By Akshara
June 12, 2026
A truly magnificent black chocolate cake relies on black cocoa powderâan ultra-alkalised Dutch-process cocoa that delivers a striking jet-black hue and an intense, bittersweet flavour profile reminiscent of a dark chocolate biscuit. By pairing this specialty cocoa with a splash of hot brewed coffee, the chocolate notes bloom instantly, creating a crumb that is incredibly moist, dark, and sophisticated. It is the ultimate showstopping dessert for true dark chocolate purists.
1.5 cups plain flour  1/2 cup black cocoa powder (plus extra for dusting)  1.25 cups caster sugar  1.5 tsp baking powder and 1/2 tsp bicarbonate of soda  2 large eggs  1/2 cup whole milk  1/4 cup vegetable oil  1/2 cup hot freshly brewed black coffee For the dark midnight frosting: 1/2 cup unsalted butter (softened), 1.5 cups icing sugar, 1/4 cup black cocoa powder, and 2 tbsp whole milk
Sift the plain flour, black cocoa powder, caster sugar, baking powder, bicarbonate of soda, and a pinch of salt together into a large mixing bowl, whisking to combine the dry ingredients.
Add the eggs, whole milk, and vegetable oil to the bowl, beating on a medium speed with an electric hand mixer for about 2 minutes until the batter becomes thick and smooth.
Reduce the mixer speed to low and slowly pour in the hot black coffee, stirring gently until the batter turns completely thin, glossy, and liquid.
Pour the smooth midnight-dark batter into a greased and lined 8-inch cake tin, and bake at 180°C for 30 to 35 minutes until a skewer inserted into the centre comes out completely clean.
Beat the softened butter in a clean bowl until creamy, then gradually sift in the icing sugar and 1/4 cup of black cocoa powder along with the milk, whipping on high speed until a smooth, spreadable, jet-black buttercream forms to coat the cooled cake.