CHOCOLATE CAKE WITH CHOCOLATE CHIP MASCARPONE FILLING AND CHOCOLATE FUDGE FROSTING
Spring is nowhere to be seen, which also means there is no produce yet. Chocolate to the rescue! I don’t mind at all, although I do long to see the first rhubarb stalks at the market. Sooner than later, I hope. But for now, I have chocolate and that’s pretty great.
This chocolatey beauty of a cake is perfect for anyone who loves chocolate as it’s super rich and moist, made with chocolate from Tales chocolate. The chocolate bar, “Gamla Stan” is created to tell a story of Stockholm’s Old Town with a sculptural map on the bar itself, but also through the flavour and taste experience.
CHOCOLATE CAKE WITH CHOCOLATE CHIP MASCARPONE FILLING AND CHOCOLATE FUDGE FROSTING
Makes one 8-inch cake, serves 10-12
INGREDIENTS
CHOCOLATE CAKE
200 g (~1 3/4 sticks) salted butter
125 ml (1/2 cup) milk
240 g (1 2/3 cups) all purpose flour
1 1/2 tsp. baking soda
68 g (2/3 cup) cocoa powder
315 g (1 1/2 cups) granulated sugar
1/4 tsp. flaky salt
2 medium eggs
150 ml (2/3 cup) sour cream
125 ml (1/2 cup) hot coffee
CHOCOLATE CHIP MASCARPONE FILLING
250 g mascarpone
2 tbsp. powdered sugar
150 ml (2/3 cup) heavy cream
pinch of salt
80 g (2.8 oz) dark chocolate (85%), finely chopped
CHOCOLATE FUDGE FROSTING
100 g (3.5 oz) dark chocolate (85%), chopped
175 g (~1 1/2 sticks) salted butter, softened
150 g (1 cup) powdered sugar
4 tbsp. (1/4 cup) cocoa powder
2-3 tbsp milk or heavy cream
4 tbsp. (1/4 cup) sour cream (can be omitted, but tastes really nice with the chocolate)
flaky salt, to sprinkle
INSTRUCTIONS
CHOCOLATE CAKE
Preheat oven to 175°C (350°F). Butter two 20 cm (8-inch) cake pans and dust them with flour or cocoa powder.
Melt the butter, add milk and set aside to cool.
In a large bowl, mix together the flour, baking soda, cocoa powder, sugar and salt. Add the butter mixture, eggs and sour cream to the dry ingredients and beat until just smooth.
Add the hot coffee and stir until smooth (batter will be quite liquid at this point).
Divide the batter evenly between the two cake pans. Bake the cakes on the lowest rack for 22-26 minutes or until a cake tester comes out clean. Let the cakes cool in their pans for 10 minutes, then invert onto a cooling rack to cool completely.
When cakes are completely cool, split them in half using a serrated knife.
CHOCOLATE CHIP MASCARPONE FILLING
In a medium bowl, beat mascarpone and powdered sugar until smooth and creamy. Add the cream and salt and beat until mixture thickens. Stir in the chopped chocolate.
CHOCOLATE FUDGE FROSTING & ASSEMBLY
Melt the chocolate and set aside to cool.
Beat butter, powdered sugar and cocoa powder until pale and creamy, about 2 minutes. Add the cooled, melted chocolate and beat until smooth. Add milk or heavy cream and sour cream and beat until incorporated. If frosting feels loose, put the bowl in the fridge for a few minutes.
Place the first cake layer on a plate or cake stand. Spread with a layer of mascarpone filling. Repeat with remaining layers.
Spread the chocolate frosting on the top and sides of the cake using an offset spatula. If you have chocolate frosting left over, feel free to pipe it on top of the cake. Sprinkle with flaky salt.
Source: callmecupcake.se