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
Scale
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
