Mocha Layer Cake with Whipped Mascarpone Cream and a Coffee Glaze Drizzle

Name: Mocha Layer Cake with Whipped Mascarpone Cream and a Coffee Glaze Drizzle
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: For Mocha Cake; 3/4 cup unsweetened cocoa powder; 1 1/4 cups hot brewed strong unsweetened coffee; 2/3 cup sour cream; 2 2/3 cup all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 1/4 cups unsalted butter, at room temperature; 1 cup brown sugar, packed; 1 cup granulated sugar; 3 large eggs; 1 1/2 teaspoons vanilla extract; For Mascarpone Cream Filling and Frosting; 2 1/2 cups cold heavy cream; 16 ounces mascarpone cheese, at room temperature; 1 1/2 cups confectioner's sugar; 1 1/2 teaspoons vanilla extract; 1/8 teaspoon salt; For Coffee Glaze; 2-3 tablespoons room temperature brewed unsweetened strong coffee; 3/4 cup confectioner's sugar; 1/2 teaspoon vanilla extract; For Garnish; as needed dark and white chocolate, shaved for decorating

fenway @Fenway

This cake is tender and moist with a great mocha flavor. It's filled with a Whipped Mascarpone filling and also frosted with it for a light creamy complement to the cake. Finally a coffee glaze is drizzled on top for all the coffee lovers!

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Ingredients

60 mins

12 servings

For Mocha Cake
3/4 cupunsweetened cocoa powder
1 1/4 cupshot brewed strong unsweetened coffee
2/3 cupsour cream
2 2/3 cupall purpose flour
2 teaspoonsbaking powder
1/2 teaspoonsalt
1 teaspoonbaking soda
1 1/4 cupsunsalted butter, at room temperature
1 cupbrown sugar, packed
1 cupgranulated sugar
3large eggs
1 1/2 teaspoonsvanilla extract
For Mascarpone Cream Filling and Frosting
2 1/2 cupscold heavy cream
16 ouncesmascarpone cheese, at room temperature
1 1/2 cupsconfectioner's sugar
1 1/2 teaspoonsvanilla extract
1/8 teaspoonsalt
For Coffee Glaze
2-3 tablespoonsroom temperature brewed unsweetened strong coffee
3/4 cupconfectioner's sugar
1/2 teaspoonvanilla extract
For Garnish
as neededdark and white chocolate, shaved for decorating

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Steps

60 mins

1

Preheat the oven to 325. Spray 4 - 8- inch cake pans well with bakers spray
2

In a bowl whisk together cocoa powder, hot coffee and sour cream until smooth. Cool to room temperature
3

In another bowl combine the flour, baking powder, baking soda and salt, set aside
4

In a third bowl beat butter and sugars until light and fluffy
5

Add eggs one at a time beating in each egg, then beat in vanilla
6

Add the flour mixture alternating with coffee/cocoa mixture and mix just until blended
7

Divide batter between pans and bake 20 to 30 minutes until a toothpick comes out just clean. Cool in pans 10 minutes then remove to racks to cool completely
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9

Make Marscapone Filling and Frosting
10

Beat cream until it holds its shape
11

In another bowl beat mascarpone, sugar, salt, and vanilla
12

Fold mascarpone into whipped cream in 3 additions until fully incorporated. If filling seems very soft refrigerate about an hour to firm up for easier filling and frosting.
13

Assemble Cake
14

Place one cake layer, bottom facing up on serving plate
15

Add some Mascarpone Cream filling
16

Place second cake layer on first, bottom up
17

Spread with more filling
18

Add third cake layer and spread with some filling
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20

Add fourth final cake layer an frost entire cake with remaining frosting. Chill at least 1 hour before adding coffee glaze
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Make Coffee Glaze
23

In a bowl whisk together coffee and confectioner's sugar and vanilla until smooth
24

Pour coffee glaze directly over top of cake allowing it to flow over sides. Garnish with dark and white chocolate shavings. Refrigerate to set glaze before slicing.
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Cooksnaps

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fenway @Fenway

on May 21, 2016 23:56

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.