Fudgy Devil's Food Cake With Cocoa Nib Crunch

Sara Coleman

This decadent, deep-dark chocolate cake features a moist, tight crumb paired with an addictive roasted cocoa nib crunch for contrasting textures. It is the ultimate indulgence for true dark chocolate aficionados seeking a sophisticated twist on a classic.

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Prep Time 25

Cook Time 35

Total Time 1

Servings 8 servings

Calories 415 kcal

Ingredients

1.5 cups all-purpose flour sifted
0.75 cup Dutch-process cocoa powder high quality for deep color
1.5 cups granulated sugar
1.5 tsp baking soda
0.75 tsp fine sea salt
2 large eggs room temperature
0.75 cup full-fat buttermilk shaken
0.5 cup vegetable oil or melted coconut oil
0.75 cup hot brewed coffee boiling hot to bloom the cocoa
0.33 cup roasted cocoa nibs for the crunch layer

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. For a more intense flavor, make the cake one day ahead to let the chocolate notes deepen. You can substitute buttermilk with a mix of 3/4 cup milk and 1 tsp lemon juice if needed.