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If you’re craving something deeply rich, moist, and utterly irresistible, then this Black Cocoa Loaf Cake Recipe is your ticket to chocolate paradise. With an intense, almost midnight-dark cocoa flavor and a tender crumb that melts in your mouth, this loaf cake transforms simple pantry staples into a truly memorable dessert. Whether you’re baking for a cozy afternoon treat or sharing with friends at a gathering, the luxurious color and full-bodied flavor make it stand out on any dessert table.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in crafting the perfect Black Cocoa Loaf Cake. From the dramatic black cocoa that delivers a unique boldness to the buttermilk’s gentle tang and moisture, every addition contributes to the cake’s texture, taste, and gorgeous color.
- All-purpose flour: Provides structure and a tender crumb to the loaf.
- Black cocoa powder: The superstar ingredient, it delivers an intense chocolate flavor and a nearly black hue to the cake.
- Baking powder: Helps the cake rise and become wonderfully fluffy.
- Baking soda: Works together with buttermilk to create lift and lightness.
- Salt: Enhances all the flavors, balancing the sweetness and deep cocoa notes.
- Granulated sugar: Sweetens the cake without overpowering the rich cocoa flavor.
- Unsalted butter, softened: Adds moistness and a delicate richness, ensuring the cake isn’t dry.
- Large eggs: Bind ingredients together while adding structure and tenderness.
- Vanilla extract: A hint of warmth and fragrance that complements the chocolate beautifully.
- Buttermilk: Contributes moisture and a slight tang, creating a tender, velvety crumb.
How to Make Black Cocoa Loaf Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it and lightly dusting it with flour. This step ensures your loaf cake won’t stick and will have beautiful clean edges once baked.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, and salt. This pre-mixing of dry ingredients guarantees even distribution so that every slice bursts with depth in flavor and perfect texture.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy—this is essential for aerating your batter and producing that delicate crumb we all love in a loaf cake.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to maintain a smooth texture. Then stir in the vanilla extract which ties the chocolate notes to a warm and fragrant backdrop.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Now comes the balancing act: alternately add the dry ingredients and buttermilk to the creamed mixture, starting and finishing with the dry ingredients. Mix each addition just until combined to keep the batter light and tender.
Step 6: Pour and Smooth the Batter
Transfer your luscious batter into the prepared loaf pan, then smooth the top with a spatula. This makes sure the cake rises evenly and develops that perfect loaf shape.
Step 7: Bake to Perfection
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The baking time might vary slightly depending on your oven, so keep an eye on the color and texture as it bakes.
Step 8: Cool Before Serving
Allow the loaf to cool in the pan for about 15 minutes, helping it firm up so it won’t break when removed. Then, turn it out onto a wire rack to cool completely, ensuring the best texture before slicing into that rich, black cocoa goodness.
How to Serve Black Cocoa Loaf Cake Recipe
Garnishes
The beauty of this Black Cocoa Loaf Cake is that it stands on its own, but a light dusting of powdered sugar or a drizzle of vanilla glaze adds a lovely contrast to the rich, dark loaf. Fresh berries or a dollop of whipped cream can also brighten the experience with fresh, tangy notes.
Side Dishes
Pairing a slice of this cake with a scoop of vanilla ice cream or a cup of strong coffee or your favorite tea elevates the experience. The contrast of warm cake and cold ice cream is divine and perfect for an indulgent afternoon treat.
Creative Ways to Present
For a special touch, slice the loaf and layer the pieces with mascarpone and sliced strawberries to create a quick, elegant dessert. Or serve thick slices alongside a rich chocolate mousse for a decadent chocolate lover’s platter.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, your Black Cocoa Loaf Cake can be stored in an airtight container at room temperature for up to three days. This way, the cake stays moist and fresh without drying out.
Freezing
You can freeze slices or the whole loaf wrapped tightly in plastic wrap and foil. Frozen properly, it keeps well for up to two months. Thaw overnight in the fridge or at room temperature before serving.
Reheating
For a just-baked warmth, reheat individual slices in the microwave for 15–20 seconds or pop them into a preheated oven at 300°F (150°C) for 10 minutes. This brings back the moist softness, making each bite feel freshly made.
FAQs
What makes black cocoa different from regular cocoa powder?
Black cocoa is an ultra-dark, dutch-processed cocoa powder that has a richer, more intense chocolate flavor and a deep black color, lending a dramatic look and taste to the loaf cake compared to regular cocoa powder.
Can I substitute buttermilk in this recipe?
If you don’t have buttermilk on hand, you can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to one cup of milk, letting it sit for five minutes before using.
Is this loaf cake very sweet?
The cake balances sweetness with the bold, slightly bitter flavor of black cocoa, so it is pleasantly sweet without being overpowering—perfect for those who love rich chocolate flavors with a subtle sweetness.
Can I make this recipe dairy-free?
Yes! Swap out butter for a dairy-free margarine or coconut oil and use a plant-based milk mixed with vinegar or lemon juice to replicate buttermilk for a lovely dairy-free version.
How do I know when the cake is fully baked?
The best way to test is to insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs attached, your cake is perfectly baked and ready to cool.
Final Thoughts
Once you try this Black Cocoa Loaf Cake Recipe, I’m sure it will become a beloved classic in your baking repertoire. Its bold color, deep chocolate flavor, and moist texture make it truly special and easy to fall in love with. So grab your ingredients and bake a loaf that will delight both your taste buds and your friends!
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Black Cocoa Loaf Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This rich and moist Black Cocoa Loaf Cake combines the deep flavor of black cocoa powder with a tender crumb, making it a perfect dessert or snack. Ideal for chocolate lovers, it features a luscious texture with a subtle bitterness that balances the sweetness. Simple to prepare and baked to perfection, this loaf cake is sure to delight any occasion.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, and salt until uniformly combined to evenly distribute the leavening agents and cocoa for consistent flavor and texture.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, which helps incorporate air for a lighter cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract to enhance the cake’s aroma and flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the creamed butter and sugar, beginning and ending with the dry ingredients. Mix gently until just combined to prevent overmixing, which can lead to a dense cake.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the surface with a spatula to ensure even baking and a nice loaf shape.
- Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked through.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes to set, then carefully turn it out onto a wire rack to cool completely before slicing. This prevents the loaf from breaking and helps finalize the texture.
Notes
- Use black cocoa powder like Hershey’s Special Dark for the authentic deep chocolate flavor and color.
- Ensure butter is softened but not melted for proper creaming consistency.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- Check the cake at 50 minutes to avoid overbaking; oven times can vary.
- Letting the cake cool completely before slicing ensures clean slices and better texture.
- Substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice if needed, let it sit for 5 minutes.
