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Mocha Cake with Espresso Mascarpone Whip

A sophisticated cake pairing rich chocolate with bright coffee flavors, layered with a luscious espresso mascarpone whip.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: International
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 1/3 cups plain flour Spoon and level to avoid a heavy crumb.
  • 3/4 cup dark cocoa powder Plus extra for dusting.
  • 1 tsp bicarb soda
  • 1/2 tsp baking powder
  • 100 g unsalted butter, softened
  • 90 g neutral-flavoured oil Such as grapeseed or vegetable oil.
  • 200 g caster sugar
  • 1/3 cup brown sugar
  • 1 tbsp vanilla bean paste
  • 2 large eggs, at room temperature
  • 80 g Woolworths Sour Cream
  • 1/3 cup milk
  • 200 ml hot coffee Freshly brewed.
Espresso Mascarpone Whip Ingredients
  • 300 g thickened cream Chilled.
  • 200 g mascarpone, cold Keep cold until whisking.
  • 1/2 cup icing sugar mixture
  • 2 1/2 tbs espresso coffee Or 1/4 cup instant coffee dissolved in 1 1/2 tbs milk.

Method
 

Preparation
  1. Preheat the oven to 180°C (160°C fan-forced). Grease and line a 20cm square cake pan.
  2. Sift together flour, cocoa powder, bicarb soda, baking powder, and salt in a medium bowl.
  3. In a stand mixer, beat softened butter, oil, caster sugar, and brown sugar until pale and light (about 3–4 minutes). Add vanilla and mix.
  4. Add eggs one at a time, beating well after each addition.
  5. Gently fold in dry ingredients in two additions, then fold in sour cream and milk until smooth.
  6. Pour hot coffee into the batter and stir gently until fully incorporated.
  7. Transfer batter to the prepared pan and smooth the surface.
Baking
  1. Bake for 55–60 minutes until a skewer comes out clean. Cool in pan for 5–10 minutes, then on wire rack.
Espresso Mascarpone Whip
  1. Whisk thickened cream, mascarpone, icing sugar, and dissolved espresso in a chilled bowl until soft to medium peaks form.
  2. Spread or pipe the mascarpone whip over the cooled cake and dust with cocoa.

Notes

Serve at room temperature and pair with black coffee or espresso. Garnish with chocolate shavings or toasted hazelnuts. Refrigerate once frosted for 2-3 days.