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black cocoa cake frosted with mascarpone cream and sliced into

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.
4.84 from 42 votes
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Prep Time 20 minutes
Cook Time 35 minutes
1 hour
Total Time 1 hour 55 minutes
Course Cakes
Cuisine American
Servings 16 servings
Calories 347 kcal

Equipment

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 8x2 inch pans (or one tall 8x3 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!