If you have a penchant for deeply chocolatey, moist baked goods that come with a dramatic, almost velvety black color, then this Black Cocoa Loaf Cake Recipe is about to become your new obsession. This splendid loaf combines the rich intensity of black cocoa powder with the classic tenderness of a simple cake loaf, delivering a texture that is both soft and satisfyingly dense. Perfect for a cozy afternoon treat or an elegant dessert, the cake’s bold flavor and striking appearance will enchant anyone lucky enough to have a slice.
Ingredients You’ll Need
The beauty of this Black Cocoa Loaf Cake Recipe lies in its simplicity—every ingredient plays a crucial role in building that luscious texture and unmistakable deep chocolate flavor. Let’s walk through each element that helps make this cake stand out.
- 1 1/2 cups all-purpose flour: Provides the structure for the loaf while keeping it tender.
- 3/4 cup black cocoa powder: The star ingredient, giving the cake its signature dark color and intense chocolate taste.
- 1 tsp baking powder: Helps the cake rise just enough for a light yet dense crumb.
- 1/2 tsp baking soda: Works alongside the baking powder for balanced leavening.
- 1/2 tsp salt: Enhances and balances the sweetness while intensifying the chocolate notes.
- 1 cup granulated sugar: Adds sweetness and helps create a tender crumb.
- 1/2 cup unsalted butter, softened: Contributes to the rich flavor and moist texture.
- 2 large eggs: Bind the ingredients together and add moisture.
- 1 tsp vanilla extract: Brings warmth and depth to the chocolate flavor.
- 1 cup buttermilk: Adds moisture and a slight tang, balancing the richness beautifully.
How to Make Black Cocoa Loaf Cake Recipe
Step 1: Preparing Your Pan and Oven
Start by preheating your oven to 350°F (175°C), which ensures it’s hot and ready when your batter is finished. Then, grease and flour a 9×5-inch loaf pan to prevent sticking and help your cake come out cleanly with minimal fuss.
Step 2: Mixing the Dry Ingredients
Whisk together the flour, black cocoa powder, baking powder, baking soda, and salt in a bowl. This step ensures that the leavening agents and salt get evenly distributed, which is crucial for an even rise and well-rounded flavor throughout your cake.
Step 3: Creaming Butter and Sugar
In a separate large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. This process introduces air into the batter, which is essential for achieving that tender, airy crumb.
Step 4: Adding the Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract, which will enhance the cake’s aroma and flavor, giving it a subtle sweetness beyond the cocoa.
Step 5: Combining Wet and Dry Ingredients
Now, alternately add the dry ingredient mixture and the buttermilk to the creamed mixture, starting and finishing with the dry ingredients. This method prevents the batter from curdling and helps it come together smoothly. Mix just until combined to keep the texture tender.
Step 6: Baking the Cake
Pour the batter into your prepared loaf pan and gently smooth the top with a spatula. Place it in the oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, signaling that your loaf is perfectly baked.
Step 7: Cooling the Cake
Allow the cake to cool in its pan for about 15 minutes to firm up, then gently remove it and transfer it to a wire rack. Cooling completely on the rack prevents the bottom from becoming soggy and lets the flavors settle.
How to Serve Black Cocoa Loaf Cake Recipe
Garnishes
Elevate your Black Cocoa Loaf Cake Recipe by topping it with a dusting of powdered sugar or a light drizzle of chocolate ganache. Fresh raspberries or a sprinkle of sea salt can also add a surprising pop of flavor and an elegant touch.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. For a more grown-up treat, consider serving slices alongside a cup of strong coffee or a glass of red wine to complement the intense cocoa footprint.
Creative Ways to Present
Transform your loaf cake into mini dessert sandwiches by slicing it thin and layering with cream cheese frosting or marshmallow fluff. Alternatively, cut it into cubes and serve them skewered with fresh fruit for a playful and shareable presentation at gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your Black Cocoa Loaf Cake Recipe fresh by storing it in an airtight container at room temperature for up to three days. This keeps the cake moist and flavorful without drying out.
Freezing
If you want to enjoy this delicious cake later, wrap it tightly in plastic wrap and then in aluminum foil before freezing. It will maintain its quality for up to two months. Just thaw overnight in the refrigerator when ready to enjoy.
Reheating
To warm slices of the loaf, pop them in a microwave for about 10-15 seconds or heat them gently in a low oven for a few minutes. This brings back a freshly-baked feel, softening the crumb and reviving the rich cocoa aroma.
FAQs
What is black cocoa powder, and how is it different from regular cocoa powder?
Black cocoa powder is an ultra-dark, dutched cocoa that has been alkalized to create a deeper color and more intense chocolate flavor than standard cocoa powder. It’s less bitter and brings a rich, smoky note perfect for dramatic desserts like this loaf cake.
Can I substitute buttermilk in the Black Cocoa Loaf Cake Recipe?
Yes! If you don’t have buttermilk on hand, you can make a substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk, letting it sit for 5-10 minutes before using. This replicates the acidity that helps tenderize the cake.
Is this cake vegan or gluten-free?
This particular Black Cocoa Loaf Cake Recipe is neither vegan nor gluten-free as it includes eggs, butter, and all-purpose flour. However, with substitutions like flax eggs and gluten-free flour blends, you could experiment to create your own version.
How long will the cake stay fresh after baking?
Stored properly in an airtight container at room temperature, the cake will stay fresh for about three days. Refrigeration can extend freshness but may cause the cake to dry out slightly.
Can I use regular cocoa powder instead of black cocoa powder?
While regular cocoa powder can be used, it won’t give you the signature deep black color or quite the same intensity of flavor that black cocoa offers. Using black cocoa powder is what makes this recipe truly special.
Final Thoughts
This Black Cocoa Loaf Cake Recipe is a true keeper, perfect for anyone who loves rich, decadent chocolate desserts with a touch of sophistication. It’s approachable, rewarding, and guaranteed to impress whether you’re baking for friends, family, or just yourself. Give it a try—you’re going to adore every bite!
Print
Black Cocoa Loaf Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
This Black Cocoa Loaf Cake is a rich and moist chocolate treat made with black cocoa powder for an intense dark flavor. Perfect for chocolate lovers looking for a deep, velvety baked dessert that easily pairs with coffee or tea.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup black cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan thoroughly to ensure your cake doesn’t stick.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which generally takes about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients and buttermilk alternately to the creamed mixture, starting and ending with the dry ingredients. Mix gently just until everything is combined; avoid overmixing to keep the cake tender.
- Prepare for Baking: Pour the batter into the greased and floured loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake the Cake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it onto a wire rack to cool completely, which helps maintain its shape and texture.
Notes
- Use black cocoa powder for the signature deep color and flavor; Dutch-processed cocoa is a good alternative but will yield a lighter cake.
- Make sure the butter is softened to room temperature to cream properly with sugar.
- Do not overmix the batter after adding the wet and dry ingredients; this will keep the crumb tender and moist.
- If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes.
- Check the cake around 50 minutes to avoid overbaking, as oven temperatures may vary.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
