Decadent Chocolate Mascarpone Cake

This past weekend was my mom’s birthday. Since baking is part of my love language, I made her a beautiful chocolate mascarpone cake that reminds me of her.

Here’s what you need to make this at home:

Ingredients:

Makes a 9 Inch Cake

Chocolate Cake Layers

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp instant espresso powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg (room temperature)
• 1/2 cup hot water
• 1/2 cup buttermilk or Greek yogurt + 2 tbsp milk (room temperature)
• 1/2 cup vegetable oil
• 1 tsp vanilla paste

Chocolate Mascarpone Frosting:

• 16 oz mascarpone
• 2 cups powdered sugar (sifted)
• 1/3 cup cocoa powder (sifted)
• 1/2 cup heavy cream
• 1 tsp vanilla paste
• pinch of salt

Instructions:

Chocolate Cake Layers:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the all-purpose flour, sugar, baking soda, salt, espresso powder, and cocoa powder. Set this mixture aside.
3. In a separate small bowl, combine the egg, vegetable oil, buttermilk (or substitute), and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Add the hot water and mix until the batter is smooth.
5. Divide the batter evenly between two lined cake pans. Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool on a cooling rack until ready to frost.

Chocolate Mascarpone Frosting

1. In a stand mixer using the paddle attachment, add the mascarpone, salt and vanilla paste mix on low speed for about 1 minute until creamy.
2. Gradually add the powdered sugar and cocoa powder, mixing on low to medium speed until a thick consistency is achieved.
3. Add the heavy cream and mix on medium speed until smooth. If the frosting is too thick, add more heavy cream, one tablespoon at a time, until the desired consistency is reached.

Assembly:

• Since I’m not the best at frosting cakes, I decided to use a circular piping tip for the middle layer and a star piping tip for the top layer to pipe on the frosting
• For decorations, I topped the cake with fresh blackberries and creamy pink rose petals.

Enjoy!