Description
Experience the delightful balance of flavors in this Chocolate & Lemon Curd Mascarpone Layer Cake, a perfect treat for any occasion.
Ingredients
Scale
- 4 large Egg yolks
- 110 g Caster sugar
- 2 large Zest of lemons
- 125 ml Fresh lemon juice
- 90 g Salted butter
- 250 g Buttermilk
- 160 g Mild extra virgin olive oil
- 1 teaspoon Vanilla extract
- 2 Eggs
- 220 g Brown sugar
- 110 g Caster sugar/granulated sugar
- 185 g Plain all-purpose flour
- 75 g Unsweetened dark Dutch-processed cocoa powder
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Sea salt or kosher/cooking salt
- 185 ml Hot coffee
- 500 g Cream cheese
- 1 tablespoon Vanilla bean paste or vanilla extract
- 2 large Zest of lemons
- 130 g Pure icing sugar
- 250 g Mascarpone
- 1–2 tablespoons Dark Dutch-processed cocoa powder
Instructions
- In a medium saucepan, combine the egg yolks, caster sugar, lemon zest, and fresh lemon juice. Cook over medium heat, stirring continuously until it thickens—about 5-7 minutes. Add the chopped butter, stirring until fully melted. Transfer to a container and chill in the refrigerator until cool.
- While your lemon mixture cools, preheat the oven to 180°C/350°F. Grease and line two 20cm (8-inch) round cake tins with baking paper to ensure easy removal later.
- In a large bowl, whisk together the buttermilk, olive oil, vanilla extract, eggs, brown sugar, and caster sugar until well combined and slightly frothy.
- Sift in the flour, cocoa powder, baking powder, baking soda, and sea salt into the wet ingredients. Pour in the hot coffee and whisk until the batter is smooth and silky.
- Divide the batter evenly between the prepared cake tins. Bake for about 25 minutes or until a toothpick inserted comes out clean. Let the cakes cool in their tins for 30 minutes before transferring them to a wire rack to cool completely.
- In a stand mixer or using hand beaters, beat the cream cheese, vanilla, and lemon zest until smooth. Gradually add the icing sugar and beat until completely lump-free. Gently fold in the mascarpone until just combined.
- Once the cakes are fully cooled, place one layer on a serving plate. Spread half of the lemon mascarpone filling over the cake, making sure to get an even layer. Spoon 1/2 cup of lemon curd over this filling layer.
- Place the second cake layer on top, pressing down gently. Spread the remaining mascarpone filling over the top, creating soft, swooping decor. Dust generously with cocoa powder for the finishing touch.
- For best results, store the assembled cake in the fridge overnight or for at least 6 hours before serving to allow the flavors to meld beautifully.
Notes
- Use unsalted butter if preferred.
- Hot coffee enhances the chocolate flavor.
- Chill the lemon mixture to improve texture.
- Prep Time: 180 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg
Keywords: Chocolate Lemon Curd Mascarpone Layer Cake