Over-the-Top Chocolate Layer Cake with Coffee Mascarpone Cream and Chocolate-Coffee Ganache
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(Love the combination Chocolate – Coffee (photo: Sharon Heinrich |
Have you ever had coffee in Paris? If so, I bet you’re pursing your lips right now and recalling how the coffee in the city of culinary delights is, well, not much to write home about. You’re right—despite the fact that in the past few years many new cafés have opened, including big-name chains, Paris’ coffee scene is still underdeveloped and a work in progress. Young people come to Paris from all over the world to study, work, and be inspired, adding their own touches to the local culinary scene, particularly café culture. Up until not so long ago, we had to travel half an hour to get a good cup of coffee, the kind made by a barista who knows his way around an espresso machine, and, more importantly, prepared with fresh milk. Yep, that café au lait that you drink in a Parisian bistro is made with shelf-stable, Tetra pak-packaged milk. But at least it comes with a view of the most beautiful city in the world, right?
Recently two friends—one French, the other Australian—opened a new café right near our house. It’s called O Coffeeshop, and not only is it cute, but we can also (finally!) get good coffee without having to take the metro. Timothy, the Frenchman, and Matthew, the Australian, have become our friends, and in the days of the galettes leading up to Epiphany, every day they would wait for us, and together we’d slice a galette, analyze its flavor, and look for the charm inside. And thus we got our first neighborhood café.
I absolutely love coffee and think it’s great in desserts, especially chocolaty ones. Frigid winter days led me to concoct one of my most over-the-top cakes of late: it has butter, mascarpone, heavy cream, chocolate, and—the real star—coffee. And no, I don’t think it’s overkill—instead, call it rich, delicious, and heartwarming. Now I’m off for a run… Here’s the recipe in the meantime!
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add during whipping
form a paste

Chocolate-Nut Cake:
1. Preheat the oven to 180 degrees Celsius and grease a 20×25-cm pan. Mix together the sugar, eggs, and butter in a large bowl using a whisk, hand mixer, or stand mixer. No need to whip them—just mix until combined.
2. Melt the chocolate in a double boiler or the microwave. Cool slightly. Then add it to the butter mixture and mix until combined. Add the nuts and mix.
3. Pour into the pan and bake until set, but not dry, about 30 minutes. Cool to room temperature.
Whipped Milk Chocolate Ganache:
4. Heat 300 grams cream in a small pot until simmering.
5. In a medium bowl, pour the hot cream over the chocolate, wait a few seconds, then stir to make a smooth ganache. Refrigerate for at least 4 hours.
6. Remove from the fridge, add the remaining cream, and whip until light and airy. Be careful not to over-whip, as the ganache can break.
7. Pour the ganache over the chocolate cake and smooth using an icing spatula. Refrigerate until firm.
Coffee Mascarpone Cream:
8. Heat the cream until simmering.
9. Pour the hot cream over the chocolate in a bowl, wait a few seconds, then stir to make a smooth ganache. Refrigerate for about an hour.
10. Combine the mascarpone and chocolate ganache, add the coffee paste, and mix. Refrigerate for 2 hours.
11. Remove from the fridge, and whip until stiff peaks form.
12. Spread the mascarpone cream over the whipped ganache layer, smooth with an icing spatula, and refrigerate until firm.
Dark Chocolate Coffee Ganache:
13. Combine the cream and coffee and heat until simmering.
14. Pour the hot cream over the chocolate, wait a few seconds, then stir with a spatula to make a smooth ganache. Stir very carefully without lifting the spatula from the bottom of the bowl in order to avoid incorporating air bubbles.
15. Pour the ganache over the cake, and shake the pan lightly to spread it or use an icing spatula to smooth and make designs.
16. Refrigerate for a few hours; then, dig in!
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(So are you going to make it? (photo: Sharon Heinrich |
אנונימי
Looks SO GOOD!
Paris Chez Sharon
Thank you!
Unknown
Hello. The coffee you refer to for the coffee marscapone cream,is that also instant coffee crystals? Or regular coffee ground? Thank you
Paris Chez Sharon
Yes 🙂 it can be instant coffee
Kiersten
But you can just used ground coffee beans plus hot water to make the paste? You don’t have to use instant, correct?
Excited to try!
Paris Chez Sharon
yes you can 🙂
רוני
היי שרון,
זה נשמע ונראה מעולה!!
שאלה- מה הכוונה לקריסטלים של הקפה בגנאש הסופי?
והאם אפשר להשתמש באספרסו במקום קפה נמס כדי לחזק את טעם הקפה בעוגה?
Paris Chez Sharon
הי רוני, ממליצה לעבור למתכון בעברית (סמני את הדגל הרלוונטי) כי אולי זה יהיה ברור יותר שם.
Wish A Cloud
Wow the cake looks so delicious and tempting,and i also loved the idea. Thanks for sharing
Paris Chez Sharon
Thank you for loving 🙂
Unknown
.Yeah, looks really delicious
Paris Chez Sharon
Thank you!
OMG Chocolate Desserts
Made this last week for dinner, and my husband has requested it again today. It’s a hit!
.Thank you so much
If you're looking for other recipes that are amazing, then you should definitely try OMG Chococlate Desserts
Paris Chez Sharon
Thank you!
Neil Dimapilis
Wanna try this soon! this looks so yummy, for sure mt brothers will love it
Paris Chez Sharon
Thank you!
Unknown
In the milk choc ganache, line #6 you say add the remaining cream? What is that quantity? Looks like a great cake going to make it this week.
Thank you!
Paris Chez Sharon
Like written in the recipe…another 100 gr
Unknown
How many people does those quantities serve ?
Paris Chez Sharon
Depends on the size of the cubes you cut…I guess 20 pieces.
אנונימי
אפשר בבקשה מתכון מתורגם לעברית?
תודה רבה
Paris Chez Sharon
יש בבלוג מתכון גם בעברית 🙂
Karen Stromfeld
Yummmmm trying this asap!
Paris Chez Sharon
Yesss so so happy to hear!
Ameenah Rab
Do I bake the chocolate nut cake in 180 degrees for 30 mins? and which nut do i used gor this cake?
Paris Chez Sharon
Indeed, like written in the recipe. Wanluts, Pecans….whatever you like.
Ameenah Rab
*use for this cake
Lara
Hi! Can I refrigerate the chocolate nut cake with the ganache overnight and then do the mascarpone and dark chocolate ganache the next day? Or is that too long to refrigerate?
Paris Chez Sharon
Hey Lara! Sure, not a problem 🙂
Jay
Any particular type or brand of milk/white/dark chocolate that you recommend? The shine is lovely. Thanks for sharing.
Paris Chez Sharon
Hey Jay 🙂 I use VALRHONA OR WEISS
Liz
I follow u from New Zealand was planning a trip over next year and going to book foody tour but now guess wont be next year due to virus but think ur posts and recipes are amazing!
Paris Chez Sharon
Hey Liz!Thank you very much! Can’t wait to see you in Paris soon.
Russell
So the nuts are the binding agent for the cake instead of flour? If someone has a nut allergy, may I use flour, and what kind and how much? Thank you for your help.
Paris Chez Sharon
Hey, no, it’s a gluten free cake and the nuts give a crazy taste and texture. If you don’t want to use them it’s ok, but it will be less interesting.
Russell Dostal
I see. That’s fine.
Eliana Cenci
J’Aimée! Ici du Bresil…
Paris Chez Sharon
Thanks!!
Noah
You could probably use something like bread crumbs, or even dried and ground old-cake-crumbs or cookie crumbs instead of the nuts, and get better results than with plain flour.
Russell
I also forgot to ask, may I use a spring form and what size do you suggest? Does the baking time change?
Paris Chez Sharon
You can, it will be less easier to cut, bur you can. Around 24cm.
Russell Dostal
Thanks.
Tirzah David
Hello, this is an amazing looking cake I bet out tastes incredible too! I was wondering, if I skip adding egg, what can I replace it with? Can this be made eggless?
Paris Chez Sharon
Hey there 🙂 Thanks! I didn’t try it without eggs so I can’t advise, but try to look in vegan sites, they give solutions if you want to skip egg in a recipe. Good luck!
Rhieamore
Aloha! How should this be stored and what’s the shelf life?
Thank you!
Paris Chez Sharon
Hello 🙂 The cake should be stored in the refrigerator, 4-5 days of shelf life. Bon Appetit!
Zehraa
Hi
Iam making the mascarpone layer, can I substitute mascarpone with ricotta?
Please reply soon
Thanks x
Paris Chez Sharon
Hey 🙂 No, for this recipe you must use Mascarpone.
Danielle J.
Do you think it would be ok to use almond flour as a substitute for the nuts in the cake?
Paris Chez Sharon
Hey, it should be ok, or without nuts….
Danielle J.
Perfect! Thanks. I just have a ton of almond flour I’m looking to use up. lol
Paris Chez Sharon
GOOD LUCK!
Melanie
Hello,
I have been admiring this cake on your Instagram account and decided to make it for my birthday. I read the recipe and I just want to confirm that it takes at least 13 hours to make with the refrigeration time – is that correct? Could I make the whipped milk chocolate ganache and coffee marscapone cream around the same time to save time? Thank you!
Paris Chez Sharon
Hey, the idea is that every layer should be very stable before you put the next layer on it.
Tirzah David
I just came back here to post that I’m making it for the second time today because I LOVE it so much!! My fav thing about it is that I don’t need to add any all-purpose flour. I wouldn’t say mine turned out as perfect as yours, but the flavours you’ve chosen to put in this cake are just amazing. You’re amazing. Thank you for sharing this with us ❤️❤️
Paris Chez Sharon
Hello 🙂 I’m so glad to hear you loved it! Keep visiting my here, best from Paris.
Alfred
Can you give any suggestions for how to remove it from the baking pan?
Paris Chez Sharon
After the first piece you cut it will bey very easy 🙂
Svetlana
Hi Sharon,
Thank you very much for the recipe, I made the cake once and it was delicious!
I had one issue: the lower layer rose beautifully in the oven, but then sunk in the middle, once it cooled. Do you know why this could be?
Thank you in advance!
Paris Chez Sharon
Hey 🙂 it shouldn’t rise it’s like brownies layer.
Jason Henderson
Wow, the incredible arts here are truly inspiring!
Paris Chez Sharon
Thank you very much!!!
Eric McIntire
Hey! I’m planning to make this for Christmas and I had a quick question. With the coffee paste, if I’m using actual coffee, should I grind it as fine as possible?
Can’t wait to try it!
Thanks for all the recipes!
Paris Chez Sharon
Hey! Great to hear 🙂 You should use instant coffee or bring your coffee to this texture.
Ildi
Hi!
Can you omit the white chocolate or would you reco a substitute? Cake sounds amazing!!!
Paris Chez Sharon
You need it in this recipe, thanks!
Lauren
Hello, do you know the weight of the eggs? You have mentioned in other posts that egg sizes vary by country. Thanks 🙂
Paris Chez Sharon
Hey, you are totally right 🙂 I use eggs with weight of around 60-65g per egg.
Lauren
I finally made this. Omg. Worth every minute. The coffee mascarpone was soooo smooth and creamy. Loved this cake and so did everyone who tried it. Thanks!!
Paris Chez Sharon
Thank you!! So happy to read 🙂
Rose
Very tasty and elegant cake. I made the brownie with finely chopped roasted hazelnuts, which gave it a nice flavour. I may try walnuts next time though, as the overall texture of the base can benefit from being lighter in order to match better the moussy texture of the upper layers.
I had one issue. The whipped milk chocolate ganache is quite light compared to the mascarpone coffee cream. It does hold the shape (made in spring form) but when cutting through it feels like it will be more natural for the lighter texture to sit on top of the denser mascarpone cream. I have made whipped ganache many times, so whipped till quite light and moussy, but just enough as not to have it split, then refrigerated for a few hours. I know that the ratio between the cream and chocolate depends hugely on the cacao percentage of the chocolate. It may be helpful to give a hint on that..
I absolutely love the ganache, added a Tbsp of Baileys for an extra over the top impression lol. Thanx for a great recipe Sharon x
Paris Chez Sharon
Thank you rose for this interesting comment! So glad you loved it!
Kate
Thank you for the recipe and all the tips in the comments! Will be trying it tonight!
Paris Chez Sharon
Great!
Bruna
Amei a receita, vou fazer sim. 🙂
Jennifer Smith
Hi! Definitely got my eyes on this recipe, just wondering how you get it out of the tin without upsetting the lovely ganache on top? Any tips?
Paris Chez Sharon
Hey, without any problem 🙂
Lauren
Hi Sharon,
This recipe looks incredible. For the coffee… I am a bit confused by the replies above. You said to either use instant or regular ground coffee. If I use regular ground coffee, won’t there be little grains of coffee in the mascarpone cream?
Thanks for your reply 🙂
Paris Chez Sharon
Hey, you have to use a coffee that melts in hot water.
Kashish arora
Hi
Heavy whipping cream is non dairy cream or fresh dairy cream
Paris Chez Sharon
fresh one
Mona
Hi Sharon,
This recipe looks delicious. Thank you for sharing. I was wondering If you can freeze this and for how long?
Paris Chez Sharon
Hey 🙂 with pleasure! Yes you can, for a week or so.
Anja
I really love this cake. I made it several times.
Sometimes I take only the Mascarpone-cream. Last time I made it with Callebaut Gold and it also taste delicious.
Paris Chez Sharon
Thank you!