Cold Brew Coffee and Mascarpone Cake
This sophisticated dessert features a moist, espresso-infused sponge soaked in rich cold brew concentrate and topped with a velvety, cloud-like mascarpone frosting. It is a refined, non-alcoholic take on classic Italian flavors that highlights the smooth, chocolatey notes of cold-brewed coffee.
Ingredients
Ingredients
- 1.75 cups all-purpose flour sifted
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 0.5 cup whole milk
- 0.25 cup cold brew coffee concentrate divided for cake and soak
- 8 oz mascarpone cheese chilled
- 1 cup heavy whipping cream cold
- 0.5 cup powdered sugar
- 1 tbsp unsweetened cocoa powder for dusting
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best flavor, let the frosted cake sit in the fridge for 2 hours before serving to allow the coffee to permeate the sponge. You can substitute cold brew with double-strength brewed espresso if needed.