Chocolate, Mascarpone & Coffee Cake
The Chocolate Mascarpone & Coffee Cake recipe provides directions for creating a chocolate cake with a filling made of coffee mascarpone cream and a topping of dark chocolate ganache.
To make the ganache, the recipe involves heating a combination of cream and coffee, pouring it over chopped chocolate, and stirring it until smooth.
The ganache is then spread over the cake, and the cake is refrigerated prior to serving.
Chocolate, Mascarpone & Coffee Cake
|Prep time||Cook Time||Rest Time||Total Time|
|90 min||30 min||-||120 min|
The history of Chocolate Mascarpone & Coffee Cake
is uncertain, but it’s thought to have emerged in the early 1900s in the US. This cake is a variant of regular chocolate cake and features multiple layers of cake with frosting or filling in between.
The recent trend of combining different flavors and textures in one dish and the popularity of coffee-flavored desserts likely inspired the addition of coffee mascarpone cream and chocolate–coffee ganache to the classic chocolate layer cake.
Coffee mascarpone cream is a creamy and rich frosting made with a blend of mascarpone cheese, double cream, sugar, and coffee. It gives a subtle coffee taste to the cake and balances the chocolate’s sweetness.
The chocolate ganache is a luscious and lavish topping prepared by mixing dark chocolate and double cream. It is drizzled over the cake and solidifies to a glossy, velvety finish, enhancing both the flavor and appearance of the cake.
As a result, the mix of chocolate, coffee, and mascarpone cream has become a well-liked and adored dessert in various parts of the world.
For The Chocolate Cake
For Coffee Mascarpone Cream
For Chocolate Ganache
To make a Chocolate Cake
start by preheating the oven to 180°C (350°F) and greasing a 20×25-cm (8 x 10 inches) baking tray.
In a large bowl, whisk together the sugar, eggs, and butter until combined, without whipping them too much.
Next, melt the chocolate in a double boiler or in the microwave, let it cool slightly, and then add it to the butter mixture.
Mix until combined and then add the nuts.
Pour the batter into the prepared pan and bake for around 30 minutes, or until the cake is set but not dry.
Once baked, allow the cake to cool down to room temperature.
Make the Coffee Mascarpone Filling
First heat the double cream until simmers. Next, pour the hot double cream over the chocolate in a bowl and wait a few seconds before stirring it to make a smooth ganache.
Refrigerate for approximately an hour.
Afterward, mix the mascarpone and chocolate ganache together, add the coffee paste, and continue to mix. Then place the mixture in the refrigerator for 2 hours.
Once removed from the fridge, whip the mixture until stiff peaks form.
Spread the resulting mascarpone cream over the chocolate cake, using an icing spatula to smooth it out.
Finally, refrigerate until the mixture is firm.
Make the chocolate ganache
Begin by heating the double cream until it reaches a simmer.
Next, pour the hot cream over the chocolate, and let it sit for a few seconds before stirring it with a spatula to make a smooth ganache.
Be sure to stir gently without lifting the spatula from the bottom of the bowl to prevent air bubbles from forming.
Once the ganache is ready, let it cool a little, 15 to 20 minutes, stirring constantly, and then pour over the cake.
You can decorate with sugar sprinkles, bonbon-s, chocolate covered biscuits, or anything you like.
Afterward, place the cake in the refrigerator for a few hours until it is firm. Finally, it’s time to enjoy the cake!
Enjoy, Good Appetite!