Ingredients
Scale
Cake base
- 1 recipe of your favorite yellow cake
Moistening syrup
- ¾ cup hot brewed espresso
- 2 tbsp cognac
- 2 tbsp powdered sugar
Frosting & Filling
- 3 cups mascarpone cheese
- 1½ cups powdered sugar
- 2 tbsp cognac
- 3 tsp vanilla extract
- 1 cup heavy whipping cream
Topping & Garnish (optional)
- 2 tbsp unsweetened cocoa (we use Hershey’s!)
- About 40 Chocolate-covered espresso beans
- 4 oz dark baking chocolate (60% cacao or higher – we use Ghirardelli!)
Instructions
- Preheat oven to 325 degrees. Line the bottoms of two non-stick 9 inch cake pans with parchment paper, and grease the parchment and sides of the pans with shortening.
- Prepare cake mix per box directions and divide evenly between the two pans.
- Bake for 25 minutes, or until a toothpick or knife stuck in the center comes out clean. Remove from oven and cool in pans for 10 minutes. Run a knife around the edge of each pan and carefully remove the cakes and transfer them to a cooling rack. Cool completely.
- Mix ingredients for moistening syrup in a small bowl, and set aside to cool.
- Using a stand mixer if possible, beat mascarpone cheese, powdered sugar, cognac, and vanilla extract in a large bowl on medium speed until completely smooth.
- In another large bowl, beat heavy cream on high until stiff peaks form. Fold into mascarpone mixture gently, until completely combined.
- Carefully cut each cake in two horizontally. Place one of the layers on a platter or plate and moisten generously with one fourth of the moistening syrup. Spread 1 cup of frosting/filling mixture evenly across the layer. Repeat for remaining three layers, and then coat the sides of the cake completely.
- If desired, finish by sprinkling cocoa on top of the cake, arranging espresso beans on top, and chopping baking chocolate and spreading it around the base of the cake.
- Refrigerate for at least three hours before serving – overnight if possible.
- Category: Dessert