Chocolate Cake with Chocolate Mascarpone Frosting
Serves 1225 mins prep45 mins cook
It's chocolatey and delicious but simple enough to make in one night, this Chocolate Cake with Chocolate Mascarpone Whipped Cream is my new go-to chocolate cake. The layers of dark chocolate cake are soaked with a brown sugar milk syrup before being stacked up with soft and fluffy chocolate mascarpone frosting.
0 servings
What you need
tsp baking soda
tsp baking powder
tsp fine sea salt
oz cocoa powder
tsp vanilla extract
oz butter
oz sour cream
oz mascarpone
fl oz heavy cream
oz brown sugar
fl oz milk
Instructions
Chocolate Cake Batter 3 Preheat the oven to 350 F and place a rack in the middle of the oven. 6 In the bowl of a stand mixer, add in the flour, salt, baking powder, and baking soda. Then sift in the cocoa powder and whisk to combine. 7 Add in the sugar, eggs, butter, greek yogurt, vanilla, and espresso. Use the paddle attachment to mix the batter first on low speed for 10 seconds and then medium high for another 10 seconds until just fully mixed. 8 Scrape the sides and bottom of the bowl. 9 Spray the cake pan with your baking spray and then pour in the chocolate batter. 10 Smooth out the cake with a rubber spatula. Bake the Cake 13 Bake the cake in the preheated oven for 25 minutes. After 25 minutes, rotate the cake 180 degrees and bake for another 20 minutes. 14 When the cake is finished baking, check it by sticking a toothpick into the center of one section of the cake. If the toothpick comes out clean, the cake is fully baked. 15 Remove the cake from the oven and leave it to cool for 10 minutes before removing the spring form. 16 After 10 minutes, run a knife between the cake and the edge of the pan, then remove the springform. 17 Allow the cake to cool completely before assembling. Chocolate Mascarpone Whipped Cream 23 In a medium mixing bowl, add in the cold mascarpone, brown sugar, half of the cocoa powder (sifted) vanilla, and salt. 24 Use the paddle attachment to cream the mascarpone with the brown sugar on medium speed for 3 minutes until the sugar has fully dissolved. If using a hand mixer, the regular beater attachments will work. 25 Turn off the mixer and pour in the cold heavy cream along with the second half of the cocoa powder (sifted). 26 Switch to the whisk attachment and whip on medium speed until medium stiff peaks form. Do not over whip it, it's better to under whip rather than over whip. If you over whip it, pour in a little extra heavy cream and use a rubber spatula to fold it in. 27 Set aside until ready to assemble. Brown Sugar Milk Soak 29 In a medium pot, add in the brown sugar and milk. 30 Place over medium low heat and whisk until most of the sugar has dissolved. Remove from the heat and keep stirring until all the sugar has dissolved. Assemble 32 * If you want to fully frost the outside of the cake, level off the domed top first. 33 Slice the cake into 3 layers with a serrated knife. 34 Brush the top of the bottom layer with the brown sugar milk syrup until no more will sink in. 35 Scoop one third of the mascarpone frosting onto the bottom layer of cake and use the back of a spoon or rubber spatula to spread it out. Stop about 1/4" from the edge of the cake. 36 Layer the middle layer of cake over the frosting and press down gently. 37 Repeat the syrup and frosting layers on the middle layer of cake. 38 Flip the top layer of cake over and brush the bottom of it with more of the syrup. 39 Flip the layer back over and place it soak side down onto the frosting layer. 40 Scoop the remaining frosting onto the top of the cake and use the back of a spoon to make loose swoops on top. 41 *If you want to fully frost the cake, make 1.5 times the frosting. Once layered, place the fridge in the cake for at least an hour to let it firm up before frosting the sides of the cake. 42 If time leave the cake to firm up slightly for an hour before slicing but it can be sliced and served immediately.View original recipe