Here’s a rich, bakery-style Chocolate Cake with Mocha Mascarpone Frosting recipe—moist, deeply chocolatey, and balanced with a creamy coffee-kissed frosting.
🍫 Chocolate Cake with Mocha Mascarpone Frosting
🧁 Ingredients
For the Chocolate Cake:
- 1¾ cups (220g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs (room temp)
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) hot brewed coffee
☕ For the Mocha Mascarpone Frosting:
- 1 cup (240ml) heavy whipping cream (cold)
- 8 oz (225g) mascarpone cheese (cold)
- ½ cup (60g) powdered sugar
- 1½ tbsp instant espresso powder
- 1 tsp vanilla extract
🔥 Instructions
1. Prepare the Cake:
- Preheat oven to 175°C (350°F). Grease and line two 8-inch round pans.
- In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat until smooth (about 2 minutes).
- Slowly mix in hot coffee (batter will be thin—this is normal).
- Divide batter evenly into pans.
- Bake 30–35 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
2. Make the Mocha Mascarpone Frosting:
- Dissolve espresso powder in 1 tbsp warm water (optional for smoother texture).
- In a bowl, combine mascarpone, powdered sugar, vanilla, and espresso mixture.
- In a separate bowl, whip heavy cream to soft peaks.
- Gently fold whipped cream into mascarpone mixture until smooth and fluffy.
3. Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread a generous layer of frosting.
- Add second cake layer and frost the top and sides.
- Optional: dust with cocoa powder or add chocolate shavings.
💡 Tips for Best Results
- Use fresh hot coffee—it enhances chocolate flavor without tasting like coffee.
- Keep mascarpone and cream cold for a stable frosting.
- Chill the frosted cake for 20–30 minutes before slicing for cleaner cuts.