Chocolate Coffee Cake & Mocha-Mascarapone Frosting Recipe (Bon Appetit)

Chocolate Coffee Cake (Bon Appetit)


Cake flour, 2 cups
Natural Unsweetened Cocoa Powder, 3/4 cup
Baking soda, 1 1/2 tsp
Salt, 3/4 tsp
Unsalted butter, room temperature; 3/4 cup (1.5 sticks)
Golden brown sugar, packed; 2 cups
Large eggs, 3 ea
Vanilla extract, 1 1/2 tsp
Buttermilk, 1 cup
Instant Espresso Powder, 4 tsp (dissolved in 3/4 cup of hot water)


Preheat oven to 325° F (163° C).  Make sure rack is in the center position of oven. Grease two 8” x 2” round cake pans (PRD-82) I recommend using butter and flour. Tap out excess flour. If desired, line the bottom of each pan with a parchment circle. Sift cake flour, cocoa, baking soda and salt into a medium bowl. Using mixer (paddle attachment for stand mixers), beat butter until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions, alternating with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot expresso water mixture, beating just until smooth. Divide the batter between two pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 mins. Cool cakes completely.

Mocha-Mascarapone Frosting (Bon Appetit)


Natural unsweetened Cocoa powder, 1/3 cup
Instant Espresso powder, 1 tbsp
Heavy whipping cream, chilled & divided, 1 1/2 cup
Sugar, 1 1/3
Mascarapone cheese, chilled, 1-8 oz

Sift cocoa powder into large bowl; add espresso powder.

Bring 1 cup of heavy cream to boil in a small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute.

Add ½ cup heavy cream and sugar; stir until dissolves. Chill until cold, at least 2 hours (can be made a day ahead; cover and keep chilled).

Add mascarpone to chilled cocoa mixture. Using mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 mins.

** do not overbeat, mixture will curdle***