Mocha Espresso Mascarpone Layer Cake

A lot of work but your effort will truly be rewarded with the most moist, delicious and decadent Mocha Espresso Mascarpone Layer Cake ever. Enjoy!
Photo by shannon l.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 2

    (6 inch cake rounds´╗┐) sliced into 4 layers total

  • 1 1/2

    cups unsalted butter

  • 1

    cup sugar

  • 3

    eggs room temperature

  • 1/2

    cup sour cream room temperature

  • 1/4

    cup mascarpone cheese room temperature

  • 1 1/2

    cups cake flour

  • 1

    teaspoon baking powder

  • Pinch salt

  • 1

    vanilla bean split and seeded

  • BUTTER CREAM FROSTING

  • 3

    whole eggs room temperature

  • 1/2

    cup water

  • 2

    cups sugar

  • 2

    tablespoons Kailua

  • 5

    sticks softened unsalted butter

  • 1

    cup powder sugar

  • 1/4

    cup melted semi sweet chocolate

  • 1

    tablespoon instant espresso dissolved in 2 tsp water

  • SYRUP

  • 1

    cup strong espresso

  • 1/2

    cup sugar

  • 3

    T. Kahlua

Directions

Cream the butter with the sugar until fluffy, add room temperature eggs and beat, add mascarpone cheese, vanilla seeds and continue to beat until eggs are very well creamed and incorporated. Add room temperature sour cream and continue to beat. Sift flour with salt and baking powder and add to batter. Beat until incorporated. Butter and flour two (2) 6 inch cake pans. The recipe says to bake for 35 minutes at 350 degrees. Bring sugar and water to a boil in sauce pot and wash down sides of sauce pot with pastry brush and water to retard crystallization of sugar. Whip eggs in stand mixer until lighter in color. Continue to beat while sugar water is boiling. Bring to soft stage using a candy thermometer. When the sugar is just right slowly pour into the eggs being whipped with the mixer on. Please be careful, you can get burned. You must pay attention. No children should be in the area at this time. After all the sugar water is incorporated into egg mixture, you must continue to beat for about 15 minutes until the egg sugar mixture is completely cool. Add soften butter, melted chocolate, dissolved instant espresso coffee and Kahlua. You can stabilize this butter cream by adding 1 cup powder sugar. Whip until incorporated. For the Filling: Take 1 1/2 cups Butter Cream add 1/4 cup mascarpone cheese to filling and beat until incorporated with whisk. Make the syrup: Bring coffee, sugar and Kahlua to a quick boil to dissolve sugar and remove from heat. Assembly: Yes, this is a time consuming cake to make! Cut each layer into 2 layers. Drench each layer with Coffee syrup, add cheese butter cream on each layer. Do a crumb coat and refrigerate for one hour. Continue frosting another layer of butter cream around the cake. Refrigerate for another hour. Do your piping, doing one column at a time of star tip decoration. Sift cocoa and add chocolate decorations!

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