Coffee Chocolate Mascarpone Layered Cake Recipe
It was my hubby’s birthday
a couple of days ago and unlike every year this time he was pretty sure of the
cake he wanted! He had seen the picture of this cake on my FB feed and asked me
to make it… I knew I didn’t have to worry about how the cake would turn out as
I trust Deeba’s recipes blindly and from experience I know her recipes always
turn out perfect :)…. Like we expected
this is a beautifully flavored, 6 layers of delicious cake which you will
definitely like if you are a coffee lover! I followed the recipe as is, but
added a little rum in the filling and frosting. Also I reduced the gelatin in
the filling to 1 tsp as I used heavy whipping cream… Only trouble I had was the
frosting… mine turned out a little loose and it was difficult for me to frost it
on to the cake so I added a little gelatin to the frosting to make it thick…
The procedure is a little lengthy and elaborate but if you split the work
and start making a day or two ahead, it will be an easy job…. But worth
the effort for a beautiful 6 layered Coffee Chocolate Mascarpone Cake!
Coffee Chocolate Mascarpone Layered Cake
Ingredients:
Coffee Sponge Cakes {make 2 X 4 egg sponges, the quantities below are for 1 sponge only.
Double them}
4 eggs
100 gm granulated
- sugar
- 1 tsp vanilla
- extract
- 1 tsp coffee
- extract
- 1 tbsp instant
- coffee powder
- 100 gm plain flour
- 3/4 tsp baking
- powder
- Pinch salt
- Coffee syrup
- 100 gm sugar
- 100 ml water
- 1 tbsp instant
- coffee
- Mocha Pastry
- Crème
- 100 gm dark
- chocolate
- 100 gm sugar
- 2 egg yolks
- 1 tsp vanilla
- bean powder
- 300 ml low fat
- milk {divided 200+100 ml}
- Filling
- 1 portion mocha
- pastry cream {as above}
- 100 gm whipping
- cream, chilled
- 1 tsp gelatin (If
- you using light cream, you need to add 1 tbsp gelatin)
- 1 tbsp Rum
- (optional)
- Coffee Mascarpone Frosting
- 250 gm Mascarpone {made from 400 gm low fat cream; recipe here}
- 100 ml low fat
- cream, chilled
- 25 gm icing sugar
- 1 tbsp Rum
- (optional)
- Dark Chocolate Glaze
- 100 gm dark
- chocolate
- 50 gm unsalted
- butter
- 1 tbsp honey
- To garnish
- Dark chocolate
- flakes, cocoa nibs, cocoa
Method:
Coffee Sponge
Cake {Make 2 X 4 egg sponges}
Preheat oven to 190°C. . Line 2 X 8″ loose bottomed round baking tins with parchment paper.
Make 1 sponge at
a time {or an 8 egg one if you have large bowls.
Place the eggs
and sugar in a large bowl. Hold the bowl over simmering water. Beat the eggs
until they have tripled in volume, and become mousse like, 5-7 minutes.
Take off water,
add vanilla and beat for another 1-2 minutes.
Beat in the
coffee extract, coffee powder, baking powder and salt.
Sift 1/3 of the
flour into the bowl and gently fold in with a metal spoon/spatula. Repeat with
the remaining flour.
Turn batter into
tins and bake for 30 minutes, until lightly coloured and a tester comes out
clean.
Cool cakes in
tin for 5 minutes, the then remove from tin and cool completely on rack.
Slice each cake into 3 horizontally, total 6 layers.
Coffee Syrup
Place all
ingredients in a small saucepan. Simmer until the sugar has dissolved. Cool
completely.
Mocha Pastry Crème
Bring 200 ml
milk, vanilla sugar and a pinch of salt to a gentle boil in a pot.
In the meantime,
whisk the egg yolks and sugar with a wooden spoon in a big bowl until the
mixture becomes pale and light. Stir in the flour slowly until it is thoroughly
mixed with the egg mixture.
Pour the boiling
milk into the mixture a little by little while whisking continuously to avoid
curdling. And then stir in the rest of the milk until the mixture is well
combined.
Transfer the
whole mixture into a pot, with the chocolate and seeds scraped from the vanilla
bean, and heat it under low setting. Stir it constantly with the wooden spoon
or spatula scraping the sides and bottom until it has thickened.
Once the custard
has thickened, take it off the heat, and strain / pour it into a clean bowl.
Cool, cover with cling wrap touching the surface, then chill for a few hours.
Filling
Sprinkle the
gelatin over 30 ml warm water to dissolve.
Whip the cream
to stiff peaks. Gently stir the mocha pastry cream through it, mixing
uniformly. Stir in the rum and cooled gelatin.
Coffee Mascarpone Frosting
Whip the cream
with the sugar and coffee to medium stiff peaks. Fold the mascarpone gently
though it, making sure you doesn't lose any volume.
Assemble
Lay the first
layer on a serving platter and place a dessert ring around it. Paint the layer
with the coffee syrup and top with 1/5th of the filling. Repeat with remaining
layers.
Frost with the
coffee mascarpone cream. Chill for at least an hour in the fridge.
Dark Chocolate Glaze
Place all
ingredients in a heat proof bowl. Microwave for 1 minute. Mix and repeat if
required. Cool a little, and when still pour-able, pour gently and evenly over
the cake allowing it to drip over the sides.
Garnish as
desired.
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