1. Prep & Preheat
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Preheat oven to 350°F (175°C).
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Grease two 8-inch round cake pans, then line with parchment paper for easy release.
2. Whisk Dry Ingredients
In a bowl, sift together:
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Flour
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Black cocoa
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Regular cocoa
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Baking powder
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Baking soda
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Salt
3. Cream Wet Ingredients
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In a separate bowl, beat butter and sugar until light and fluffy.
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Add eggs one at a time, mixing well after each.
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Blend in oil, vanilla, vinegar, and buttermilk.
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Stir in black food coloring until the batter reaches a deep, dramatic shade.
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4. Combine & Mix
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Gradually fold dry ingredients into wet ingredients until just combined (avoid overmixing).
5. Bake to Perfection
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Divide batter evenly between pans.
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Bake 30–35 minutes, or until a toothpick comes out clean.
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Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Frost & Decorate
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Once cooled, frost with cream cheese icing, black cocoa buttercream, or drizzle with ganache.
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For contrast, garnish with white chocolate shavings, fresh berries, or edible gold flakes.
Pro Tips
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For the darkest color: Use black cocoa powder (available online or in specialty stores).
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Gel food coloring works best—it’s potent and won’t thin the batter.
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Flavor boost: Add ½ tsp espresso powder to enhance the chocolate notes.
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Storage: Keep refrigerated (due to frosting) but bring to room temp before serving.
Serve and watch eyes light up! 
