A dramatic jet-black chocolate cake made with black cacao powder, layered with smooth vanilla cream and finished with a white chocolate-style topping.
Ingredients
For the black cacao cake
- 220 g plain flour
- 20 g black cacao powder
- 250 g granulated sugar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 large eggs
- 120 ml neutral vegetable oil
- 240 ml milk
- 2 tsp vanilla extract
- 180 ml hot coffee or hot water
For the vanilla cream
- 250 g mascarpone
- 250 ml whipping cream
- 70 g icing sugar
- 2 tsp vanilla extract
For the white topping
- 120 g white chocolate
- 60 ml whipping cream
Method
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Heat the oven to 175°C conventional / 160°C fan. Grease and line two 20 cm round cake tins.
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In a large bowl, whisk together the flour, black cacao powder, sugar, baking powder, bicarbonate of soda and salt.
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Add the eggs, oil, milk and vanilla. Mix until smooth.
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Slowly stir in the hot coffee. The batter will become quite thin — this helps produce a moist, soft cake.
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Divide between the two tins and bake for 30–35 minutes, or until a skewer inserted into the centre comes out with only a few moist crumbs.
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Leave the cakes to cool completely.
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For the cream, whip the mascarpone, whipping cream, icing sugar and vanilla together until thick and spreadable.
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Place one cake layer on a serving plate and spread generously with vanilla cream. Add the second cake layer and spread a thin layer of cream over the top.
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Heat the 60 ml cream until just steaming, pour over the white chocolate and leave for 1 minute. Stir until completely smooth. Allow it to cool slightly, then pour over the cake, encouraging a few drips down the sides.
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Refrigerate for around 30 minutes before slicing.
Tip
Black cacao gives the cake its striking almost-black colour and a deep, smooth cocoa flavour. For the darkest result, don't replace it with ordinary cocoa powder.
