Servings: 14 slices
- 1 cup unsweetened cocoa powder
- 1 cup brewed coffee, hot
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Dalgona Coffee Filling and Frosting
- ¼ cup instant coffee granules
- ½ cup granulated sugar
- ¼ cup boiling water
- ½ cup mascarpone cheese stirred until smooth
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Prepare Chocolate Cake:
Preheat the oven to 350°F. Butter two 8-inch round cake pans. Sprinkle about ½ tablespoon of flour in each pan, tapping the sides of the pan while tilting it slowly in a circle to spread the flour evenly over the butter. Tip the pans over the sink, one at a time, to tap out any excess flour. Set aside
In a medium bowl, whisk together the cocoa powder, brewed coffee, sour cream, and vanilla to make a shiny fudge. Set aside.
In the bowl of a stand mixer, beat the butter until smooth and shiny, about 2-3 minutes.
Add the granulated and brown sugars and continue beating until fluffy, then beat in the eggs one at a time, mixing well between each addition.
In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture in thirds, alternating with the fudge mixture, scraping down the bowl with a spatula several times as you go.
Divide the batter evenly between the prepared cake pans and bake for 25 - 28 minutes. A toothpick inserted into the center of the cakes should come out clean when they are done. If there’s batter on the toothpick, continue baking for a few minutes more until it comes out clean.
Let the cakes cool in their pans for 10 minutes before turning them out on a wire rack to cool completely before frosting.
Prepare Dalgona Coffee Frosting:
In the bowl of a stand mixer, add the instant coffee, sugar and boiling water. Whisk by hand for 30-60 seconds until the mixture begins to thicken a little and get frothy and has increased in volume.
Switch to whisking with the stand mixer using the whisk attachment. Whisk on medium to high speed for a few minutes until stiff peaks form and the coffee is a light brown color.
Scrape gently into a clean bowl and set aside. Wipe out the mixing bowl and add to it the mascarpone, heavy cream and powdered sugar.
Whisk, starting on low speed and gradually increase speed, until mixture is light and fluffy, about 1-2 minutes.
With the mixer off, scrape the whipped Dalgona coffee into the whipped mascarpone and whisk on medium speed for 30-60 seconds to combine evenly.
Fill and Frost the Cake:
Be sure the cakes have cooled completely before filling and frosting.
Level both cakes by trimming the domed top off with a serrated knife or with a cake leveler.
Frost one layer with about ½ the Dalgona coffee frosting.
Top with the second cake layer and frost the top with the remaining coffee frosting.
Garnish with chocolate shavings and serve.
Calories: 373kcal | Carbohydrates: 42.3g | Protein: 5.4g | Fat: 22.2g | Saturated Fat: 13.4g | Cholesterol: 95.6mg | Sodium: 311.6mg | Fiber: 2.2g | Sugar: 27.2g