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–+ servings
Black Cocoa Cake

Black Cocoa Cake

This Black Cocoa Cake is incredibly moist and fluffy, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 55 minutes
Course Cakes
Cuisine American
Servings 16 slices
Calories 347 kcal

Equipment

  • 1 large bowl
  • 1 Whisk
  • 1 Rubber Spatula
  • 1 stand mixer or hand mixer
  • 2 8x2 inch OR one 8x3 inch pan OR 9 inch cake pan

Ingredients
  

Black Cocoa Cake

  • 240 grams cake flour spooned and leveled
  • 80 grams black cocoa powder spooned and leveled
  • ½ teaspoon fine sea salt
  • 1 tablespoon 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* can sweeten if you don't want it so bitter.

Mascarpone Cream

  • 113 grams mascarpone cold
  • 60 grams powdered sugar
  • ½ tablespoon 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*
  • cocoa powder for dusting

Instructions
 

Black Cake Method

  • Preheat the oven to 350F and grease and line two 8x2 inch pans (or one tall 8x3 inch pan or one 9 inch pan) with baking spray and parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.
  • In a separate large bowl, whisk the sugar, oil, eggs and sour cream until they’re well combined and smooth.
  • Sift the dry ingredients over the wet and whisk them together, just a little - about halfway or so.
  • Pour in the hot coffee and whisk until the batter is completely smooth and all the dry ingredients are combined.
  • Scrape the edge of the bowl and give it a good mix. Pour into prepared cake tin(s).
  • Bake for 25ish (or 40ish if using one tall pan) minutes, until the tallest part of the cake springs back when pressed.
  • Let the cake rest for 10 minutes in the pan, then flip over onto a tea towel and let the cake cool upside down for 30 minutes.
  • If domed, trim the top off after cooling and drizzle the coffee on top.

Mascarpone Frosting Method

  • In the bowl of a stand mixer, beat together the cold mascarpone with the powdered sugar until it’s completely smooth.
  • Add the vanilla bean paste and turn the mixer to medium speed.
  • Stream in the cold heavy whipping cream in 3-4 increments, stopping to scrape the edge of the bowl each time.
  • Once all the heavy whipping cream is added, increase the mixer speed to full until it thickens and holds peaks.
  • If adding espresso, ensure it's cooled before including; mix just until combined.
  • Spread the cream on top of the cake and dust generously with cocoa powder.

Notes

This makes one tall 8 inch or 9 inch cake layer. See blog post for other size options.

Nutrition

Serving: 1sliceCalories: 347kcalCarbohydrates: 41gProtein: 5gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 46mgSodium: 185mgPotassium: 122mgFiber: 2gSugar: 27gVitamin A: 354IUVitamin C: 0.2mgCalcium: 90mgIron: 1mg
Keyword baked chocolate cheesecake, black cake, black cocoa cake, Chocolate Cake, dark chocolate
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