Sarah’s If Only All of Life’s Mistakes Could be this Delicious Chocolate Cake with Berry Mascarpone Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake
1 2/3 cup all purpose flour
2 cups sugar
2/3 cup plus 2 tsp. dark cocoa powder (Hershey’s milk chocolate baking powder works fine if you can’t find dark)
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs, at room temperature
1 cup buttermilk, room temperature
1 cup good quality coffee, hot and strong
1/2 cup canola oil
1 Tbsp. vanilla bean paste or extract
Frosting
1/4 cup butter, at room temperature
2 cups confectioner's sugar
16 oz. mascarpone, softened
4 oz. cream cheese, softened
1/4 cup berry preserves, divided (I use blackberry)
Filling
2-3 Tbsp. prepared frosting
136 g (1/2 cup) berry preserves
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Directions: |
Directions:Cake
Preheat oven to 350 degrees F. Prepare two 8x3 cake pans--butter, line bottom of pan with parchment, butter paper, and dust with flour.
Sift flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a stand mixer. Transfer bowl to mixer fitted with paddle attachment.
In a separate medium bowl, lightly beat together eggs, buttermilk, coffee, oil, and vanilla. Add wet mixture to the dry mixture and mix on medium speed just until combined. Divide batter evenly among prepared pans.
Bake for 25 minutes, rotate pans, and bake another 7-9 minutes, or until tester inserted in the center comes out almost clean. Cool cake in pans on wire rack for 20 minutes. Run a knife along edges of cake then gently invert onto racks to cool completely before assembling.
Frosting
The frosting is incredibly hard to mix (I actually blew out the motor on a hand mixer on this and the next time switched to using a hand wisk and got a really good arm workout)
In the bowl beat butter and sugar until combined. Add mascarpone and cream cheese and mix just until combined, no more than one minute. (Be sure not to overbeat, or frosting may separate and look clumpy and/or become too loose.) Stir in preserves with a spatula.
Filling
In a small bowl, stir together preserves with frosting. (I found that adding a little bit of frosting to the preserves thickened it a bit so that it would hold better in between the cake layers. Feel free to add more or less frosting to suit your desired consistency and taste.) |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 mins |
Personal
Notes: |
Personal
Notes: First time I made this cake was just a regular sunday night dinner at home and it came out great so I tried it out for a big party I was hosting and it completely fell apart! Lesson learned that I needed to use a think preserve and a cool kitchen (mine gets into the high 80’s when the oven is on). While devouring the pieces of the broken cake and making a new one I thought if only all of life’s mistakes could be this delicious
Notes
A hot cake in a hot kitchen and liquid jam proved to be a fatal combination for the cake, make sure the room has time to cool and use a nice thick preserve, frosting should still be stiff after the preserve is mixed
I always use the Grammie James trick of sticking the spatula in a cup of hot water before reloading the frosting, never fails!
Cake will keep for about a week in the fridge in a covered cake stand, I like to top with a huge mound of fresh berries, I think blueberries look the best
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