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Black Cocoa Cake

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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.

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

  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.

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

Find it online: https://chocolatecoveredamy.com/black-cocoa-cake/