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For Mocha Cake
  • 3/4 cup unsweetened cocoa powder
  • 1 1/4 cups hot brewed strong unsweetened coffee
  • 2/3 cup sour cream
  • 2 2/3 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups unsalted butter, at room temperature
  • 1 cup brown sugar, packed
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
For Mascarpone Cream Filling and Frosting
  • 2 1/2 cups cold heavy cream
  • 16 ounces mascarpone cheese, at room temperature
  • 1 1/2 cups confectioner's sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
For Coffee Glaze
  • 2-3 tablespoons room temperature brewed unsweetened strong coffee
  • 3/4 cup confectioner's sugar
  • 1/2 teaspoon vanilla extract
For Garnish
  • as needed dark and white chocolate, shaved for decorating

  1. Preheat the oven to 325. Spray 4 - 8- inch cake pans well with bakers spray
  2. In a bowl whisk together cocoa powder, hot coffee and sour cream until smooth. Cool to room temperature
  3. In another bowl combine the flour, baking powder, baking soda and salt, set aside
  4. In a third bowl beat butter and sugars until light and fluffy
  5. Add eggs one at a time beating in each egg, then beat in vanilla
  6. Add the flour mixture alternating with coffee/cocoa mixture and mix just until blended
  7. Divide batter between pans and bake 20 to 30 minutes until a toothpick comes out just clean. Cool in pans 10 minutes then remove to racks to cool completely
  8. Make Marscapone Filling and Frosting
  9. Beat cream until it holds its shape
  10. In another bowl beat mascarpone, sugar, salt, and vanilla
  11. Fold mascarpone into whipped cream in 3 additions until fully incorporated. If filling seems very soft refrigerate about an hour to firm up for easier filling and frosting.
  12. Assemble Cake
  13. Place one cake layer, bottom facing up on serving plate
  14. Add some Mascarpone Cream filling
  15. Place second cake layer on first, bottom up
  16. Spread with more filling
  17. Add third cake layer and spread with some filling
  18. Add fourth final cake layer an frost entire cake with remaining frosting. Chill at least 1 hour before adding coffee glaze
  19. Make Coffee Glaze
  20. In a bowl whisk together coffee and confectioner's sugar and vanilla until smooth
  21. Pour coffee glaze directly over top of cake allowing it to flow over sides. Garnish with dark and white chocolate shavings. Refrigerate to set glaze before slicing.

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