Chocolate cake with cocoa sponge and cream with chocolate, coffee, and mascarpone

Name: Chocolate cake with cocoa sponge and cream with chocolate, coffee, and mascarpone - Janina N.
Ingredients: Base: 200g flour; 4 tablespoons cocoa powder; 1 packet baking powder; 1 teaspoon baking soda; 200g sugar; 200ml buttermilk; 2 eggs; 100ml oil; 100ml strong coffee. Cream: 5 egg yolks; 70g sugar; 100ml strong coffee; 1 tablespoon rum; 120g dark chocolate; 250g mascarpone; 200g whipped cream; cocoa for decoration.

Dessert - Chocolate cake with cocoa sponge and cream with chocolate, coffee, and mascarpone by Janina N. - Recipia

Chocolate Cacao Cake with Coffee and Mascarpone Cream Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Servings: 10-12 Who doesn’t love a decadent cake that combines the rich flavors of cacao, chocolate, and coffee? This recipe for a chocolate cacao cake with coffee and mascarpone cream is perfect for any occasion, whether it's a birthday, a gathering with friends, or simply to satisfy a sweet craving. Making this cake is quick and easy, and the result is absolutely delicious! Brief history: Chocolate and coffee cakes have a long-standing tradition, being considered delights for dessert lovers. These combinations are ideal for achieving a deep and complex flavor, and the addition of mascarpone brings extra creaminess and finesse. This cake was created out of a desire to transform a forgotten box of mascarpone in the fridge into a culinary masterpiece. Ingredients: For the cake: - 200 g flour - 4 tablespoons cocoa (choose high-quality cocoa for an intense flavor) - 1 packet baking powder - 1 teaspoon baking soda - 200 g sugar - 200 ml buttermilk (or Greek yogurt for a richer texture) - 2 eggs (at room temperature) - 100 ml oil (sunflower or canola oil is ideal) - 100 ml strong coffee (use freshly brewed coffee for an intense flavor) For the cream: - 5 egg yolks - 70 g sugar - 100 ml strong coffee (make sure it’s cooled) - 1 tablespoon rum (optional, but recommended for added flavor) - 120 g dark chocolate (minimum 70% cocoa, for a pleasant contrast) - 250 g mascarpone (make sure it’s at room temperature for easy incorporation) - 200 g whipped cream (whipped at high speed for fluffiness) - Cocoa for decoration (dark cocoa for an elegant presentation) Step by step: 1. Preparing the cake: - Start by preheating the oven to 180°C. Prepare a 23 cm round cake pan greased with a little oil and lined with baking paper. - In a large bowl, sift the flour, cocoa, baking powder, and baking soda. Add the sugar and mix the dry ingredients well. - In another bowl, mix the liquid ingredients: buttermilk, eggs, oil, and coffee. Mix gently until well combined. - Pour the liquid mixture over the dry ingredients and mix with a spatula or whisk until you have a smooth batter without lumps. - Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. 2. Preparing the cream: - In a double boiler, beat the egg yolks with the sugar until creamy. Add the coffee and place the pot over low heat, stirring constantly to avoid curdling the yolks. - Continue stirring until the mixture thickens, being careful not to let it boil. Once ready, remove the pot from the heat and add the broken chocolate pieces and rum. Stir vigorously until the chocolate is completely melted. - Let the cream cool completely. Once cooled, incorporate the mascarpone in a separate bowl, mixing it gently to make it creamy. Add the chocolate cream and mix until well combined. - Whip the cream until stiff and fold it into the chocolate and mascarpone cream. 3. Assembling the cake: - Cut the cacao cake in half horizontally. Place the first half on a serving platter and spread half of the cream on top. - Place the second half of the cake on top and cover the cake with the remaining cream, smoothing it nicely. - Sift cocoa over the top of the cake for decoration. You can also use a stencil to create cute designs with cocoa. - Refrigerate the cake for at least 2 hours before serving, so the flavors meld perfectly. 4. Serving: - Serve the cake chilled, cut into generous slices. It’s delicious alongside a cup of freshly brewed coffee or a glass of sweet wine. Practical tips: - If you want to enrich the flavors of the cake, you can add some ground nuts to the batter or the cream. - The cake can be customized with various toppings, such as berries or chocolate flakes. - Make sure all ingredients are at room temperature before starting to achieve an even texture. Frequently asked questions: 1. Can the cake be stored in the freezer? Yes, the cake can be frozen, but it is recommended to freeze it without decoration. When you want to serve it, let it thaw in the refrigerator and decorate it before serving. 2. Can I use another type of cheese instead of mascarpone? If you don’t have mascarpone, you can use a combination of fine cottage cheese and sour cream, but the taste will be different. 3. How can I make the cake less sweet? Reducing the amount of sugar in the batter and cream can help. You can also use chocolate with a higher cocoa percentage to balance the sweetness. This chocolate cacao cake with coffee and mascarpone cream is truly a dessert that will win everyone’s hearts. Whether you choose to make it for a special occasion or simply to indulge your taste buds, it will surely become a favorite in your family. Enjoy!

Chocolate cake with cocoa sponge and cream with chocolate, coffee, and mascarpone

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