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Black Cocoa Cake with Mascarpone Frosting Recipe

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★★★★★

4.4 from 132 reviews

This Black Cocoa Cake is a rich, moist, and intensely chocolatey dessert featuring black cocoa powder and a smooth mascarpone frosting. The cake is enhanced with hot coffee for deep flavor and can be optionally soaked with espresso for extra moisture and taste. Finished with a light dusting of cocoa powder, this elegant cake combines bold flavors with a silky cream topping, perfect for chocolate lovers seeking a sophisticated treat.

Ingredients

Scale

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)

Optional Soak

  • 60 mL espresso (cooled, double shot, can sweeten if desired)

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)

Garnish

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

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (convection or conventional). Grease and line two 8×2 inch pans or one tall 8×3 inch or 9 inch pan with baking spray and parchment paper.
  2. Mix Dry Ingredients: In a large bowl, whisk together cake flour, black cocoa powder, baking powder, and salt until evenly combined.
  3. Mix Wet Ingredients: In a separate large bowl, whisk granulated sugar, canola oil, eggs, and sour cream until smooth and well combined.
  4. Combine Wet and Dry: Sift the dry ingredients over the wet bowl and whisk together gently, about halfway incorporating the flour mixture.
  5. Add Coffee: Pour in the hot coffee and whisk until the batter is smooth and all dry ingredients are fully incorporated.
  6. Pour Batter and Bake: Scrape the sides of the bowl, mix well and pour the batter into prepared pans. Bake for about 25 minutes (or 40 minutes if using one tall pan), until the center springs back when pressed gently.
  7. Cool Cake: Let cakes rest in pans for 10 minutes, then invert onto a tea towel and cool upside down for about 30 minutes. Flip back over once cooled.
  8. Trim and Soak (Optional): If desired, trim domed tops and drizzle cooled espresso over the cake for a soaked effect.
  9. Prepare Mascarpone Frosting: Using a stand or hand mixer, beat cold mascarpone and powdered sugar until smooth. Add vanilla bean paste and mix on medium.
  10. Add Whipping Cream: Slowly add cold heavy whipping cream in increments, scraping bowl edges in between, mixing until thick and able to hold peaks. Avoid over-beating.
  11. Add Espresso (Optional): If using, slowly stream cooled espresso into frosting at medium speed until combined.
  12. Frost and Garnish: Spread frosting evenly over cooled cake and dust top generously with cocoa powder.

Notes

  • Use room temperature eggs for better mixing and cake texture.
  • Black cocoa powder gives a rich, almost black color and deep flavor; Dutch processed cocoa powder can be used for dusting to complement the dark appearance.
  • The espresso soak is optional but adds a lovely moisture and robustness to the cake.
  • Cold mascarpone and cream ensure a smooth, stable frosting.
  • If you don’t have an espresso machine, strong brewed coffee can be used as a substitute.
  • The cake can be baked in different pan sizes; adjust baking times accordingly.

Keywords: black cocoa cake, chocolate cake, mascarpone frosting, coffee chocolate cake, espresso soaked cake, rich chocolate dessert

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