Chocolate Cake with Coffee Marscarpone Icing

Chocolate Cake with Coffee Marscarpone Icing


  • 350 g 45% dark chocolate
  • 200 g plain flour
  • 3 tbsp sugar
  • 1 tsp salt
  • 1.5 tsp bicarbonate of soda
  • 150g soft unsalted butter
  • 2 tbsp yogurt
  • 4 large eggs, beaten
  • 1 tsp vanilla paste
  • 60 ml olive oil
  • 2 tbsp instant coffee
  • 1 tbsp boiling water
  • 200g marscarpone cheese
  • 2 tbsp sugar
  • 8 waxy, non-toxic leaves


  • Take everything out of the fridge so that all the ingredients can come to room temperature.
  • Preheat the oven to 180°C and line and butter a 24cm springform pan.
  • Melt 350 g of the chocolate using either a double boiler over water, or by heating it in a microwave in 30 second intervals.
  • Brush the melted chocolate onto the waxy side of the leaves, and leave to cool in a fridge or freezer until the chocolate sets. You can peel off the real leaves afterwards, leaving just their chocolate clones.
  • Mix the flour, sugar, salt and bicarbonate soda in a large bowl and beat in the soft butter until you have a combined and creamy mixture.
  • Now whisk together the yogurt, eggs, vanilla paste and olive oil and mix together with the dry ingredients. Mix in the chocolate too.
  • Pour this batter into pan and bake for 40 minutes until a skewer inserted into the center comes out clean.
  • Let the cake cool a wire rack 10 minutes before turning out. Let the cake cool for at least another 30 minutes so the icing doesn’t melt.
  • To make the icing, dissolve the coffee in the boiling water, then beat the coffee syrup, sugar and Marscarpone together until stiff peaks form.
  • Spread the icing over the top of the cooled cake and top with the chocolate leaves.

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