Ingredients
Method
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.
Nutrition
Notes
Ingredient Swap: I sometimes use full-fat Greek yogurt instead of sour cream in the cake batter when I don't have any on hand, it gives a similar tang and moisture.
Storage Tip: This cake keeps beautifully in the fridge for up to 3 days.
I cover it loosely with a dome or plastic wrap to protect the frosting, but let it sit at room temperature for about 20 minutes before serving to soften the texture.
Make-
Ahead Secret: You can bake the cake layers a day in advance.
I let them cool completely, then wrap each layer tightly in plastic wrap and store them at room temperature.
Frosting the cake the next day is a breeze.
Common Mistake: The most important step is letting the cakes cool completely before frosting.
I learned this the hard way.
If they're even slightly warm, the delicate Dalgona frosting will melt and slide right off.
Serving Suggestion: For an extra treat, I love to sprinkle a little flaky sea salt over the top along with the chocolate shavings.
It cuts the sweetness and highlights the coffee flavor perfectly.
Equipment Note: You don't absolutely need a stand mixer for the Dalgona frosting.
A hand mixer works just fine, it just takes a bit more arm power and a few extra minutes to get those beautiful stiff peaks.