Black As Night Chocolate Cake

Black As Night Chocolate Cake is rich in chocolate flavor with a moist, soft crumb texture topped with a light, fluffy cream cheese frosting.

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Calling ALL chocolate lovers! Black As Night Chocolate Cake is an insanely delicious cake that will have you asking for another piece! The secret ingredient is coffee which enhances the Cocoa making this an irresistible chocolate cake! And, it’s super easy to make.

Growing up my family were huge dessert eaters. And almost right after dinner too! My grandparents would stop by on Friday nights for coffee and dessert. I don’t even think my mom was done cleaning up after dinner yet! This Black As Night Chocolate Cake is always a huge hit. Trust me. Take a look.

Ingredients for Black As Night Chocolate Cake

• 2 Cups, sugar

• 1 Teaspoon, baking powder

• 2 Teaspoons, baking soda

• 2 Cups, flour

• 3/4 Cup, unsweetened Cocoa

• 1 Cup, hot black coffee

• 1 Cup, milk (2% or whole)

• 1/2 Cup, vegetable oil

• 2 eggs, room temperature

• 1 Teaspoon, vanilla extract

Ingredients for Cream Cheese Frosting

• 1 Cup, heavy whipping cream

• 2 Cups, powdered sugar

• 1, 8 Ounce package cream cheese (room temperature)

• 1/2 stick of butter (room temperature)

• 2 Teaspoons, vanilla extract

How to make Black As Night Chocolate Cake

Pre-heat your oven to 350ºF. Make a cup of coffee (or 2…one for you and one for the cake!)and set it aside until needed. Now take the first 5 ingredients listed..sugar, baking powder, baking soda, flour and unsweetened cocoa and sift them all together into a large mixing bowl. You will want to attach the paddle accessory to the stand still mixer and lock in your bowl.

Next, carefully pour in the black coffee and start your stand still mixer at a low speed so you don’t get a powdery facial! Continue by adding in the milk, mixing until combined, followed by the rest of the ingredients, vegetable oil, eggs and vanilla extract. Increase the speed (“I feel the need, the need for speed!!”) so that all the ingredients are mixed together. You will have to stop the mixer at one point to scrap down the sides.

The batter will be thin so don’t be alarmed! Pour this heavenly batter into a greased, 9×13 dish. Check out the video below.

Bake at 350ºF, for about 40 minutes or until a toothpick or butter knife come out clean. Place on a cooling rack and cool completely before icing the cake.

How to make the Cream Cheese Frosting

Start by attaching the whisk attachment to your stand still mixer. Pour in the heavy whipping cream and beat on medium to medium high until stiff peaks form.

Remove the beaten heavy cream to a small bowl and place in the refrigerator while you finish the icing. Best part…there is no need to wash the mixing bowl you just used. Place the unwashed bowl back on the stand and change out the whisk attachment to the paddle attachment.

Start by adding the softened cream cheese and butter to the bowl and turn on to low to medium speed. Once incorporated, add in the vanilla. If you are not on low speed, get back to it and carefully start adding in the powdered sugar. Once all the ingredients are combined, beat for about 4 minutes. This will ensure that the icing comes out smooth and creamy.

Now, grab the stiffened whipped cream out of the refrigerator and gently fold it into the icing. I place the icing back into the refrigerator until I am ready for it. Take a look at the video below.

Side Note…I like to remove the icing from the refrigerator about 30 minutes or so before icing the cake. This gives the icing time to come to room temperature making it a lot easier to spread on top of the Black As Night Chocolate Cake.

I hope you make this Black As Night Chocolate Cake and share it with your family and friends. If you like this dessert, check out my Rocky Road Squares. ~Christina

FAQ’S

Q: Can I use Decaf instead of Caffeinated coffee?

A: Absolutely! The flavor of the cake will remain the same. You could also substitute instant coffee granules. The ratio is 1 cup of hot water to 2 teaspoons of instant coffee granules.

Q: Can I make this a layered cake?

A: Yes! You can either do 2 round cake pans or 2 square pans. Baking time will shorten so check your cakes in 20 minutes.