The darkest, most dramatic chocolate cake you’ll ever bake. This black cocoa cake is rich, moist, and strikingly black, with a deep cocoa flavor that’s balanced by tangy kefir and finished with a smooth black cocoa buttercream. It’s a showstopper dessert that tastes just as incredible as it looks.

Why You’ll Love This Recipe

This cake is intensely chocolatey without being overly sweet, thanks to the unique character of black cocoa. The crumb is soft and tender, the layers are sturdy enough for frosting, and the buttercream is silky and rich. It’s perfect for birthdays, celebrations, or anytime you want a cake that truly stands out.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the black cocoa cake:

• 1 cup unsalted butter, room temperature (226 g)
• 2 cups granulated sugar (420 g)
• 1 tablespoon pure vanilla extract
• 1 teaspoon fine sea salt
• 4 large eggs, room temperature
• 2½ cups cake flour (325 g)
• 1 cup black cocoa powder (85 g)
• 1 teaspoon baking soda
• 1½ cups full-fat kefir or full-fat buttermilk (350 g)

For the black cocoa buttercream:

• 1½ cups unsalted butter, room temperature (330 g)
• ⅓ cup black cocoa powder (28 g)
• 3½ cups powdered sugar, sifted (455 g)
• 1 tablespoon vanilla extract
• ½ teaspoon fine sea salt
• 113 g semi-sweet chocolate, melted and cooled (optional)
• 2–3 tablespoons milk or heavy cream (only if not using chocolate)

Directions

Preheat the oven to 325°F (165°C). Grease and flour two tall 8-inch or 9-inch round cake pans and set aside.

In a large bowl, beat the butter, sugar, vanilla, and salt for 4–5 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Once all the eggs are incorporated, beat for an additional 2 minutes.

Sift together the cake flour, black cocoa powder, and baking soda. With the mixer on low speed, alternate adding the dry ingredients and the kefir, mixing just until the batter is fully combined. Scrape the bottom and sides of the bowl as needed, but avoid overmixing.

Divide the batter evenly between the prepared pans. Bake for 40–45 minutes, or until a cake tester inserted into the center comes out clean and the cake springs back when lightly pressed.

Let the cakes cool in their pans for 5–10 minutes, then turn them out onto a wire rack to cool completely. Wrap the cooled layers tightly in plastic wrap and place them in the freezer for about 1 hour before frosting.

To make the buttercream, beat the butter, vanilla, and salt for about 1 minute until smooth. Add the black cocoa powder and powdered sugar and beat until fully combined and creamy. If using melted chocolate, stir it in once it has cooled. If not using chocolate, add milk or cream a tablespoon at a time until the buttercream is smooth and spreadable.

Frost the chilled cake layers as desired.

Servings and timing

This recipe yields one two-layer 8-inch or 9-inch cake, serving approximately 12 people.

Preparation time: 30 minutes
Baking time: 40–45 minutes
Cooling and chilling time: about 1½ hours
Total time: approximately 2½ hours

Variations

You can substitute Dutch-process cocoa for black cocoa if you prefer a dark chocolate cake rather than a jet-black one. For a lighter frosting, omit the melted chocolate and use cream to adjust the consistency. Adding a teaspoon of espresso powder to the batter can enhance the chocolate flavor without making it taste like coffee.

Storage/Reheating

Store the frosted cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Let refrigerated cake sit at room temperature for about 30 minutes before serving for the best texture. Unfrosted cake layers can be frozen for up to 2 months when wrapped tightly.

FAQs

What does black cocoa taste like?

Black cocoa has a deep, earthy flavor with mild bitterness, similar to the cocoa used in chocolate sandwich cookies.

Can I make this cake without kefir?

Yes, full-fat buttermilk works well. You can also thin full-fat Greek yogurt with a little milk to reach a pourable consistency.

Why is black cocoa low in fat?

Black cocoa is heavily alkalized, which removes much of its natural cocoa butter, resulting in its intense color and unique flavor.

Is this cake very sweet?

No, it’s balanced rather than overly sweet, which makes it ideal for pairing with rich buttercream.

Can I bake this in one pan instead of two?

Yes, but you’ll need to increase the baking time and ensure the center cooks through evenly.

How do I keep the cake from drying out?

Avoid overbaking and make sure to measure the flour accurately. The kefir also helps keep the cake moist.

Can I use all-purpose flour instead of cake flour?

Yes, but the crumb will be slightly less tender. Cake flour gives the softest texture.

Does the cake really turn black?

Yes, when made with true black cocoa, the cake layers are very dark, nearly black.

Can I make the buttercream ahead of time?

Yes, store it covered in the refrigerator and bring it back to room temperature before using.

Is this cake suitable for special occasions?

Absolutely. Its dramatic color and rich flavor make it perfect for celebrations.

Conclusion

This black cocoa cake is a bold, unforgettable dessert that delivers both stunning appearance and deep chocolate flavor. With its tender crumb, balanced sweetness, and luxurious buttercream, it’s a recipe worth making whenever you want to impress with something truly special.

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