chocolate pastry cream

“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
  • 1 tsp coffee
  • 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


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