Over-the-Top Chocolate Layer Cake with Coffee Mascarpone Cream and Chocolate-Coffee Ganache

(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!

 
(So so yummmy (photo: Sharon Heinrich
Chocolate Cake with Coffee Mascarpone Cream and Dark Chocolate Coffee Ganache
Makes one 20×25-cm (6 cm tall) (or 25-cm ring) cake

Ingredients
Chocolate-Nut Cake
200 grams butter, softened (not melted)
140 grams sugar
4 large eggs
100 grams nuts, finely chopped
150 grams good-quality dark chocolate (I used 66% cocoa)
 
Whipped Milk Chocolate Ganache
300 grams milk chocolate
300 grams heavy whipping cream, plus additional 100 grams to
add during whipping
 
CoffeeMascarpone Cream
280 grams heavy whipping cream
100 grams white chocolate, chopped
280 grams mascarpone
3 tablespoons coffee mixed with 2 tablespoons hot water to
form a paste
 
Dark Chocolate Coffee Ganache
180 grams dark chocolate, chopped
200 grams heavy whipping cream
1 tablespoon instant coffee crystals
 
Preparation

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! 

 
 
 
(So are you going to make it? (photo: Sharon Heinrich
 
 
Yours
Sharon
 
 

Comments

  • 04 November 2017
    אנונימי

    Looks SO GOOD!

    reply
  • 29 November 2017

    Hello. The coffee you refer to for the coffee marscapone cream,is that also instant coffee crystals? Or regular coffee ground? Thank you

    reply
      • 13 July 2020
        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!

        reply
  • 08 March 2018

    Wow the cake looks so delicious and tempting,and i also loved the idea. Thanks for sharing

    reply
  • 30 April 2018

    .Yeah, looks really delicious

    reply
  • 16 June 2018

    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

    reply
  • 25 September 2018

    Wanna try this soon! this looks so yummy, for sure mt brothers will love it

    reply
  • 29 November 2018

    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!

    reply
  • 14 December 2018

    How many people does those quantities serve ?

    reply
  • 01 March 2019
    אנונימי

    אפשר בבקשה מתכון מתורגם לעברית?
    תודה רבה

    reply
  • 22 May 2020
    Karen Stromfeld

    Yummmmm trying this asap!

    reply
  • 22 May 2020
    Ameenah Rab

    Do I bake the chocolate nut cake in 180 degrees for 30 mins? and which nut do i used gor this cake?

    reply
  • 22 May 2020
    Ameenah Rab

    *use for this cake

    reply
  • 23 May 2020
    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?

    reply
  • 23 May 2020
    Jay

    Any particular type or brand of milk/white/dark chocolate that you recommend? The shine is lovely. Thanks for sharing.

    reply
  • 23 May 2020
    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!

    reply
  • 24 May 2020
    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.

    reply
      • 24 May 2020
        Russell Dostal

        I see. That’s fine.

        reply
        • 12 June 2020
          Eliana Cenci

          J’Aimée! Ici du Bresil…

          reply
    • 15 July 2020

      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.

      reply
  • 24 May 2020
    Russell

    I also forgot to ask, may I use a spring form and what size do you suggest? Does the baking time change?

    reply
      • 24 May 2020
        Russell Dostal

        Thanks.

        reply
  • 26 May 2020
    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?

    reply
  • 01 June 2020
    Rhieamore

    Aloha! How should this be stored and what’s the shelf life?

    Thank you!

    reply
  • 03 June 2020
    Zehraa

    Hi
    Iam making the mascarpone layer, can I substitute mascarpone with ricotta?
    Please reply soon
    Thanks x

    reply
  • 13 June 2020
    Danielle J.

    Do you think it would be ok to use almond flour as a substitute for the nuts in the cake?

    reply
      • 13 June 2020
        Danielle J.

        Perfect! Thanks. I just have a ton of almond flour I’m looking to use up. lol

        reply
  • 17 June 2020
    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!

    reply
  • 23 June 2020
    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 ❤️❤️

    reply
      • 10 July 2020
        Alfred

        Can you give any suggestions for how to remove it from the baking pan?

        reply
  • 21 August 2020
    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!

    reply

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