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Black Cocoa Cake

Black Cocoa Cake

A rich and moist Black Cocoa Cake, perfect for chocolate lovers, featuring a mascarpone cream topping.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 40 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 400 kcal

Equipment

  • oven
  • Mixing bowls
  • Whisk
  • Stand Mixer
  • Cake pans
  • baking spray
  • Parchment Paper

Ingredients
  

Black Cocoa Cake

  • 240 grams cake flour spooned and leveled
  • 80 grams black cocoa powder spooned and leveled
  • 0.5 teaspoon fine sea salt
  • 1 tablespoon baking powder
  • 350 grams granulated sugar
  • 160 mL canola oil or any neutral oil
  • 2 large eggs room temperature
  • 150 grams sour cream
  • 240 mL hot coffee I use Americano
  • 60 mL espresso cooled, double shot *optional as a soak*

Mascarpone Cream

  • 113 grams mascarpone cold
  • 60 grams powdered sugar
  • 0.5 tablespoon vanilla bean paste or vanilla beans from 1 pod or extract
  • 180 mL heavy whipping cream cold
  • 60 mL espresso cooled, 1 double shot *optional as a flavor*
  • cocoa powder for dusting

Instructions
 

Black Cake

  • Preheat the oven to 350F and grease and line two 8×2 inch pans with baking spray and parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until evenly distributed.
  • In a separate large bowl, whisk the sugar, oil, eggs and sour cream until well combined and smooth.
  • Sift the dry ingredients over the wet and whisk them together, just halfway.
  • Pour in the hot coffee and whisk until the batter is completely smooth.
  • Scrape the edge of the bowl and mix well. Pour into prepared cake tin(s).
  • Bake for 25ish minutes, until the cake springs back when pressed.
  • Let the cake rest for 10 minutes in the pan, then cool upside down for about 30 minutes.
  • If desired, trim the top and drizzle espresso on top once completely cooled.

Mascarpone Frosting

  • In a mixer, beat together the cold mascarpone with the powdered sugar until smooth.
  • Add the vanilla bean paste and mix on medium speed.
  • Slowly stream in the heavy whipping cream, scraping the bowl each time.
  • Once all cream is added, turn the mixer to full speed until it thickens.
  • If adding the espresso, ensure it's cooled and stream it in slowly and mix until combined.
  • Spread the cream on top of the cake and dust with cocoa powder.

Notes

This cake is rich and pairs well with coffee flavors. Adjust sweetness based on preference.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 200IUCalcium: 50mgIron: 2mg
Keyword Black Cocoa Cake, Chocolate Cake, coffee cake, Dessert, Mascarpone Cream
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