layered cake

“Coffee and chocolate—the inventor of mocha should be sainted.”
Cherise Sinclair

Coffee Chocolate Mascarpone Layered Cake Coffee Chocolate Mascarpone Layered Cake … a promise of deliciousness in every bite. As the name suggests, the cake had everything we love about desserts – Coffee + Chocolate + Mascarpone! These days I crave coffee more than ever, so the cake was meant to have some! There was none other I would have made that day!

Coffee Chocolate Mascarpone Layered Cake ’twas a cake for my SILs birthday. It came together without a plan.  That’s just how life is these days. With the daughter in her final year in school, board exams round the corner, driving, driving and more driving is all I seem to do. The days are a whir of exam pick ups and drops. Loads of fast track shopping as school farewells, graduation ceremonies  etc are part of the muddled weave.

Food on PAB… and then there is junior. Recently back from a trip to HKG with his dad where all they did was eat, he is always hungry. Makes for an ideal guinea pig. He’s currently immersed into Krav Maga, a form of Israeli self defense. In addition is a new found love for boxing. More adds to the list – the dog, the neighbours little kitten {who Coco incidentally hates}, the soup trials, the dessert trials, olive oil cookies … and definitely not salad! 

Food on PABIn the midst of this mayhem, there are recipes being developed for a client. That might explain the ‘trials‘. Between racing around madly, I try and sneak in the odd recipe testing as the deadline approaches fast. Of course there is normal everyday life too … laundry, groceries, da dog, da blog … birthdays too!

Coffee Chocolate Mascarpone Layered Cake The Coffee Chocolate Mascarpone Layered Cake happened as the day progressed. The sponge is my basic ‘in the head‘ recipe. It’s one that never fails me, and one I keep experimenting with it. This time I added a dash of baking powder, beat it in actually, to save time sifting it with the flour. Worked out fine.

Coffee Chocolate Mascarpone Layered Cake While the two sponges were baking, I figured I could make some mascarpone alongside. As the cream reached a cautious bubble, chocolate pastry creme seemed doable for a filling. It was a cake on the trot. I had the sponges baked and the rest of the components done the night before too! Happiness is … 

Coffee Chocolate Mascarpone Layered Cake For the ‘day’, all I had was the cake to put together or assemble. I did that at the crack of dawn! That’s the fun part, and in many ways a relief. It does amount to a LOT of washing up though, so be prepared.

Coffee Chocolate Mascarpone Layered Cake The cake was special. Beautiful flavours. Light. Moist. Full of flavour! 6 layers of deliciousness. It’s a bit of work I have to admit, but planning ahead is the key. If you get most of the work done a day or two before, you won’t feel the pinch.

Coffee quotes


Recipe: Coffee Chocolate Mascarpone Layered Cake your picture

Summary:  Beautiful flavours. Light. Moist … absolutely delicious! With 6 layers of deliciousness,  the Coffee Chocolate Mascarpone Layered Cake promises to be special. Make the components a day or two ahead to make the task feel less daunting!

Prep Time: 1 hour
Total Time: 2 hours {plus resting/cooling/chilling

  • Coffee sponge cakes {make 2 X 4 egg sponges, the quantities below are for 1 sponge only. Double them}
  • 4 eggs
  • 100g granulated sugar
  • 1tsp vanilla extract
  • 1 tsp coffee extract
  • 1 tbsp instant coffee powder
  • 100g plain flour
  • 3/4 tsp baking powder
  • pinch salt
  • Coffee syrup
  • 100g sugar
  • 100ml water
  • 20g instant coffee
  • Mocha Pastry Creme
  • 100g dark chocolate
  • 100g sugar
  • 2 egg yolks
  • 1 tsp vanilla bean powder
  • 300ml low fat milk {divided 200+100ml}
  • 15g cornflour
  • Filling
  • 1 portion mocha pastry cream {as above}
  • 100g low fat cream, chilled
  • 15g gelatin
  • Coffee mascarpone frosting
  • 250g Mascarpone {made from 400g low fat cream; recipe here}
  • 100ml low fat cream, chilled
  • 25g icing sugar
  • 20g instant coffee
  • Dark chocolate glaze
  • 100g dark couverture chocolate
  • 50g unsalted butter
  • 15g honey
  • To garnish
  • Dark chocolate flakes, cocoa nibs, cocoa 


  • Coffee Sponge Cake {Make 2 X 4 egg sponges}
  • Preheat oven to 190C. Line 2 X 8″ loose bottomed round baking tins with parchment paper.
  • Make 1 sponge at a time {or an 8 egg one if you have large bowls}
  • Place the eggs and sugar in a large bowl. Hold the bowl over simmering water. Beat the eggs until they have tripled in volume, and become mousse like, 5-7 minutes.
  • Take off water, add vanilla and beat for another 1-2 minutes.
  • Beat in the coffee extract, coffee powder, baking powder and salt.
  • Sift 1/3 of the flour into the bowl and gently fold in with a metal spoon/spatula. Repeat with the remaining flour.
  • Turn batter into tins and bake for 30 minutes, until lightly coloured and a tester comes out clean.
  • Cool cakes in tin for 5 minutes, the then remove from tin and cool completely on rack. Slice each cake into 3 horizontally, total 6 layers.
  • Coffee Syrup
  • Place all ingredients in a small saucepan. Simmer until the sugar has dissolved. Cool completely.
  • Mocha Pastry Creme
  • Bring 200ml milk, vanilla sugar and a pinch of salt to a gentle boil in a pot.
  • In the meantime, whisk the egg yolks and sugar with a wooden spoon in a big bowl until the mixture becomes pale and light. Stir in the flour slowly until it is thoroughly mixed with the egg mixture.
  • Pour the boiling milk into the mixture a little by little while whisking continuously to avoid curdling. And then stir in the rest of the milk until the mixture is well combined.
  • Transfer the whole mixture into a pot, with the chocolate and seeds scraped from the vanilla bean, and heat it under low setting. Stir it constantly with the wooden spoon or spatula scraping the sides and bottom until it has thickened.
  • Once the custard has thickened, take it off the heat, and strain / pour it into a clean bowl. Cool, cover with cling wrap touching the surface, then chill for a few hours.
  • Filling
  • Sprinkle the gelatin over 30ml warm water to dissolve.
  • Whip the cream to stiff peaks. Gently stir the mocha pastry cream through it, mixing uniformly. Stir in the cooled gelatin.
  • Note: If you use heavy whipping cream, you will not need he gelatin
  • Coffee mascarpone frosting
  • Whip the cream wit the sugar and coffee to medium stiff peaks. Fold the mascarpone gently though it, making sure you don’t lose any volume.
  • Assemble
  • Lay the first layer on a serving platter and place a snug dessert ring around  it. Paint the layer with the coffee syrup and top with 1/5th of the filling. Repeat with remaining layers.
  • Frost with the coffee mascarpone cream. Chill or at least an hour in the fridge.
  • Dark chocolate glaze
  • Place all ingredients in a heat proof bowl. Microwave for 1 minute. Mix and repeat if required. Cool a little, and when still pour-able, pour gently and evenly over the cake allowing it to drip over the sides.
  • Garnish as desired.
  • Note: Slice with a serrated knife dipped in hot water and wiped dry.


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Also find me on The Rabid Baker, The Times of India


“The great thing about cake is it doesn’t feel like work. You forget about work. Kids, adults, they all get the same look in their eye when they’re decorating cakes… that’s the magic right there.”
Duff Goldman

Mango Pastel de Tres LechesPastel de Tres Leches or Three Milk Cake … a cake that impressed and how! Love the Daring Baker challenge this time. having missed the earlier two challenges, I went straight into it very early this month. I did think it could turn out soggy, but no! Turned out to be one of the best cakes ever!

Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

Mango Pastel de Tres Leches 4My earliest memories of Tres leches goes back to a visit to Dallas in 2007. The Pastel de Tres Leches or Three Milk Cake was very popular among the Indian community there. Maybe in many ways it reminded folk of a popular Indian sweet, the milk cake. While visiting some Indian friends there, they were very excited to serve it up.

Mango Pastel de Tres Leches I was disappointed. It was sadly soggy and not worth all the fuss. Thereafter have seen references on and off to the cake, but it’s never been interesting enough to make one at home. Until now of course! Just the introductory lines were good enough for me to take on the challenge. ‘Decadent & Delicious?’ Yes please! Searched my mind for ideas, searched the net for variations. Not much out there.

Mango Pastel de Tres Leches Tres leches are simple cakes, delicious nonetheless. Me being me, had to go a step further. Fruit had to feature in here somewhere, somehow. I decided to get brave and make a layered Mango Pastel de Tres Leches or Mango Three Milk Cake. Of course I did some important pre planning, some in the head and some on the simmer!

Mango Pastel de Tres Leches The Pastel de Tres Leches is a cake that is very popular in Central and South America. It is a super moist, light, airy and super delicious sponge cake soaked in the three kinds of milk {evaporated milk, condensed milk, and heavy cream}. Tres Leches is a very light cake {especially if made without butter}, with many air bubbles in its crumb. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.

Mango Pastel de Tres Leches This recipe slightly adapted from an interview given by one of Mexico’s best Pastry Chefs, Paulina Abascal, to the magazine Revista Secretos de la Pastelería Caserais, produces a super moist yet light Tres Leches. True to the word, this was declared as one of the best cakes we’ve eaten. Light, moist and delightfully flavourful, the mango just added the oomph!

Mango Pastel de Tres Leches Mango Pastel de Tres Leches The three milk mixture is a combination of condensed milk {I always have some on hand}, evaporated milk and cream. While the west consumes tonnes of evaporated milk every year, it’s not a popular concept in India. It was time to make some. Evaporated milk is merely normal milk boiled down to reduce its water content. Simple!

Homemade evaporated milkSimple enough, and with a little pre planning, a cakewalk! Did the sponges on day 1; made the evaporated milk too. Assembled everything on day two, and we cut the cake on day 3! The cake needs a little while to soak in all the good milk, to get matured in flavours. I layered the sponge with fresh diced mango and whipped low cream {stabilized with gelatin}. You can always used canned fruit, peaches, tropical fruit bits etc.

Mango Pastel de Tres Leches Since it needed an overnight rest, I was kind of confident that the cream would set. Of course I was thrilled to see that it all came together beautifully when I demolded it the next day! It will behave even better in the winter. I’ve got to make this cake again. I did have left over milk mixture as expected, even after giving the layers a generous soaking.

Tres Leches Wholewheat Lemon Pound CakeI was tempted to make an iced milk shake out of it, but then a pound cake came to mind. Since it had been flavoured with lemon extract, I made a Tres Leches Wholewheat Lemon Pound Cake, basically soaked the warm cake in the remaining tres leches concoction. FAB!! Even that was appreciated and how! Will share the recipe soon!

Thank you Imma for offering this delicious challenge. We loved it to bits. I enjoyed it as much as I enjoyed the recent Momofuku’s Crack Pie challenge, maybe more! Thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!! Do stop by here to see what the rest of the Daring Bakers have been soaking up!

[print_this]Recipe: Mango Pastel de Tres Leches or Mango Three Milk Cake 
your picture

Summary:  Three-Milk Cake it is a super moist, light, airy and super delicious sponge cake soaked in the three kinds of milk (evaporated milk, condensed milk, and heavy cream). Tres Leches is a very light cake (especially if made without butter), with many air bubbles in its crumb. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.

Prep Time: 45 minutes
Total Time: 1 hour 30mins plus chilling

  • Vanilla sponge cake
  • 5 large eggs (separated)
  • 125g vanilla sugar
  • 2 tsp pure vanilla extract
  • 1 tsp lemon extract
  • 140g all-purpose (plain) flour (sifted)
  • For three milks syrup
  • 1 can (400 gm) sweetened condensed milk
  • 1 can (340 gm) evaporated milk
  • 240g low fat cream {20% fat}
  • 2 teaspoons lemon extract
  • Topping and filling
  • 400g low fat cream {20% fat)
  • 50g icing sugar
  • 1 tsp gelatin {dissolved in 2 tbsp milk}
  • 1kg mango, peeled diced {to fill and decorate the cake)


  1. Vanilla Sponge Cake
  2. Preheat oven to 180°C. Prepare 9” (23 cm) round cake pan
  3. Separate the egg whites from the yolks.
  4. Beat the egg whites on medium speed, 3 – 5 minutes.
  5. When soft peaks form slowly add the sugar in small batches.
  6. Whip until stiff peaks form about 5 minutes. Set aside.
  7. In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.
  8. Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
  9. Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).
  10. Pour the batter into the prepared pan.
  11. Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean
  12. Let it cool
  13. Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid.
  14. Three milks syrup
  15. In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
  16. Once it is cool, add the rum or any other flavoring you are using
  17. Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaking process.
  18. Topping
  19. Whip the cream, when soft peaks form, add the sugar little by little, continue whipping until stiff peaks form about 2 mins.
  20.  Decoration
  21. Layer some whipped cream on the bottom layer and cover with canned or fresh fruit and decorate the top layer with whipped cream and the fresh or canned fruit.


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Also find me on The Rabid Baker, The Times of India

“Only one thing is certain about coffee…. Wherever it is grown, sold, brewed, and consumed, there will be lively controversy, strong opinions, and good conversation.”
Mark Pendergrast

Layered Coffee & Cream CakeLayered Coffee & Cream Cake. It was that time of the year again. June already here and almost gone. With it, another birthday. Before you know it, the years gallop by. From what was a tiny knee kissing, naughty toddler, to an even naughtier, much taller, cookie & brownie monster cum food loving teenager, time does fly! How they change, the challenges they offer, and yet the smile that seems to make things easier!

Layered Coffee & Cream Cake 2Sometimes I wish we could have hung on to those days where life seemed simpler. Then again, teenagers are mixed packages. You never know when the next surprise is going to hit you. In many ways, the challenges keep us on our toes. And in even more ways, quite exhausted.

Layered Coffee & Cream Cake Nothing can prepare you enough…. nothing! That said, there are good times galore too! Who could have thought ‘he‘ would write poems? Now he has a blog that pops out a poem, sometimes few and far between, but does! I would have never expected him to play mother to the dog. He does.

Love Stone FruitMy first choice of cake for his summer birthday is always a fruit based one. With summer threatening to singe us as the earth is literally on fire, stone fruit are true saviours. The colours, the lure, the juiciness …  You will find a abundance of stone fruit recipes here on PAB.

CalcuttaUnfortunately we flew in really late from Calcutta the evening before his birthday and the loads of laundry took its toll. There was no way I was going grocery shopping. Thought I’d do a Bittersweet Fallen Chocolate Gateau but that wouldn’t offer an element of surprise. I like the air of expectancy around birthday cakes at home. Makes it so much fun!

Love coffeeThe lack of time made me think coffee. Cake of any kind, flavour, texture is welcome. Chocolate was my first choice but the Camisoni coffee extract helped me decide. The deep heady aroma of coffee that emanated from the bottle sent me packing to make a coffee genoise. Coffee is something we all LOVE!Layered Coffee & Cream Cake A four egg cake is never enough for birthdays. Keeping in mind ‘forever hungry for seconds’ teenagers, I whipped up two coffee flavoured genoise sponges. My love for coffee has been inherited by both the kids. Often their natural choice for dessert when we go out is anything with coffee!

Layered Coffee & Cream Cake What shall I say about the end result? It was so good that we couldn’t get enough of it. It got over before we knew it. Seconds yes, but there was no chance for thirds {as the birthday boy rued!}. If I had had the energy and the ‘get up and go‘ the next day, IF, I would have happily whipped up another.

Layered Coffee & Cream Cake I’ve done the genoise sponge before for my birthday a few years ago. That is one of my favourite cakes, an Espresso Coffee Cream Cake. A while later there came about another delicious combination with coffee genoise sponge and chocolate quark. The latter sounded strange when I made it, but tasted great!

Layered Coffee & Cream Cake So here we go, sharing some deliciousness with this coffee laced cake. And in case you’ve missed it, Camisoni has a giveaway of their extracts on Passionate About Baking. Do stop by for a minute if you’d like to be part of it.


Recipe: Layered Coffee & Cream Cake

your picture

Summary: If you love coffee, then this Layered Coffee & Cream Cake is the cake for you. Deep, divine, addictive coffee flavours of the coffee genoise and coffee cream combine with a dark chocolate ganache, promising to make this an unforgettable experience.
Prep Time: 15 minutes

Total Time: 40 minutes

  • Simple Coffee Genoise {Make 2 X 4 egg cakes}
  • 4 large eggs
  • 200g sugar
  • 2 tbsp instant coffee powder
  • 1 tsp Camisoni premium coffee extract
  • 220g plain flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1/4 cup unsalted butter, melted and cooled
  • Simple sugar syrup
  • 1/4 cup water
  • 2 tbsp sugar
  • 1 tbsp instant coffee powder
  • Filling
  • 400ml low fat cream
  • 50g icing sugar {as per taste}
  • 1 tsp Camisoni premium coffee extract
  • Dark chocolate ganache
  • 150g dark chocolate
  • 150ml low fat cream, room temperature
  • Dark chocolate shards for garnishing


  1. Coffee Genoise Sponge
  2. the oven to 190C. Line the bottom and sides of 2 X 8″ spring form round tin.
  3. In a large bowl, beat the eggs with the sugar over a bowl of simmering hot water for about 5 minutes till thick and mousse like.
  4. Take off water and continue to beat till the mixture cools down, about 5-7 minutes. Add the coffee extract and beat in again for a minute.
  5. Fold the flour through gently, in 3 goes, lightly till it’s mixed through well. Be careful not to release the beaten in air.
  6. Take a cup of this batter in another bowl, and mix the melted cooled butter through it. Now gently fold this back into the rest of the batter.
  7. Turn the batter into the prepared baking tin, and bake for 30-35 minutes, till a tester comes out clean.
  8. Cool completely on racks, then slice into two horizontally.
  9. Total 2 X 4 egg cakes=4 layers
  10. Syrup
  11. Place ingredients in a small pan and stir until sugar dissolves. Cool.
  12. Filling
  13. Whip ingredients together till medium stiff  peaks form. Taste and adjust sweetness if required.
  14. Assemble
  15. Brush each layer with the coffee syrup, and sandwich with the filling.
  16. Give the whole cake a thin layer of ganache as a base coat. Let it set for about 30 minutes.
  17. Frost with the remaining ganache and garnish with chocolate shards etc.
  18. Chill for about an hour or overnight. The flavours mature nicely over time.


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Also find me on The Rabid Baker, The Times of India

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