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Decadent Chocolate Cake with Mocha Mascarpone Frosting Recipe

Decadent Chocolate Cake with Mocha Mascarpone Frosting

A moist two-layer chocolate cake made with oil, buttermilk, cocoa, and hot coffee, finished with a softly whipped mocha mascarpone frosting.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Chocolate Cake
  • 2 cups (240 g) All-purpose flour
  • 2 cups (400 g) Granulated sugar
  • 3/4 cup (64-65 g) Unsweetened natural cocoa powder
  • 2 teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Fine salt
  • 2 eggs Large eggs, room temperature
  • 1 cup (240 ml) Buttermilk
  • 1/2 cup (120 ml) Neutral vegetable oil
  • 2 teaspoons Vanilla extract
  • 1 cup (240 ml) Hot, strong brewed coffee
Mocha Mascarpone Frosting
  • 8 ounces (225 g) Mascarpone cheese, cold
  • 1 1/2 cups (360 ml) Heavy whipping cream, cold
  • 3/4 cup (85-90 g) Confectioners' sugar
  • 1/4 cup (20-22 g) Unsweetened cocoa powder
  • 2 teaspoons Instant espresso powder
  • 1 teaspoon Vanilla extract
  • 1 pinch Fine salt
Optional Decoration
  • As needed Chocolate shavings or curls
  • As needed light dusting Cocoa powder
  • As needed Chocolate-covered espresso beans

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment.
  2. Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. Add the eggs, buttermilk, oil, and vanilla. Beat or whisk for 1–2 minutes, until smooth.
  4. Gradually stir in the hot coffee. The batter will be quite thin, which is normal.
  5. Divide the batter between the prepared pans and bake for 30–35 minutes, until a toothpick inserted in the centers comes out with a few moist crumbs.
  6. Cool the cakes in their pans for 10 minutes, then turn them onto racks and cool completely.
  7. Sift the confectioners’ sugar, cocoa powder, and espresso powder. Beat the cold mascarpone briefly with the dry ingredients, vanilla, and salt.
  8. Add the cold cream gradually and whip until the frosting is thick enough to spread and holds soft-to-medium peaks. Do not overbeat.
  9. Place one cake layer on a serving plate, spread it with frosting, add the second layer, and frost the top and sides. Refrigerate for at least 30 minutes before serving.

Notes

Use room-temperature eggs and buttermilk for a smooth batter, but keep the mascarpone and cream cold. The finished cake should be completely cool before frosting. For clean slices and tidy layers, chill the baked cakes before assembly and refrigerate the finished cake before serving.