This Black Chocolate Piñata Cake is so delicious, luscious and it will be the spotlight of your celebration. The color comes from the black Dutch cocoa and not from any artificial food coloring. As a baker I find very hard to get the perfect black color for a cake or frosting using less processed ingredients. Definitely is the perfect black color, so I’m calling it the little black cake decorated as the witch landing.
Black is my favorite color so I was so excited to test this recipe and I wasn’t disappointed at all. The cake turned out so moist, fluffy, perfect black and so scrumptious. It tastes similar to an Oreo cookie. You can use this recipe for any occasion that you need or want to make a black cake. I promise you won’t be disappointed. For the frosting, you can add a few drops of black food coloring but it’s not necessary at all because after you whip all the ingredients and let it set, the black will darken.
The Cocoa Trader’s Dutch Processed Cacao Powder is rich in flavonoids, antioxidants and vitamins and minerals such as iron, magnesium, potassium and calcium – Eating chocolate just became a whole lot healthier!
I made this cake inspired by my favorite Halloween movie ‘’Hocus Pocus”, I have to admit that I love witches and maybe I want to be one (joke). You can decorate your black cake however you want.
I highly recommend this recipe for your kids, especially if you don’t like to use food coloring due to the ingredients. If you would like a sugar free cake simply replace the ingredients. For the piñata, I will make a tutorial soon but feel free to find some tutorial on the internet. I wasn’t planning to make a piñata cake, I improvised at the last minute.
This cake is:
- Moist & Fluffy
- Great for any occasion
- Great for kids and adults
- Flavorful Taste like an Oreo cookie
- Easy to make
- Ready to impress your guests
Here’s the recipe:
BLACK CHOCOLATE CAKE
CAKE INGREDIENTS:
½ cup vegetable oil
2 cups all-purpose flour
1 cup unsweetened black Dutch cocoa powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
3 tablespoons semisweet chocolate, chopped
1 tablespoon instant coffee granules
1 ½ cup boiling water
¾ cup sour cream
1 teaspoon vanilla
3 large eggs
2 cups granulated sugar
FOR THE FROSTING
2 cups unsalted butter, softened
4 cups confectioner sugar
3 tablespoons heavy cream
1 teaspoon vanilla
INSTRUCTIONS FOR CAKE:
Preheat oven to 350 degrees. Prepare two 3×6 inch round cake pans (you can use 9-inch as well) with non-stick baking spray.
Whisk the dry ingredients in a medium bowl, set aside.
In a separate bowl, combine the chopped chocolate and instant coffee; pour in the boiling water and let it stand for 5 minutes, then whisk until smooth.
Combine the sour cream, vegetable oil and vanilla in a liquid measuring cup (it will look curdled).
Beat the eggs and sugar in a large bowl with a mixer on medium speed until combined and is light and fluffy, for about 5 minutes.
Reduce the mixer to low and slowly add the coffee and chocolate mixture; beat until well combined.
Beat in the flour mixture in three batches, alternating with the sour cream mixture in two batches, until just incorporated. The batter should look like hot fudge.
Pour evenly into prepared pans, Bake until a toothpick inserted into centers comes out clean, 35-45 minutes depending on your oven. Use an oven thermometer for better results.
INSTRUCTIONS FOR THE FROSTING:
Beat butter until light and fluffy, for about 5 minutes, add sugar alternating with heavy cream. Add vanilla and beat until well incorporated.
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