Comments on: Black Cocoa Cake

By: Bernice Baran

Bernice Baran — Fri, 21 Mar 2025 13:20:34 +0000

In reply to Angela. Hi Angela, that's actually on my to do list to test as well but I haven't tried it yet. I would do the same recipe, baked at 325F-350F (my oven runs hot so I'd probably do 325F convection) for about 40-45 minutes!

By: Angela

Angela — Thu, 20 Mar 2025 00:26:57 +0000

Hi . This looks so interesting and delicious! My question is regarding pan size. What would the cooking time be for a 9×4 Pullman pan? I’m looking to do a very modern presentation. Thanks!

By: Bernice Baran

Bernice Baran — Thu, 13 Mar 2025 20:59:40 +0000

In reply to Carolyn. Hi Carolyn, sorry about the confusion I updated the recipe card. I usually bake it in one 8x3 inch pan and then cut it in half to make two layers but it can also just be baked in two standard 8 inch pans for two layers.

By: Carolyn

Carolyn — Thu, 13 Mar 2025 20:52:02 +0000

Just want to clarify, your 50% (240 gm flour) card shows using 2 -8 inch cake pans, but the actual recipe says 1 – 8 inch pan and your picture is only one tall layer. So 1 or 2 – 8 inch pans?
Cake looks marvelous and can’t wait to make it.

By: Bernice Baran

Bernice Baran — Sun, 09 Mar 2025 16:36:54 +0000

In reply to Debbie Ann Appelman. Hi Debbie, my favorite is The Cocoa Trader brand on Amazon if you wanted to try that black cocoa. If not, I believe you could swap it for a Dutch processed cocoa just fine. I’m not sure about natural cocoa, it would probably be too acidic so to combat that I’d probably skip the coffee and do hot water or sub the baking powder for 1/4 the amount of baking soda. Hope that helps!

By: Bernice Baran

Bernice Baran — Sat, 08 Mar 2025 20:05:47 +0000

In reply to Ged. Sure

By: Ged

Ged — Sat, 08 Mar 2025 20:00:17 +0000

Can i whip the whipping cream separately and fold it in with the mascarpone mixture?

By: Debbie Ann Appelman

Debbie Ann Appelman — Sat, 08 Mar 2025 16:16:04 +0000

This recipe is well written and the cake came out perfectly but no one seemed to like it. The black cocoa is really different – it doesn’t have much of a chocolate flavor and has a slightly smokey taste making the cake taste a little burnt even though it is perfectly baked. (It is pitch black however) I would like to substitute my usual favorite cocoa powder – Droste – but I don’t think it could be swapped out using the same measure. I’ve been on a hunt for a chocolate oil cake and have made so many but still can’t nail the recipe that matches the chocolate cake my old high school cafeteria used to make!

By: Bernice Baran

Bernice Baran — Fri, 07 Mar 2025 15:36:23 +0000

In reply to Carol.

Hi Carol, I add the espresso after – just make sure it isn’t warm and if you need, just increase the mixer speed to whip it up a bit more.
It stays fine in the fridge for several days so you can make it ahead.

By: Carol

Carol — Thu, 06 Mar 2025 17:36:33 +0000

Mascarpone frosting!
I am about to make this cake and wondering if the espresso goes into the frosting with the whipped cream or after it is already whipped.
Also, If I frost the cake the night before , will it be OK or should I wait until the day of serving it?
Many thanks.

By: Bernice Baran

Bernice Baran — Tue, 17 Dec 2024 15:08:50 +0000

In reply to Tati. Hi omg thank you so much for the kind review! I'm so so glad you loved the cake as much as I do, I use it for literally every occasion now and will probably never make another chocolate cake again lol

By: Tati

Tati — Mon, 16 Dec 2024 04:30:47 +0000

I was looking for a cake recipe to use things I already have on hand. Full disclosure, I didn’t have everything to make the frosting, so I opted for a whipped chocolate ganache but the cake??? OMG. So good!! You could put whatever your heart desires on this thing that it’ll be out of this world. Even if you just pair it with your favorite ice cream, you won’t regret it. All I was looking for was a way to use up the black cocoa but now I’ll be buying it more often to keep making this cake! I followed all measurements with a kitchen scale, used greek yogurt instead of sour cream because it’s what we had, and baked it all in a 9in cake pan. Turned out perfect. And I so appreciate the instructions for making this in different sizes and amounts because this time around I just wanted to keep it simple with one layer, but love the easy to follow instructions for when I want to make a layered version. Thanks so much for this delicious and thoughtfully written recipe!