Dark cocoa powder gives these three layers their near-black colour, and a cup of hot coffee stirred into the batter at the end makes it thin and pourable.
Between the layers goes a light cream of mascarpone, heavy cream and powdered sugar whipped to medium peaks. The ganache is poured once it has thickened slightly, so it runs partway down the sides and stops.
How to Make It
Pans lined
Heat oven to 350°F. Grease and line three 8-inch cake pans.
Batter
Whisk the flour, cocoa, sugar, baking powder, baking soda and salt. Add the eggs, buttermilk, oil and vanilla, then stir in the hot coffee.
Layers baked
Divide among the pans and bake 25 to 30 minutes until a tester comes out with moist crumbs. Cool completely.
Mascarpone cream
Beat the mascarpone, 1 cup heavy cream and powdered sugar to medium peaks.
Layered
Layer the cakes with thin layers of mascarpone cream.
Ganache poured
Heat 3/4 cup cream until steaming, pour over the chopped dark chocolate and stir smooth. Cool until slightly thickened, then pour over the cake so it drips down the sides.
Topped and chilled
Top with the dark chocolate chunks and chill 30 minutes before slicing.
How the Cake Is Stacked
From the board upward.
Ganache and chunks
Poured to drip, then chunks on top.
Third cocoa layer
Top side down for a flat surface.
Mascarpone cream
Another thin layer.
Second cocoa layer
Pressed gently to settle.
Mascarpone cream
A thin, even layer.
First cocoa layer
Levelled if it domed.
Ingredient Notes
- Dark cocoa powder
- Three-quarters of a cup, for the deep colour.
- Mascarpone cheese
- Eight ounces, whipped with cream and powdered sugar for the filling.
- Dark chocolate
- Eight ounces for the ganache and two more in chunks on top.
Why This Recipe Works
- A thin batter bakes into a moist, tender crumb.
- Mascarpone gives the whipped filling enough body to hold between heavy layers.
- Cooling the ganache slightly is what makes it drip rather than flood.
- Chilling for 30 minutes firms everything for clean slices.
Success Tips
- Level each layer with a serrated knife if it domes, so the stack sits flat.
- Test the ganache drip on the side of a cold glass before pouring on the cake.
- Pour the ganache in the centre and nudge it to the edge with a spatula.
Serving Ideas
Cut tall wedges with a hot knife to show all three dark layers and the pale cream between them.
Storage and Reheating
Refrigerate
Keep the cake in the refrigerator; the mascarpone filling must stay cold.
Frequently Asked Questions
What is the filling?
Mascarpone whipped with heavy cream and powdered sugar to medium peaks.
Is there orange in this cake?
No. It is dark chocolate and cream only.
