Do you love coffee and chocolate? If you answered yes to both questions, then you will love this recipe for a mascarpone chocolate coffee cake. This cake is moist, fluffy, and rich, with layers of coffee-soaked chocolate cake, creamy mascarpone cheese, and decadent chocolate ganache. It’s a perfect treat for any occasion, whether it’s a birthday, a holiday, or just a regular day. And the best part is, you don’t need to bake the cake for too long, and you can make it ahead of time and refrigerate it until you’re ready to serve. Sounds amazing, right? Well, let me show you how to make it.
To make this dessert, you will need the following ingredients:
For a mold with a diameter of 20 cm:
Bottom crust:
– Flour 70 g
– Cocoa 20 g
– Baking powder 1 teaspoon
– Egg 1 pc
– Sugar 60 g
– Salt 1 pinch
– Vanilla extract 1/2 teaspoon
– Milk 50 ml
– Vegetable oil 30 ml
– Coffee 3 tablespoons
Impregnation:
– Prepared coffee 100 g
Cream cheese layer:
– Cream 33% 200 ml
– Powdered sugar 80 g
– Mascarpone 250 g
– Instant coffee 1 teaspoon
– Gelatin 15 g
Ganache:
– Cream 10% 100 ml
– Chocolate 70% 100 g
Now, let’s get started with the cooking instructions.
Bottom cake:
1. In a large bowl, whisk together the flour, cocoa, and baking powder.
2. In another bowl, whisk together the egg and sugar until light and fluffy. Add the salt, vanilla extract, milk, vegetable oil, and coffee. Whisk well to combine.
3. Add the wet ingredients to the dry ingredients and mix well until smooth and no lumps remain.
4. Line a 20 cm round cake pan with parchment paper and pour the batter into it. Spread it evenly with a spatula.
5. Bake in a preheated oven at 180 degrees Celsius for about 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool slightly in the pan before poking holes all over it with a fork or a skewer.
7. Pour the prepared coffee over the cake, making sure it seeps into the holes. You can use more or less coffee depending on how moist you want your cake to be.
8. Place the cake pan on a plate or wrap it in cling film to prevent any leakage.
Cream cheese layer:
1. In a small bowl, sprinkle the gelatin over some cold water and let it bloom for about 10 minutes.
2. In a large bowl, whip the cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and whip until stiff peaks form.
3. Add the mascarpone cheese and instant coffee and whisk until smooth and well combined.
4. Microwave the gelatin for about 15 seconds or until melted and stir well.
5. Add the gelatin to the cream cheese mixture and whisk quickly to incorporate.
6. Pour the cream cheese mixture over the coffee-soaked cake and spread it evenly with a spatula.
7. Refrigerate the cake for about 2 hours or until the cream cheese layer is firm.
Ganache:
1. In a small saucepan over low heat, bring the cream to a simmer.
2. Chop the chocolate into small pieces and place them in a heatproof bowl.
3. Pour the hot cream over the chocolate and let it sit for about 5 minutes without stirring.
4. Then, whisk the chocolate and cream together until smooth and glossy.
5. Pour the ganache over the cream cheese layer and spread it evenly with a spatula.
6. Refrigerate the cake for another hour or until the ganache is set.
Decorate as desired:
You can decorate your cake with some whipped cream, chocolate shavings, coffee beans, or any other toppings you like.
And that’s it! Your mascarpone chocolate coffee cake is ready to be sliced and enjoyed.
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Thank you for watching and see you next time! 😊