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Black Cocoa Cake

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This rich and dramatic black cocoa cake features soft, moist layers made with deeply flavorful black cocoa and kefir, topped with a luscious black cocoa buttercream. A visually striking and indulgent dessert perfect for celebrations.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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 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)

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour two 8- or 9-inch round cake pans.
  2. In a large bowl, beat butter, sugar, vanilla, and salt for 4–5 minutes until fluffy. Add eggs one at a time, beating well after each. Beat for 2 more minutes after all eggs are incorporated.
  3. Sift together cake flour, black cocoa powder, and baking soda. With mixer on low, alternate adding dry ingredients and kefir. Mix just until combined. Do not overmix.
  4. Divide batter evenly between prepared pans. Bake 40–45 minutes, or until a tester comes out clean and the cake springs back when pressed.
  5. Cool cakes in pans for 5–10 minutes, then transfer to wire rack to cool completely. Wrap cooled layers in plastic wrap and freeze for 1 hour before frosting.
  6. To make buttercream, beat butter, vanilla, and salt until smooth. Add black cocoa powder and powdered sugar, beat until creamy. Stir in cooled melted chocolate, or add milk/cream one tablespoon at a time until smooth and spreadable.
  7. Frost chilled cake layers as desired. Serve at room temperature for best texture.

Notes

  • Use Dutch-process cocoa if black cocoa isn’t available (result will be lighter in color).
  • Add 1 tsp espresso powder to deepen chocolate flavor.
  • Use buttermilk or thinned Greek yogurt if kefir is unavailable.
  • Freeze unfrosted cake layers for up to 2 months.
  • Store frosted cake at room temp for 2 days or refrigerate up to 5 days.

Nutrition

Find it online: https://savorymomskitchen.com/black-cocoa-cake/