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Black Cocoa Loaf Cake

Black Cocoa Loaf Cake

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour 10-15 minutes
  • Yield: 1 loaf (8-9 slices) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian (can be made vegan with substitutions)

Description

The Black Cocoa Loaf Cake is a rich and velvety chocolate dessert made with deep, almost black cocoa powder for an intense and bold flavor. This moist loaf cake has a tender crumb and is made from simple pantry staples, perfect for everyday treats or special occasions. It is versatile, allowing for various add-ins and easy dietary modifications while delivering an incomparable chocolate experience.

Ingredients

Units Scale

Dry Ingredients

  • 1 cup black cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions

  1. Prep and Preheat: Start by preheating your oven to 350°F (175°C) and lightly grease a loaf pan. This ensures your cake bakes evenly and releases easily when done.
  2. Mix Dry Ingredients: In a large bowl, whisk together the black cocoa powder, all-purpose flour, baking soda, and baking powder. This combines the leavening agents and cocoa powder uniformly to maximize flavor distribution and rise.
  3. Cream Butter and Sugar: Using a mixer, cream the softened butter and granulated sugar until fluffy. This step incorporates air into the batter, helping create a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. This combination enriches the batter and deepens the chocolate aroma.
  5. Combine Wet and Dry with Buttermilk: Alternate adding the dry mixture and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix just until combined to maintain a smooth, well-incorporated batter without overmixing.
  6. Bake to Perfection: Pour the batter into your prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs attached.
  7. Cool and Remove: Let your loaf cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This helps it set perfectly without crumbling apart.

Notes

  • Use fresh black cocoa powder for the best flavor, as older powders may taste dull or bitter.
  • Do not overmix the batter to avoid a dense or tough texture.
  • Ensure eggs and butter are at room temperature for smooth emulsification and better rise.
  • Use an oven thermometer to maintain accurate baking temperature and ensure even baking.
  • Perform a toothpick test before removing the cake from the oven to avoid under or overbaking.

Nutrition

  • Serving Size: 1 slice (1/8 of loaf)
  • Calories: 280
  • Sugar: 24g
  • Sodium: 220mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 55mg

Find it online: https://cooktune.com/black-cocoa-loaf-cake/