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 (3/4 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 3/4 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 - (1/4 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