Why You’ll Love This Recipe
The combination of black cocoa powder and mascarpone whipped cream frosting results in a moist, flavorful cake with a rich, deep chocolate taste. The cake has an airy texture with a hint of bitterness from the black cocoa, balanced perfectly by the creamy sweetness of the mascarpone frosting. This cake is sure to be a showstopper at any gathering!
Ingredients
For the Cake:
- 240g (2 cups) cake flour
- 80g (1 cup) black cocoa powder
- ½ tsp fine sea salt
- 1 Tbsp baking powder
- 350g (1 ¾ cups) granulated sugar
- 160ml (⅔ cup) canola or neutral oil
- 2 large eggs (room temperature)
- 150g (⅔ cup) sour cream
- 240ml (1 cup) hot coffee
- 60ml (¼ cup) cooled espresso (optional, for soaking)
For the Mascarpone Cream:
- 4 oz (½ tub) cold mascarpone
- 60g (½ cup) powdered sugar
- ½ Tbsp vanilla bean paste (or vanilla beans)
- 180ml (¾ cup) cold heavy whipping cream
- 60ml (¼ cup) cooled espresso (optional, for flavor)
Directions
1. Preheat the Oven and Prepare the Pans:
Preheat the oven to 350°F (175°C). Grease and line two 8×2-inch pans (or one 8×3-inch pan or 9-inch pan) with baking spray and parchment paper.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the cake flour, cocoa powder, baking powder, and salt.
3. Combine the Wet Ingredients:
In a separate large bowl, whisk together the sugar, oil, eggs, and sour cream until smooth and well combined.
4. Combine Wet and Dry Ingredients:
Sift the dry ingredients over the wet ingredients and mix until combined. Gradually pour in the hot coffee and whisk until the batter is smooth.
5. Bake the Cake:
Pour the batter into the prepared pans. Bake for 25 minutes (or 40 minutes if using one tall pan), until the cake springs back when pressed gently. Let the cake cool in the pan for 10 minutes before removing.
6. Make the Mascarpone Frosting:
In a stand mixer or using a hand mixer, beat the mascarpone with the powdered sugar until smooth. Add the vanilla bean paste and mix on medium speed. Gradually add the cold whipping cream in 3-4 increments, scraping the bowl each time. Once all the cream is added, increase speed to high and beat until stiff peaks form. If using espresso, add it once the cream has thickened and mix just until incorporated.
7. Assemble the Cake:
Frost the cooled cake with the mascarpone cream and dust with cocoa powder for a finishing touch.
Servings and Timing
- Prep time: 20 minutes
- Cook time: 25-40 minutes (depending on the pan size)
- Total time: 1 hour (including cooling)
- Servings: 8-10 slices
Variations
- Cupcakes: This recipe can easily be adapted to make cupcakes by baking in a muffin tin for about 18-20 minutes at the same temperature.
- Vegan Version: Use a dairy-free mascarpone and replace the eggs with a flax egg or other egg substitutes.
Storage and Reheating
Store the cake in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices for up to 3 months. Allow the cake to thaw in the refrigerator before serving.
FAQs
1. Can I use regular cocoa powder instead of black cocoa powder?
Yes, but the flavor and color will be less intense. Black cocoa powder gives the cake a deeper, richer chocolate taste and a darker color.
2. Can I make the frosting ahead of time?
Yes, you can prepare the mascarpone frosting a day in advance. Just store it in an airtight container in the fridge and re-whip before using.
3. How can I make this cake more chocolatey?
For an extra boost of chocolate flavor, add a handful of chocolate chips to the batter or increase the cocoa powder.
4. Can I make this cake gluten-free?
Yes, you can substitute the cake flour with a gluten-free all-purpose flour blend. Be sure to check the proportions, as gluten-free flours often require more liquid.
5. How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
6. Can I use a different type of oil?
Yes, you can substitute canola oil with vegetable oil, sunflower oil, or any neutral-flavored oil.
7. Can I use whipped cream instead of mascarpone?
While mascarpone adds a rich and creamy texture, you can use whipped cream for a lighter frosting. Just be sure to stabilize the whipped cream if needed.
8. Is this cake suitable for special occasions?
Yes! Its decadent flavor and elegant look make it a perfect choice for birthdays, holidays, or any special celebration.
9. Can I use dairy-free cream cheese instead of mascarpone for a dairy-free version?
Yes, dairy-free cream cheese can be substituted, but it may slightly change the texture of the frosting.
10. Can I add fruit to the cake?
Yes, adding fresh berries or a fruit compote on top of the frosting can add a delightful contrast to the richness of the chocolate cake.
Conclusion
This Black Cocoa Cake is a rich, indulgent dessert that combines the deep flavors of black cocoa with the creamy sweetness of mascarpone frosting. Whether you’re baking it as a cake or cupcakes, it’s sure to be a crowd-pleaser. Perfect for any special occasion or just a treat for yourself, this cake is the ultimate chocolate lover’s dream!
Black Cocoa Cake
This Black Cocoa Cake is a decadent, rich chocolate cake made with black cocoa powder, offering a deep, intense flavor and a moist texture. Paired with a creamy mascarpone whipped cream frosting, it’s the perfect dessert for special occasions or a chocolate indulgence.
- Prep Time: 20 minutes
- Cook Time: 25-40 minutes (depending on the pan size)
- Total Time: 1 hour (including cooling)
- Yield: 8-10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
240g (2 cups) cake flour
80g (1 cup) black cocoa powder
½ tsp fine sea salt
1 Tbsp baking powder
350g (1 ¾ cups) granulated sugar
160ml (⅔ cup) canola or neutral oil
2 large eggs (room temperature)
150g (⅔ cup) sour cream
240ml (1 cup) hot coffee
60ml (¼ cup) cooled espresso (optional, for soaking)
For the Mascarpone Cream:
4 oz (½ tub) cold mascarpone
60g (½ cup) powdered sugar
½ Tbsp vanilla bean paste (or vanilla beans)
180ml (¾ cup) cold heavy whipping cream
60ml (¼ cup) cooled espresso (optional, for flavor)
Instructions
- Preheat the Oven and Prepare the Pans: Preheat the oven to 350°F (175°C). Grease and line two 8×2-inch pans (or one 8×3-inch pan or 9-inch pan) with baking spray and parchment paper.
- Mix the Dry Ingredients: In a large bowl, whisk together the cake flour, cocoa powder, baking powder, and salt.
- Combine the Wet Ingredients: In a separate large bowl, whisk together the sugar, oil, eggs, and sour cream until smooth and well combined.
- Combine Wet and Dry Ingredients: Sift the dry ingredients over the wet ingredients and mix until combined. Gradually pour in the hot coffee and whisk until the batter is smooth.
- Bake the Cake: Pour the batter into the prepared pans. Bake for 25 minutes (or 40 minutes if using one tall pan), until the cake springs back when pressed gently. Let the cake cool in the pan for 10 minutes before removing.
- Make the Mascarpone Frosting: In a stand mixer or using a hand mixer, beat the mascarpone with the powdered sugar until smooth. Add the vanilla bean paste and mix on medium speed. Gradually add the cold whipping cream in 3-4 increments, scraping the bowl each time. Once all the cream is added, increase speed to high and beat until stiff peaks form. If using espresso, add it once the cream has thickened and mix just until incorporated.
- Assemble the Cake: Frost the cooled cake with the mascarpone cream and dust with cocoa powder for a finishing touch.
Notes
Cupcakes: This recipe can easily be adapted to make cupcakes by baking in a muffin tin for about 18-20 minutes at the same temperature.
Vegan Version: Use a dairy-free mascarpone and replace the eggs with a flax egg or other egg substitutes.
Flavored Frosting: If desired, you can add fruit like raspberries or a fruit compote to the cake for a delightful contrast to the rich chocolate flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45g
- Sodium: 210mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 90mg
