Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting

Name: Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 237 milliliters buttermilk; 473 milliliters cake flour; 79 milliliters natural unsweetened cocoa powder; 3 larges eggs; 473 milliliters (packed) golden brown sugar; 355 milliliters chilled heavy whipping cream, divided; 1 Tbsp instant espresso powder; 454 grams chilled mascarpone cheese; 1 teaspoons salt; 315 milliliters sugar; 177 milliliters (1 1/2 sticks) unsalted butter, room temperature; 6 teaspoons vanilla extract

One portion of this dish contains about 8g of protein, 42g of fat, and a total of 715 calories. This recipe serves 12. From preparation to the plate, this recipe takes approximately 45 minutes. If you have mascarpone cheese, sugar, vanillan extract, and a few other ingredients on hand, you can make it.

Instructions

Position rack in center of oven;preheat to 325°F. Generously butter two9-inch cake pans with 2-inch-high sides;dust with flour, tapping out any excess.Line bottom of pans with parchment paper.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Oven

Sift 2 cups cake flour, cocoa, bakingsoda, and salt into medium bowl. Usingelectric mixer, beat butter in large bowluntil smooth.

Ingredients you will need

Cake Flour

Butter

Cocoa Powder

Salt

Equipment you will use

Blender

Bowl

Add brown sugar and beatuntil well blended, about 2 minutes.

Ingredients you will need

Brown Sugar

Addeggs 1 at a time, beating well after eachaddition.

Mix in vanilla.

Ingredients you will need

Vanilla

Add flour mixturein 3 additions alternately with buttermilk in2 additions, beating just until blended aftereach addition. Gradually add hot espresso-watermixture, beating just until smooth.

Ingredients you will need

Buttermilk

Espresso

All Purpose Flour

Divide batter between pans; smoothtops.

Bake cakes until tester inserted intocenter comes out clean, about 40 minutes.Cool cakes in pans on rack 15 minutes. Runsmall knife around sides of pans to loosencakes. Invert cakes onto racks; lift pans offcakes and remove parchment.

Equipment you will use

Oven

Knife

Place wirerack atop each cake; invert again so topside is up. Cool completely. DO AHEAD: Canbe made 1 day ahead. Wrap each cake inplastic and store at room temperature.

Ingredients you will need

Wrap

Sift cocoa powder intolarge bowl; add espresso powder. Bring 1cup cream to boil in small saucepan. Slowlypour cream over cocoa mixture, whiskinguntil cocoa is completely dissolved, about1 minute.

Ingredients you will need

Instant Espresso

Cocoa Powder

Cream

Equipment you will use

Sauce Pan

Bowl

Add 1/2 cup cream and sugar; stiruntil sugar dissolves. Chill until cold, atleast 2 hours. DO AHEAD: Can be made 1 dayahead. Cover; keep chilled.

Ingredients you will need

Cream

Sugar

Add mascarpone to chilled cocoamixture. Using electric mixer, beat on lowspeed until blended and smooth. Increasespeed to medium-high; beat until mixtureis thick and medium-firm peaks form whenbeaters are lifted, about 2 minutes (do notoverbeat or mixture will curdle).

Ingredients you will need

Mascarpone

Equipment you will use

Hand Mixer

Using pastry brush, brush off crumbsfrom cakes.

Equipment you will use

Pastry Brush

Place 1 cake layer, top side up,on platter. Spoon 13/4 cups frosting in dollopsover top of cake. Using offset spatula,spread frosting to edges. Top with secondcake layer, top side up, pressing to adhere.

Ingredients you will need

Frosting

Spread

Equipment you will use

Offset Spatula

Spread thin layer of frosting over top andsides of cake. Chill 10 minutes. Using offsetspatula, spread remaining frosting over topand sides of cake, swirling decoratively. Topwith chocolate curls, if desired. DO AHEAD: Can be made 1 day ahead. Cover with cakedome; chill.

Ingredients you will need

Chocolate Curls