She Strengthens

Celebrate Any Occasion with a Decadent Chocolate Cake

Whether it’s a birthday, anniversary, or just a Tuesday, this rich and mocha-flavored cake is sure to impress. With its velvety mascarpone cream and crunchy chocolate wafer crust, this show-stopping dessert is perfect for any celebration.

Gather Your Ingredients

Before you begin, make sure you have the following essentials:

• High-quality unsweetened cocoa powder, such as Valrhona or Scharffen Berger
• Nabisco Famous Chocolate Wafers for the crust and decoration
• Fresh eggs, unsalted butter, and granulated sugar for the cake
• Mascarpone cheese, heavy cream, and powdered sugar for the cream
• Bittersweet chocolate and more powdered sugar for the buttercream

Prepare the Cake

To start, preheat your oven to 350°F (175°C). Butter and flour two 9-inch round cake pans, then set them aside. In a medium bowl, whisk together the hot coffee and cocoa powder until smooth. Add 1 cup of cold water and whisk until combined. In a separate bowl, sift together the flour, baking soda, salt, and baking powder. Set aside.

Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy. Gradually add the eggs and vanilla extract, scraping down the sides of the bowl as needed. Alternate adding the dry ingredients and cocoa mixture until well combined. Divide the batter evenly between the prepared pans and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Create the Mascarpone Cream

In a separate bowl, whisk the mascarpone cheese, heavy cream, and granulated sugar until stiff peaks form. Gently fold in the crushed chocolate wafers using a rubber spatula. Set the cream aside until ready to assemble the cake.

Make the Chocolate Buttercream

Melt the bittersweet chocolate in a double boiler over low heat, then set it aside to cool. In a separate bowl, combine the softened butter, cocoa powder, and powdered sugar. Beat until smooth, then scrape down the sides of the bowl. Add the cooled chocolate and vanilla extract, beating until well incorporated. Set the buttercream aside at room temperature.

Assemble the Cake

To assemble the cake, trim both layers with a serrated knife until flat and uniform. Place one layer on a cake stand or platter, trimmed side up. Spread the mascarpone cream over the top of the cake layer, then place the second layer directly on top, trimmed side down. Spread the chocolate buttercream over the top and sides of the cake, swirling it decoratively. Finally, use your hands to lightly press crushed chocolate wafers onto the bottom inch of the sides of the cake, creating a crunchy border.

Tips and Variations

This cake can be made and assembled one day in advance, stored in the refrigerator and removed two hours before serving. You can also customize the cake to fit your occasion by using different flavors of extract or adding a splash of liqueur to the mascarpone cream. Whatever you choose, this decadent chocolate cake is sure to be a hit!