Decadent Chocolate Cake with Coffee Mascarpone Icing: A Rich, Moist, and Creamy Treat
Indulge in the ultimate chocolate experience with our rich, moist, and creamy decadent chocolate cake, paired with a velvety coffee mascarpone icing. This show-stopping dessert is sure to impress your guests and satisfy your sweet tooth. With its deep, dark chocolate flavor and the perfect balance of sweetness and acidity from the coffee, this cake is a true delight.
Why This Recipe Works
The combination of dark chocolate and coffee may seem unusual, but it’s a match made in heaven. The bitterness of the coffee perfectly complements the richness of the chocolate, creating a delightful flavor experience. Additionally, the use of mascarpone cheese in the icing adds a luxurious and creamy texture that elevates the entire dessert.
Ingredients List
For the cake:
- 1.5 tsp bicarbonate of soda
- 1.25 stick butter (175g)
- 350.0 g dark chocolate
- 4.0 eggs
- 2.0 tbsp instant coffee
- 200.0 g plain flour
- 1.0 tsp salt
- 2.0 tbsp sugar
- 1.0 tsp vanilla paste
- 1.0 tbsp boiling water
- 2.0 tbsp yogurt
For the icing:
- 200.0 g mascarpone cheese
Equipment Needed
To make this decadent chocolate cake, you’ll need the following equipment:
- Mixer (stand or handheld)
- 9-inch (23cm) round cake pan
- Non-stick cooking spray or parchment paper
- Wire rack
- Spatula
- Measuring cups and spoons
Step-by-Step Instructions
To make the cake:
- Preheat your oven to 350°F (180°C). Grease the cake pan and set it aside.
- In a medium bowl, whisk together the flour, bicarbonate of soda, and salt. Set aside.
- In a large mixing bowl, melt the butter and chocolate in the microwave or over a double boiler. Stir until smooth.
- Add the eggs one at a time, whisking well after each addition. Whisk in the instant coffee and vanilla paste.
- Fold in the flour mixture, then stir in the sugar and boiling water.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
To make the icing:
- In a medium bowl, whip the mascarpone cheese until smooth.
- Add the instant coffee and whip until combined.
- Adjust the consistency as needed by adding more mascarpone or whipping in a bit of heavy cream.
- Spread or pipe the icing over the cooled cake.
Pro Tips & Variations
- To ensure the cake is moist, don’t overmix the batter, and make sure to not overbake.
- For a stronger coffee flavor, use more instant coffee or add a shot of espresso to the batter.
- Experiment with different types of chocolate or add-ins, such as nuts or dried fruit, to create a unique flavor combination.
- For a lighter icing, whip in some heavy cream or Greek yogurt to thin it out.
- Try using different flavor extracts, such as almond or coconut, to give the cake a unique twist.
- To make a layer cake, simply repeat the cake recipe and stack the layers with the icing in between.
Storage Instructions
To store the cake, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, freeze the cake for up to 2 months. When ready to serve, thaw the cake at room temperature and frost with the icing.
To reheat the cake, wrap it in foil and bake at 350°F (180°C) for 10-15 minutes or until warmed through.
Nutrition Information
Nutrient Per Serving Calories 564 Protein 8.79g Carbohydrates 35.49g Fat 42.87g Fiber 4.36g Sodium 557mg FAQ Section
Q: Can I use milk chocolate instead of dark chocolate?
A: While milk chocolate can be used, it will change the flavor profile of the cake. Dark chocolate provides a deeper, richer flavor that pairs well with the coffee.
Q: Can I make the icing ahead of time?
A: Yes, the icing can be made ahead of time and refrigerated for up to 24 hours. Whipping it before using will ensure it’s smooth and creamy.
Q: Can I frost the cake with a different type of icing?
A: Yes, you can use a different type of icing, such as a cream cheese or buttercream, but keep in mind it will change the flavor and texture of the cake.
Q: Can I store the cake at room temperature for longer than 3 days?
A: No, it’s not recommended to store the cake at room temperature for longer than 3 days. It’s best to freeze the cake for longer storage to maintain its texture and flavor.
