A Deep, Decadent Dessert That’s Bold and Beautiful

Instructions

1. Prep & Preheat

Preheat oven to 350°F (175°C).

Grease two 8-inch round cake pans, then line with parchment paper for easy release.

2. Whisk Dry Ingredients
In a bowl, sift together:

Flour

Black cocoa

Regular cocoa

Baking powder

Baking soda

Salt

3. Cream Wet Ingredients

In a separate bowl, beat butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each.

Blend in oil, vanilla, vinegar, and buttermilk.

Stir in black food coloring until the batter reaches a deep, dramatic shade.

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4. Combine & Mix

Gradually fold dry ingredients into wet ingredients until just combined (avoid overmixing).

5. Bake to Perfection

Divide batter evenly between pans.

Bake 30–35 minutes, or until a toothpick comes out clean.

Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

6. Frost & Decorate

Once cooled, frost with cream cheese icing, black cocoa buttercream, or drizzle with ganache.

For contrast, garnish with white chocolate shavings, fresh berries, or edible gold flakes.

Pro Tips
For the darkest color: Use black cocoa powder (available online or in specialty stores).

Gel food coloring works best—it’s potent and won’t thin the batter.

Flavor boost: Add ½ tsp espresso powder to enhance the chocolate notes.

Storage: Keep refrigerated (due to frosting) but bring to room temp before serving.

Serve and watch eyes light up!