Introduction

This Black Cocoa Cake is a rich and decadent dessert perfect for chocolate lovers seeking a deep, intense flavor. The combination of black cocoa and coffee creates a complex taste, while the light mascarpone frosting adds a creamy balance. It’s an impressive yet approachable cake for any occasion.

A close-up of a slice of dark, moist chocolate cake with a thick, creamy white frosting layer on top, slightly ridged with streaks of light brown powder dusted over the frosting. The cake sits on a white plate with a silver fork placed near the base, crumbs scattered around. The background is a smooth white marbled texture with soft lighting highlighting the cake's rich texture and creamy topping. photo taken with an iphone --ar 4:5 --v 7

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
160 mL canola oil (or any neutral oil)
2 large eggs (room temperature)
150 grams sour cream
240 mL hot coffee (Americano works well)
60 mL espresso (cooled) (optional, for soaking and flavor)
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) (optional, for frosting flavor)
Dusting of cocoa powder (for garnish)

Instructions

Step 1: Preheat the oven to 350°F. Grease and line two 8×2 inch cake pans (or one tall 8×3 inch pan or one 9 inch pan) with baking spray and parchment paper.
Step 2: In a large bowl, whisk together the cake flour, black cocoa powder, baking powder, and salt until well combined.
Step 3: In a separate bowl, whisk the granulated sugar, canola oil, eggs, and sour cream until smooth and fully combined.
Step 4: Sift the dry ingredients over the wet ingredients and whisk gently about halfway to combine.
Step 5: Slowly pour in the hot coffee and whisk the batter until smooth and fully incorporated.
Step 6: Scrape down the edges of the bowl, then pour the batter evenly into the prepared pan(s).
Step 7: Bake for about 25 minutes for two 8-inch pans, or about 40 minutes if using one tall pan. The cake is done when it springs back at the center when lightly pressed.
Step 8: Let the cake rest in the pan for 10 minutes, then invert onto a clean tea towel and allow to cool upside down for 30 minutes before flipping right side up.
Step 9: Once cool, if desired, level the cake top and drizzle with cooled espresso for added moisture and flavor.
Step 10: For the frosting, beat cold mascarpone with powdered sugar until smooth.
Step 11: Add vanilla bean paste and mix on medium speed. Gradually stream in cold heavy cream in increments, scraping the bowl edges as needed.
Step 12: Increase mixer speed to high and whip until the frosting thickens and holds peaks. Avoid over-beating.
Step 13: If using, slowly add the cooled espresso to the frosting on medium speed and mix just to combine.
Step 14: Spread the mascarpone frosting evenly over the cake and finish with a dusting of cocoa powder.

Tips & Variations

For a more intense coffee flavor, soak each cake layer with an espresso shot before frosting.
Use Dutch process cocoa for dusting to avoid altering the cake’s dark color with black cocoa powder.
Room temperature eggs help the batter combine more smoothly.
Try substituting sour cream with Greek yogurt for a lighter tang.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. Leftovers can be frozen tightly wrapped for up to 1 month; thaw overnight in the refrigerator before frosting or serving.

How to Serve

The image shows a round, dark chocolate cake with a thick, black textured base layer. On top of the cake is a thick layer of white whipped cream, swirled and fluffy, with an uneven, soft surface. The whipped cream is dusted unevenly with a reddish-brown cocoa powder, adding contrast and texture. The cake sits on a white marble plate that has a ring of cocoa powder dusted around the base, creating a rustic and rich feel. The background is black, which makes the cake stand out sharply. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of black cocoa?

Regular cocoa powder can be used, but the cake will have a lighter color and a different flavor profile since black cocoa is much darker and less sweet.

Is the espresso necessary in the recipe?

The espresso is optional and adds depth to the flavor, especially as a soak or in the frosting. You can omit it if you prefer a less bitter, milder chocolate taste.