Black Chocolate Cake Recipe

Black Chocolate Cake is made with intensely dark black cocoa powder, rich sour cream, and a splash of hot coffee to bloom the flavors. The result is a striking, jet-black sponge with a moist, fudge-like crumb, enveloped in a unique custard-based buttercream that tastes reminiscent of an Oreo cookie. It is the ultimate dramatic dessert for a celebration, offering a depth of chocolate flavor that standard cocoa simply cannot match.

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Black Chocolate Cake Ingredients

For the Cake:

• 1/2 cup Vegetable Oil: Plus extra for greasing. Oil keeps the cake moist longer than butter.
• 2 cups All-Purpose Flour: The structural base.
• 1 cup Unsweetened Black Cocoa Powder: This is the key ingredient. It is ultra-Dutch processed, giving the cake its charcoal color and distinct “Oreo” flavor.
• 1 tablespoon Instant Coffee Granules: Enhances the chocolate depth.
• 2 ounces Semisweet Chocolate: Chopped.
• 1 1/2 cups Boiling Water: To bloom the cocoa and melt the chocolate.
• 3/4 cup Sour Cream: Adds acidity and tenderness.
• 3 Large Eggs: At room temperature.
• 2 cups Sugar: Granulated.
• 1 teaspoon Pure Vanilla Extract: Flavor base.
• Leavening/Seasoning: 1 tsp salt, 3/4 tsp baking soda, 1/2 tsp baking powder.

For the Custard Buttercream:

• 3 Large Eggs: To thicken the pudding base.
• 1 1/2 cups Whole Milk: Divided.
• 1 1/2 cups Sugar: Sweetener for the custard.
• 3/4 cup Unsweetened Black Cocoa Powder: Sifted.
• 3 tablespoons Cornstarch: To set the pudding.
• 2 ounces Semisweet Chocolate: Finely chopped and melted.
• 2 1/2 sticks Unsalted Butter: Softened to room temperature.
• 1/4 teaspoon Salt.

How To Make Black Chocolate Cake

1. Prepare the pans: Preheat the oven to 350°F (175°C). Brush two 9-inch round cake pans with vegetable oil and dust with flour, tapping out the excess. In a medium bowl, whisk the flour, 1 cup black cocoa, salt, baking soda, and baking powder.
2. Bloom the chocolate: In a separate heatproof bowl, combine the chopped chocolate (for the cake) and instant coffee. Pour the boiling water over them and let stand for 5 minutes. Whisk until smooth. In a liquid measuring cup, whisk the sour cream, vegetable oil, and vanilla (it may look curdled; this is normal).
3. Aerate the eggs: In a large bowl or stand mixer, beat the 3 eggs and 2 cups sugar on medium speed until combined. Increase speed to medium-high and beat for 4 to 5 minutes until light, fluffy, and pale. Reduce speed to low and slowly stream in the coffee-chocolate mixture.
4. Mix the batter: Beat in the flour mixture in three batches, alternating with the sour cream mixture in two batches. Keep the mixer on low, increasing speed briefly only to beat out lumps. The batter will be very thin and dark, looking like hot fudge.
5. Bake the sponges: Divide the batter evenly between the prepared pans. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 15 minutes, then turn out onto a rack to cool completely.
6. Cook the custard: While the cakes bake, whisk the 3 eggs, 1/4 cup milk, sugar, 3/4 cup black cocoa, cornstarch, and salt in a bowl until smooth. Heat the remaining 1 1/4 cups milk in a saucepan until steaming. Gradually whisk the hot milk into the egg mixture to temper it, then pour everything back into the saucepan. Boil while whisking constantly for 30-60 seconds until it becomes a thick pudding. Remove from heat, cover the surface with plastic wrap, and refrigerate for 3-4 hours until cold.
7. Whip the buttercream: Melt the 2 oz of chocolate and let cool slightly. In a large bowl, beat the softened butter on medium-high speed for 3-5 minutes until creamy. Stir the cold chocolate pudding to loosen it, then gradually beat it into the butter. Beat in the melted chocolate. Whip for 1-2 minutes until fluffy.
8. Assemble the cake: Trim the domed tops off the cake layers. Place one layer on a platter. Spread 1 cup of frosting over it. Top with the second layer. Cover the top and sides with the remaining frosting. Refrigerate for 1 hour before serving to set the butter.

Recipe Tips

• Sourcing Black Cocoa: Black cocoa is different from “Dark” or “Dutch” cocoa. It has been heavily alkalized (like the cookie part of an Oreo). You can find it at specialty baking stores or online. If you can’t find it, you can use Dutch-process cocoa, but the cake will be brown, not black.
• The Frosting Method: This is essentially a German Buttercream (mousseline), which uses a custard base rather than just powdered sugar. It is less sweet and much silkier than American buttercream. Ensure the pudding base is completely cold before adding to the butter, or the butter will melt and the frosting will be soupy.
• Batter Consistency: Don’t be alarmed by how liquid the cake batter is. The high hydration is necessary for the cocoa to bloom and prevents the cake from drying out.
• Tempering Eggs: When making the custard, add the hot milk to the eggs very slowly while whisking. If you dump hot milk in too fast, you will cook the eggs and end up with scrambled egg chocolate soup.

What To Serve With Black Chocolate Cake?

This cake is visually stunning and intensely rich. Serve it with a tall glass of ice-cold milk to mirror the “cookies and cream” flavor profile. Fresh strawberries or a raspberry coulis provide a bright red contrast that looks dramatic against the black sponge. For a warm drink, a freshly brewed coffee highlights the espresso notes in the batter.

How To Store Leftovers Black Chocolate Cake?

• Refrigerate: Because of the custard-based frosting, this cake must be stored in the refrigerator. Cover it with a cake dome or store slices in an airtight container for up to 4 days.
• Serve: Allow the cake (or slices) to sit at room temperature for 20-30 minutes before eating. Cold buttercream is hard and waxy; letting it warm up returns it to a silky texture.
• Freeze: The cake layers freeze well, but the custard frosting can sometimes separate when thawed. It is best to freeze the cake layers unfilled if making ahead.

Black Chocolate Cake Nutrition Facts

• Calories: ~650 kcal
• Fat: 35g
• Carbohydrates: 85g
• Protein: 8g
• Nutrition information is estimated per slice based on 12 servings.

FAQs

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