Chocolate Layer Cake with Chocolate Mascarpone Cream

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  • Recipe Card
Prep time 15mins
Cook time 35mins
Serves or Makes: 8-10

Recipe Card

For the cake:


  • 1 cup butter, at room temperature
  • 3 cups flour
  • 1 1/4 cups sour cream
  • 1/2 cup cocoa powder
  • 1/2 cup coffee, strongly brewed
  • 1 1/3 cups sugar
  • 3 large eggs
  • 1/3 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/3 cup heavy cream
  • 1 cup Mascarpone cheese

For the frosting:


  • 5 ounces bittersweet chocolate, chopped
  • 3 1/2 ounces milk chocolate, chopped


  • Step 1

    Preheat the oven to 350˚F and butter and flour two 8 inch cake pans. For the cake stir the cocoa with the coffee until smooth. Beat together butter with sugar until light and fluffy. Do not stop whipping, add eggs one by one, each time waiting for complete mixing. Separately sift the flour with salt and soda. To the butter and egg mixture, add the coffee mixed with cocoa and mix. Then add sour cream, alternating with flour. Divide the batter into the two pans and bake for 35 minutes. Check center with a toothpick then let cool on a wire rack. With a serrated knife, trim cakes so they are even on top, then split in half so you are left with 4 layers.

  • Step 2

    For the frosting, add chocolate to a heat safe bowl into a bowl. Warm cream to a simmer (do not boil), then pour cream over the chocolate, stirring from the center out until it is fully incorporated. Cool at room temperature, then add mascarpone to the chocolate and mix well.

  • Step 3

    To assemble, add about 1 cup of frosting to each cake, smoothing the surface, then stacking the next cake on top. Coat the sides of the cake with the remaining frosting and enjoy.