COFFEE-CHOCOLATE LAYER CAKE WITH MOCHA-MASCARPONE FROSTING
This four-star showstopping recipe is from Bon Appétit (April 2009). It's a little effort but it's well worth it for special occasions. For a richer, darker cake and frosting use part or all Hershey's Special Dark Cocoa. Frosting must chill for at least 2 hours. DO AHEAD: Cake (either assembled or not) can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature at least 20 minutes before serving.
Provided by blucoat
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- For cake: Position rack in center of oven; preheat to 325°F Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.
- Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
- Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely.
- For frosting: Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours.
- Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
- Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 1 3/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired.
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Mark Hilton
[email protected]Overall, I thought this cake was good, but not great. I would probably try a different recipe next time.
Anonymous Knights Anonymous Delta
[email protected]The frosting was a bit too runny, but it still tasted good. I would recommend chilling the frosting for longer before using it.
Simu Das
[email protected]I had some trouble getting the cake layers to bake evenly. I think I might have overmixed the batter.
Muscab Muscab boy
[email protected]The cake was a bit dry, but the frosting was delicious. I would recommend using a different cake recipe next time.
Humble Monkey
[email protected]This cake is a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the frosting next time.
Shakoor Dogar
[email protected]I would definitely recommend this cake to anyone who loves coffee and chocolate. It's a delicious and decadent dessert that's perfect for any occasion.
Richard Sarpong
[email protected]The mocha mascarpone frosting is the star of this cake. It's so rich and creamy, and it pairs perfectly with the chocolate cake.
Befelow Uk
[email protected]I love the combination of coffee and chocolate in this cake. It's a unique and delicious flavor that I've never had before.
Md Abir coc
[email protected]This cake is a bit time-consuming to make, but it's worth it. The end result is a delicious and beautiful cake that's perfect for any special occasion.
KING OUTIS
[email protected]I'm not a very experienced baker, but this recipe was easy to follow and the cake turned out perfectly.
Aitekol Khan
[email protected]I made this cake for my husband's birthday and he loved it. He said it was the best cake he's ever had.
Katende Richard
[email protected]This is the best chocolate cake I've ever had. The layers were moist and fluffy, and the frosting was rich and creamy.
Samie Jade
[email protected]I'm not usually a fan of coffee-flavored desserts, but this cake changed my mind. The coffee flavor was subtle and perfectly complemented the chocolate.
Terence Reiziger
[email protected]This coffee chocolate layer cake was a huge hit at my dinner party! The mocha mascarpone frosting was the perfect finishing touch.