Who can say no to chocolate cake? I probably won’t believe you even if you did! Chocolate cake was my favourite as a kid and it still is. What can I say? I had great taste at a young age. But the brilliant thing is: no two chocolate cakes are the same. They all can be jazzed up in different ways ensuring that you never bore of it!
(Recipe loosely adapted from Mowielicious.)
110 g unsalted butter
220 g sugar
1 teaspoon of vanilla extract
150 g of flour
30 g of cocoa powder
2 teaspoons of baking powder
125 mL of milk
250 g mascarpone
60 g icing sugar
2 tablespoons of instant espresso
220 mL double cream
200 g dark chocolate
Preheat your oven to 320 F (160 C) and grease/line your two cake trays.
Cream the butter, sugar and vanilla together until the mixture is light and fluffy. Then mix in the eggs one at a time.
In a separate bowl, sift together the flour, cocoa and baking powder. Fold it into the wet mixture and then stir in the milk.
Divide the batter evenly between the two cake tins and bake for 30-35 minutes. Then remove them from the tins and set the cakes aside on a wire rack to cool completely.
To prepare the mascarpone filling, whip the double cream and icing sugar together until it holds stiff peaks (this should take about 4 minutes.) Then gently fold in the mascarpone. Pipe the mascarpone on top of one completely cooled cake, and then gently set the other on top of that.
Melt your dark chocolate and whisk in your espresso. Slowly pour the chocolate all over the top layer and allow it a few minutes to set.