I use black cocoa powder as opposed to traditional Dutch cocoa in this Black Oreo Cake. It gives this cake an intense black color and a more chocolatey flavor! I use organic Newman’s Own O’s, which are even better than Oreos for a completely organic cake that everyone will love!
Tomorrow is one of our good friend’s birthdays, and it’s New Year’s Eve. I was thinking about what kind of cake to make for him that would celebrate both occasions well. And I also wanted to make a “manly” cake for him.
So, I decided to make this Black Cocoa Oreo Cake. I use the best organic Oreo cookies, which are not actually Oreos at all, but are Newman’s Own Organic O’s. Delaney is obsessed with these cookies, to say the least. And I also find myself eating them a lot whenever we have them, they are so good!
Delaney even gets wary when I tell him I’m going to bake with these cookies, because he “doesn’t want me to waste them”. But, he’s always happy with the result, and one of his all time favorite recipes is my No Bake Oreo Cheesecake.
Why You’ll Love This Recipe
This black cocoa chocolate cake recipe uses black cocoa instead of Dutch cocoa powder, which is what I usually use in cakes. This black cocoa chocolate cake recipe also uses black cocoa powder in the frosting too for an ultimate chocolate cake that is perfect for any birthday celebration.
Then, of course, I top this black cocoa chocolate cake recipe with the best organic Oreo cookies (Newman’s Own Organic O’s) and it creates the ultimate Black Cocoa Oreo Cake. This would make an amazing New Year’s Eve cake, or it would also make an amazing birthday cake for anyone who loves chocolate and Oreos!
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Can I use regular milk in place of chocolate milk?
Yes, if you don’t have chocolate milk you can substitute it for regular milk. You could also use coconut milk if you prefer. But I love using chocolate milk as it gives it even more chocolate flavor!
Can I use regular cocoa instead of black cocoa?
You can use Dutch cocoa powder in place of black cocoa powder, but do not use natural cocoa powder in this recipe. If you are using Dutch cocoa powder, it weighs differently than black cocoa and the substitution would be 64 grams (3/4 cup) for the batter and 43 grams (1/2 cup) for the frosting.
Why do the eggs and milk need to be room temperature?
The eggs and milk should be room temperature because if you add them into the creamed butter and sugar when they are cold it will cause the butter to seize up. This will create small pieces butter that are solid, and then when you add in the flour and cocoa, those solid pieces of butter will be there still. And, then baked, that creates holes in the cake, making for a more dry cake and not a moist and fluffy one as the butter is not evenly distributed.
This is why it’s very important to have room temperature dairy when making cakes with butter (or coconut oil, as coconut oil can seize up too). I leave out my milk and eggs before I start baking the cake. You could even measure the amount of milk you need into a pyrex liquid measuring cup and let it sit out while you start the rest of the recipe. Just remember, that the milk should be room temperature to your touch. This is one of the best things you can do to make moist, fluffy cakes with a very nice crumb.
Can I add cookies into the layers of the cake?
Yes, of course! I thought about doing this but speaking to Delaney not wanting me to “waste” these cookies I just used them to decorate this cake. But, if you want even more Oreo flavor, then you can crumble up 2 cookies into each layer as well!
Ingredients I used to make this recipe for Black Cocoa Oreo Cake
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Black Cocoa Oreo CakeDifficulty: Intermediate
This Black Cocoa Oreo Cake uses 100% organic ingredients for a nostalgic flavor that everyone will love. Perfect for any birthday or celebration!
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs, room temperature
3/4 cup organic chocolate milk, room temperature
2 tablespoons organic canola oil
142 grams (1 cup) organic pastry flour
64 grams (1/2 cup) organic black cocoa powder, sifted
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup (226 grams) organic salted butter, softened
425 grams (3 cups) organic powdered sugar, sifted
43 grams (1/3 cup) organic black cocoa powder
2 tablespoons organic chocolate milk
- Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the eggs, chocolate milk, and canola oil and mix on low to combine. Scrape down the sides of the bowl and mix again to combine.
- Add the pastry flour, black cocoa powder, baking powder, and sea salt in that order. Mix on low to combined, and continue to mix on low until you have a smooth batter. Make sure to scrape down the sides of the bowl and mix again to combine any bits that stick to the side.
- Transfer the batter to the prepared pans evenly, each pan should have about 250 grams each. Bake for 24 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, black cocoa powder, and chocolate milk. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy.
- Crumb coat the cake. Then, add the remaining frosting and frost the cake smooth or with some texture.
- Add whole Newman’s Own O’s around the sides of the cake. And use the remaining cookies and crumble them on top.
- Store in an airtight container in the fridge for up to 3 days.
- High Altitude — Bake at 350°F for 20 minutes or until a wooden pick inserted in center comes out clean.
Did you like this post?
Make sure to check out my Eggless Vanilla Cupcakes with Chocolate Ganache Frosting recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!