"Black Cocoa Cake"

 

• Ingredients:
• Black Cocoa Cake
• Cake flour  --  240 grams
• Black cocoa powder  --  80 grams
• Sea salt  --  1/2 tablespoon
• Baking powder  --  1 tablespoon
• Sugar  --  350 grams
• Canola oil  --  160 ml
• Egg  --  2
• Sour cream  --  150 grams
• Americano coffee  --  240 ml
• Espresso coffee  --  60 ml

• Mascarpone Cream
• Mascarpone  -- 113 grams
• Sugar  --  60 grams
• Vanilla bean paste  --  1/2 tablespoon
• Whipping cream  --  180 ml
• Espresso  --  60 ml
• Cocoa powder  --  For dusting

• Instructions:
• Black Cake
• Preheat the oven to 350 Fahrenheit and grease and line two 8*2 inches pans 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, egg 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. Poured into prepared cake tin(s).
• Bake for 25 - 40 minutes, until the part of the cake in the center spring bake when you press on it. if you're hesitant, give it another minute or so.
• 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 and so before flipping back over.
• If it's domed or if you want to add a soak, trim the top off after it's completely cooled and then drizzle the coffee on top.

• Mascarpone Frosting
• In the bowl of a stand mixer/ hand 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, it may seem soft so turn the mixer up to full speed and it thicken and hold peaks within a couple of minutes. Don't over-beat once you've reached this stage.

• If you're adding the espresso, make sure it's completely cooled before adding it. Stream it in slowly with the mixer at medium speed and mixed just until it's combined.
• Spread the cream on top of the cake and dust with a generous dusting of cocoa powder.

• Note and Tips:
• Use fine sea salt for even seasoning and better flavor distribution.
• If canola oil is unavailable, any neutral oil can be used.
• For Black cocoa cake use granulated sugar for the best texture and sweetness.
• Use a freshly brewed hot Americano.
• Allow the double shot of espresso to cool before use.
• Sweetening the coffee soak is optional if you don't want it to be too bitter.
• For Mascarpone cream use powdered sugar for the best creamy consistency.
• Use well-chilled mascarpone to achieve a smooth and creamy consistency.
• Either 1 vanilla bean pod or vanilla extract can be used for flavoring.
• For a light and fluffy texture, use cold heavy whipping cream.