Description
A dramatic, jet-black, ultra-moist chocolate cake with rich cocoa depth and soft velvety crumb.
Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 cup
- Buttermilk: 1 cup
- Unsalted butter, softened: ½ cup
- Vegetable oil: ¼ cup
- Eggs: 2 large
- Black cocoa powder: 2 tbsp
- Unsweetened cocoa powder: 1 tbsp
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- White vinegar: 1 tbsp
- Optional: black gel food coloring for deeper darkness
- Frosting of choice: black chocolate buttercream or glossy ganache
Instructions
- Cream softened butter with sugar until fluffy; mix in eggs and oil.
- In a separate bowl, whisk flour, black cocoa, cocoa powder, baking powder, baking soda, and salt.
- Alternate mixing dry ingredients with buttermilk until a smooth batter forms.
- Stir in vinegar last (it boosts lift and tenderness).
- Divide batter into three greased 8″ pans and bake for 20–25 minutes.
- Cool completely before leveling and stacking with your black chocolate frosting.
- Finish with a glossy black ganache drip or smooth dark buttercream for the dramatic look.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a deeper color, add black gel food coloring.
- Let the cake cool completely before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg