Indulge in a Rich Black Cocoa Cake

Welcome to my cozy kitchen! Today, I’m thrilled to share with you a recipe that’s close to my heart—Black Cocoa Cake. This cake is perfect for any occasion, whether it’s a birthday party, a cozy family dinner, or just a treat for yourself. The deep, dark chocolate flavor of black cocoa adds a unique twist that you won’t find in your average chocolate cake. Plus, it’s incredibly easy to make!

What makes this cake truly special is its rich, moist texture and the luxurious mascarpone frosting that complements the cake perfectly. Each bite melts in your mouth, leaving you craving more. Let’s dive in and create this delightful cake together!

Ingredients for Black Cocoa 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 (I use Americano)
60 mL espresso (cooled) (double shot optional as a soak)
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 as a flavor)
Dusting of cocoa powder

Instructions to Make Black Cocoa Cake

Preheat your oven to 350°F (I prefer convection since my oven runs hot at the bottom, but conventional works fine too). Grease and line two 8×2 inch pans with baking spray and parchment paper.
In a large bowl, whisk together the cake flour, black cocoa powder, baking powder, and salt until evenly combined.
In a separate bowl, whisk together the granulated sugar, canola oil, eggs, and sour cream until smooth and well blended.
Sift the dry ingredients over the wet ingredients and whisk them together until about halfway combined.
Pour in the hot coffee and whisk until the batter is completely smooth and all the dry ingredients are incorporated.
Scrape the edges of the bowl and give it another good mix. Pour the batter into your prepared cake pans.
Bake for about 25 minutes (or 40 minutes if using one tall pan) until the center springs back when gently pressed.
Let the cake rest in the pan for 10 minutes, then flip onto a tea towel and cool upside down for about 30 minutes.
If the cake has a dome or if you want to add a coffee soak, trim the top after it’s completely cool and drizzle the espresso over it.

Mascarpone Frosting Instructions

In the bowl of a stand mixer, beat the cold mascarpone with the powdered sugar until smooth.
Add the vanilla bean paste and mix on medium speed.
Gradually stream in the cold heavy whipping cream in 3-4 increments, scraping the bowl after each addition.
Once all the cream is added, increase the speed to high. Whip until the frosting thickens and holds peaks, taking care not to over-beat.
If using espresso for flavor, ensure it’s cooled completely, then stream in slowly while mixing at medium speed until combined.
Spread the mascarpone frosting generously over the cooled cake and dust with cocoa powder for that elegant finish.

Tips & Variations

For a sweeter cake: Consider adding a bit more sugar to the batter or a flavored syrup soak.
Try different frostings: Cream cheese frosting or whipped chocolate ganache can also pair beautifully with this cake.
Make it gluten-free: Substitute the cake flour with a gluten-free flour blend.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Serving Suggestions

This Black Cocoa Cake is perfect on its own, but it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For coffee lovers, serve it alongside a hot cup of espresso or a rich latte. You can even add fresh berries on the side for a pop of color and flavor.

Conclusion

Now that you’ve discovered how to make this delicious Black Cocoa Cake, I hope you’re as excited to bake it as I am to share it! Whether it’s for a special occasion or just because, this cake is sure to impress and satisfy any chocolate lover. Enjoy every slice and don’t forget to share with loved ones (or keep it all to yourself!). Happy baking!

FAQ

Can I use regular cocoa powder instead of black cocoa?

While you can use regular cocoa powder, the flavor and color will be different. Black cocoa gives a deeper, more intense chocolate flavor.

How should I store the Black Cocoa Cake?

Store it in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best taste.

Can I freeze this cake?

Yes! You can freeze the cake layers. Wrap them tightly in plastic wrap and then foil, and they’ll stay fresh for up to 3 months.

What can I substitute for mascarpone?

If you don’t have mascarpone, you can use cream cheese mixed with a bit of heavy cream for a similar texture.

Deliciously Rich Black Cocoa Cake Recipe

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

347

kcal

Discover how to make a rich and moist Black Cocoa Cake with mascarpone frosting that’s perfect for any occasion!

Ingredients

240 grams cake flour240 grams cake flour
80 grams black cocoa powder80 grams black cocoa powder
1/2 tsp fine sea salt1/2 tsp fine sea salt
1 tbsp baking powder1 tbsp baking powder
350 grams granulated sugar350 grams granulated sugar
160 mL canola oil160 mL canola oil
2 large eggs2 large eggs
150 grams sour cream150 grams sour cream
240 mL hot coffee240 mL hot coffee
60 mL espresso60 mL espresso
113 grams mascarpone113 grams mascarpone
60 grams powdered sugar60 grams powdered sugar
1/2 Tbsp vanilla bean paste1/2 Tbsp vanilla bean paste
180 mL heavy whipping cream180 mL heavy whipping cream
60 mL espresso60 mL espresso
Dusting of cocoa powderDusting of cocoa powder

Directions

Preheat your oven to 350°F and prepare your cake pans.
Whisk together the dry ingredients in a large bowl.
Mix the wet ingredients in another bowl until smooth.
Combine the dry and wet ingredients, then add hot coffee.
Pour the batter into the pans and bake as directed.
Let the cake cool upside down on a tea towel.
Prepare the mascarpone frosting and spread it on the cooled cake.