Decadent Chocolate Layer Cake Recipe with Mocha Mascarpone and Cherry Jam – a Celebration in Every Bite!

Looking for the perfect chocolate layer cake recipe? Whether you’re celebrating a birthday, an anniversary, a promotion, or just indulging your sweet tooth, this recipe for Decadent Chocolate Layer Cake with Mocha Mascarpone Frosting and Cherry Jam Filling will be a celebration in every bite!

Your Next Showstopper Dessert

Imagine moist, decadent chocolate cake infused with a hint of espresso, perfectly complemented by a velvety mascarpone frosting that boasts a subtle mocha kick. Add a layer of cherry jam embellishing each slice with fruity elegance. You’ll have them screaming for more! 

I was looking for the perfect chocolate layer cake recipe for my birthday. A friend gave me a  chocolate cake recipe that she had “adapted.” But I didn’t really like it. I thought something was missing. So I found the original chocolate cake recipe and started working my own magic on it.

I started by turning this chocolate cake recipe into a three-layer chocolate cake recipe and added cherry filling with coffee liqueur. Big improvement!

I used Kona coffee because after living in Hawaii for 14 years, I’m spoiled. I can’t drink coffee unless the coffee  beans are grown in the Aloha State.

Then I swapped vanilla with coffee flavoring and added a pinch of cayenne pepper.

The cayenne pepper is what the Incas always added to chocolate to enhance its flavor. Since they are the culture which gave us chocolate, I like to honor them whenever I bake with it.

I find the hint of cayenne and Kona coffee really add a subtlety to the chocolate in the cake.

Decadent Chocolate 3 Layer Cake Recipe – Ingredients

FROSTING (make first so it has time to chill)

Here are the ingredients for this three layer chocolate cake recipe:

• 2/3 cup natural unsweetened cocoa powder
• 2 tablespoon instant espresso powder
• 2 cups chilled heavy whipping cream, divided
• 2 2/3 cups sugar
• 4 8-ounce containers chilled mascarpone cheese
• Bittersweet chocolate curls (optional)

 

CAKE

Here are the ingredients for this chocolate three layer cake recipe:

• 4 cups cake flour
• 1 1/2 cup natural unsweetened cocoa powder
• 2 1/4 teaspoons baking soda
• 1 teaspoon salt
• two sticks and 2 tablespoons of unsalted butter, room temperature
• 3 cups (packed) golden brown sugar
• 4 large eggs plus one yolk
• 2 1/4 teaspoons vanilla extract
• 1 1/2 cup buttermilk
• 2 tablespoons instant espresso powder dissolved in 3/4 cup hot coffee

 

Decadent Chocolate 3 Layer Cake Recipe – Preparation

FROSTING

How to make this three-layer chocolate cake

Step 1

Sift cocoa powder into large bowl – add espresso powder. Bring 2 cups cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours.

DO AHEAD: can be made 1 day ahead. Cover; keep chilled.

Step 2

Add mascarpone to chilled cocoa mixture – using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).

Step 3

Position rack in center of oven – preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.

Step 4

Sift 4 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.

Step 5

Divide batter between pans (aproximately7 1/4 cups in each); smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack for 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely.

DO AHEAD: can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.

Step 6

Mix 1/2 teaspoon coffee liqueur with cherry jam (homemade is best). Pipe a ring of frosting forming a dam around the first layer of cake, then spread layer of liqueur/jam mixture, then add the second layer of cake. Place third layer and frost as usual. Add dark chocolate shavings if so desired.

Refrigerate overnight and allow the cake to relax 15 minutes before serving.

Decadent Chocolate Layer Cake – Serving Suggestions

This is a very rich cake. Therefore, slice it really thin. And serve it with espresso, Kahlua on the rocks, or a dry red  wine such as Pinot Noir. Here are some suggestions:

• Kosta Browne Pinot Noir (Santa Rita Hills, California ) – the fruity notes of the wine would complement the cherry jam filling while the subtle hints of chocolate and coffee in the wine would reflect the mocha mascarpone frosting.

• Peay Vineyards Scallop Estate Shelf Pinot Noir (Sonoma Coast, California) – the acidity of the wine would cut through the chocolatey layers of the cake, while not overwhelming its cherry jam filling. Moreover, the wine’s earthy undertones would pair well with the mocha mascarpone frosting. 

• Bay of Fires Pinot Noir (Tasmania, Australia) – the wine’s fruity character would pair perfectly with the tart sweetness of the cake’s cherry jam filling. The wine’s earthy and spicy elements would create an interesting dialogue with the cake’s silky layers. The wine’s crisp acidity and elegance would balance the richness of the chocolate without overpowering it.

Why You’ll Love This Chocolate Three Layer Cake Recipe

Whether you’re celebrating a birthday, an anniversary, a promotion, or simply need some “self care”,  chocolate bliss awaits with this 3 Layer Chocolate Cake Recipe with Mocha Mascarpone Frosting and Cherry Jam Filling.

The harmonious blend of rich chocolate, creamy mocha frosting, and vibrant cherry jam creates a flavor sensation that’s unforgettable. It’s more than just a cake—it’s a labor of love and a delightful treat worth savoring.

So, put on your apron, roll up your sleeves, preheat your oven, and let the magic unfold in your kitchen. This 3-layer chocolate cake recipe is guaranteed to please.  Don’t forget to share your masterpiece and spread the joy!

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Based in the Pacific Northwest, Erik Taylor was raised in Denver, Colorado. He has also lived in California and Hawaii. In addition to working for Holland America Line, Disney, Hilton Hotels, and DoubleTree, he  has worked on interior design projects for The Ritz-Carlton,  Hyatt Hotels and Resorts,  Sheraton, and Starwood.  Erik  has a passion for art, architecture, photography, and food.

Click HERE for more posts by Erik Taylor>>