Cake Feature Jems

Cocoa Noir Cake with Pink Cream Cheese Frosting

Where do I begin? I have been on the struggle bus so far this year.  January was a blur due to being sick for about 2 weeks out of the month so getting my baking mojo back took some time. When I get in a baking slump I usually bake cookies or peruse instagram or Pinterest for inspiration. While on Pinterest, I came across a beautiful black cake with pink frosting that piqued my interest.  I was curious as to how the cake’s color was achieved. In reading the post, I found out the baker used cocoa noir or black cocoa powder to achieve the cake’s beautiful black color. I was sold at that point and made a beeline for google to find this ingredient. I placed my order for the black cocoa powder and patiently awaited it’s arrival.

 

I was so excited to get this cake baked and ready to share on the blog just in time for Valentine’s Day, Black History Month and the release of Black Panther this week. It’s the perfect cake to celebrate all three occasions! Happy Baking!

 

 

Cocoa Noir Cake with Pink Cream Cheese Frosting

 

Cocoa Noir Cake adapted from Hershey’s Chocolate Cake Recipe

 

Ingredients:

 

2 cups of sugar

 

1 3/4 cups all purpose flour
3/4 cups black cocoa powder

1/2 teaspoon espresso powder

1 1/2 teaspoon baking powder

 

1 1/2 teaspoon baking soda

 

1 teaspoon salt

 

2 eggs, room temperature

 

1 cup milk

 

1/2 cup vegetable oil

 

1 tablespoon vanilla extract

 

1 cup boiling water

 

Pink Cream Cheese Frosting 

 

2  packages of  cream cheese; 8 ounces each

 

2 sticks of butter

 

2 boxes of confectioners sugar

 

2 teaspoons of vanilla extract

 

2-4 drops of red food coloring

 

Directions:

 

Pre-heat your oven to 350 degrees.  Grease and flour two 9 inch cake pans and set to the side.

 

Cake:

 

In a large bowl fitted with a paddle attachment, add the dry ingredients; sugar, flour, baking soda, baking powder, salt and black cocoa powder, stir until combined.  Next add one egg at a time until combined. Next add the milk, oil then the vanilla. Lastly, add the boiling water.  Once the water is added, the batter will be thin. Evenly pour the batter into each pan then bake for 30 to 35 minutes or until a tooth pick comes out of the center of the cake clean. Cool completely then frost with the pink cream cheese frosting.

 

Frosting:

 

Note: This is a doubled recipe of my regular cream cheese frosting recipe. It’s doubled because this cake has a heavy crumb therefore you may want to add a crumb coat first, then add a second coat of frosting. You will have frosting left over, so don’t worry.  😃

 

Let the cream cheese and butter soften at room temperature. Once softened add both to your mixer and mix until combined and smooth. Once the butter and cream cheese have been combined slowly add the powder sugar, then add the vanilla. Once the frosting is smooth add one to two drops of red food coloring. Add more food coloring to get the desired pink color if needed.  Frost the cooled cake with one coat then let the cake set in the refrigerator for a least one hour.  Add the second layer of frosting then enjoy!

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