If you’re looking for a chocolate cake that feels ultra luxurious, bakery worthy, and completely unforgettable, this Decadent Black Cocoa Chocolate Cake with Peanut Butter Mascarpone Frosting is about to become your new obsession. This cake delivers an incredibly soft, moist crumb with deep, rich chocolate flavor thanks to bold black cocoa and a hint of espresso that enhances every bite. Paired with a silky, slightly sweet peanut butter mascarpone frosting, this dessert strikes the perfect balance between indulgent and sophisticated.
Black cocoa gives this cake its stunning dark color and Oreo like flavor profile, while the peanut butter mascarpone frosting brings a light, creamy, slightly tangy, nutty contrast that keeps each bite from feeling overly sweet. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving a bakery level dessert at home, this recipe is approachable enough for beginner bakers while still delivering show stopping results.
Why you’ll love this recipe!
What ingredients do I need?
- Cake
- All-Purpose Flour: Provides the structural base of the cake while keeping the crumb tender.
- Cornstarch: Softens the flour protein slightly, giving the cake a delicate, bakery-style texture.
- Black Cocoa Powder: Adds deep chocolate flavor and a signature dark color. It has a smoother, less acidic chocolate taste compared to traditional cocoa powder.
- Baking Powder and Baking Soda: Work together to give the cake proper lift and softness.
- Salt: Enhances the chocolate flavor and balances sweetness.
- Granulated Sugar: Provides sweetness and helps retain moisture.
- Canola Oil: Creates an incredibly moist cake and keeps it soft even after refrigeration.
- Vanilla Extract: Adds warmth and enhances overall flavor.
- Eggs: Provide structure, richness, and stability.
- Sour Cream: Adds moisture, tenderness, and slight tang that balances the chocolate.
- Buttermilk: Contributes to softness and reacts with baking soda to help the cake rise.
- Espresso Powder: Enhances chocolate flavor without adding coffee taste.
- Hot Coffee or Hot Water: Blooms the cocoa powder, intensifying the chocolate flavor.
- Frosting
- Creamy Peanut Butter: Adds nutty richness and creamy texture.
- Mascarpone Cheese: Provides a smooth, luxurious texture and subtle tanginess.
- Heavy Cream: Creates a fluffy, spreadable frosting consistency.
- Powdered Sugar: Lightly sweetens while keeping frosting smooth.
- Vanilla Extract: Adds depth and warmth.
- Salt: Balances sweetness and enhances peanut butter flavor.
Recipe Variations
- Cupcakes: Turn this recipe into cupcakes and bake for around 18–20 minutes.
- Chocolate drizzled: Add chocolate ganache drizzle over frosting
- Extra Chocolate: Stir mini chocolate chips into batter!
Pro Tips
- Bloom cocoa powder using hot coffee or water for deeper chocolate flavor.
- Avoid overmixing the batter to maintain a tender crumb.
- Line your cake pan with parchment to ensure easy removal.
- Let cake cool completely before frosting to prevent it from melting. Easy to make the cake the day ahead and then frost the day you want to serve it!
- Beat mascarpone and peanut butter thoroughly before adding cream to it.
- Chill frosting briefly if it becomes too soft for decorating.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Sour Cream: Substitute full-fat Greek yogurt in equal amounts
- Buttermilk: Whole milk mixed with 1 teaspoon vinegar can replace it
- Canola oil: Neutral vegetable oil can replace it, you can also use extra virgin olive oil, but it will likely change the flavor a bit
- Black Cocoa powder: Swap with Dutch-processed cocoa (color and flavor will be lighter)
- Peanut Butter: Almond butter or cashew butter can replace peanut butter
- Mascarpone: Swap with cream cheese (expect slightly tangier flavor)
- Espresso powder: Instant coffee can replace espresso powder
Dietary Substitutions
- Gluten Free: Use a 1:1 gluten free baking flour blend containing xanthan gum.
- Dairy Free: Use dairy free sour cream, plant based milk with vinegar instead of buttermilk, and dairy free cream cheese alternative instead of mascarpone. Use coconut cream for frosting.
- Egg Free: Replace each egg with a flax egg (1 tablespoon flaxseed mixed with 3 tablespoons water)
- Nut Free: Use your favorite frosting instead, or try with my Vanilla Bean Buttercream Frosting!
Leftovers and Storage
- Unfrosted Cake: Store covered at room temperature up to 2 days or refrigerate up to 5 days.
- Frosted Cake: Store in an airtight container in the refrigerator up to 4 days. Allow cake to come to room temperature before serving for best texture.
- Freezing: Freeze unfrosted cake tightly wrapped for up to 3 months.
But, I Still Have A Few Questions…
What is black cocoa powder?
Black cocoa powder is a heavily alkalized cocoa powder known for its deep black color and smooth, mellow chocolate flavor. It is often used in cookies and cakes to create a dramatic color and rich taste similar to chocolate sandwich cookies.
Can I substitute regular cocoa powder for black cocoa?
Yes, you can substitute Dutch-processed cocoa powder if needed. The cake will still taste delicious, but the color will be lighter and the flavor slightly less bold.
Can I make this cake ahead of time?
Yes. The cake can be baked up to 2 days in advance. Store tightly wrapped at room temperature or refrigerate. Frost just before serving for best texture.
Can I freeze this cake?
Yes. The unfrosted cake freezes well for up to 3 months when tightly wrapped. Thaw overnight in the refrigerator or at room temperature before frosting.
Why is espresso powder added to the cake?
Espresso powder enhances the chocolate flavor without making the cake taste like coffee. It is optional, it simply deepens the richness of the cocoa.
Can I turn this recipe into cupcakes?
Yes. Divide the batter into lined cupcake tins and bake at 350°F for approximately 18–20 minutes or until a toothpick inserted comes out clean.
Can I use natural peanut butter in the frosting?
Yes, but make sure it is well stirred and smooth. Oil separation can affect frosting consistency.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
Can I make this cake into layers?
Yes. You can either slice the baked cake horizontally to create layers or double the recipe to make a taller layered cake.
Does this cake need to be refrigerated?
Yes, once frosted, the cake should be stored in the refrigerator because of the mascarpone frosting. Allow the cake to sit at room temperature for about 20–30 minutes before serving for best texture.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Midnight Peanut Butter Mousse Cake
Ingredients
Cake
- 1 cup all purpose flour
- 2 tablespoons cornstarch
- ⅓ cup black cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ⅓ cup canola oil
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup sour cream
- ½ cup buttermilk
- 1 teaspoon espresso powder
- 2 tablespoons brewed hot coffee or hot water
Frosting
- ¾ cup creamy peanut butter
- 8 oz mascarpone cheese room temperature
- ¾ or 1 cup heavy cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Instructions
Cake
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, cornstarch, black cocoa, baking powder, baking soda, and salt. Set aside .
- Combine wet ingredients: In another bowl, whisk together sugar, canola oil, eggs, sour cream, buttermilk, vanilla extract, espresso powder, and hot coffee.
- Incorporate dry and wet: Add dry ingredients to wet in two batches, folding gently until combined. Avoid overmixing to keep the cake tender.
- Pour batter into prepared pan. Smooth the top and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting
- In a medium bowl, beat peanut butter and mascarpone together until smooth.
- Mix in powdered sugar, salt, and vanilla until combined.
- Add heavy cream and beat until light, fluffy, and spreadable.
- Spread frosting evenly over the cooled cake. Use a spatula or piping bag for decorative touches.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.