Go Back
–+ servings
Recipes
No primary category found.

Moist Black Cocoa Sheet Cake

prep 20 minutes
cook 30 minutes
1 hour
total 1 hour 40 minutes
Serves 24 servings
Super light and fluffiest chocolate sheet cake made with black cocoa powder and frosted with a whipped black cocoa frosting.
Servings 24 servings

Equipment

Ingredients

Black Cocoa Cake

  • 240 grams cake flour, spooned and leveled
  • 80 grams black cocoa powder
  • 1/2 tsp fine sea salt
  • 1 tbsp baking powder
  • 350 grams granulated sugar
  • 160 mL canola oil, or any neutral oil
  • 2 large eggs
  • 150 grams sour cream, or greek yogurt
  • 240 mL hot coffee, I use Americano

Black Cocoa Frosting

  • 227 grams unsalted butter, room temperature (NOT SOFT)
  • 360 grams powdered sugar
  • 40 grams black cocoa powder
  • tiny pinch of fine sea salt
  • 2 tsp vanilla bean paste, or vanilla extract
  • 60-120 mL heavy whipping cream, cold
  • flakey sea salt or fruit , for topping *optional

Method

Black Cocoa Cake

  1. Preheat the oven to 325F (I use convection cuz my oven runs really hot at the bottom - conventional is also fine) and grease and line a 9x13" metal baking pan with baking spray and parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.
    240 grams cake flour spooned and leveled, 80 grams black cocoa powder, 1/2 tsp fine sea salt, 1 tbsp baking powder
  3. In a separate large bowl, whisk the sugar, oil, eggs and sour cream until they’re well combined and smooth.
    350 grams granulated sugar, 160 mL canola oil or any neutral oil, 2 large eggs, 150 grams sour cream or greek yogurt
  4. Sift the dry ingredients over the wet and whisk them together, just a little - about halfway or so.
  5. Pour in the hot coffee and whisk until the batter is completely smooth and all the dry ingredients are combined.
    240 mL hot coffee I use Americano
  6. Scrape the edge of the bowl and give it a good mix. Pour the batter into the prepared pan.
  7. Bake for 30-35 minutes, until the cake no longer looks wet and the tallest part, in the center, springs back when you press on it. If you’re hesitant, give it another few minutes or so.
  8. Let the cake cool for pan completely before removing and frosting.

Black Cocoa Frosting

  1. Beat the butter with the whisk attachment until it’s pale, fluffy and creamy looking.
    227 grams unsalted butter room temperature (NOT SOFT)
  2. Add the powdered sugar, cocoa powder, salt and vanilla bean paste and turn the mixer to LOW speed just until the sugar is dissolved. Increase the speed to medium-high until the sugar is mixed in well. 
    360 grams powdered sugar, 40 grams black cocoa powder, tiny pinch of fine sea salt, 2 tsp vanilla bean paste or vanilla extract
  3. Stream in half of the heavy whipping cream SLOWLY with the mixer on low speed or in 4-5 increments, stopping to scrape the edge of the bowl each time so it all gets mixed in. Check the consistency/texture and add more cream if you want it softer.
    60-120 mL heavy whipping cream cold
  4. Use a rubber spatula to smooth the frosting out a little when it’s done and then spread onto the cooled cake.
    flakey sea salt or fruit for topping *optional

Nutrition

Calories: 280kcalCarbohydrates: 40gProtein: 3gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 30mgSodium: 121mgPotassium: 106mgFiber: 2gSugar: 30gVitamin A: 212IUVitamin C: 0.03mgCalcium: 56mgIron: 1mg
Course: Sheet Cakes
Cuisine: American
Keyword: 6 inch chocolate cake, american buttercream, black cocoa cake