Ingredients
Scale
Coffee Cake Layers
- 2½ cups (300 g) all-purpose flour
- 2¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ¾ cup (170 g) unsalted butter, softened but not melted
- 1¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240 ml) whole milk
- ½ cup (120 g) full-fat sour cream
- 2 tablespoons instant espresso powder
- 2 teaspoons vanilla extract
Mascarpone Coffee Cream
- 16 oz (454 g) mascarpone cheese, cold
- 2 cups (480 ml) heavy whipping cream, very cold
- ¾ cup (90 g) powdered sugar, sifted
- 2 teaspoons instant espresso powder
- 2 teaspoons vanilla extract
- 1 pinch fine salt
Cocoa-Coffee Filling
- 1 cup prepared mascarpone coffee cream, reserved from above
- 2 tablespoons unsweetened cocoa powder, sifted
- 1 teaspoon instant espresso powder
Chocolate Ganache
- 8 oz (225 g) semisweet chocolate, finely chopped
- ¾ cup (180 ml) heavy cream
Coffee-Hazelnut Truffles
- 6 oz (170 g) semisweet chocolate, finely chopped
- ⅓ cup (80 ml) heavy cream
- 1 teaspoon instant espresso powder
- ¾ cup finely chopped toasted hazelnuts
Decoration
- 2 oz (55 g) dark or semisweet chocolate, shaved
- ½ cup chopped toasted hazelnuts
- 5–7 prepared coffee-hazelnut truffles
Instructions
- Preheat the oven to 350°F (175°C). Position a rack in the center of the oven.
- Lightly grease three 8-inch round cake pans. Line the bottoms with parchment circles, then lightly grease the parchment.
- Warm about ¼ cup of the measured whole milk. Stir in 2 tablespoons espresso powder until completely dissolved. Combine it with the remaining milk and allow it to cool close to room temperature.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
- In a large mixing bowl, beat the softened butter and granulated sugar for 3–4 minutes, until pale and fluffy.
- Add the eggs one at a time, mixing briefly after each addition. Scrape the sides and bottom of the bowl as needed. Mix in the vanilla.
- On low speed, add about one-third of the flour mixture. Add half of the coffee-milk mixture. Repeat, finishing with the remaining flour.
- Fold in the sour cream only until the batter is smooth. Avoid prolonged mixing once the flour has been incorporated.
- Divide the batter evenly among the three pans. For the most even layers, weigh the batter and divide its weight by three.
- Bake for 23–28 minutes, or until the centers spring back gently and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cakes cool in their pans for 10 minutes. Turn them onto cooling racks, remove the parchment, and cool completely before assembling.
- Prepare the mascarpone cream. Place the cold mascarpone, powdered sugar, espresso powder, vanilla, and salt in a chilled mixing bowl. Mix briefly on low speed until smooth.
- Slowly pour in the cold heavy cream. Increase the mixer speed gradually and whip only until thick, fluffy peaks form. Stop immediately once the cream holds its shape.
- Reserve 1 cup of the mascarpone cream. Fold the sifted cocoa powder and extra teaspoon of espresso powder into this portion to create the darker cocoa-coffee filling.
- Make the truffles. Put 6 oz chopped chocolate and 1 teaspoon espresso powder in a heatproof bowl.
- Heat ⅓ cup cream until steaming and beginning to simmer around the edges. Pour it over the chocolate. Wait 2 minutes, then stir slowly until glossy and smooth.
- Refrigerate the truffle mixture until firm enough to scoop, approximately 1–2 hours.
- Scoop small portions and roll them quickly into balls. Coat each one generously with finely chopped toasted hazelnuts. Refrigerate until needed.
- If necessary, level any pronounced domes from the completely cooled cake layers with a serrated knife.
- Place the first cake layer on a serving plate or cake board. Spread it with mascarpone coffee cream.
- Add irregular streaks of cocoa-coffee cream across the filling without completely mixing the two colors together.
- Add the second cake layer and repeat. Finish with the third layer.
- Spread mascarpone coffee cream over the top and sides. For a cleaner finish, apply a thin crumb coat first and refrigerate for 20–30 minutes, then apply the final coat.
- Refrigerate the frosted cake while preparing the ganache.
- Put 8 oz finely chopped chocolate in a heatproof bowl. Heat ¾ cup heavy cream until steaming and beginning to simmer around the edges.
- Pour the hot cream over the chocolate. Leave untouched for 2 minutes. Stir gently from the center outward until smooth and glossy.
- Let the ganache cool until thick but pourable. Do not pour hot ganache over mascarpone cream. Professional ganache guidance likewise calls for cooling ganache before applying it to a finished cake.
- Test one drip on the back of the chilled cake. It should travel slowly down the side and stop before reaching the bottom.
- Spoon ganache around the edge to produce natural drips of different lengths. Spread the remaining ganache over the top.
- Add chocolate shavings, chopped toasted hazelnuts, and 5–7 coffee-hazelnut truffles in a loose cluster in the center.
- Refrigerate the completed cake for at least 2 hours, preferably about 4 hours, before slicing.
- For clean slices, dip a long sharp knife into hot water, wipe it completely dry, and cut straight downward. Clean and rewarm the knife between slices.
Notes
- Keep mascarpone and heavy cream cold. Warm ingredients make the cream less stable.
- Do not aggressively whip mascarpone. Stop once the cream forms firm enough peaks to hold its shape.
- The cake layers must be completely cool before frosting.
- Sift powdered sugar and cocoa powder to prevent lumps.
- Weighing the batter into three equal portions creates more uniform cake layers.
- Finely chop the chocolate before adding hot cream. Smaller pieces melt more evenly.
- Toast the hazelnuts before chopping them. This improves both aroma and crunch.
- Do not pour hot ganache onto the mascarpone coating.
- Test the ganache on a small hidden area before creating all the drips.
- Chill the completed cake before cutting. This is particularly important for the tall slice shown in the reference image.
- Because this cake contains mascarpone and whipped cream, keep it refrigerated. A mascarpone-containing cake is generally best refrigerated and consumed within roughly 3–4 days.
- Results can vary slightly depending on the fat content of the mascarpone and cream, the cocoa percentage of the chocolate, room temperature, oven calibration, and ingredient brands.
- Prep Time: 1 hour 30 minutes
- Additional/Chilling Time: 4 hours
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired