If you adore deeply chocolatey desserts with a striking appearance and unforgettable flavor, you are going to absolutely love this Black Cocoa Loaf Cake Recipe. This cake boasts a rich, dark hue thanks to black cocoa powder, delivering an Oreo-like intensity that is both unique and delicious. Moist, tender, and packed with a perfect balance of sweetness and chocolate depth, this loaf cake is a crowd-pleaser whether you’re serving it for dessert, a special snack, or simply indulging a chocolate craving. Its simplicity in ingredients doesn’t just make it approachable — it perfectly highlights the luxurious cocoa flavor that makes this cake stand out.
Ingredients You’ll Need
Every ingredient in this Black Cocoa Loaf Cake Recipe plays an essential role in creating its luscious texture and bold flavor, all while remaining simple and easy to find. From the velvety butter and tangy sour cream to the star player, black cocoa powder, each component brings something special to the table.
- 1 cup all-purpose flour: The base that gives structure and a soft crumb to the cake.
- 1/2 cup black cocoa powder: Provides the signature deep color and intense, bittersweet chocolate flavor.
- 1/2 teaspoon baking soda: Helps the cake rise and become light and tender.
- 1/2 teaspoon baking powder: Works alongside baking soda to perfect the cake’s texture.
- 1/4 teaspoon salt: Balances sweetness and enhances the chocolate notes.
- 1/2 cup unsalted butter (softened): Adds richness and keeps the cake moist.
- 1 cup granulated sugar: Sweetens the loaf and contributes to a tender crumb.
- 2 large eggs: Bind the ingredients and give the cake stability.
- 1 teaspoon vanilla extract: Enhances the chocolate flavor with warm, aromatic notes.
- 1/2 cup sour cream: Adds moisture and a slight tang for balance.
- 1/2 cup whole milk: Helps thin the batter for a tender texture.
- Optional – 1/2 cup mini chocolate chips or chopped dark chocolate: Boosts richness and adds delightful chocolate bursts throughout.
How to Make Black Cocoa Loaf Cake Recipe
Step 1: Prepare Your Pan and Ingredients
Begin by preheating your oven to 350°F (177°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure a flawless release. This step is crucial because it allows you to remove the cake easily without damaging its striking dark surface.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, baking powder, and salt. Combining these ingredients ahead of time ensures an even distribution throughout the batter, leading to that perfect, consistent crumb in every slice.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, cream softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This step introduces air into the batter, which helps make your loaf wonderfully tender and moist.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Next, stir in the vanilla extract. This helps weave flavor throughout the batter while improving its texture.
Step 5: Incorporate Sour Cream
Blend sour cream into the wet mixture until it’s fully combined. The sour cream adds moisture and a subtle tang that balances the deep cocoa flavors beautifully.
Step 6: Alternate Adding Dry Ingredients and Milk
Begin adding the dry ingredients and whole milk to the wet mixture alternately, starting and ending with the dry mix. Mix just until combined—this prevents overworking the batter and ensures the loaf stays tender rather than dense.
Step 7: Fold in Optional Chocolate Chips
If you love a little extra chocolate punch in each bite, fold in mini chocolate chips or chopped dark chocolate gently. This little addition melts slightly during baking, creating pockets of melting chocolate that are simply divine.
Step 8: Bake the Cake
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This step ensures your cake sets properly and slices beautifully.
How to Serve Black Cocoa Loaf Cake Recipe
Garnishes
A simple dusting of powdered sugar can beautifully contrast the dark exterior, making every slice a feast for the eyes. For extra indulgence, a drizzle of chocolate glaze or a spoonful of whipped cream paired with fresh berries makes a marvelous finishing touch.
Side Dishes
This loaf cake pairs wonderfully with a scoop of vanilla or coffee ice cream for a delightful dessert experience. It’s also lovely alongside a cup of rich, hot coffee or creamy latte, turning a simple snack into a comforting ritual.
Creative Ways to Present
Slice and serve with a sprinkle of toasted nuts or a hint of sea salt for a sophisticated twist. For celebrations, top it with edible gold flakes or fresh edible flowers for that wow factor. You can even turn slices into mini cake sandwiches with a layer of mascarpone or cream cheese frosting in between.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store in an airtight container at room temperature to keep them moist for up to 3 days. This makes the Black Cocoa Loaf Cake Recipe a great option for making ahead and enjoying throughout the week.
Freezing
You can freeze the entire loaf or individual slices by wrapping them tightly in parchment and then foil, placing them in an airtight freezer bag. This way, your chocolate-lover’s dream stays fresh for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating
To enjoy the cake warm, reheat slices gently in the microwave for about 15 seconds or until just warm. This brings out the cake’s soft texture and enhances the rich chocolate aroma, almost like freshly baked.
FAQs
What makes black cocoa different from regular cocoa powder?
Black cocoa powder is a heavily Dutched, alkalized cocoa that has a much darker color and a smoother, almost Oreolike flavor compared to regular cocoa powder. It’s less acidic and less bitter, which is why it gives this loaf cake such a distinctive look and taste.
Can I substitute sour cream with something else?
Yes! You can use Greek yogurt or buttermilk as a substitute for sour cream. They’ll similarly add moisture and a bit of tang that complements the chocolate, but sour cream gives the richest texture.
Is it necessary to use black cocoa powder?
While black cocoa powder is the star of this recipe for its unique flavor and color, if you can’t find it, a blend of regular cocoa powder and a small amount of espresso powder can come close, though the look and taste won’t be quite the same.
Why is the cake texture sometimes dense instead of light?
Overmixing the batter after adding the dry ingredients can develop too much gluten and compress the cake. Mix just until everything is combined to keep your loaf tender and soft.
Can I add nuts or other mix-ins to the cake?
Absolutely! Chopped walnuts, pecans, or even dried cherries can add texture and flavor. Just fold them in gently with the chocolate chips or on their own to avoid weighing down the batter.
Final Thoughts
The Black Cocoa Loaf Cake Recipe is a celebration of rich chocolate in a simple, comforting form that anyone can achieve in their own kitchen. Whether you’re a seasoned baker or just looking to impress friends with something special, this cake delivers on flavor, texture, and that irresistible dark allure. Give it a try — I promise it will become a beloved classic in your dessert repertoire.
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Black Cocoa Loaf Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
This Black Cocoa Loaf Cake is a rich, deeply chocolaty dessert with an intense Oreo-like flavor thanks to black cocoa powder. Moist and tender, it’s perfect for chocolate lovers seeking an easy-to-make loaf cake. With simple pantry ingredients and optional chocolate chips for extra indulgence, it bakes into a beautiful dark loaf ideal for slicing and sharing.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup black cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
Optional
- 1/2 cup mini chocolate chips or chopped dark chocolate
Instructions
- Preheat the oven: Set your oven to 350°F (177°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the cake later.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, baking powder, and salt until well combined. This ensures even distribution of the leavening agents and cocoa.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which will help incorporate air for a tender crumb.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Then stir in the vanilla extract for flavor.
- Combine sour cream: Mix the sour cream into the wet ingredients until fully incorporated. This adds moisture and richness to the cake.
- Incorporate dry ingredients and milk: Alternately add the dry ingredient mixture and whole milk to the wet mixture, starting and ending with the dry ingredients. Stir gently until just combined to avoid overmixing.
- Add chocolate chips (optional): Fold in mini chocolate chips or chopped dark chocolate if you desire extra chocolate richness and texture in your loaf.
- Fill loaf pan: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake the cake: Place the loaf pan in the preheated oven and bake for 50–60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool the cake: Let the cake cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely before slicing. This prevents the cake from breaking apart.
Notes
- Black cocoa powder imparts a deep, almost black color and a distinctive Oreo-like chocolate flavor that sets this cake apart from traditional cocoa.
- For an extra indulgent touch, drizzle the cooled cake with a simple powdered sugar glaze or dust with powdered sugar before serving.
- Use a toothpick test to avoid overbaking; every oven varies slightly in temperature.
- Ensure the butter is softened for easier creaming and better texture in the cake.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
