 ratings)
Black Cocoa Cake with Cream Cheese Frosting
Jet-black, seriously chocolatey, and smooth to the last bite. Our signature black cocoa cake is two tender layers under a swoop of black cocoa cream cheese frosting - serve it with a scoop of vanilla ice cream or a cold glass of milk. New to black cocoa? It's a deeply alkalized cocoa prized for dramatic dark color and intense-yet-smooth, low-acidity flavor - the shade behind classic sandwich cookies. Plenty of black cocoas turn bitter and come with a "use for color only" warning. Modern Mountain Black Cocoa brings both the dark color and rich chocolate flavor, so this cake needs little to no food coloring - the color comes straight from the cocoa.
Prep
15 min
Bake
1 hr
Yield
12

Directions

  1. Preheat oven to 350F. Grease 2, 9-inch round cake pans with butter. Line the bottom of each pan with a round piece of parchment paper. Grease parchment. Coat in black cocoa powder, shaking out excess.

  2. In a large bowl, sift together the flour, cocoa, salt, baking soda and baking powder. Whisk to evenly combine. Set aside.

  3. In another large bowl, whisk together the eggs and sugar until pale, fluffy and creamy in appearance, 3-5 minutes. This can be done by hand, with beaters or with a stand mixer.

  4. Slowly drizzle oil into egg and sugar mixture while whisking until fully incorporated.

  5. Combine coffee, buttermilk and vanilla in a measuring cup.

  6. Alternate between adding the flour mixture and coffee mixture into the bowl containing the eggs and oil. Add about 1/3 of the wet and dry ingredients at a time. Whisk until evenly combined, but do not overmix.

  7. Divide cake batter evenly among prepared pans. Bake on the center rack of the oven for approximately 25-35 minutes, or until a toothpick inserted into the center comes out clean. TIP: For more even baking, swap placement of cakes on rack after cake has some structure to it, about 18-20 minutes into baking time.

  8. Allow cakes to cool in pans over a wire rack for about 10 minutes. Invert out of pan onto wire rack to cool completely.

  9. While cakes cool, prepare the frosting. Combine softened cream cheese and butter into a mixing bowl. Using hand beaters or a standing mixer, beat over medium speed until fluffy and evenly combined. Add powdered sugar, cocoa powder, vanilla and salt. Starting on low speed, beat to incorporate the dry ingredients. Increase speed to medium once most of dry ingredients are incorporated, and beat until well-combined and fluffy. TIP: If the frosting is a bit too stiff, add up to 1-2 tablespoons of heavy cream or whole milk to loosen the mixture.

  10. Once cakes are completely cooled, you can frost the cake. Place one round of cake on a serving plate or cake stand. Add a generous amount of frosting on top and spread out in an even layer. Top with the second cake round. Frost tops and sides of cake with remaining frosting.

Tips

  • 3/4 cup black cocoa gives a deep dark color; add a bit more for an even blacker cake.
  • For the blackest black, pair the cocoa with a little black food gel.
  • Cool cakes 10 minutes in the pans, then invert onto a wire rack to cool completely before frosting.
  • For even baking, swap the pans' rack positions about 18-20 minutes in, once the cakes have some structure.
  • Frosting too stiff? Loosen with 1-2 Tbsp heavy cream or whole milk.

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