Black Cocoa Cake
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup black cocoa powder
1/2 cup unsalted butter, softened
2 cups granulated sugar
2 eggs room temperature
1 cup almond milk room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Directions
- Pre-heat oven to 350 F. Prepare two 8-in cake pans, buttering sides of pan and and bottom of pan. Line with parchment rounds. Butter the parchment and dust the bottom and sides with cocoa powder
- In a medium-sized bowl mix flour, baking soda, baking powder, salt and black cocoa powder.
- In a separate bowl, with an electric mixer or in a stand mixer, cream butter and sugar for 3 minutes on medium-high speed, until light and fluffy. Add eggs, one at a time, beating after each addition.
- Start adding flour mixture, alternating with milk, and beat on medium speed until fully combined. Beat for 1 more minute. Add vanilla extract and coffee and mix until just combined.
- Distribute batter evenly in both cake pans and bake for 30-35 minutes, or until a toothpick inserted in the middle comes out with just a few crumbs. Let sit on the pan for 15 minutes, then remove from pan and place on a wire rack to cool completely.
Notes
- recipe from Sweet Fix Baker
- I used leftover Swiss Meringue Buttercream to frost my cake. The original recipe link above also has a chocolate frosting recipe you could use.