Chocolate Mascarpone Cake

Chocolate Mascarpone Cake

This Chocolate Mascarpone Cake is a decadent and rich dessert, perfect for special occasions or whenever you’re craving a luxurious chocolate treat. With layers of moist chocolate cake and a creamy mascarpone filling, it’s sure to impress.

Ingredients:

• For the Chocolate Cake:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
• For the Mascarpone Filling:
  • 1 cup mascarpone cheese, at room temperature
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
• For the Chocolate Ganache:
  • 1 cup heavy cream
  • 8 ounces semisweet or bittersweet chocolate, chopped

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour two 9-inch round cake pans.
2. Make the Chocolate Cake:
   • In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
   • Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes.
   • Stir in the boiling water (the batter will be thin).
   • Pour the batter evenly into the prepared cake pans.
   • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   • Cool the cakes in the pans for 10 minutes, then remove from pans to wire racks to cool completely.
3. Prepare the Mascarpone Filling:
   • In a medium bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
4. Assemble the Cake:
   • Once the cakes are completely cooled, place one cake layer on a serving plate.
   • Spread the mascarpone filling evenly over the top of the first layer.
   • Place the second cake layer on top of the filling.
5. Make the Chocolate Ganache:
   • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil).
   • Remove from heat and pour over the chopped chocolate in a heatproof bowl.
   • Let it sit for 5 minutes, then stir until smooth and glossy.
   • Allow the ganache to cool slightly until it thickens but is still pourable.
6. Frost the Cake:
   • Pour the ganache over the top of the assembled cake, allowing it to drip down the sides.
   • Smooth the top with a spatula if needed.
7. Chill and Serve:
   • Refrigerate the cake for at least 1 hour to set the ganache before serving.
   • Slice and enjoy!

Tips:

• Room Temperature Ingredients: Ensure the mascarpone cheese and eggs are at room temperature for a smoother batter and filling.
• Ganache: Let the ganache cool slightly before pouring to prevent it from being too runny.
• Decoration: Garnish with chocolate shavings, fresh berries, or a dusting of powdered sugar for an elegant presentation.
• Storage: Store leftovers in the refrigerator for up to 3 days.

Enjoy your rich and decadent Chocolate Mascarpone Cake!