Photography: Con Poulos / Styling: Steve Pearce
This spectacular celebration cake is a vertical layer cake that lets you indulge in the perfect harmony of rich mocha and delicate Italian meringue. Combining the bold, aromatic flavours of coffee-infused chocolate layers with light, airy meringue, this cake is a showstopper for any special occasion. Each vertical layer offers a delightful contrast of textures, creating an unforgettable taste experience. Whether you’re a coffee lover or just seeking a unique dessert, this recipe brings elegance and flavour to your table.
We created the Home Beautiful 100th birthday cake with this recipe and while it’s not for the faint-hearted, the results are sooo worth it! Get ready to impress your guests with this stunning and delicious mocha masterpiece!
If you’re looking for more cake recipes, check out our collection of irresistible cake recipes. Or, try your hand at some of these coffee-infused recipes. For more chocolate recipes, see these decadent chocolate desserts.
Ingredients
Method
Preheat oven to 200°C (180°C fan-forced). Lightly grease and line 2 x 30cm x 40cm baking trays with non-stick baking paper.
Place eggs, sugar and vanilla in bowl of an electric mixer. Whisk for 8 minutes, or until tripled in volume. Sift over flour, cocoa and salt and fold to just combine. Make sure not to overmix.
Divide between baking trays, spreading evenly. Bake for 10–12 minutes, or until a skewer inserted comes out clean.
While cakes are baking, dust 2 x 50cm long sheets of baking paper heavily with cocoa powder. Flip the warm cakes onto the baking paper and peel off the sheet of baking paper it was baked on.
Trim the edges of the sponge to create 2 even rectangles. Slice the sponges in half lengthways to create 4 strips. Dust off extra cocoa powder. Using the baking paper as a guide, roll one rectangle up using the short end to create a spiral. Set aside to cool rolled up.
Mix the coffee and water together to a smooth paste. Combine the mascarpone, cream, icing sugar and coffee together in an electric mixer and beat until thickened.
Spoon into a piping bag fitted with a 1cm round nozzle. Carefully unroll the sponge and pipe with mascarpone cream. Roll the cake back up to enclose the filling. Pipe mascarpone evenly over remaining sponge strips. Line up the seam from the first roll to the edge of the next cake strip and continue rolling the cake up with the new strip. Repeat the process until all the strips are rolled up into one big cake roll. Carefully roll the cake in cling film to secure. Place upright and refrigerate for 2 hours, or overnight.
To make the Italian meringue, place the water, cream of tartar and half the sugar in a small saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce the heat to medium and cook for 4 minutes. Place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. With the motor running, add the remaining 1 cup (220g) of sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Gradually add the hot sugar syrup in a thin steady stream and whisk for a further 4 minutes or until thick, glossy and cooled.
Remove the cling film from the cake. Place cake on a cake stand. Spread the meringue over the cake to cover. Using a small kitchen blowtorch, toast the meringue until golden brown. Serve immediately.
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