Moist Mascarpone Chocolate Cake With A Honey Cream Filling
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
66
Spice
58
Sweetness
52
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
230 g
Butter230 g
Sugar2
Eggs3 cup
Mascarpone1 tsp
Vanilla Extract2 cups
All-Purpose Flour2 cup
Baking Cocoa2 tsp
Baking Soda1 tsp
Salt1 cup
Buttermilk170 g
Milk Chocolate (chopped)1 cup
Heavy CreamDirections:
1
For Mascarpone-Chocolate Cake: Preheat oven to 325 degrees F
2
In a large mixing bowl, cream butter and sugar until light and fluffy
3
Add eggs, 1at the time, beating well after each addition
4
Add mascarpone and vanilla; mix well
5
Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition
6
Pour batter into a 10-inch cake pan and bake for 45 minutes
7
For Lavender-Honey Butter Cream: Cook sugar to a soft ball stage
8
Wisk the egg whites until stiff
9
Slowly pour cooked sugar into egg whites
10
Continue to whisk until meringue cools down to room temperature
11
One by one add small pieces of butter, then stir in the honey
12
For Milk Chocolate Ganache: Chop Chocolate into small pieces and place into a bowl
13
Bring heavy cream to a boil and poor over the chocolate
14
Stir until all pieces are melted
15
To assemble: Cut cake in 3 equal disks
16
Fill the first layer with the milk ganache and the second layer with the lavender-honey butter cream
17
Use the butter cream to frost the sides and top of the cake