Black cocoa cake with ultra dark chocolate layers and a smooth mascarpone frosting, a rich black cocoa cake recipe perfect for birthdays, celebrations, or Oreo-style chocolate lovers.
This black cocoa cake recipe is made with soft chocolate layers and a light mascarpone frosting, both flavored with intense black cocoa powder.
Black cocoa gives the cake its deep dark color and a rich chocolate flavor similar to Oreo cookies, making it a perfect black chocolate layer cake for birthdays or special occasions.
Why you'll love this recipe
- Easy black cocoa cake recipe: simple steps and reliable results for a dark chocolate layer cake.
- Intense black cocoa flavor: deep chocolate taste similar to Oreo cookies.
- Naturally dark chocolate cake: black cocoa creates a deep color without food coloring.
Ingredients notes
You need these ingredients to make this black cocoa cake with mascarpone frosting.
- Flour: Cake flour.
- Black cocoa: For the dark color and deep chocolate flavor.
- Baking powder and baking soda
- Eggs: Large eggs at room temperature.
- Granulated sugar and powdered sugar
- Vegetable oil: Keeps the cake soft and moist.
- Coffee or water: To deepen the cocoa flavor.
- Buttermilk: For a soft and tender crumb.
- Vanilla extract and salt: For balance and flavor.
- Mascarpone cheese: For the frosting.
- Heavy cream: Cold heavy cream for the frosting.
- Chocolate: Semi sweet chocolate for the drip.
Tips for this recipe
- Use black cocoa powder: For the deep color and Oreo-like chocolate flavor.
- Measure with a scale: More precise for a soft, even cake.
- Don’t overmix: Stop once the batter is smooth.
- Cool layers fully: Prevents the mascarpone frosting from melting.
- Chill before serving: Helps the cake set and slice cleanly.
How to Make Black Cocoa Cake
This recipe is built on my chocolate cake, a soft and reliable foundation for many layer cakes.
Whisk the cake flour, black cocoa powder, baking powder, baking soda, and salt, then sift into a bowl.
Mix eggs, sugar, oil, and vanilla in a large bowl until smooth.
Add buttermilk and coffee (or water) and stir to combine.
Fold in the dry ingredients just until a smooth cake batter forms.
Divide the batter into three lined 6-inch (15 cm) cake pans.
Bake at 325°F (165°C) for about 40 minutes, until a toothpick comes out clean. Cool completely.
Beat mascarpone, heavy cream, powdered sugar, vanilla, and black cocoa until thick and creamy.
Assemble the cake in a ring or deep pan, spread frosting between each layer, then chill 1 hour.
Frost the entire cake with the mascarpone frosting and smooth the sides.
Melt chocolate with cream to make the ganache drip.
Drizzle the drip over the cake and decorate with a piping bag.
Storage
Store the black cocoa cake covered in the refrigerator for up to 4 days.
Recipe variations
- Black cocoa Oreo cake: Add crushed Oreo cookies between the layers for extra texture.
- Black cocoa buttercream cake: Replace the mascarpone frosting with chocolate buttercream.
- Black velvet cake: Use cream cheese frosting for a black velvet style cake.
- Chocolate ganache frosting: Frost the cake with whipped chocolate ganache for a richer chocolate flavor.
Recipe Questions
What is black cocoa powder?
Black cocoa powder is an ultra-dark cocoa used in Oreo cookies that gives cakes a deep black color and intense chocolate flavor.
Can I replace black cocoa powder?
Yes, you can use regular cocoa powder, but the cake will be lighter in color and flavor.
Why is my cake not very dark?
The deep color comes from black cocoa powder, so using regular cocoa will produce a brown chocolate cake.
Can I make this cake ahead of time?
Yes, bake the cake layers one day ahead and assemble the cake the next day.
More Chocolate Cakes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Black Cocoa Cake
- Total Time: 1 hour 20 minutes
- Yield: 10 slices
Description
Black cocoa cake made with ultra dark chocolate sponge layers, mascarpone cocoa frosting, and a rich chocolate drip. This black cocoa cake recipe creates a deep black chocolate layer cake with a smooth Oreo-style cocoa flavor and a light mascarpone finish. (for a 6-inch/ 15 cm cake, serves 10-12).
Ingredients
Black Cocoa Sponge Cake
- 225 g cake flour (1¾ cups)
- 70 g black cocoa powder (about ¾ cup)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 330 g granulated sugar (1½ cups)
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 160 ml neutral vegetable oil (⅔ cup)
- 200 ml buttermilk (¾ cup + 2 tbsp)
- 160 ml hot black coffee or water (⅔ cup
Black Cocoa Mascarpone Filling
- 150 g cold mascarpone cheese
- 150 g cold heavy cream (¾ cup)
- 2 tbsp black cocoa powder
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Black Cocoa Mascarpone Frosting
- 450 g cold mascarpone cheese
- 225 g cold heavy cream (1¾ cups)
- 3 to 4 tablespoon black cocoa powder
- 120 g powdered sugar, sifted (1 cup)
Dark Chocolate Drip
- 70 g dark chocolate
- 70 ml heavy cream (¼ cup)
- 2 tsp black cocoa powder
Instructions
Black cocoa sponge cake
- Preheat the oven to 165°C (325°F) and line three 6-inch (15 cm) round cake pans with parchment paper.
- In a large bowl, sift together the cake flour, black cocoa powder, baking powder, baking soda, and salt.
- In another large bowl or the bowl of a stand mixer, whisk the eggs, granulated sugar, vegetable oil, and vanilla extract until smooth.
- Add the buttermilk and coffee (or water) and mix until combined.
- Gradually add the dry ingredients and mix just until a smooth, dark cake batter forms.
- Divide the batter evenly between the prepared cake pans.
- Bake for about 40 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for a few minutes, then run a knife around the edges and carefully remove them. Place the cakes upside down on a wire rack and let them cool completely.
Black Cocoa Mascarpone Filling
- In a large bowl, whisk the mascarpone, cold heavy cream, powdered sugar, vanilla, and black cocoa powder with an electric mixer until smooth and creamy.
- Transfer the frosting to a piping bag.
Assembly
- Trim the tops of the cakes if needed to create even layers.
- Place the first cake layer in a deep cake pan lined with plastic wrap or inside an adjustable cake ring.
- Spread a layer of mascarpone filling and smooth with an offset spatula.
- Add the second cake layer and repeat the process. Finish with the final cake layer.
- Cover with plastic wrap and chill for 1 hour in the refrigerator or 20 minutes in the freezer.
Black Cocoa Mascarpone Frosting
- In a large bowl, combine the mascarpone, cold heavy cream, sifted powdered sugar, and black cocoa.
- Using an electric mixer on low to medium speed, beat for about 1 minute until thick and smooth.
Frosting and Decoration
- Unmold the cake and place it on a cake board on a rotating cake stand.
- Apply a thin crumb coat of mascarpone frosting with an offset spatula.
- Add a second layer of frosting and smooth the cake with a scraper or frosting smoother.
- Chill the cake in the freezer for 30 minutes before removing the top acrylic disc if using.
Chocolate Drip
- Heat the chocolate, heavy cream, and black cocoa in the microwave in 20-second intervals until smooth and fluid.
- Let the glaze cool slightly, then pour the chocolate drip over the top of the cake.
- Decorate with the remaining mascarpone frosting using a piping bag fitted with a 1B nozzle.
- Serve immediately or refrigerate until ready to serve.
Notes
Storage: Store the black cocoa cake covered in the refrigerator for up to 4 days.
Tips:
- Use black cocoa powder for the deep color and Oreo style chocolate flavor.
- Measure ingredients with a scale for the most accurate cake texture.
- Do not overmix the batter. Mix just until smooth to keep the layers soft.
- Cool the cake layers completely before assembling to prevent the frosting from melting.
- Chill the cake after frosting to help the mascarpone frosting set and slice cleanly.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Cake, dessert
- Method: baking
- Cuisine: American
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