Black Cocoa Cake Recipe

Introduction

Black Cocoa Cake is a rich, deeply chocolatey dessert with a moist crumb and a luscious mascarpone frosting. The addition of coffee enhances its intense cocoa flavor, making it a perfect treat for chocolate lovers and special occasions.

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

Instructions

1. Step 1: Preheat the oven to 350°F. Grease and line two 8×2 inch pans (or one 8×3 inch tall pan or one 9 inch pan) with baking spray and parchment paper.
2. Step 2: In a large bowl, whisk together the cake flour, black cocoa powder, baking powder, and salt until evenly combined.
3. Step 3: In a separate large bowl, whisk the granulated sugar, canola oil, eggs, and sour cream until smooth and well blended.
4. Step 4: Sift the dry ingredients over the wet ingredients, then whisk gently until about halfway combined.
5. Step 5: Pour in the hot coffee and whisk until the batter is completely smooth and homogeneous. Scrape the sides of the bowl and mix well.
6. Step 6: Divide the batter evenly into the prepared pans and bake for approximately 25 minutes (or about 40 minutes if using one tall pan), until the center springs back when pressed.
7. Step 7: Let the cakes rest in their pans for 10 minutes, then invert them onto a clean tea towel to cool upside down for about 30 minutes before flipping them right side up.
8. Step 8: If desired, trim any domed tops after the cakes have cooled completely. Optionally, drizzle cooled espresso over the cakes as a soak.
9. Step 9: To make the mascarpone frosting, beat cold mascarpone and powdered sugar together in a stand mixer or with a hand mixer until smooth.
10. Step 10: Add vanilla bean paste and mix at medium speed. Slowly stream in cold heavy whipping cream in 3 to 4 increments, scraping the bowl sides between additions.
11. Step 11: Increase the mixer speed to high once all cream is added; beat until the frosting thickens and holds soft peaks. Avoid over-beating.
12. Step 12: If using espresso for flavoring the frosting, slowly add the cooled espresso at medium speed and mix just until combined.
13. Step 13: Spread the frosting evenly over the cooled cake layers and dust the top generously with cocoa powder.

Tips & Variations

• Use black cocoa powder for the signature deep color and flavor; Dutch-processed cocoa can be used for dusting if you prefer.
• Espresso adds a wonderful depth—feel free to skip or adjust the amount based on your taste.
• For easier cake removal, chill the frosting before assembling the layers.
• Substitute sour cream with Greek yogurt of the same quantity for a slightly tangier crumb.

Storage

Store the cake covered in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture and flavor. Leftovers can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of black cocoa?

Yes, you can substitute regular cocoa powder, but the cake will be lighter in color and slightly less intense in flavor. Black cocoa provides the signature deep color and richness of this cake.

Is the espresso necessary in this recipe?

No, espresso is optional. It enhances the chocolate flavor when added to the batter or frosting but can be omitted if you prefer a pure chocolate taste or want to avoid caffeine.

Black Cocoa Cake Recipe

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★★★★★

4.7 from 90 reviews

• Author: Olivia
• Total Time: 1 hour 10 minutes including cooling
• Yield: Two 8x2 inch cake layers or equivalent 1x

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Description

A rich and decadent Black Cocoa Cake featuring a moist chocolate-infused batter enhanced with hot coffee, layered with a smooth mascarpone frosting and optionally soaked with espresso for extra depth. Perfect for chocolate lovers seeking an intense yet balanced dessert.

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Ingredients

Scale 1x2x3x

Cake

• 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 recommended)
• 60 mL espresso (cooled, double shot, optional for soak)

Mascarpone Frosting

• 113 grams mascarpone (cold)
• 60 grams powdered sugar
• 1/2 Tbsp vanilla bean paste (or vanilla beans from 1 pod or vanilla extract)
• 180 mL heavy whipping cream (cold)
• 60 mL espresso (cooled, 1 double shot, optional for flavor)

Finishing

• Dusting of cocoa powder (Dutch processed or natural)

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Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C), preferably convection if your oven runs hot, otherwise conventional is fine. Grease and line two 8×2 inch cake pans, or use one tall 8×3 inch 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 fully combined and evenly distributed.
3. Mix Wet Ingredients: In a separate large bowl, whisk the granulated sugar, canola oil, eggs, and sour cream until smooth and well combined.
4. Combine Ingredients: Sift the dry ingredients over the wet mixture and whisk lightly until about halfway combined to prevent overmixing.
5. Add Coffee: Pour the hot coffee into the batter and whisk thoroughly until the batter is completely smooth and homogenous.
6. Prepare for Baking: Scrape down the sides of the bowl and mix once more. Pour the batter evenly into the prepared cake pans.
7. Bake the Cake: Bake for approximately 25 minutes for two pans, or around 40 minutes for one tall pan. The cake is done when the center springs back when pressed gently.
8. Cool the Cake: Allow the cake to rest in the pan for 10 minutes, then invert onto a clean tea towel and let it cool upside down for about 30 minutes before flipping it back over.
9. Optional Espresso Soak and Trimming: If desired, trim the domed top once cooled and drizzle with cooled espresso to soak the cake, adding extra moisture and flavor.
10. Prepare Mascarpone Frosting: In a stand mixer or with a hand mixer, beat cold mascarpone with powdered sugar until smooth. Add vanilla bean paste and mix on medium speed.
11. Add Whipping Cream: Gradually stream in the cold heavy whipping cream in 3-4 increments, scraping the bowl edges after each addition to incorporate fully. Once all cream is added, increase to full speed and whip until the frosting thickens and holds peaks. Avoid over-beating.
12. Optional Espresso Addition: If using, slowly blend the cooled espresso into the frosting on medium speed until just combined for a coffee-flavored cream.
13. Assemble and Finish: Spread the mascarpone frosting evenly over the cooled cake surface. Finish with a generous dusting of cocoa powder for a beautiful and flavorful finish.

Notes

• Use convection oven setting to prevent the cake from getting too dark on the bottom but conventional oven works well too.
• Hot coffee in the batter enhances the cocoa flavor and results in a very moist cake.
• Espresso is optional both in the soak and frosting but adds a wonderful coffee flavor that complements the black cocoa.
• Be careful not to overmix the batter as this can lead to a dense cake.
• Whip the mascarpone frosting carefully to avoid curdling or becoming runny.
• You can use Dutch-processed cocoa powder for dusting, but natural cocoa powder works fine as well.

• Prep Time: 20 minutes
• Cook Time: 25 to 40 minutes depending on pan size
• Category: Dessert
• Method: Baking
• Cuisine: American

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