If you’re a fan of rich, dark chocolate treats, then this Black Cocoa Loaf Cake is about to become your new baking obsession. With its dramatic color and deep, almost Oreo-like flavor, every slice is a little celebration of pure cocoa bliss. Whether you serve it plain, dress it up with ganache, or treat it as a special snack with coffee, this loaf cake makes an irresistibly bold statement on any dessert table.
Ingredients You’ll Need
At its heart, the Black Cocoa Loaf Cake is all about simple, quality ingredients working together to deliver moistness, intense chocolate flavor, and a gorgeous dark crumb. Each element has a delicious role to play, so don’t skip or substitute unless absolutely necessary!
- All-purpose flour: Forms the backbone of the cake, providing structure and a tender crumb.
- Black cocoa powder: The star ingredient that brings dramatic color and a unique, bittersweet chocolate flavor.
- Baking soda: Ensures a light lift to counter the dense richness of the cocoa.
- Salt: Just a pinch heightens the chocolate intensity and balances the sweetness.
- Unsalted butter (softened): Creams into the sugar for a luxuriously soft texture.
- Granulated sugar: Sweetens every bite while also helping to aerate the mixture during creaming.
- Large eggs: Bind the ingredients and add richness for a moist, velvety loaf.
- Vanilla extract: Lends warmth and depth, enhancing the overall chocolate profile.
- Sour cream: Keeps the loaf incredibly moist and tender, and introduces a subtle tang.
- Whole milk: Adds just enough liquid to bring the batter together without making it dry.
- Hot water: The secret to a smooth, pourable batter and an extra pop of chocolate flavor.
How to Make Black Cocoa Loaf Cake
Step 1: Prepare Your Loaf Pan and Oven
Start by preheating your oven to 350°F (175°C). While the oven is heating, grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for effortless removal later. Setting this up first makes the entire baking process flow seamlessly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, and salt. This ensures the leavening and salt are evenly distributed and prevents cocoa lumps, giving your loaf a consistent crumb and flavor all the way through.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened unsalted butter and granulated sugar until the mixture is pale, light, and fluffy. Take 2 to 3 minutes for this step; it’s crucial for incorporating air, which helps create a perfectly tender loaf.
Step 4: Add Eggs and Vanilla
Beat in the large eggs, one at a time, mixing well after each addition to fully emulsify them into the buttery base. Next, blend in the vanilla extract, which amplifies the cake’s deep cocoa notes.
Step 5: Incorporate Sour Cream and Milk
Pour in the sour cream and whole milk, then stir until smooth and creamy. These ingredients keep the Black Cocoa Loaf Cake extra moist and deliciously tender without making the batter heavy.
Step 6: Combine the Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing at this stage to preserve the loaf’s soft crumb. The batter will be thick and deeply dark—exactly as it should be!
Step 7: Add the Hot Water
Finish by stirring in the hot water. This makes the batter more pourable and helps bloom the black cocoa powder, intensifying the cake’s signature color and taste. Pour the batter into your prepared pan and use a spatula to smooth the top.
Step 8: Bake to Perfection
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Patience pays off with a perfect crumb!
How to Serve Black Cocoa Loaf Cake
Garnishes
Dress up your Black Cocoa Loaf Cake with a glossy chocolate ganache drizzle for maximum decadence or keep it simple and elegant with a dusting of powdered sugar. For a hint of color, add some fresh berries or a scattering of edible gold leaf for a sophisticated touch.
Side Dishes
This intense loaf pairs beautifully with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. For a luxurious brunch, serve alongside fresh fruit, or offer with a cup of bold espresso to balance out the richness.
Creative Ways to Present
Cut the loaf into slim slices and layer with mascarpone cream for an easy dessert trifle, or toast thick pieces and top with a smear of salted butter. You can even cube leftover cake for chocolate fondue or use it as the base for an unforgettable ice cream sundae.
Make Ahead and Storage
Storing Leftovers
Once your Black Cocoa Loaf Cake is fully cool, wrap it tightly in plastic wrap or store in an airtight container at room temperature. This keeps it wonderfully moist for up to three days, ensuring you can savor every last bite.
Freezing
This cake freezes like a dream. Slice and wrap individual pieces for easy snacking, or keep the loaf whole for a special occasion. Thaw overnight in the refrigerator or for a few hours at room temperature, and it will taste freshly baked.
Reheating
For the best flavor and texture, warm slices gently in the microwave for 10 to 15 seconds or in a low oven. This revives the rich aroma and soft crumb, making each bite just as irresistible as the day it was baked.
FAQs
What makes black cocoa powder different from regular cocoa powder?
Black cocoa powder is ultra-dutched, meaning it’s treated with an alkaline solution to remove acidity, which results in a smoother flavor and striking dark color. It gives the Black Cocoa Loaf Cake its signature look and unique bittersweet chocolate note.
Can I substitute black cocoa with regular cocoa powder?
While you can use Dutch-process cocoa in a pinch, black cocoa is ideal for achieving the bold flavor and color this recipe celebrates. If substituting, the loaf will be lighter in color and the flavor a bit less intense.
Why do I add hot water to the batter?
Stirring in hot water at the end loosens the thick batter and “blooms” the cocoa, allowing the flavor to deepen and the texture to become ultra-tender. It’s a simple step, but it really boosts the cake’s chocolate impact.
How do I know when my Black Cocoa Loaf Cake is finished baking?
Check with a toothpick or cake tester inserted in the center; it should come out clean or with a few moist crumbs attached. The top should spring back lightly when pressed—avoid overbaking to keep the crumb soft and moist.
Can I add other flavors or mix-ins?
Absolutely! Mini chocolate chips, chopped nuts, or a hit of orange zest all pair beautifully. Just fold your mix-ins in at the end before pouring the batter into the pan for a custom twist on this classic Black Cocoa Loaf Cake.
Final Thoughts
If you’re ready to experience a bake that’s as bold and flavorful as it is beautiful, give this Black Cocoa Loaf Cake a try. It’s truly a treat worth making for any chocolate lover, and I can’t wait for you to share it with family and friends!
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Black Cocoa Loaf Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8 slices) 1x
- Diet: Vegetarian
Description
Indulge in the deep, rich flavor of this Black Cocoa Loaf Cake. Made with black cocoa powder for an intense chocolatey taste, this moist and decadent cake is perfect for any chocolate lover.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup black cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1/4 cup hot water
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, black cocoa powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs and flavor: Beat in eggs one at a time, then mix in vanilla extract.
- Combine wet and dry: Stir in sour cream and milk, then gradually add dry ingredients to the mixture.
- Finish the batter: Stir in hot water to loosen the batter, then pour into the prepared pan.
- Bake: Bake for 50–55 minutes until a toothpick comes out clean.
- Cool and serve: Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Black cocoa powder gives a rich flavor and dark color to the cake.
- Enhance with chocolate ganache or powdered sugar for extra flair.
- Store wrapped at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
