In a large mixing bowl, combine the flour, black cocoa powder, baking powder, and a pinch of salt. Whisk until evenly distributed.

In a separate bowl, whisk together the neutral oil, granulated sugar, eggs, and sour cream until smooth and creamy.

Sift the dry mixture over the wet ingredients and gently whisk until just combined.

Gradually pour in the hot coffee while whisking to create a smooth batter.

Pour the batter into prepared cake tin(s) and level it.

Bake in a preheated oven for approximately 40 minutes or until a toothpick comes out clean.

Allow the cake to rest in the pan for about 10 minutes before transferring to a cooling rack.

For a flat top, let the cake rest on a clean tea towel for 30-60 minutes.

Trim the top if domed and drizzle with coffee to enhance flavor.

Whip the heavy cream until soft peaks form, then fold it into the mascarpone cheese.

Spread the mascarpone topping evenly over the cooled cake.