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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Mix Wet Ingredients: In a separate large bowl, whisk the granulated sugar, canola oil, eggs, and sour cream until smooth and well combined.
- Combine Ingredients: Sift the dry ingredients over the wet mixture and whisk lightly until about halfway combined to prevent overmixing.
- Add Coffee: Pour the hot coffee into the batter and whisk thoroughly until the batter is completely smooth and homogenous.
- Prepare for Baking: Scrape down the sides of the bowl and mix once more. Pour the batter evenly into the prepared cake pans.
- 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.
- 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.
- 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.
- 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.
- 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.
- Optional Espresso Addition: If using, slowly blend the cooled espresso into the frosting on medium speed until just combined for a coffee-flavored cream.
- 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
