Ingredients
Black Cake:
- 226g unsalted butter, cold is fine (1 cup)
- 250g granulated sugar (1¼ cups)
- 2 teaspoons pure vanilla extract
- ¾ teaspoon fine sea salt
- 3 large eggs, at room temperature
- 40g black cocoa powder (⅓ cup)
- 230g cake flour, sifted if lumpy (1¾ cups)
- 2 teaspoons baking powder
- 60g boiling hot water (¼ cup)
- 180g sour cream (¾ cup)
Black Whipped Cream Topping:
- 360g heavy whipping cream (1½ cups)
- ¼ teaspoon fine sea salt
- 30g black cocoa powder, sifted if lumpy (¼ cup)
- 3 tablespoons fine granulated sugar (more if you want it sweeter)
- 2 teaspoons vanilla extract
Instructions
Step 1: Preheat oven to 163°C (325°F). Grease and flour a 9-inch square or round pan, line with parchment paper.
Step 2: Melt butter in large bowl. Add sugar, salt, and vanilla, whisking vigorously for 60 seconds.
Step 3: Add eggs one at a time, whisking 30 seconds between each addition.
Step 4: Sift black cocoa into bowl and whisk until combined.
Step 5: Sift cake flour and baking powder into bowl. Begin whisking, then add sour cream and boiling hot water. Whisk until smooth.
Step 6: Pour batter into prepared pan and bake 30-35 minutes until top springs back when pressed.
Step 7: Cool 5 minutes in pan, then transfer to wire rack to cool completely.
Step 8 (Whipped Cream): Place all whipped cream ingredients in food processor and process on high until thickened.
Step 9: Slice cooled cake and top each slice with black whipped cream. Serve immediately or refrigerate.
- Prep Time: 20 minutes
- Cool Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 380 calories per serving