If you’ve been searching for the ultimate dark chocolate treat that’s simple to make yet truly impressive, the Black Cocoa Loaf Cake is about to become your go-to dessert. This loaf is a cocoa lover’s dream with its dramatic dark color and deep, luxurious flavor—think Oreo cookies transformed into tender, sliceable cake. Each bite is incredibly rich, with just the right amount of sweetness, impossibly soft crumbs, and a subtle tang from sour cream. Whether you want something striking for a celebration or just a cozy afternoon pick-me-up, this cake never fails to deliver on both looks and taste!

Black Cocoa Loaf Cake Recipe - Recipe Image

Ingredients You’ll Need

The Black Cocoa Loaf Cake shines because of its straightforward ingredients, each one bringing an important quality—whether that’s depth of flavor, tender crumb, or the signature midnight hue. Don’t skip or swap these components if you want the full, dramatic effect we all crave in this chocolate masterpiece!

All-purpose flour: The backbone of the cake, giving structure but keeping things light so your loaf is never dense.
Black cocoa powder: This is the magic ingredient—ultra-dark with a bold, almost bittersweet chocolate note and that iconic almost-black color.
Baking soda: Reacts with the acidity in the sour cream to make the cake lovely and tender.
Baking powder: Helps the cake rise, making sure every slice is soft with the perfect crumb.
Salt: Balances out the sweetness and enhances the depth of the chocolate flavor.
Unsalted butter, softened: Provides richness and adds a silky texture—it’s essential for that melt-in-your-mouth crumb.
Granulated sugar: Sweetens the cake just enough, keeping it from becoming overwhelmingly bitter.
Large eggs: Bind everything together for a cohesive, tender loaf.
Vanilla extract: Adds balance and a soothing warmth that enhances and rounds out the chocolate flavor.
Sour cream: The secret weapon for a moist, flavorful loaf with subtle tang—don’t skip it!
Whole milk: Keeps the batter fluid and ensures even hydration and baking.
Mini chocolate chips (optional): For extra bursts of melty chocolate in every bite—highly recommended if you’re feeling decadent!

How to Make Black Cocoa Loaf Cake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F. This ensures an even bake from the moment your cake goes in. Next, grease a 9×5-inch loaf pan—either with a generous layer of butter or a spritz of nonstick spray. If you’re extra cautious (or just love an easy cleanup), line the pan with parchment paper too. The right prep prevents sticking and makes for a beautiful loaf that releases effortlessly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your flour, black cocoa powder, baking soda, baking powder, and salt. Whisking does more than just combine; it aerates and breaks up any cocoa lumps, ensuring the Black Cocoa Loaf Cake ends up smooth and uniform in color—no streaks or pockets of dry flour.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This isn’t just about mixing—it’s about incorporating air to help your cake rise and melt against your tongue. Don’t rush: whip for 2–3 minutes until you see the mixture get pale and noticeably fluffier.

Step 4: Incorporate Eggs and Vanilla

Add your eggs one at a time, beating after each until completely absorbed into the batter. Stir in the vanilla extract. This gradual method ensures your batter stays emulsified, giving you a smooth base for the richest Black Cocoa Loaf Cake you can imagine.

Step 5: Add the Sour Cream

Blend in the sour cream until the mixture is velvety smooth. Not only does it add irresistible moisture and tenderness, but that subtle tang also accentuates the deep flavor of the black cocoa—trust me, you’ll notice the difference.

Step 6: Combine Wet and Dry Mixtures

Gradually add your dry ingredients, alternating with the whole milk. Begin and end with the dry mixture, stirring just until combined. A gentle hand here prevents overmixing, which can lead to a tough loaf. You want your Black Cocoa Loaf Cake batter luxuriously thick and dark.

Step 7: Add Chocolate Chips (Optional)

If you’re going for that little extra wow factor, gently fold in the mini chocolate chips. They melt into pockets of pure chocolate bliss—each slice will have gooey surprises without weighing the cake down.

Step 8: Bake

Pour your finished batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center emerges clean (a few moist crumbs are okay; just avoid raw batter). Let the loaf cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. This resting time helps the Black Cocoa Loaf Cake set up, making slicing neat and effortless.

How to Serve Black Cocoa Loaf Cake

Garnishes

Dress up each slice with a light dusting of powdered sugar—a striking visual contrast and a sweet little touch. Or, for those seeking pure indulgence, drizzle a simple vanilla glaze right over the top. Fresh berries on the side add a pop of color and a hint of tartness that plays beautifully against the deep chocolate flavors. A dollop of whipped cream wouldn’t be out of place, either!

Side Dishes

If you’re serving this at a gathering, a platter of fresh fruits—think raspberries, strawberries, or even slices of juicy pear—makes a gorgeous and refreshing counterpoint. Black Cocoa Loaf Cake also pairs wonderfully with a scoop of good-quality vanilla ice cream or a creamy espresso affogato for a true dessert lover’s dream.

Creative Ways to Present

For special occasions, slice your loaf thick and layer with chocolate or cream cheese frosting, making a “cake sandwich.” Cut it into finger-sized batons for a chic dessert platter, or toast slices lightly and top with a spoonful of mascarpone and a drizzle of honey. However you serve it, the intense color and luscious crumb are sure to impress.

Make Ahead and Storage

Storing Leftovers

Keep your Black Cocoa Loaf Cake moist and delicious by wrapping slices tightly in plastic wrap or storing the whole loaf in an airtight container at room temperature for up to three days. If your kitchen is warmer or more humid, transferring to the fridge is a great option—just allow the cake to come to room temperature before enjoying for the best texture.

Freezing

This cake freezes beautifully! Cool the loaf completely, then wrap tightly in plastic wrap and a layer of foil. You can freeze the entire loaf or individual slices for up to 2 months. When you’re ready for a chocolate fix, let it thaw at room temperature, and it’ll taste as freshly baked as the day you made it.

Reheating

There’s nothing like a slightly warm piece of Black Cocoa Loaf Cake. Pop a slice into the microwave for 10–15 seconds, or warm it in a low oven for a few minutes. This revives the cake’s moistness and brings back that just-baked aroma—perfect with a cup of coffee or a scoop of ice cream.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

While you can substitute, you’ll lose that signature intense color and the Oreo-like flavor that makes the Black Cocoa Loaf Cake so special. If you must substitute, try using Dutch-processed cocoa for a deeper flavor than natural cocoa, but the effect won’t be quite the same.

What is black cocoa powder, and where can I find it?

Black cocoa powder is a heavily Dutch-processed (alkalized) cocoa, resulting in a super-dark, almost black color and mellow, slightly earthy chocolate flavor. Many gourmet grocery stores carry it, and it’s widely available online from specialty baking retailers.

Why is sour cream used in this recipe?

Sour cream provides extra moisture and tenderness, giving the Black Cocoa Loaf Cake its soft, velvety crumb. Its mild acidity also enhances the chocolate flavor and reacts with the baking soda to lift the loaf as it bakes. You can substitute with Greek yogurt for similar results.

Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts, pecans, or hazelnuts would add a fantastic crunchy contrast. Skip the chocolate chips or mix and match—just limit mix-ins to about half a cup to avoid weighing the loaf down.

How do I know when the cake is done baking?

Start checking at the 45-minute mark by inserting a toothpick into the center. If it comes out with moist crumbs (not wet batter), the Black Cocoa Loaf Cake is ready. Baking times may vary slightly, so trust your toothpick test and be careful not to overbake for the moistest result.

Final Thoughts

If you’re ready to wow everyone with a cake that’s as gorgeous as it is satisfying, give the Black Cocoa Loaf Cake a try. It’s simple, absolutely decadent, and has a flavor that lingers long after the last crumb is gone. Share it with friends, make it for a special treat, or bake one just for yourself—you won’t regret a single bite!

Black Cocoa Loaf Cake Recipe

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4.5 from 20 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

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Description

Indulge in the rich, Oreo-like flavor of this Black Cocoa Loaf Cake. Moist and decadent, this dark chocolate treat is perfect for any occasion.

Ingredients

Scale

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
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup whole milk

Optional:

1/2 cup mini chocolate chips

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
Mix dry ingredients: In a medium bowl, whisk together the flour, black cocoa powder, baking soda, baking powder, and salt.
Cream butter and sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add eggs and flavorings: Add the eggs one at a time, then stir in the vanilla extract.
Combine wet ingredients: Add the sour cream and mix until smooth, then gradually add the dry ingredients, alternating with the milk.
Optional: Fold in mini chocolate chips.
Bake: Pour the batter into the loaf pan, bake for 45–55 minutes, then cool on a wire rack.

Notes

For extra moisture, use Greek yogurt instead of sour cream.
Black cocoa powder provides a unique flavor and color—do not substitute with regular cocoa.
Enhance with powdered sugar or a vanilla glaze.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American