Give this yummy black cocoa cake recipe with mascarpone frosting a try! It's a super indulgent rich dark chocolate cake filled chocolate mascarpone frosting, ideal for celebrating birthdays and any other special moments!
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Indulge in this decadent chocolate mascarpone cake, boasting soft and moist chocolate cake layers and a velvety mascarpone whipped cream frosting, both infused with the intense flavor of black cocoa.
Black cocoa (Dutch process cocoa powder) is akin to natural cocoa powder but with a more intense, less bitter, and robust flavor profile, boasting a dark color. This is achieved through an extended roasting process that enhances its aromas and qualities.
This rich black chocolate cake features a mascarpone covering, a delightful departure from the usual buttercream, making it a sophisticated yet lighter option for special occasions, without compromising on flavor and indulgence.
Craving for more Black recipes? Give these a try: Black Ghost cupcakes, Black monster cookies, Black Buttercream frosting, Black Ghost Cake, Black cocoa cookies (coming soon).
Why you'll love this recipe
Ingredients notes
You need these ingredients to make this chocolate mascarpone cake:
- Black Cocoa Sponge Cake: My buttermilk chocolate cake recipe features cake flour, baking powder, baking soda, room temperature eggs, granulated sugar, dutch processed cocoa powder, buttermilk, vegetable oil, coffee or water, vanilla extract, and salt.
- Mascarpone Cocoa Frosting: My chocolate mascarpone frosting made with mascarpone cheese, heavy cream or heavy whipping cream, vanilla extract, and black cocoa powder.
- Dark Chocolate Drip: A blend of chocolate, heavy cream, and black cocoa for a richer color.
How to Make the Black Cocoa Mascarpone Cake
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Step 1: Mix together the dry ingredients, cake flour, black cocoa powder, baking powder, baking soda and salt in a separate bowl and sift through a fine sieve.
Step 2: In another large bowl or in the large mixing bowl of your stand mixer, whisk together the eggs, sugar, oil and vanilla extract.
Step 3: Then add the buttermilk and coffee or water and stir again to incorporate.
Step 4: Gradually blend in the flour mixture, mixing gently with a hand whisk until you achieve a smooth and liquid cake batter.
Step 5: Pour the chocolate cake batter into 3 round cake pans, 6-inch/15 cm in diameter, lined with baking paper.
Step 6: Preheat the oven to 325°F/165°C and bake the cakes for about 40 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 7: Place all the ingredients in a large bowl: mascarpone, heavy cream, powdered sugar, vanilla and dark cocoa powder. Beat with an electric mixer on medium speed for about 2 minutes until thick.
Assembly
- Trim the tops of the 3 chocolate cakes using a cake leveler or a large serrated knife.
- Place the first cake layer inside a deep cake pan or an adjustable pastry ring and spread a layer of chocolate mascarpone frosting using a piping bag, then smooth with an offset spatula.
- Cover with the second cake layer and repeat the previous step, then cover with the final layer and chill the cake in the fridge for 1 hour or in the freezer for about 20 minutes.
Smoothing and decoration
- Unmold the cake and place it on a rotating cake stand, cover the entire cake with the mascarpone frosting and smooth with a steel frosting smoother.
- Melt chocolate chips and cream in the microwave in 20-second increments until the glaze is runny.
- Drizzle the melted chocolate drip over the top of the cake and decorate with a piping bag and a 1B nozzle.
Tips for this recipe
Storage instructions
In the fridge: Place the cake in an airtight container or wrap it in plastic wrap and store it in the fridge for about 3-5 days.
Freezing: Store the whole cake or slices in the freezer for up to 3 months, and let it thaw slowly in the fridge overnight before serving.
Variations & Substitutions
Recipe Questions
Does black cocoa taste like Oreo?
Black cocoa has a rich and intense cocoa flavor, reminiscent of dark chocolate. While it doesn't taste exactly like Oreos, it offers a deep and satisfying chocolate experience.
Can I use regular cocoa powder instead of black cocoa powder?
Yes, you can substitute regular cocoa powder for black cocoa powder, but it may affect the flavor and color of the cake slightly.
Can I omit the mascarpone frosting and use a different frosting instead?
Absolutely! Feel free to experiment with different frostings to suit your taste preferences. Cream cheese frosting or chocolate ganache would be delicious alternatives.
Can I add black food coloring to the frosting?
Yes, you can add black food coloring to make a black frosting and deepen the color further. Start with a small amount and gradually add more until you achieve the desired shade.
How can I enhance the chocolate flavor of the cake even more?
You can intensify the chocolate flavor by adding a bit of espresso powder or brewed coffee to the cake batter. This will complement the rich cocoa flavor beautifully.
More Chocolate Cakes
I hope you love this black cocoa mascarpone cake recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Black Cocoa Cake with Mascarpone frosting
- Total Time: 1 hour 20 minutes
- Yield: 10 slices
Description
Decadent black cocoa chocolate mascarpone cake featuring a black cocoa sponge, cocoa mascarpone frosting, and a rich chocolate drip (for a 6-inch/ 15 cm cake, serves 10-12).
Ingredients
Black Cocoa Sponge
- 225 g cake flour (1¾ cups)
- 70 g black cocoa powder (⅔ cup)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 330 g granulated sugar (1½ cups)
- 3 eggs - room temperature
- 2 tsp vanilla extract
- 160 ml neutral vegetable oil (⅔ cup)
- 200 ml buttermilk (¾ cup + 2 tbsp)
- 160 ml black coffee - or water (⅔ cup)
Mascarpone Cocoa Frosting
- 150 g mascarpone cheese - cold (5.3 oz)
- 150 g heavy cream - cold (¾ cup)
- 2 tbsp black cocoa powder
- 2 tbsp powdered sugar
- 1 tsp vanilla
Mascarpone Cocoa Cover Frosting
- 450 g mascarpone cheese - cold (16 oz)
- 225 g heavy cream - cold (1 ¾ cups)
- 3-4 tablespoons black cocoa powder
- 120 g powdered sugar - sifted (1 cup)
Dark Chocolate Drip
- 70 g dark chocolate - (2.5 oz)
- 70 ml heavy cream - (¼ cup)
- 2 tsp black cocoa powder
Instructions
Cocoa Sponge Cake
- Preheat the oven to 165°C (325°F) and line three 15 cm x 7 cm (6-inch) round cake pans with parchment paper.
- In a large bowl, sift together the flour, dark cocoa powder, baking powder, baking soda, and salt.
- In another large bowl or the bowl of a stand mixer, whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract.
- Add the buttermilk and coffee (or water) and mix until combined.
- Gradually blend in the flour mixture until you have a smooth and dark liquid batter.
- Divide the batter evenly among the prepared cake pans.
- Bake the cakes in the middle of the oven for about 40 minutes without opening the oven door. (Test the cakes for doneness by inserting a toothpick into the center; it should come out clean.)
- Allow the cakes to cool in their pans for a few minutes before running a knife around the edges and carefully removing them from the pans to cool completely upside down on a wire rack.
Black Cocoa Mascarpone Frosting
- In a large bowl, whisk together the cold mascarpone, cold heavy cream, powdered sugar, vanilla, and cocoa powder until smooth and creamy.
- Transfer the frosting to a large piping bag.
Assembly
- Trim the tops of the cakes if needed to create even layers.
- Assemble the cake in a deep cake pan or using an adjustable cake ring for straight layers.
- Place the first layer of cake in the pan (lined with plastic wrap for easy removal) and spread a layer of mascarpone frosting, smoothing it with an offset spatula.
- Cover with the second layer of cake and repeat until the final layer, then cover the cake with plastic wrap and refrigerate for 1 hour or 20 minutes in the freezer.
Mascarpone Cocoa Covering Frosting
- In a large bowl, combine all ingredients: cold 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 you achieve a thick and smooth frosting.
Smoothing and Decoration
- Unmold the layer cake and place it on a cake board on a rotating cake stand.
- Start by applying a thin layer of mascarpone cocoa covering frosting with an offset spatula to trap any crumbs.
- Then apply a new layer of covering frosting (use acrylic discs for the outer smoothing) and smooth it with a steel frosting smoother.
- Place the cake in the freezer for 30 minutes before removing the top acrylic disc.
- Heat the chocolate, heavy cream, and black cocoa in the microwave in 20-second intervals until you get a flowing chocolate glaze.
- Let it cool slightly before pouring it over the top of the layer cake.
- Decorate the top of the cake with the remaining mascarpone frosting using a piping bag fitted with a 1b nozzle.
- Serve immediately or refrigerate until ready to serve.
Notes
*For the best baking results, I recommend using a digital scale to measure ingredients in grams instead of cups. Precise measurements ensure consistent and perfect outcomes every time.
Storage: Up to 4-5 days in the fridge wrapped in plastic wrap or in an airtight container, or up to 3 months in the freezer.
Replace buttermilk with milk with a little white vinegar or lemon juice, or a mixture of milk and sour cream, or a mixture of milk and plain yogurt.
Tips:
- Allow the cakes to cool completely before assembling.
- Assemble the cake in a deep mold or with an adjustable pastry ring.
- Use acrylic discs for a perfect smoothing; place the cake covered with mascarpone in the freezer for 30 minutes before removing the top disc.
- Let the chocolate drip cool slightly before pouring it over the cake.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Cake, dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 914
- Sugar: 51.4 g
- Sodium: 336.7 mg
- Fat: 63.9 g
- Carbohydrates: 82.3 g
- Protein: 12.9 g
- Cholesterol: 182 mg
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