This moist chocolate mascarpone cake with chocolate mascarpone frosting is so rich and decadent, it'll be your new go-to chocolate cake recipe! It has 3 layers of dark chocolate cake with smooth chocolate frosting sandwiched in between and spread all over. It's easy to make and is perfect for any special occasion!
There's nothing better than a big slice of chocolate cake! This chocolate mascarpone layer cake with rich chocolate mascarpone frosting is truly decadent. It's based on my viral chocolate ganache cake but with layers and a creamy chocolate mascarpone frosting. Deep chocolate and smooth mascarpone is a dream pairing!
The texture is soft and moist, making each bite so delicious. It was so good that my family ate the whole thing in 3 days! This beautiful cake is great for birthdays, anniversaries, or any celebration where you want to impress your guests with something delicious yet easy to make.
If you love this cake, you'll also love my chocolate crunch cake, spicy chocolate cake, chocolate tiramisu cake, chocolate truffle cake, and chocolate fudge cupcakes!
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Why You'll Love This Recipe
- Rich chocolate flavor: Using brewed coffee and Dutch cocoa powder is my top bakery tip for creating a rich, indulgent cake. I've used the same technique in this chocolate cake with cream cheese frosting and chocolate lemon cake!
- Super moist cake: It stays moist for days without drying out because of the sour cream and oil!
- Chocolate mascarpone frosting: The slight tang of mascarpone cheese pairs perfectly with this fudgy cake. It also makes the buttercream so smooth and silky.
Key Ingredients
Ingredients for the cake layers.
Ingredients for the chocolate mascarpone frosting.
- Cocoa powder- I prefer Dutch-processed cocoa powder in the cake and frosting for its deep, rich flavor. Natural (also called unsweetened) cocoa powder or even black cocoa will work.
- Brewed coffee- Use any kind of coffee or espresso since you can't taste it in the cake. It just deepens the chocolate flavor. Make sure it's hot to allow the cocoa to bloom and break up clumps.
- Oil- Canola, avocado, and vegetable oil are the best flavorless oils to keep the cake moist and soft.
- Eggs- Large eggs help the ingredients hold together. Make sure they're room temperature so they mix in evenly.
- Sour cream- Adds moisture without thinning out the cake batter. It makes the texture dense yet moist! Make sure it's room temperature so it mixes in smoothly.
- All purpose flour- Makes up the structure of our cake and creates a tender crumb.
- Baking powder and baking soda- These leaveners work together to make the cake rise. Make sure to check the expiration date because they aren't very effective if expired.
- Butter- Salted or unsalted butter adds a rich flavor and gives the buttercream more structure. Pull it out of the fridge 1-2 hours before baking to reach room temperature.
- Mascarpone cheese- Mascarpone is a rich, creamy Italian cheese known for its smooth texture and mild, slightly sweet flavor. Commonly used in mascarpone cheesecake and tiramisu, it makes frosting silky smooth and easy to spread and pipe with a subtle tang. Make sure it's room temperature so it's easy to mix with the butter.
Substitutions and Variations
- Coffee: Feel free to use decaf coffee if you're concerned about caffeine. Not a coffee drinker? You can use hot water! I tested this recipe with both water and coffee and each was delicious.
- Sour cream: Plain Greek yogurt it the best substitute. Regular plain yogurt works too.
- Mascarpone: Cream cheese is the best substitute here! The frosting will be a little more tangy, but still delicious.
- Replace the cocoa powder in the frosting with an equal amount of icing sugar for a vanilla mascarpone frosting.
- You can easily swap out the mascarpone buttercream for a different icing. I recommend this chocolate fudge frosting, whipped chocolate buttercream, Oreo cream cheese frosting, or whipped chocolate ganache!
Helpful Equipment and Tools
I recommend non-stick metal round cake pans in all my cake recipes because they heat up more evenly than glass or silicone pans.
I recommend using an offset spatula and bench scraper to apply the frosting smoothly. If you don't have either, you can spread the frosting on with a butter knife or the back of a spoon.
Step by Step Instructions
Before starting to bake, preheat the oven to 350ยฐF. Line 3 6-inch cake pans with parchment paper and brew your coffee so it's nice and hot.
Step 1: Whisk the cocoa powder and hot coffee together in a large bowl to bloom the cocoa.
Step 2: Whisk in the vegetable oil, sugar, eggs, and sour cream vigorously until combined.
Step 3: Fold the flour, baking powder, baking soda, and salt into the wet ingredients until the last streak of flour disappears.
Step 4: Pour the chocolate cake batter into your prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the centers comes out clean.
Step 5: Let them cool in the pans for about 10 minutes. Loosen the sides with a butter knife and turn them over on a wire rack to cool completely.
Step 6: To assemble, make the chocolate mascarpone frosting, then spread ยฝ cup frosting on top of one cake layer. Repeat with the second layer.
Step 7: Place the last layer on top with the flat side up. Spread a smooth, thin layer of buttercream, also called a crumb coat, on top of the cake and down the sides.
Chill for 20 minutes or until the frosting is dry to the touch.
Step 8: Apply a final coat of frosting. Decorate with piping, chocolate chunks, or a drizzle of melted chocolate or ganache if desired.
Expert Baking Tips
- Use room temperature ingredients. This ensures a smooth batter that bakes up evenly. The dairy ingredients and eggs should come out of the fridge 1-2 hours before starting.
- Measure the flour correctly. Measuring in grams with a kitchen scale is best for accuracy! It's easy to pack flour into measuring cups, which can make your cake dry.
- Bloom the cocoa. Combining cocoa powder with strongly brewed hot coffee releases even more chocolate flavor. Don't skip this step!
- Let the layers cool completely. I know it's hard to wait, but the cake layers need to be cool so the mascarpone frosting doesn't slide off.
Storage Tips
Store the chocolate mascarpone cake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days. You can store individual slices or the whole cake.
The cake stays moist longer if you store it whole. Cover the cut section with extra frosting to keep it from drying out.
Freezing Instructions
To freeze the cake whole, first chill it in the refrigerator until firm. Wrap it in plastic wrap followed by a layer of aluminum foil. Freeze it for up to 3 months.
For freezing cake slices, wrap each slice tightly in plastic wrap and then place them in an airtight container or freezer bag. Freeze for up to 3 months.
Frequently Asked Questions
Yes! Use a 1-to-1 gluten freeย flour (like Cup4Cup)ย to make it gluten free. Don't use almond flour or any other alternative flours since they'll change the texture!
This recipe works in 2 8-inch or 9-inch cake pans or a 9x13-inch pan for a sheet cake.
Yes, this recipe makes great chocolate cupcakes! Bake them at 350ยฐF/180ยฐC for 18-20 minutes.
More Cake Recipes to Try
๐ Recipe
Chocolate Mascarpone Layer Cake
Equipment
- 1 Electric hand mixer or stand mixer
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Ingredients
Chocolate Cake
- 75 grams dutch processed cocoa powder
- 200 grams brewed coffee hot
- 120 grams vegetable oil
- 280 grams granulated sugar
- 2 large eggs room temperature
- 240 grams sour cream room temperature
- 160 grams all purpose flour
- 1 ยฝ teaspoon baking powder
- ยพ teaspoon baking soda
- ยฝ teaspoon salt
Chocolate Mascarpone Frosting
- 113 grams unsalted butter softened
- 227 grams mascarpone cheese room temperature
- 360 grams powdered sugar
- 30 grams cocoa powder
- 1 teaspoon vanilla extract
Instructions
Chocolate Cake
- Preheat the oven to 350ยฐF/180ยฐC. Line 3 6-inch cake pans with parchment paper.
- Whisk cocoa powder and hot coffee together in a large bowl until there are no lumps. This blooms the cocoa powder for more flavor.75 grams dutch processed cocoa powder, 200 grams brewed coffee
- Add the oil, sugar, eggs, and sour cream. Whisk vigorously until combined.120 grams vegetable oil, 280 grams granulated sugar, 2 large eggs, 240 grams sour cream
- Fold the flour, baking powder, baking soda, and salt into the wet ingredients with a rubber spatula until the last streak of flour disappears.160 grams all purpose flour, 1 ยฝ teaspoon baking powder, ยพ teaspoon baking soda, ยฝ teaspoon salt
- Pour the cake batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Remove from the oven and let cool in the pans for 10 minutes. Loosen the sides with a butter knife and turn them over on a wire rack to cool completely for 35-40 minutes.
Chocolate Mascarpone Frosting
- In the bowl of an electric hand mixer or stand mixer with the paddle attachment, cream unsalted butter and mascarpone cheese together on medium speed until smooth.113 grams unsalted butter, 227 grams mascarpone cheese
- Gradually add the powdered sugar 1 cup at a time, mixing on low speed. Scrape down the sides of the bowl as needed.360 grams powdered sugar
- Once fully combined, mix in the cocoa powder and vanilla on low speed. Increase the speed to medium until the frosting is smooth and creamy.30 grams cocoa powder, 1 teaspoon vanilla extract
Assembly
- Place a cake layer on a cake stand or serving platter and spread ยฝ cup frosting on top. Repeat with a second layer.
- Place the last layer on top with the bottom (flat side) up. Spread a thin layer of buttercream (crumb coat) on top and down the sides of the cake.
- Place the crumb-coated cake in the refrigerator to chill for 20 minutes or until the frosting is firm and dry.
- Apply a final coat of frosting. Decorate with piping, chocolate chunks, or a drizzle of melted chocolate. Enjoy!
Gaya
OMG this cake! I made this the day before yesterday, and it is still so moist and delicious. I think I have found my go-to chocolate cake recipe!