Description
A decadent and rich chocolate cake with a velvety texture and dramatic black color, perfect for celebrations or indulgent desserts.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ½ cup Dutch-processed cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp black gel food coloring
For the chocolate buttercream
- 1 cup (226 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 1/2 cup (43 g) unsweetened cocoa powder
- 2 tbsp whole milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Set to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix dry ingredients: In a bowl, sift together flour, cocoa powder, baking soda, and salt.
- Prepare wet mixture: In another bowl, whisk sugar, buttermilk, oil, eggs, vanilla, and black food coloring until smooth.
- Combine and mix: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Bake the cakes: Divide the batter evenly between the pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and frost: Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack. Frost with cream cheese frosting or your choice of topping.
- Make the chocolate buttercream: beat the softened butter for 3 to 4 minutes until pale. Sift the powdered sugar and cocoa powder together and add a cup at a time on low speed, then the milk and vanilla. Beat 2 minutes more, adding a splash more milk if it is too stiff. Frost only once the bake has cooled completely.
Notes
- For a deeper chocolate flavor, add 1 tsp of espresso powder to the dry ingredients.
- Use gel-based food coloring for a vibrant black hue without altering the batter’s consistency.
- Ensure cakes are fully cool before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 491
- Sugar: 54g
- Fat: 25g
- Carbohydrates: 67g
- Fiber: 2.2g
- Protein: 3g