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Mocha Cake with Mascarpone Frosting

Moist, decadent and delicious Mocha cake that is doused with chocolate syrup and frosted with a mascarpone cheese frosting.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 2 layer


For the Cake:

  • cups all purpose flour
  • cups sugar
  • ½ cup cocoa Unsweetened powder
  • 1 tsp baking soda
  • ¾ tsp baking powder
  • 1 tsp salt
  • 4 oz firm tofu . (crumbled and packed into ½cup)
  • ½ cup Almond Milk Unsweetened (or use ½cup water)
  • 1 tsp Apple cider Vinegar white vinegar or distilled
  • 1 cup espresso Brewed , cooled (I finely ground some Caveman Coffee and then brewed it into espresso)

For the Chocolate Syrup:

  • 1/3 cup sugar
  • 1/3 cup water
  • 3 tbsps cocoa Unsweetened powder
  • Pinch salt of
  • ¼ tsp vanilla extract

For the Mascarpone Frosting:

  • 1 cup cheese Mascarpone , at room temperature
  • cups heavy cream
  • ½ cup sugar Confectioners
  • ½ tsp vanilla extract


Make the Cake:

  • Preheat the oven to 350°F. Grease 2 8" cake pans with cooking spray and line the bottom with parchment and then spray again.
  • In a large mixing bowl, combine all purpose flour, sugar, cocoa powder, baking soda, baking powder and salt. Whisk well.
  • In a blender, combine tofu, almond milk, cooled espresso, vinegar and oil. Blend until smooth.
  • Add the tofu mixture to the dry ingredients and mix until no lumps reamin.
  • Divide the batter between the 2 prepared pans.
  • Bake for 32~36 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and pierce them with a skewer or paring knife.

Syrup the Cake:

  • While the cakes are baking make the Chocolate Syrup: Combine the sugar, water, cocoa powder and salt in a small saucepan, bring to a boil over medium-high heat and boil for about 5 minutes. Stir to dissolve the sugar, then stir in the vanilla and remove from the heat. Set aside to cool.
  • Once the cake Pour or brush the syrup over the layers, dividing it evenly. Set the layers aside, in the pans, on a wire rack to cool completely.

Make the Frosting:

  • Whisk confectioners sugar into room temperature mascarpone cheese and mix well.
  • Whip the cream until stiff.
  • Gently fold in the whipped cream into the mascarpone mixture. Stir in vanilla extract.

Frost the Cake:

  • Remove the soaked cakes gently onto a cake place that has been lined with waxed or parchment paper (to keep the cake stand or pan clean). Spread the layer with frosting on top.
  • Place the second cake layer on top and frost with the remaining frosting.
  • Sieve some cocoa powder on top and chill for at least 30 minutes before slicing and serving.


Linking this to Valli's 'Cooking from Cookbook Challenge: 'October -- Week 4'.