Cake of the Week:
Coffee-Chocolate Layer Cake with
Mocha Mascarpone Frosting
Let’s Eat Cake!
What could be better?! Coffee-Chocolate cake with a rich Mocha frosting – Oh My! The recipe shows a picture of a dark – almost black – cake and frosting so I was totally intrigued. After reading through the recipe I became a bit apprehensive realizing the lengthy process and the number of steps involved: mix, bake, cool, mix, chill, mix more, frost some, chill again, frost more, chill more, un-chill to serve at room temp… whew!
I was also curious just how an almost black cake would result from mixing (white) mascarpone cheese & (white) whipping cream with dark chocolate and dark coffee
… NOT going to happen — and it didn’t!
But it WAS rich … oh – so rich and decadent!
AND… It was EASY!! I allowed two days of baking and frosting to assure myself enough time for all the steps and time required for mixing and chilling.
This is a delicious chocolate cake with VERY RICH frosting
My pans were a good size and baked almost evenly….one layer seemed to sink just a bit on one side while cooling but didn’t affect the layering (a little more frosting in that section!!) Once cooled, they were individually double-wrapped (in plastic then in Ziplok bag) and refrigerated until being frosted.
The process of frosting the cake (one of the many ‘steps’) is a good one to remember and probably use for others: brush the crumbs off with a pastry brush; put the layers together with the filling/frosting; spread a thin layer of frosting around the sides and over the top; then chill another 10 minutes before finishing the frosting. … I figured it was to keep the whipped cream frosting from warming too fast (the chilled cake layers helped too) but I think it is good idea for any layered cake frosting. It also gets any extra crumbs confined.
It was a nice straight up cake to begin with but once I slathered on the second layer of frosting, it kind of ’rounded’ out and looks a little plump! I could have ‘straightened’ it up again making flat sides (and losing a little frosting), but decided to leave it. I added the chocolate curls to the top and around the bottom to dress it up.
The mascarpone cheese must help hold the whipped cream frosting together (I’m thinking the commercial bakeries that offer whipped cream frosting must use something similar so it holds up and doesn’t begin to weep and sag. The mascarpone certainly makes it RICH!
The coffee adds a lovely flavor – especially in the frosting. It could almost be a Tiramisu cake if it was a white/yellow cake vs chocolate cake (I might give that a try!) AND – as I have said a couple times now — there is NO WAY this recipe is going to look like the picture – At least in color! But since I knew that, I am not disappointed in anyway with the outcome.
The cake looks a little dense but has a lighter texture that it appears. Both the cake batter and frosting have a delicious – almost chocolate toffee – taste. The baked cake has a lighter coffee flavor than the batter and goes well with the frosting.
ALL reports are thumbs up!! After his second piece (with tea the next morning), hubby rates it on par with (his memory of) cakes from our favorite Dimmer’s bakery. Our granddaughter had a piece with Gpa this morning and could only eat half of her small piece (its very rich!) but had no problem finishing it later and then asking for more. Other family members raved and raved and asked when I was making it again! Our neighbor LOVED it and said it was one the best chocolate-chocolate cakes she’s ever had.
Yaaay!! Another winner!