1-Preparing the Black Cocoa Cake: First, preheat your oven to 350°F (175°C) and grease and line a 9-inch cake pan. I like to whisk the dry ingredients together: 240 grams cake flour, 80 grams black cocoa powder, 1 tablespoon baking powder, and 1/2 teaspoon fine sea salt until they’re well combined. In another bowl, mix the wet ingredients: 350 grams granulated sugar, 160 milliliters canola oil, 2 large eggs, and 150 grams sour cream until smooth.

2-Preparing the Black Cocoa Cake: Next, sift the dry mix over the wet one and whisk halfway to blend. Pour in 240 milliliters of hot coffee and stir until you get a smooth batter, making sure to scrape the bowl edges. Bake the batter in your prepared pan for about 40 minutes, or until the center springs back when touched. Let it cool in the pan for 10 minutes, then invert it onto a tea towel and cool upside down for 30 minutes before slicing it horizontally into two layers.

3-Making the Mascarpone Cream: Now for the creamy part: beat 680 grams cold mascarpone cheese, 300 grams powdered sugar, and a tiny pinch of fine sea salt on low-medium speed until combined. Crank it up to medium-high for 1-2 minutes, scraping the bowl halfway. Add 2 teaspoons vanilla bean paste, then gradually mix in 480 milliliters cold heavy whipping cream in 3-4 additions, beating well after each. Finally, beat on high for 1-2 minutes until it’s thick and holds peaks don’t overdo it, or it’ll get grainy.

4-Assembling the Cake: Brew your espresso and mix it with 50 grams granulated sugar, chilling if needed. Place one cake layer on a flat surface and wrap the edges with acetate for support. Brush on 2-3 tablespoons of the espresso mixture, spread one third of the mascarpone cream over it, and quickly dip 12 lady fingers in the espresso for 1-2 seconds per side before placing them over the cream, trimming to fit. Add another third of the cream, brush the second cake layer with 2-3 tablespoons espresso on the cut side, and place it soaked-side down. Top with the remaining cream, swirl for texture, and refrigerate for at least 8 hours. Before serving, dust with cocoa powder and remove the acetate.