The Black Cocoa Loaf Cake is a strikingly dark, lusciously moist dessert that delivers deep, unforgettable chocolate flavor in every bite. If you’re looking for a loaf cake that’s as beautiful as it is delicious, this recipe won’t just meet expectations—it’ll exceed them! Made with velvety black cocoa (think Oreo cookies in flavor and hue), this loaf is both visually dramatic and decadently rich, making it a guaranteed showstopper for any chocolate lover’s table.
Ingredients You’ll Need
You’ll love how simple yet essential each ingredient is in bringing the Black Cocoa Loaf Cake to life. Every component isn’t just a filler: it’s there to build up the taste, texture, and that jaw-dropping color. Here’s a quick guide on what makes each one special:
- All-purpose flour: The backbone of your loaf—ensures a tender, sturdy crumb.
- Black cocoa powder: The superstar ingredient, giving the cake its signature dark color and deeply chocolaty flavor.
- Baking soda: Helps the loaf rise and adds a little lift for a perfectly fluffy texture.
- Baking powder: Partners with the baking soda to create a light, airy crumb.
- Salt: Just a touch to enhance and balance all the chocolatey notes.
- Unsalted butter (softened): Brings richness and moisture; make sure it’s soft for smooth creaming.
- Granulated sugar: Sweetens the loaf and helps create that perfect, tender crust.
- Large eggs: Add structure and help bind everything for a cake that slices like a dream.
- Vanilla extract: Infuses warmth and complexity—never skip it if you want well-rounded flavor.
- Sour cream: The secret to an ultra-moist cake; adds tanginess and keeps things incredibly tender.
- Whole milk: Loosens and enriches the batter for a soft, sumptuous crumb.
- Hot water or hot coffee (optional): Intensifies the cocoa and gives an extra depth; coffee especially makes chocolate sing!
- Mini chocolate chips (optional): For those delightful little bursts of chocolate in every bite—because there’s no such thing as too much chocolate.
How to Make Black Cocoa Loaf Cake
Step 1: Prep Your Pan and Oven
Start by heating your oven to 350°F (175°C). While it preheats, grease a 9×5-inch loaf pan or line it with parchment paper. This step is a tiny investment in time but pays off tenfold: it means your glorious Black Cocoa Loaf Cake will release easily with that crisp edge intact.
Step 2: Bring the Dry Ingredients Together
In a medium bowl, whisk together the flour, black cocoa powder, baking soda, baking powder, and salt. This not only distributes the leavening for even rise but also ensures that jet-black cocoa color is consistent throughout the loaf.
Step 3: Cream Butter and Sugar
Grab a large bowl and cream together the softened butter and granulated sugar until the mixture is light and fluffy. Don’t rush this step—creaminess here means a softer, more tender Black Cocoa Loaf Cake later.
Step 4: Add Eggs, Vanilla, and Sour Cream
Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla extract and then fold in the sour cream. You’ll see the batter turn silkier—this is where that plush texture comes from.
Step 5: Mix Wet and Dry Ingredients
Add the dry mixture to the wet ingredients in several batches, alternating with the milk. Stir gently after each addition—just until the batter comes together. The less you mix, the more tender your loaf will be.
Step 6: Enhance and Fold in Extras
For extra bold flavor, stir in the hot water or hot coffee. This step intensifies the cocoa and makes the batter luxuriously smooth. If you’re using mini chocolate chips, fold them in now for bonus chocolate pockets throughout your Black Cocoa Loaf Cake.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. The wait is worth it—the aroma alone will have your kitchen feeling like a premium bakery!
How to Serve Black Cocoa Loaf Cake
Garnishes
A simple dusting of powdered sugar can highlight the rich color and create contrast, while a drizzle of glossy chocolate ganache makes things even more decadent. For special occasions, try scattering chocolate curls or a sprinkle of edible gold leaf to make your Black Cocoa Loaf Cake truly pop.
Side Dishes
Pair your slice with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or a handful of fresh berries. The sweet, creamy, or tart flavors all play beautifully with the deep notes of the loaf.
Creative Ways to Present
Consider serving the Black Cocoa Loaf Cake as elegant tea-time finger sandwiches—just slice thinly and stack. Or use thick slices as a base for a dramatic chocolate trifle layered with whipped cream and berries. For parties, cut the loaf into petite squares and skewer with fruit for bite-sized treats that will disappear fast.
Make Ahead and Storage
Storing Leftovers
Your Black Cocoa Loaf Cake stays wonderfully fresh at room temperature for up to three days. Just wrap it tightly in plastic wrap or store in an airtight container to keep it moist and protect that dreamy texture.
Freezing
To freeze, let the cake cool completely, then wrap individual slices or the whole loaf in a double layer of plastic wrap followed by foil. Pop it in the freezer for up to three months. When a chocolate craving strikes, simply thaw in the fridge or at room temperature.
Reheating
To enjoy your Black Cocoa Loaf Cake slightly warm, heat a slice in the microwave for 10–15 seconds. This revives the moisture and makes the chocolate flavors even richer—especially if you’re serving with ice cream or cream.
FAQs
Can I substitute regular cocoa for black cocoa?
You can swap in Dutch-process cocoa, but the cake will be lighter in both color and flavor. For the classic look and deep taste of Black Cocoa Loaf Cake, stick with black cocoa if possible, or use a 50/50 blend for a more mild version.
Why add sour cream to the recipe?
Sour cream is the secret to a supremely moist and tender crumb. It also adds a gentle tang that helps balance the intense richness of the black cocoa, making your loaf even more irresistible.
Does the coffee really make a difference?
Absolutely! While optional, a splash of hot coffee heightens the cocoa’s complexity without making the cake taste like coffee. It amplifies that deep chocolate flavor and gives the finished Black Cocoa Loaf Cake a bakery-quality finish.
What type Dessert
Mini chocolate chips are ideal because they distribute more evenly and create gorgeous speckles throughout. Semi-sweet or dark chocolate chips are both fantastic—just choose your favorite for maximum yum.
Can I make this loaf gluten-free?
Yes! Swap out the all-purpose flour for your preferred gluten-free flour blend (make sure it has xanthan gum or add some in). The texture may be slightly different, but you’ll still get a delicious, rich Black Cocoa Loaf Cake.
Final Thoughts
I truly hope you give this Black Cocoa Loaf Cake a try—the combination of deep chocolate flavor, tender crumb, and that dramatic dark color is pure dessert magic! Share it with friends, serve it at a gathering, or savor a thick slice with your afternoon coffee. Either way, you’ll have a new favorite on your hands. Happy baking!
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Black Cocoa Loaf Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and intense flavor of this Black Cocoa Loaf Cake. Made with black cocoa powder and chocolate chips, this moist and decadent cake is a chocolate lover’s dream.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup black cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup whole milk
- ½ cup hot water or hot coffee (optional, for richer flavor)
- ½ cup mini chocolate chips (optional)
Instructions
- Preheat Oven: Preheat 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, baking soda, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Wet Ingredients: Add eggs one at a time, then mix in vanilla extract and sour cream.
- Combine Ingredients: Gradually add dry ingredients to wet ingredients, alternating with milk. Stir until just combined.
- Optional Ingredients: Mix in hot water or coffee and fold in mini chocolate chips.
- Bake: Pour batter into pan and bake for 50–60 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Black cocoa gives a rich Oreo-like flavor to the cake.
- Substitute some black cocoa with Dutch-process cocoa for a milder taste.
- Can be glazed with chocolate ganache or dusted with powdered sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
