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Black Cocoa Loaf Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 76 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://slsrecipes.com/black-cocoa-loaf-cake-recipe-2/