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–+ servings
A chocolate mascarpone cake on a white platter.

Chocolate Mascarpone Layer Cake

Megan Weimer
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!
5 from 5 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 1 hour 20 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 567.5 kcal

Equipment

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Ingredients
 
 

Chocolate Cake

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 350°F/180°C. 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 ½ teaspoon baking powder, ¾ teaspoon baking soda, ½ 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 ½ 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!

Notes

Use room temperature dairy ingredients and eggs for a smooth, uniform texture and bake.
Measure the flour in grams with a kitchen scale for the best results.
Bloom and cocoa powder with the hot coffee to release more chocolate flavor.
Storage: Store in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days. Store individual slices or the whole cake.
Freezing the whole cake: Chill in the refrigerator until firm and wrap in plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months.
Freezing cake slices: Wrap each tightly in plastic wrap and place in an airtight container or freezer bag. Freeze for up to 3 months.

Nutrition

Serving: 1sliceCalories: 567.5kcalCarbohydrates: 70gProtein: 5.9gFat: 32.1gSaturated Fat: 14.6gPolyunsaturated Fat: 6.4gMonounsaturated Fat: 5.9gTrans Fat: 0.4gCholesterol: 78.2mgSodium: 249.6mgPotassium: 194.5mgFiber: 3.6gSugar: 53.6gVitamin A: 664.4IUVitamin C: 0.2mgCalcium: 96.6mgIron: 2.1mg
Tried this recipe?Let us know how it was!