Chocolate Cake with Coffee Mascarpone Cream
With an incredibly moist and fudgy texture, this chocolate cake is the perfect companion to the creamiest and dreamiest coffee mascarpone cream.
Servings: 6 slices
Equipment
- Hand mixer
- 2 Mixing bowls
- 9"x4" Loaf pan
Ingredients
Chocolate Cake:
- 220 g pastry flour
- 200 g granulated sugar
- 65 g Dutch processed cocoa powder
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 220 ml (1 cup) buttermilk cold
- 110 ml vegetable oil
- 2 large eggs room temperture
- 1 tsp vanilla extract
- 220 ml (1 cup) hot strong coffee
Coffee Mascarpone Cream:
- 240 g mascarpone cold
- 150 ml heavy whipping cream cold
- 150 g powdered sugar
- 1 tsp vanilla extract
- 1 tsp espresso powder
- ¼ tsp table salt
Instructions
Chocolate Cake —
- Preheat the oven to 350°F (180°C). Grease and line a 9 x 4" loaf pan with parchment paper. Set aside. In a mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract until combined. Next, add the dry ingredients. Whisk again until just combined. Batter should be thicker at this point.
- Add hot coffee to the batter and whisk briefly until combined; the batter should have thinned out. Pour cake batter into the prepared loaf pan. Bake the cake for approximately 1 hour. Once the cake is finished baking, remove it from the oven and allow it to cool completely before applying coffee mascarpone cream.
Coffee Mascarpone Cream —
- Using a hand mixer fitted with the whisk attachment, beat mascarpone and heavy cream at medium speed until smooth and slightly doubled in volume, for about 2-3 minutes.
- Next, add powdered sugar, espresso powder, salt, and vanilla extract. Whisk cream at medium speed for another 2-3 minutes until thick and creamy. Be careful not to over-whisk, or the cream will curdle. Transfer cream to a piping bag with a round piping tip. Chill cream in the fridge for at least 30 minutes before use.
Cake Assembly —
- To assemble the cake, carefully remove the top dome of the cake using a serrated knife. This helps when applying a flat layer of cream.
- Next, pipe an even layer of coffee mascarpone cream onto the top of the cake. Using an offset spatula, smooth out the cream to form a rectangular shape similar to the loaf pan. Chill the cake in the fridge for 1 hour. Using a serrated knife, gently trim the very edges of the sides of the cake so the cream and cake line up exactly. Dust a generous amount of cocoa powder on the top of the cake.
- Before serving, run your knife under hot water and dry the knife on a kitchen towel. This will help to get cleaner cuts. Repeat this step after each cut.
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