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RECIPE
22 INGREDIENTS13 STEPS2hr 45min

Coffee Mascarpone Layered Cake with Dark Chocolate Ganache

3.7
3 Ratings
Coffee and chocolate are a pairing made in heaven, and this Coffee Mascarpone Layered Cake doesn't disappoint. Make it the previous day if you like, the flavours mature well over time.
Coffee Mascarpone Layered Cake with Dark Chocolate Ganache Recipe | SideChef
Coffee and chocolate are a pairing made in heaven, and this Coffee Mascarpone Layered Cake doesn't disappoint. Make it the previous day if you like, the flavours mature well over time.
Passionate About Baking
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
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Fulfilled by
Passionate About Baking
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
2hr 45min
Total Time
45min
Active Time
$2.76
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8

Coffee Sponge Cake

1/2 cup
Brown Sugar
3 Tbsp
Instant Coffee
1 tsp
Coffee Extract
1 tsp
Baking Powder
1 pinch

Coffee Syrup

2 Tbsp
1/3 cup
Water
1 Tbsp
Instant Coffee

Coffee Mascarpone Filling

9 oz
Cream , chilled
1/2 cup
Powdered Confectioners Sugar
to taste
1 Tbsp
Instant Coffee
1 cup
Mascarpone Cheese

Dark Chocolate Ganache

10.5 oz
Half and Half
2 1/2 cups
52% Couverture Chocolate

For Garnish

to taste
Unsweetened Cocoa Powder
to taste
Coffee Beans
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Nutrition Per Serving

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CALORIES
864
FAT
48.8 g
PROTEIN
13.5 g
CARBS
100.5 g

Cooking Instructions

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Step 1
To make the coffee sponge, preheat the oven to 180 degrees C (350 degrees F). Line the bottom and sides of 2x8-inch springform/loose-bottomed round tins.
Step 2
In the bowl of a stand mixer, beat the Eggs (8) with both Brown Sugar (1/2 cup) and Vanilla Sugar (1/2 cup) till thick and mousse-like, 7-10 minutes.
Step 3
Add the Coffee Extract (1 tsp) , Instant Coffee (3 Tbsp) , and Vanilla Extract (1 tsp) and beat in again for a minute, then beat in the Baking Powder (1 tsp) and Salt (1 pinch) .
Step 4
Sift the All-Purpose Flour (1 cup) in 3 batches, folding gently until it’s just mixed. Be careful not to release the beaten-in air.
Step 5
Turn the batter into the prepared baking tin, and bake for 30-35 minutes, till a tester comes out clean.
Step 6
Cool completely on racks, then slice into two horizontally, for a total of 4 layers.
Step 7
To make the coffee syrup, place Corn Starch (2 Tbsp) , Water (1/3 cup) , Granulated Sugar (1/2 cup) , and Instant Coffee (1 Tbsp) in a small pan and whisk until sugar dissolves and mixture thickens slightly. Cool.
Step 8
To make the coffee mascarpone filling, whip the Cream (9 oz) , Powdered Confectioners Sugar (1/2 cup) , and Instant Coffee (1 Tbsp) together till medium stiff peaks form. Fold in the Mascarpone Cheese (1 cup) . Taste and adjust sweetness if required.
Step 9
To make the dark chocolate ganache, place chopped 52% Couverture Chocolate (2 1/2 cups) and Half and Half (10.5 oz) in a heatproof bowl and run at high in the microwave for 1 minute. Whisk until smooth, then leave it to rest to cool. Whisk again before using.
Step 10
To assemble, brush each layer with the coffee syrup, and sandwich with the filling.
Step 11
Give the whole cake a thin layer of ganache as a base coat. Let it set for about 5 minutes.
Step 12
Frost with the remaining ganache. Sift over with Unsweetened Cocoa Powder (to taste) and garnish with Chocolate Shavings (to taste) and Coffee Beans (to taste) .
Step 13
Chill for about an hour or overnight. The flavors mature nicely over time. Slice and serve!
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Nutrition Per Serving
Calories
864
% Daily Value*
Fat
48.8 g
63%
Saturated Fat
30.2 g
151%
Trans Fat
0.6 g
--
Cholesterol
276.0 mg
92%
Carbohydrates
100.5 g
37%
Fiber
2.9 g
10%
Sugars
79.9 g
--
Protein
13.5 g
27%
Sodium
194.8 mg
8%
Vitamin D
1.5 µg
8%
Calcium
204.8 mg
16%
Iron
3.5 mg
19%
Potassium
230.8 mg
5%
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