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Ingredients
Scale
- 1½ cups All-purpose flour (188 grams)
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Regular Sugar (210 grams)
- ½ cup Yogurt (118 grams)
- ⅓ cup Water (110 ml)
- ⅓ cup Neutral-tasting oil (62 ml)
- 1 teaspoon Vanilla extract
- 12 oz Mascarpone cheese (cold, straight from the fridge)
- 1½ cups Chilled Heavy whipping cream (straight from the fridge)
- ¾ cup Confectioner’s sugar
- 1 teaspoon Vanilla extract
- Pinch of Salt
- 2 tablespoons Instant coffee
- ½ cup Water (or use ½ cup strong espresso)
- Approx ½ cup Unsweetened cocoa powder (as needed)
Instructions
- Preheat the oven to 325°F for a glass pan or 350°F for a metal one.
- Line a 7 by 11-inch or a 9-inch pan with parchment paper.
- Cream together sugar, water, and yogurt until dissolved. Add oil and vanilla extract.
- Sift together dry ingredients in a separate bowl.
- Fold dry ingredients into the wet mixture until smooth.
- Pour batter into the prepared pan and bake for 25-30 minutes.
- Cool the cake in the pan for 10 minutes, then invert onto a cooling rack.
- Prepare mascarpone frosting by whipping mascarpone, cream, sugar, vanilla, and salt.
- Slice cooled cake horizontally to create two layers.
- Brush first layer with coffee mixture and spread frosting on top.
- Repeat with second layer, dusting the top with cocoa powder.
- Cover and refrigerate for at least 4-6 hours.
Notes
Ensure all ingredients are at room temperature for easier mixing.
Chill mascarpone and heavy cream for optimal whipping results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg