Coffee Chocolate Layer Cake with Mocha Mascarpone Frosting
Indulge in the ultimate dessert experience with this Coffee Chocolate Layer Cake with Mocha Mascarpone Frosting—a showstopping treat for coffee and chocolate lovers alike. This decadent cake boasts rich, moist layers infused with strong brewed coffee and cocoa, bringing bold flavors to every bite. Topped with a luscious mocha mascarpone frosting made with espresso powder and whipped cream, it strikes the perfect balance between velvety smoothness and bold espresso undertones. Garnish with dark chocolate shavings for an elegant finish and serve this masterpiece for special celebrations or as a weekend indulgence. With its irresistible aroma, striking presentation, and sophisticated flavor profile, this coffee chocolate cake is destined to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 cups Granulated sugar
- 0.5 cup Brown sugar
- 3 large Eggs
- 1 cup Whole milk
- 1 cup Strong brewed coffee (cooled)
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 8 ounces Mascarpone cheese (softened)
- 1.25 cups Heavy cream
- 1 cup Powdered sugar
- 2 teaspoons Instant espresso powder
- 0.5 cup Dark chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, beat the granulated sugar, brown sugar, and eggs until smooth and slightly frothy.
Add the milk, brewed coffee, vegetable oil, and vanilla extract to the sugar mixture. Mix well to combine.
Gradually add the wet ingredients to the dry ingredients, stirring gently until the batter is smooth and no lumps remain. Do not overmix.
Divide the batter evenly between the prepared pans and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
To make the frosting, beat the mascarpone cheese with the powdered sugar and instant espresso powder until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
Once the cake layers are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top.
Place the second cake layer on top and coat the entire cake with the remaining frosting.
Garnish with dark chocolate shavings if desired. Store the cake in the refrigerator until ready to serve.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 56.5 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 331 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
