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Black Cocoa Cake with Rich Mascarpone Frosting Recipe

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4 from 75 reviews

A rich and indulgent Black Cocoa Cake that combines the deep, intense flavor of black cocoa powder with the smoothness of mascarpone frosting. This moist cake, soaked optionally with espresso, is perfect for chocolate lovers seeking a sophisticated dessert. It features a tender crumb enhanced by hot coffee and a luscious, silky mascarpone whipped cream topping dusted with cocoa powder.

  • Total Time: 1 hour 0 minutes
  • Yield: 16 servings

Ingredients

Dry Ingredients

  • 240 grams cake flour (spooned and leveled)
  • 80 grams black cocoa powder (spooned and leveled)
  • 1/2 tsp fine sea salt
  • 1 tbsp baking powder
  • 350 grams granulated sugar

Wet Ingredients

  • 160 mL canola oil (or any neutral oil)
  • 2 large eggs (room temperature)
  • 150 grams sour cream
  • 240 mL hot coffee (Americano)

Soak (Optional)

  • 60 mL espresso (cooled) (double shot)

Mascarpone Frosting

  • 113 grams mascarpone (cold)
  • 60 grams powdered sugar
  • 1/2 Tbsp 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)

To Finish

  • Dusting of cocoa powder (Dutch process preferred, natural also works)

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (convection or conventional). Grease and line two 8×2 inch pans, one tall 8×3 inch pan, or one 9 inch pan with baking spray and parchment paper.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, black cocoa powder, baking powder, and fine sea salt until evenly distributed.
  3. Combine Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, canola oil, eggs, and sour cream until smooth and fully combined.
  4. Combine Wet and Dry Ingredients: Sift the dry ingredients over the wet mixture, then whisk partially—about halfway to combine.
  5. Add Hot Coffee: Pour in the hot coffee and whisk until the batter is completely smooth and all dry ingredients are incorporated.
  6. Finish Batter: Scrape the sides of the bowl and mix well. Pour the batter evenly into the prepared cake pans.
  7. Bake the Cake: Bake for approximately 25 minutes if using two 8×2 inch pans or about 40 minutes if using one tall pan. The cake is done when the center springs back when pressed gently.
  8. Cool the Cake: Let the cake rest in the pans for 10 minutes. Then turn out onto a tea towel and cool upside down for about 30 minutes before flipping right side up.
  9. Optional Soak: If desired, trim any domed top after cooling. Drizzle cooled espresso over the cake to soak for extra flavor and moisture.
  10. Prepare Mascarpone Frosting: In a stand mixer or with a hand mixer, beat the cold mascarpone with powdered sugar until smooth.
  11. Add Flavor: Mix in the vanilla bean paste at medium speed.
  12. Incorporate Heavy Cream: Gradually stream in the cold heavy whipping cream in 3-4 increments, scraping the bowl edges between additions.
  13. Whip to Peaks: Once all cream is added, increase mixer speed to full and whip until it holds soft peaks. Avoid over-beating.
  14. Add Optional Espresso: Slowly mix in cooled espresso at medium speed if using, just until combined.
  15. Frost the Cake: Spread the mascarpone frosting evenly over the cooled cake.
  16. Finish and Serve: Dust the top generously with cocoa powder before serving.

Notes

  • This recipe uses black cocoa powder, which gives a deep, almost black color and intense chocolate flavor different from regular cocoa powder.
  • You can substitute with Dutch processed cocoa powder if black cocoa is unavailable but expect slightly lighter color and milder flavor.
  • Using hot coffee in the batter enhances the cocoa flavor and keeps the cake moist.
  • The espresso soak is optional but adds a lovely, rich coffee note that complements the chocolate.
  • Be sure to use cold mascarpone and heavy cream for best frosting texture.
  • Do not overbeat the mascarpone frosting to avoid it becoming grainy or separating.
  • Cake can be made ahead and stored covered in the refrigerator for up to 3 days.
  • Allow the cake to come to room temperature before serving for best flavor and texture.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/black-cocoa-cake-with-rich-mascarpone-frosting-recipe/