Get ready to fall in love with the Black Cocoa Loaf Cake—a strikingly dark and dreamy loaf with unparalleled chocolate flavor. This cake is delightfully moist, boasts a tender crumb, and has that deep, mysterious color only black cocoa can create. If you’re craving something both classic and a bit bold, this loaf is perfect for dessert, snack breaks, or sharing with friends over coffee. Prepare for a treat that’s as gorgeous as it is delicious!

Black Cocoa Loaf Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this cake is how a handful of simple ingredients, each with its own special role, come together to create something unforgettable. From the deep, intense black cocoa powder to creamy sour cream, every element brings flavor, texture, or the signature color to your Black Cocoa Loaf Cake.

All-purpose flour: Gives the loaf its foundational structure without making it dense.
Black cocoa powder: This is the heart of the cake, delivering that ultra-dark hue and unmistakable Oreo-like chocolate flavor.
Baking powder: Lifts the loaf for a perfect rise.
Baking soda: Teams up with the sour cream to create extra fluffiness and a tender crumb.
Salt: Just a little brings out and balances the sweet, chocolatey notes.
Unsalted butter (softened): Infuses the loaf with richness and a melt-in-your-mouth feel.
Granulated sugar: Sweetens every bite and encourages a moist texture.
Large eggs: Bind everything together and keep the loaf beautifully rich.
Vanilla extract: Rounds out the chocolate with a warm, aromatic accent.
Sour cream: The secret to extraordinary moisture and tang.
Whole milk: Helps the batter come together smoothly and softens the crumb.
Hot water: Slightly loosens the thick batter, activating cocoa powder for maximum flavor and color.

How to Make Black Cocoa Loaf Cake

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, letting some hang over the sides for easy removal later. This ensures your Black Cocoa Loaf Cake slips out effortlessly with clean edges—never underestimate the power of good pan prep!

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, black cocoa powder, baking powder, baking soda, and salt. Whisking aerates these ingredients, eliminates lumps, and guarantees your loaf bakes up evenly with that captivating, even color throughout.

Step 3: Cream Butter and Sugar

Grab a large mixing bowl and beat the softened butter with the sugar for about 2 to 3 minutes, until the mixture turns pale and fluffy. This step is key for building structure and ensuring a soft, tender crumb throughout the Black Cocoa Loaf Cake.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, blending well after each addition. Pour in the vanilla extract and give the batter a quick mix. At this stage, your kitchen will start to fill with the irresistible scent of cake-to-be.

Step 5: Mix in Sour Cream and Milk

Stir the sour cream and whole milk into the wet mixture. These ingredients make the batter silky smooth and contribute to the cake’s characteristic moistness and richness.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to your wet mixture, stirring just until no dry bits remain. The batter will be quite thick, which is exactly what you want for a dense-yet-soft Black Cocoa Loaf Cake.

Step 7: Loosen with Hot Water

Pour in the hot water and gently stir to loosen the batter. This awakens the cocoa, intensifies the flavor, and helps the mixture become just pourable enough for a perfectly even bake.

Step 8: Bake

Pour the finished batter into your prepared loaf pan, smoothing the top. Slide it into the oven and bake for 45 to 55 minutes. You’ll know your cake is done when a toothpick inserted in the center comes out with just a few moist crumbs. The aroma at this point is almost as tempting as the finished product!

Step 9: Cool and Unmold

Let the loaf cool in its pan for about 10 minutes, then lift it out using the paper and set it on a wire rack to cool completely. Patience here pays off, as slicing while too warm can crumble the cake.

How to Serve Black Cocoa Loaf Cake

Garnishes

A simple dusting of powdered sugar really pops against the dramatic dark crumb, but for an extra-indulgent touch, drizzle on chocolate glaze or scatter a handful of mini chocolate chips over the top while it’s still a little warm. Whipped cream or a scoop of vanilla ice cream also create magical contrasts with the deep flavors of Black Cocoa Loaf Cake.

Side Dishes

This intensely flavored loaf pairs beautifully with tangy fruits like raspberries or fresh strawberries—the bright tartness wakes up your palate and beautifully complements the richness. For a little crunch, serve slices alongside salted almonds or pistachios, or even a cup of espresso. Each pairing lets the cake shine in a new way.

Creative Ways to Present

For parties, slice the Black Cocoa Loaf Cake into thick, elegant fingers and layer with mascarpone cream for a delightful twist on tiramisu. Serve in petite cubes on a dessert platter, or toast individual slices lightly under the broiler and top with a scoop of homemade ice cream. Unexpected presentations always spark excitement!

Make Ahead and Storage

Storing Leftovers

Once your loaf has cooled, wrap it tightly in plastic or foil and keep at room temperature for up to three days. The flavors actually deepen as it rests, making day-two (or three) slices just as craveworthy as fresh. Just be sure the wrapping is snug to prevent the cake from drying out.

Freezing

This loaf freezes like a dream. Slice and wrap individual pieces or the whole cake in plastic, then tuck into a freezer bag. It stays fresh for up to three months—simply thaw at room temperature before enjoying, and your Black Cocoa Loaf Cake will taste just as incredible as the day it was baked.

Reheating

If you love a just-warmed slice, pop one in the microwave for about 10-15 seconds, or briefly in a low oven. The chocolate aromas will intensify, and any toppings like chocolate chips or glaze will get extra gooey and luscious.

FAQs

What makes black cocoa powder different from regular cocoa?

Black cocoa powder is ultra-dutched, meaning it’s been heavily alkalized for a super-deep color and a smooth, almost Oreo-like flavor. It brings the signature intensity (and that dramatic color!) to your Black Cocoa Loaf Cake, unlike regular or even dutch-processed cocoa.

Can I substitute regular cocoa for black cocoa?

While you could use dutch-processed cocoa in a pinch, the result won’t have that distinctive ebony shade or bold flavor unique to the Black Cocoa Loaf Cake. For the classic look and taste, black cocoa is worth sourcing!

How do I know when the loaf cake is done baking?

Begin testing at the 45-minute mark by inserting a toothpick into the center—it should emerge with a few moist crumbs but not wet batter. Each oven is different, so trust your eyes and nose; the top should spring back when gently pressed.

Can I add mix-ins or toppings?

Absolutely! Stir in chocolate chips, swirl through a bit of peanut butter, or sprinkle chopped nuts over the batter before baking. Toppings like a chocolate glaze or powdered sugar add extra flair to the Black Cocoa Loaf Cake.

Is Black Cocoa Loaf Cake suitable for special diets?

This recipe is vegetarian and can be made nut-free. To make it dairy-free, swap in vegan butter, plant milk, and coconut-based yogurt (for sour cream). Always double-check labels if allergies are a concern.

Final Thoughts

If you’ve never baked with black cocoa before, the Black Cocoa Loaf Cake is an incredible place to start. It’s cozy, striking, and brings pure chocolate joy with every bite. I hope you’ll give it a try, share it with someone you love, and start a new dessert tradition. Happy baking!

Black Cocoa Loaf Cake Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

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Description

Indulge in the rich, deep flavor of this Black Cocoa Loaf Cake. With a hint of Oreo-like intensity, this moist and decadent cake is perfect for any chocolate lover.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1/2 cup black cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
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
1/4 cup whole milk
1/4 cup hot water

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan with parchment paper.
Mix Dry Ingredients: Whisk together the flour, black cocoa powder, baking powder, baking soda, and salt in a medium bowl.
Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy.
Add Wet Ingredients: Beat in eggs one at a time, then mix in vanilla extract. Stir in sour cream and milk.
Combine Dry and Wet: Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in hot water.
Bake: Pour batter into the pan and bake for 45–55 minutes. Cool before slicing and serving.