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Black Cocoa Cake with Mascarpone Frosting Recipe

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★★★★★

4.1 from 73 reviews

This decadent Black Cocoa Cake combines rich black cocoa powder with the smoothness of mascarpone frosting, creating an indulgent layered dessert with deep chocolate and espresso flavors. Moist and tender, the cake is complemented by a luxurious mascarpone and whipped cream frosting with optional espresso soaking for coffee lovers.

Ingredients

Scale

Cake 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)

Espresso Soak (Optional)

  • 60 mL espresso (cooled) (double shot)

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 for flavor)

Decoration

  • dusting of cocoa powder (Dutch process preferred, natural also works)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C), using convection if available for more even baking. Grease and line two 8×2 inch cake pans, or one 8×3 inch or 9 inch pan, with baking spray and parchment paper for easy release.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, black cocoa powder, baking powder, and sea salt until well combined and evenly distributed.
  3. Mix Wet Ingredients: In another large bowl, whisk granulated sugar, canola oil, eggs, and sour cream together until the mixture is smooth and well blended.
  4. Combine Dry and Wet: Sift the dry ingredients over the wet ingredients. Gently whisk them together about halfway to combine.
  5. Add Coffee to Batter: Pour the hot coffee into the batter and whisk thoroughly until the batter is completely smooth and fully mixed, scraping down the edges to incorporate all ingredients.
  6. Pour and Bake: Divide the batter evenly into the prepared pans. Bake for approximately 25 minutes if using two pans, or about 40 minutes if using one tall pan. The cake is done when the center springs back to light touch.
  7. Cool the Cake: Let the cakes rest in their pans for 10 minutes before inverting onto a tea towel. Cool upside down for about 30 minutes to maintain shape, then right side up.
  8. Optional Espresso Soak: If desired, trim domed tops once fully cooled and drizzle cooled espresso over the cakes for a subtle coffee infusion.
  9. Prepare Mascarpone Frosting: In the bowl of a stand mixer or with a hand mixer, beat the cold mascarpone with powdered sugar until completely smooth.
  10. Add Vanilla and Whipping Cream: Add vanilla bean paste and mix at medium speed. Gradually add cold heavy whipping cream in 3-4 increments, scraping down the bowl between additions.
  11. Whip to Peaks: Once all cream is added, increase mixer speed to high and whip until the frosting thickens and holds soft peaks. Be careful not to overbeat.
  12. Optional Espresso Flavoring: Slowly incorporate cooled espresso into the frosting at medium speed for added coffee flavor, mixing just until combined.
  13. Assemble and Decorate: Spread the mascarpone frosting evenly over the cooled cake layers and dust the top with a generous layer of cocoa powder, using Dutch process for the best color and flavor.

Notes

  • Use room temperature eggs for better emulsification.
  • Black cocoa powder delivers a richer, almost black color compared to Dutch-processed cocoa.
  • Hot coffee in the batter enhances chocolate flavor and moisture.
  • Espresso shots in the soak and frosting are optional but provide a great coffee-chocolate balance.
  • Cooling cake upside down helps prevent shrinking and maintains a flat surface for frosting.
  • Do not overwhip mascarpone frosting to avoid it becoming grainy or separating.
  • baking times may vary depending on oven type and pan size.

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

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