What does black cocoa taste like?u003cbr/u003e

Black cocoa has a deep, rich, and slightly bittersweet flavor, more intense than regular cocoa. It’s often described as having a smooth, almost smoky, or earthy taste without the natural acidity found in traditional cocoa. Because it's heavily alkalized (also known as Dutch-processed), it has a much darker color and a more muted chocolate flavor, similar to the taste of Oreo cookies. It’s not sweet at all, so it's typically used in baked goods where sugar and other ingredients balance its intensity.

Perfect Halloween Birthday Cake (Black Velvet Cake)

Description

This all-black cake is the Perfect Halloween Birthday Cake. If your birthday falls in October, this delicious black velvet cake with black buttercream (no food coloring) is sure to please. It tastes incredible and is as impressive as any spooky Halloween Cake.

Ingredients

Units Scale

For the Black Velvet Cake:

2 cups white sugar
2 cups all-purpose flour
3/4 cup black cocoa powder
1 1/2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup full-fat buttermilk, shaken
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee (or hot water)

For the Black Buttercream

8 ounces salted butter, softened (2 sticks)
8 ounces vegetable shortening
1 1/2 cups black cocoa powder
1 1/2 tablespoons vanilla extract
2 pounds powdered sugar
6–8 tablespoons warm coffee (or water or milk, but coffee enhances the chocolate flavor)

Cook Mode Prevent your screen from going dark

Instructions

Black Cake Instructions

Preheat the oven to 350°F.
Prepare two 8-inch round cake pans with cake release (use homemade cake release if you like!)
Combine the sugar, flour, black cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Mix until well combined.
Then add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
Gradually stir in 1 cup of hot coffee (the batter will be thin).
Divide the batter evenly into the prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

How to Make Black Frosting

In a large mixing bowl, cream shortening and butter until completely smooth and creamy.
Add vanilla.
Gradually add powdered sugar, beating well after each addition.
Be sure to scrape down the sides of the bowl often!
When all sugar has been mixed in, the frosting might be dry and a little crumbly.
Add in the black cocoa powder and mix again.
Add extra coffee (or water) one tablespoon at a time to soften and thin it.
Continue to add and mix until you get the consistency you desire.
Stack and decorate the cake as desired. I used a few different piping tips to do a classic buttercream design, then added some Halloween sprinkles on top of the cake to make it a festive Halloween Birthday Cake.
You could also decorate it with your favorite candies (for me, that’s candy corn)!

Equipment

Mixing Bowls

Buy Now →

Round Cake Pans

Buy Now →

Notes

Want more chocolate flavor? Black cocoa does not taste like traditional cocoa so this black cocoa cake will not taste like a traditional chocolate cake. If you want more chocolate flavor (and are not concerned with the deepest black color) use half black cocoa and half “regular” cocoa powder. You can make this substitution in the cake and/or frosting.
Use the coffee! If you’re in doubt about using coffee in the cake and frosting recipes – try the coffee. Your cake and frosting will not taste like coffee at all – but the coffee does enhance the chocolate flavor.

Prep Time: 45
Cook Time: 35
Category: Dessert
Method: Baking
Cuisine: American