Chocolate Cake Recipe
Mascarpone Whipped Cream, Espresso Chocolate Sauce, Maldon
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Ingredients
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Cake Ingredients
Method
Cake Directions
- 1
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, vegetable oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (the batter will be thin).
- 2
Bake the Cake
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack.
- 3
Make the Mascarpone Whipped Cream
In a medium bowl, beat together mascarpone, heavy cream, powdered sugar, and vanilla until soft peaks form. Refrigerate until ready to use.
- 4
Prepare the Espresso Chocolate Sauce
In a saucepan, heat espresso and heavy cream until just simmering. Remove from heat and stir in chopped dark chocolate until melted and smooth. Let cool slightly.
- 5
Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of mascarpone whipped cream on top, then add the second layer. Frost the top and sides of the cake with remaining whipped cream. Drizzle the espresso chocolate sauce over the top and garnish with Maldon salt.
