Chocolate Cake with Mascarpone Cream frosting
Summary
| Yield | |
|---|---|
| Source | Ina Garten's "Beatty's ChocolateCake", Giada De Laurentis's frosting |
| Prep time | 1 hour |
| Recipe Types | Snacks and Treats |
Description
You will lick your plate with this one!
Ingredients
| 1 3⁄4 | c | all purpose flour |
| 2 | c | sugar |
| 3⁄4 | c | unsweetened cocoa powder (Use good quality for riches flavor) |
| 2 | t | baking soda |
| 1 | t | salt |
| 1 | c | buttermilk, shaken |
| 1⁄2 | c | vegetable oil |
| 2 | extra large eggs (room temperature) | |
| 1 | t | pure vanilla extract |
| 1 | c | freshly brewed hot coffee ((Decaf or regular)) |
Instructions
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Notes
This is the easiest, moistest chocolate cake I have ever made.
The batter is very thin. I used 2 8" cake pans, with the batter evenly divided and the cakes rose to the very top of the pans. The centers sunk just a bit in the pan but not enough to matter once the layers were inverted and frosted. The batter is very thin. Frost with Mascarpone Cream frosting (Recipe follows). For a special treat crush a frozen English toffee bar (I used Heath Bar) and fold the pieces into the frosting. Once the cake is frosted press grated chocolate truffles into the top and sides. Yum!
Mascarpone frosting
1 lb (2 8 oz containers) Mascarpone cheese at room temperature
1 cup heavy cream
1 teaspoon vanilla extract
3/4 cup powdered sugar
Put ingredients in large bowl and beat with electric mixer until soft peaks form.