Ingredients for Coffee Chocolate Layer Cake With Mocha Mascarpone Frosting
- 2 cups cake flour
- Unsweetened Cocoa Powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- Unsalted Butter
- Golden Brown Sugar
- 4 large eggs
- Vanilla Extract
- 1 cup buttermilk
- Instant Espresso Powder
- Heavy Whipping Cream
- 1 ½ cups powdered sugar
- Mascarpone Cheese
- Chocolate curls (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Coffee Chocolate Layer Cake With Mocha Mascarpone Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Coffee Chocolate Layer Cake With Mocha Mascarpone Frosting
- Preheat oven to 325°F (160°C). Generously butter two 9-inch cake pans with 2-inch-high sides. Dust with flour, tapping out excess. Line bottoms with parchment paper.
- Sift together 2 cups cake flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, and ¾ teaspoon salt into a medium bowl.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until smooth. Add 1 ¾ cups packed light brown sugar and beat until well combined (about 2 minutes).
- Add 4 large eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
- In a separate bowl, combine 1 cup buttermilk and 1 cup freshly brewed hot espresso.
- Gradually add the dry ingredients to the wet ingredients in 3 additions, alternating with the buttermilk-espresso mixture in 2 additions, beating until just combined after each addition.
- Divide batter evenly between the prepared pans. Smooth the tops.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 15 minutes.
- Run a small knife around the edges of the pans to loosen the cakes. Invert cakes onto wire racks. Remove parchment paper. Invert again so tops are up. Cool completely.
- For the frosting: Sift ¾ cup unsweetened cocoa powder into a large bowl. Add 2 teaspoons instant espresso powder.
- In a small saucepan, bring 1 cup heavy cream to a boil. Slowly pour over the cocoa mixture, whisking until cocoa is dissolved (about 1 minute).
- Stir in ½ cup heavy cream and 1 ½ cups powdered sugar until sugar dissolves.
- Chill for at least 2 hours.
- Add 16 ounces mascarpone cheese to the chilled cocoa mixture.
- Beat on low speed until blended, then increase speed to medium-high and beat until thick and medium-firm peaks form (about 2 minutes).
- Brush off crumbs from the cooled cake layers.
- Place one cake layer, top side up, on a serving platter. Dollop 1 ¾ cups frosting over the top and spread to the edges with an offset spatula.
- Top with the second cake layer, pressing gently to adhere. Spread a thin layer of frosting over the top and sides of the cake.
- Chill for 10 minutes.
- Spread the remaining frosting over the top and sides, swirling decoratively. Top with chocolate curls, if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
187g
Fat
76g
Carbs
23g
