Mocha Layer Cake with Whipped Mascarpone Cream and a Coffee Glaze Drizzle
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!
Open in Cookpad AppCooking Instructions
- 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
- 8
- 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
- 19
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Add fourth final cake layer an frost entire cake with remaining frosting. Chill at least 1 hour before adding coffee glaze
- 21
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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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“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.
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