Black Cocoa Cake
This black cocoa cake is the best chocolate cake I’ve ever made. I frosted it with a mascarpone whipped cream (also an espresso version) and topped with a dusting of cocoa powder. The cake has options for different size pans and layers and can also be made as cupcakes.
I’m usually excited to share most recipes with you guys. I don’t usually make or post things I’m not excited about lol but I think this is the most excited I’ve been to post a recipe ever.
This chocolate cake is the ultimate chocolate cake. I’ll never use a different recipe again because it can easily be adjusted to make any size and bakes phenomenal as cupcakes.
Ingredients for Black Cocoa Cake
- Flour: I use all purpose flour in most of my recipes BUT sometimes you just cannot beat the texture of cake flour. I highly recommend King Arthur’s Cake Flour. It is far superior to some alternatives in the grocery stores.
- I have used the “homemade cake flour” trick by replacing 1 tablespoon of all-purpose flour with cornstarch.
- I HIGHLY recommend using a digital scale, as flour is so often over measured.
- Cocoa Powder: I used black cocoa powder for this cake. If you can’t find that, I recommend using dutch-processed cocoa powder because it’s also alkaline.
- If you’re going to use natural cocoa powder, it would be best to also substitute the baking powder for baking soda. Use 25% of the amount in place of the baking powder so if it’s 1 Tbsp of baking powder, use 3/4 tsp baking soda.
- Baking Powder: to leaven the cake. I haven’t tested this with baking soda but it should work fine. Use 25% of the amount in place of the baking powder so if it’s 1 Tbsp of baking powder, use 3/4 tsp baking soda.
- Sugar: I used granulated sugar in the cake and I don’t recommend cutting any out as it contributes a lot to texture and it’s not overly sweet… it’s actually not very sweet at all (even though it seems like a lot).
- I also used powdered sugar in the frosting and don’t recommend cutting any out.
- Oil: I like oil in chocolate cake recipes – any neutral oil, like avocado, canola, etc. is fine.
- Eggs: I use large eggs, make sure they’re room temperature. If not, then just place it in a cup of hot water for 10 minutes before using it.
- Sour Cream: I’ve used greek yogurt and sour cream in this recipe and they both work well. You can also use plain yogurt.
- Coffee: I use hot coffee in this recipe. I usually use Americanos but fresh brewed coffee is fine too. If you don’t want to use coffee, hot water will work as well, the flavor will just be a little less intense… The acid from the coffee also helps make it a little more tender and it’s not a noticeable coffee flavor so I do recommend the coffee.
- I also used espresso in the mascarpone frosting. I did fresh brewed espresso but you could also just dissolve about 4 grams of espresso powder in 3-4 Tbsp of hot water and add that to the frosting instead.
- Vanilla: I like using vanilla extract for cakes and vanilla beans for frosting. Vanilla bean paste works for both as well.
- Mascarpone: I tested this with different brands of mascarpone, they all worked however, some of the mascarpone’s held a little more water than others. My favorite was BelGioioso Mascarpone but if you find something with an even higher fat content, use that. The cheese should be smooth and creamy (not wet and certainly not like cottage cheese or ricotta).
- If you use another brand and you see water in it (usually at the bottom) , drain the cheese to avoid adding extra liquid to the cream but I recommend just finding a mascarpone with a thicker consistency.
- Make sure the mascarpone is cold, straight from the fridge when using.
- Heavy Whipping Cream: I recommend using the cream with the highest fat you can find and make sure it’s cold when adding it to the mascarpone.
- When you do add it in, you’ll notice the frosting getting softer first, just keep beating at full speed for a few minutes and the cream will “whip up”, stiffening the frosting. Once it’s holding good peaks, stop beating so you don’t over-whip the cream.
Step-by-Step Instructions With Photos
Black Cake
- Whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.
- In a separate bowl, whisk the oil, sugar, eggs and sour cream until they’re well combined and smooth.
- Sift the dry ingredients over the wet and whisk just a little – about halfway.
- Pour in the hot coffee and whisk until the batter is completely smooth.
- Scrape the edge of the bowl and give it a good mix. Pour into prepared cake tin(s).
- Bake for 40ish minutes, until the tallest part of the cake, in the center, springs back when you press on it. If you’re hesitant, give it another minute or so.
- Let the cake rest for 10 minutes in the pan before removing.
- If you want to flatten the top, flip it over onto a tea towel upsidedown for about 30-60 minutes or so and then flip back over.
- If it’s domed or if you want to add a soak (I did a double shot of espresso), trim the top off after it’s completely cooled and then drizzle the coffee on top.
Mascarpone Frosting
- Beat together the cold mascarpone with the powdered sugar until it’s completely smooth.
- Add the vanilla bean paste and turn the mixer to medium speed.
- Stream in the cold heavy whipping cream in 3-4 increments, stopping to scrape the edge of the bowl each time.
- Once all the heavy whipping cream is added, it may seem soft so turn the mixer up to full speed and it should thicken and hold peaks within a couple of minutes. Don’t over-beat once you’ve reached this stage.
- If you’re adding the espresso, make sure it’s completely cooled before adding it and mix just until it’s combined.
- Spread the cream on top of the cake and dust with a generous dusting of cocoa powder (I used dutch process here cuz I thought black cocoa might look funny lol. Natural also works fine).
What sizes can I make this black cocoa cake
To make this simple, I wrote the recipe in the recipe card in a way that can easily be adjusted – the recipe card is the 50% version so you can easily halve the recipe (the 25% version) or double it (the 100%).
In these photos, my cake layers look taller because I used the 75% version but I baked it in two 8 inch pans instead of 3. They’re tall and I definitely would not stack more than two of these.
100% (this is double the recipe card – 480g flour, 160g cocoa, 28g baking powder, 700g sugar, 320mL oil, 4 eggs, 300g sour cream, 480mL coffee, etc.)
- Four (normal) 8 inch cake layers
- Three (normal) or four (short) 9 inch cake layers
- Two (normal) 10″ cake layers
- Two 9×13″ cake
- 48 cupcakes
75% (this is 1.5x the recipe card – 360g flour, 120g cocoa, 21g baking powder, 525g sugar, 240mL oil, 3 eggs, 227g sour cream, 360mL coffee, etc.)
- Two (tall like my photos) or three (normal) 8 inch cake layers
- Two (normal) or three (short) 9 inch cake layers
- 36 cupcakes
50% (THIS IS THE AMOUNT IN THE RECIPE CARD – 240g flour, 80g cocoa, 14g baking powder, 350g sugar, 160mL oil, 2 eggs, 150g sour cream, 240mL coffee, etc.)
- Two (normal) 8 inch cake layers
- Two (short) or one (tall) 9 inch cake layers
- Three (taller) or four (shorter) 6 inch cake layers
- One 9×13” cake
- 24 cupcakes
25% (this is half the recipe card – 120g flour, 40g cocoa, 7g baking powder, 175g sugar, 80mL oil, 1 egg, 75g sour cream, 120mL coffee, etc.)
- One (tall) or two (short) 6 inch cakes
- 12 cupcakes
If you’re making cupcakes, I put 50 grams in each cupcake tin and bake for about 18-20 minutes.
When baking, generally a thinner layer will get 20-25 minutes of baking and a thicker cake layer will get 30-40 minutes.
Once it no longer looks wet, press on the center of the cake gently and it will spring back when it’s done baking. If it doesn’t spring back, give it another few minutes.
How to store this black cocoa cake
If the cake is not frosted, keep it airtight at room temperature for a couple of days. If it’s frosted, store it airtight in the fridge for up to a week.
The cake also freezes well. Just wrap the whole cake in plastic wrap and then foil and freeze. Or place slices in an airtight container and then place the container in a freezer bag, squeezing out all the excess air. Bring back to room temperature by thawing at room temperature for a few hours before serving or refrigerate overnight.
Thanks so much for reading today’s post, if you have any questions just comment down below. If you make this fabulous black cocoa cake, I’d love it if you left a star rating or a review for me!
As always, have a blessed day and happy baking!
Love, B
Black Cocoa Cake
The best black cocoa cake I’ve ever made. I frosted it with a mascarpone whipped cream (also an espresso version) and topped with a dusting of cocoa powder. The cake has options for different size pans and layers and can also be made as cupcakes.
Equipment
- 1 large bowl
- 1 Whisk
- 1 stand mixer or hand mixer
- 2 8×2 inch OR one 8×3 in pan OR 9 inch cake pan
Ingredients
Black Cocoa Cake
- 240 grams (2 cups) cake flour
- 80 grams (1 cup) black cocoa powder
- 1/2 tsp fine sea salt
- 14 grams (1 Tbsp) baking powder
- 350 grams (1 3/4 cup) granulated sugar
- 160 mL (2/3 cup) canola oil or any neutral oil
- 2 large eggs room temperature
- 150 grams (2/3 cup) sour cream
- 240 mL (1 cup) hot coffee I use Americano
- 60 mL (2oz/1/4 cup) espresso (cooled) double shot *optional as a soak
Mascarpone Cream
- 4 oz (1/2 tub) mascarpone cold
- 60 grams (1/2 cup) powdered sugar
- 1/2 Tbsp vanilla bean paste or vanilla beans from 1 pod or extract
- 180 mL (6oz/3/4 cups) heavy whipping cream cold
- 60 mL (2oz/1/4 cup) espresso (cooled) 1 double shots *optional as a flavor
- dusting of cocoa powder
Instructions
Black Cake
- Preheat the oven to 350F (I use convection cuz my oven runs really hot at the bottom – conventional is also fine) and grease and line two 8×2 inch pans (or one tall 8×3 inch pan or one 9 inch pan) with baking spray and parchment paper (see blog post for other cake pan sizes).
- In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.240 grams (2 cups) cake flour, 80 grams (1 cup) black cocoa powder, 1/2 tsp fine sea salt, 14 grams (1 Tbsp) baking powder
- In a separate large bowl, whisk the sugar, oil, eggs and sour cream until they’re well combined and smooth.350 grams (1 3/4 cup) granulated sugar, 160 mL (2/3 cup) canola oil, 2 large eggs, 150 grams (2/3 cup) sour cream
- Sift the dry ingredients over the wet and whisk them together, just a little – about halfway or so.
- Pour in the hot coffee and whisk until the batter is completely smooth and all the dry ingredients are combined.240 mL (1 cup) hot coffee
- Scrape the edge of the bowl and give it a good mix. Pour into prepared cake tin(s).
- Bake for 25ish (or 40ish if using one tall pan) minutes, until the tallest part of the cake, in the center, springs back when you press on it. If you’re hesitant, give it another minute or so.
- Let the cake rest for 10 minutes in the pan, then flip over onto a tea towel and let the cake cool upside down for 30 minutes or so before flipping back over.
- If it’s domed or if you want to add a soak (I did a double shot of espresso), trim the top off after it’s completely cooled and then drizzle the coffee on top.60 mL (2oz/1/4 cup) espresso (cooled)
Mascarpone Frosting
- In the bowl of a stand mixer (or a large bowl with a hand mixer), beat together the cold mascarpone with the powdered sugar until it’s completely smooth.4 oz (1/2 tub) mascarpone, 60 grams (1/2 cup) powdered sugar
- Add the vanilla bean paste and turn the mixer to medium speed.1/2 Tbsp vanilla bean paste
- Stream in the cold heavy whipping cream in 3-4 increments, stopping to scrape the edge of the bowl each time.180 mL (6oz/3/4 cups) heavy whipping cream
- Once all the heavy whipping cream is added, it may seem soft so turn the mixer up to full speed and it should thicken and hold peaks within a couple of minutes. Don’t over-beat once you’ve reached this stage.
- If you’re adding the espresso, make sure it’s completely cooled before adding it and mix just until it’s combined.60 mL (2oz/1/4 cup) espresso (cooled)
- Spread the cream on top of the cake and dust with a generous dusting of cocoa powder (I used dutch process here cuz I thought black cocoa might look funny lol. Natural also works fine).dusting of cocoa powder
Notes
This makes one tall 8 inch or 9 inch cake layer – See blog post for other size options.
Nutrition
Calories: 347kcalCarbohydrates: 41gProtein: 5gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 46mgSodium: 185mgPotassium: 122mgFiber: 2gSugar: 27gVitamin A: 354IUVitamin C: 0.2mgCalcium: 90mgIron: 1mg
Tried this recipe?Let us know how it was!
Hi . This looks so interesting and delicious! My question is regarding pan size. What would the cooking time be for a 9×4 Pullman pan? I’m looking to do a very modern presentation. Thanks!
Hi Angela, that’s actually on my to do list to test as well but I haven’t tried it yet. I would do the same recipe, baked at 325F-350F (my oven runs hot so I’d probably do 325F convection) for about 40-45 minutes!
Just want to clarify, your 50% (240 gm flour) card shows using 2 -8 inch cake pans, but the actual recipe says 1 – 8 inch pan and your picture is only one tall layer. So 1 or 2 – 8 inch pans?
Cake looks marvelous and can’t wait to make it.
Hi Carolyn, sorry about the confusion I updated the recipe card. I usually bake it in one 8×3 inch pan and then cut it in half to make two layers but it can also just be baked in two standard 8 inch pans for two layers.
Can i whip the whipping cream separately and fold it in with the mascarpone mixture?
Sure
This recipe is well written and the cake came out perfectly but no one seemed to like it. The black cocoa is really different – it doesn’t have much of a chocolate flavor and has a slightly smokey taste making the cake taste a little burnt even though it is perfectly baked. (It is pitch black however) I would like to substitute my usual favorite cocoa powder – Droste – but I don’t think it could be swapped out using the same measure. I’ve been on a hunt for a chocolate oil cake and have made so many but still can’t nail the recipe that matches the chocolate cake my old high school cafeteria used to make!
Hi Debbie, my favorite is The Cocoa Trader brand on Amazon if you wanted to try that black cocoa.
If not, I believe you could swap it for a Dutch processed cocoa just fine. I’m not sure about natural cocoa, it would probably be too acidic so to combat that I’d probably skip the coffee and do hot water or sub the baking powder for 1/4 the amount of baking soda. Hope that helps!
Mascarpone frosting!
I am about to make this cake and wondering if the espresso goes into the frosting with the whipped cream or after it is already whipped.
Also, If I frost the cake the night before , will it be OK or should I wait until the day of serving it?
Many thanks.
Hi Carol, I add the espresso after – just make sure it isn’t warm and if you need, just increase the mixer speed to whip it up a bit more.
It stays fine in the fridge for several days so you can make it ahead.
I was looking for a cake recipe to use things I already have on hand. Full disclosure, I didn’t have everything to make the frosting, so I opted for a whipped chocolate ganache but the cake??? OMG. So good!! You could put whatever your heart desires on this thing that it’ll be out of this world. Even if you just pair it with your favorite ice cream, you won’t regret it. All I was looking for was a way to use up the black cocoa but now I’ll be buying it more often to keep making this cake! I followed all measurements with a kitchen scale, used greek yogurt instead of sour cream because it’s what we had, and baked it all in a 9in cake pan. Turned out perfect. And I so appreciate the instructions for making this in different sizes and amounts because this time around I just wanted to keep it simple with one layer, but love the easy to follow instructions for when I want to make a layered version. Thanks so much for this delicious and thoughtfully written recipe!
Hi omg thank you so much for the kind review! I’m so so glad you loved the cake as much as I do, I use it for literally every occasion now and will probably never make another chocolate cake again lol
Thanks a lot for this recipe, it look sooo yummy, can’t wait to try! Question: how to choose the right black cocoa powder? The baking shops here from where I live sells dark cocoa powder, extra dark cocoa powder, etc. It’s said to be dutch-processed to remove bitterness – Are these alright to use?
Also, is it ok to freeze the cake before frosting? I live alone and occasionally have cake craving, so I’m thinking to freeze the cocoa cake without frosting and make fresh frosting when the craving kicks in. It’s easier to keep than freezing the cake + frosting.
Hi Moccy, yes dark cocoa should work just fine as well!
and freezing works great. I just wrap it airtight and frost when I’m ready to.
Does it taste like oreos? I’ve heard people say black cocoa gives baked goods a similar to oreo flavour. Please let me know.
I didn’t think so but my kids said it did lol but it may just be because they saw it black
Lol makes sense, kids are hilarious. Thanks for replying!
In the bowl of a stand mixer (or a large bowl with a hand mixer), beat together the cold mascarpone with the powdered sugar until it’s completely smooth.
4 oz (1/2 tub) mascarpone,60 grams (1/2 cup) powdered sugar
How would you adjust the 6″ cake for high elevation ?(6035 ft)
Reducing the sugar is typically the fist adjustment suggested…
Hi Karen, I’ve never baked at high altitude so I can’t say for sure but if you try something that works, let us know!
Is it possible to cut the sugar of the cake recipe?
Delicious but I think I struggled eith the frosting. It was great and whipped and then when I added the espresso (which I was thinking thats a lot of liquid to add after whipped cream has peaks), it became a soft liquid again and did not gain that sturdiness even after rewhipping. Did I read the instructions wrong? Otherwise so good!
Hi Anita, was your espresso fully cooled? Mine always whips back up. The only reason I can think of is if your espresso was too warm or is your shot of espresso longer than mine? Make sure it doesn’t have extra water cuz I know some machines are programmed differently.
Never ever ever going back to using cocoa powder! Black cocoa powder from this day forward! Lived the cake and icing… but if I wanted to do a peppermint icing, would a buttercream be too stiff for the with cake texture?
Hi Daisy, I’m so glad you liked it! A buttercream is totally fine with the cake, I would just make sure to serve it at the room temperature so the buttercream is soft and creamy!
Im not a Mascarpone Frosting fan. I cant eat anything with coffee in. So what other kinds of frosting can I use?
This cake is delicious. I made a cream cheese chocolate mocha frosting because I didn’t have any mascarpone in the fridge Going to a dinner party tomorrow night and am going to make it again. Might use 9” pans cuz the 8” pans made for two thick layers.
Hi Gerry, so glad you liked it & yes the 8 inch pans makes two very thick layers. The cream cheese mocha frosting sounds phenomenal too though!
Excited to try love anything espresso
Haven’t made yet as too hot to be baking, but 1st coolish day I’m going to try it! Sounds heavenly!!!!
How much cocoa? It’s not listed in the recipe.
It’s listed twice. Once in the ingredients, and again in the instructions. It’s black cocoa powder though, so that might be why you’re missing it.
Could the layers be stacked? This recipe looks like the one I have been searching for but I would like to make a layered cake.
I would bake the full amount in three 8 inch pans if you’re doing to stack it
Not sure about the advice that you can use baking soda in place of baking powder. I was reading that black cocoa powder is heavily alkalinised, and you need acidic (regular) cocoa powder to react with baking soda.
But your cake looks delicious and I am planning to try it.
Baking soda reacts with anything acidic so sour cream and coffee will still create the reaction we’re looking for.
To keep it as close as possible to the black cocoa I recommend a dutch processed cocoa though!