The secret to making black cake paint is that the cocoa is first mixed with coffee. Most importantly, the cocoa is boiled in boiling water for 2 hours before use, that way it acquires an absolutely black color.
And think about the quality of the cocoa - gold label or cocoa by Dr. Oetker are the best, they have a rich color, high fat content and a much darker shade than that of the cheap analogues.
Another option for obtaining the desired color is by adding a small amount of liquid chicory to the dough. Just make sure not to add too much of it - it's bitter.
A practical and very rich black paint for cakes is obtained according to traditional American recipes, where cocoa powder is prepared with water and soda in advance and it is not placed in its dry state in the dough.
If the cocoa is not boiled with boiling water, but mixed with flour in its dry state and a biscuit dough is prepared, the chocolate biscuit will not be as black and will not have such a bright aroma and aroma of chocolate.
cocoa - 1 oz (30 g)
instant coffee - 1 tsp.
hot water - 4.2 oz (120 g)
sugar - 4.2 oz (120 g)
flour - 3.2 oz (90 g)
eggs - 1 pc.
oil - 3 fl oz (85 ml)
vanilla - 1 pc.
baking powder - 1 tsp.
Mix the first 4 products and boil them, while stirring at times and boil the mixture for another 8-10 minutes and allow it to cool.