Black Cake Recipe

Prepare oven and pans

Preheat oven to 350°F (175°C). Butter two 8-inch round cake pans and dust lightly with cocoa powder, tapping out the excess.

Whisk together the dry ingredients: in a large bowl, sift (or whisk) the all-purpose flour, cocoa powder, baking powder, baking soda and fine sea salt until evenly combined.

In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, light brown sugar and eggs. Beat on medium speed until pale and slightly thickened, about 2–3 minutes.

Add the vegetable oil to the sugar-egg mixture in a slow steady stream while mixing on low, then add the vanilla extract. Mix until incorporated.

Alternate adding the dry mixture and buttermilk to the wet mixture: with the mixer on low, add one-third of the dry ingredients and mix until just combined, then half the buttermilk, then another third of the dry, the remaining buttermilk, and finally the last third of the dry. Scrape the bowl as needed. Do not overmix.

Stir the hot brewed coffee into the batter by hand using a spatula until fully combined. The batter will be thin — this creates a moist, dark crumb.

Divide the batter evenly between the prepared pans (use a scale if desired). Smooth the tops with an offset spatula and tap the pans gently on the counter to release any large air bubbles.

Bake in the preheated oven for 28–34 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not raw batter. Rotate the pans halfway through baking if your oven has hotspots.

Remove cakes from the oven and allow to cool in the pans on a wire rack for 15 minutes. Run a butter knife around the edges, invert the cakes onto the rack, peel off parchment (if used), and cool completely before assembling, about 1 hour.

While the cakes cool, prepare the tomme layer. In a medium bowl, combine the grated fat-tailed tomme, sour cream, fresh thyme leaves (if using), and ground black pepper. Stir until combined and the mixture holds together but remains spreadable. Taste and adjust seasoning if needed.

If your tomme is very salty or oily, blot with a paper towel and reduce added salt; the stated quantities assume a balanced, semi-firm tomme.

Chill the mixture briefly (10–15 minutes) if it seems too loose to spread — chilling firms it slightly and makes layering easier.

Make the frosting once cakes are fully cool. In the bowl of a stand mixer fitted with the paddle or using a hand mixer, beat the softened cream cheese and softened unsalted butter on medium speed until smooth and creamy, about 2–3 minutes.

Add the vanilla extract, lemon zest (if using) and salt, mixing briefly to combine.

With the mixer on low, gradually add the confectioners' sugar, about 1/2 cup at a time, until incorporated and the frosting reaches desired sweetness and consistency. Increase speed to medium and whip for 1 minute to make the frosting light. If frosting is too soft, chill 10–15 minutes and re-whip briefly.

If cake layers are uneven on top, level them with a serrated knife or cake leveler so they stack flat.

Place one cooled cake layer on a cake board or serving plate. Spread about two-thirds of the prepared fat-tailed tomme mixture evenly over the top, leaving a 1/4-inch border. The tomme layer will be savory, so balance thickness to your taste (approximately 1/3–1/2 inch).

Gently press the second cake layer on top, aligning edges. Apply a thin crumb coat of cream cheese frosting over the top and sides to trap crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.

Remove the cake from the refrigerator and apply the remaining cream cheese frosting in an even layer over the top and sides. Use an offset spatula to create a smooth finish or decorative swirls.

Optional: sprinkle a tiny pinch of coarse sea salt over the top or at the edge of the tomme layer before final frosting to enhance contrast. Garnish with a few fresh thyme leaves or a light scatter of grated tomme if desired.

Chill the assembled cake for at least 30 minutes to allow the flavors to meld and the frosting to firm slightly. Bring to room temperature for 20–30 minutes before serving for best texture and flavor.