Chocolate Mascarpone Layer Cake Recipes

BLACK MAGIC CAKE

Steps:

• Preheat the oven to 180°C (350°F). Spray 3x15cm (6in) tins with cake release and line the bottoms with baking paper. Alternatively use 2x20cm (8in) tins.
• Mix the eggs, coffee, buttermilk, oil and vanilla together in a large bowl or a measuring jug.
• Sift all the dry ingredients (flour, sugar, cocoa powder, raising agents and salt) over the wet ingredients in the bowl or pour the wet ingredients over the dry if you have used a measuring jug.
• Mix well, scraping over the bottom and sides of the bowl and making sure no dry pockets of flour remain. The batter will be quite runny - this is normal.
• Divide the batter between greased and lined tins and bake for 35 minutes
• Cool in the tins for 10 minutes then carefully turn out onto a wire rack. Cool completely before frosting. You might need to level the tops slightly before assembling the layer cake.
• Place the chopped chocolate in a bowl and microwave for 30 second bursts, stirring, until melted and smooth. Set aside.
• Whisk icing sugar, mascarpone, ground cinnamon and instant espresso powder together in a large bowl using a hand mixer (or in your stand mixer) on low speed to combine. Increase the speed so that the frosting is well mixed.
• Add the melted chocolate and whisk together until the frosting is glossy, smooth and holds peaks.
• Make this just before you assemble the cake. Put all the ingredients in a bowl and set it over a bowl of barely simmering water (double boiler method). Stir until completely melted and smooth.
• Transfer the frosting into a piping bag. Pipe a generous amount of frosting over the bottom cake layer and top with the second. Repeat and top with the final layer, smooth side up.
• Pipe more frosting over the top of the cake and drizzle with chocolate sauce.
• Add sprinkles or chocolate shavings to decorate and serve immediately.

CHOCOLATE MASCARPONE FROSTING

Steps:

• This frosting needs to be used immediately to frost cake so make sure your cake is ready to be frosted.
• Sift cocoa powder and powdered sugar. Don't skip this step!
• Using a mixer fitted with the whisk attachment, whisk mascarpone cheese, cocoa powder and powdered sugar on medium speed until combined. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula. Because the cheese is cold it's ok if it takes 1-2 minutes or more until it's combined (If it doesn't come together easily, you can use the paddle attachment, and switch to the whisk attachment before adding the heavy cream). Add heavy cream and gradually increase speed to high. Whisk until desired consistency is reached; for a frosting that holds its shape well whisk until stiff peaks - keep whisking until the peaks stand straight up and appear firm when beaters are lifted up. Be careful at that point not to overwhip, which will cause the cream to have a grainy texture or eventually turn into butter. Use immediately.

CHOCOLATE MASCARPONE LAYER CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.
• Place dark chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Stir in coffee and let cool slightly, about 5 minutes. Whisk egg yolks into the chocolate.
• Whisk egg whites, brown sugar, and salt in a separate bowl until peaks are the consistency of firm snow. Fold into the chocolate mixture. Pour into the pan and smooth the top.
• Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.
• Prepare the second layer while the first layer is cooling. Mix water and cocoa powder together in a bowl. Melt dark chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
• Whisk cream, mascarpone cheese, sugar, and salt together in a bowl. Add cocoa powder mixture and melted chocolate. Pour over the first layer. Refrigerate until set, at least 30 minutes.
• Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
• Dissolve gelatin powder in water; let stand for 5 minutes. Heat in a double boiler until melted, 2 to 3 minutes. Mix into the melted chocolate.
• Whisk cream until soft peaks form. Add mascarpone cheese and mix until smooth. Fold in the chocolate-gelatin mixture. Pour over the second layer. Refrigerate cake until firm, at least 3 hours.

CHOCOLATE LAYER CAKE AND VANILLA WHIPPED GANACHE

Steps:

• Chop the white chocolate finely and place it in a large container.
• Bring the heavy cream and half a vanilla bean to a boil in a saucepan and then pour it all at once over the chocolate.
• Mix with a spatula until you have a smooth liquid mixture. (Use a hand blender if necessary to smooth the ganache)
• Cover with cling film and place in the fridge for one night.
• Preheat your oven to 320°F/160°C and line a 6 inch / 15 cm round pan with parchment paper.
• In the bowl of your stand mixer, beat the eggs with the sugar for at least 10 minutes (they will double or even triple in volume)
• In another bowl, mix and sift together the flour, cocoa powder, salt and baking powder.
• Lower the speed of the mixer and add the dry ingredients.
• In a separate bowl, place the cold heavy cream and whip it stiff.
• Gently fold in the whipped cream with a spatula.
• Pour this mixture into your pan and bake for about 45-55 minutes.
• Let your cake cool for a few minutes in the pan, then remove it from the pan and let it cool completely on a rack.
• Wrap your cake in cling film and place it in the fridge for at least 2 hours.
• Place the cooled ganache in the bowl of a stand mixer and whip for about 4-5 minutes at medium speed, gradually increasing the speed until you obtain a stiff ganache.
• Add the cold mascarpone in two batches and continue beating until you have a thick, firm cream.
• Place a first layer of sponge cake and fill the inside with a small amount of ganache.
• Place a second layer and repeat this step until the last layer.
• Cover the entire layer cake with a very thin layer of ganache to enclose the crumbs.
• Apply a second, thicker layer and smooth with a frosting smoother.
• Fill a pastry bag fitted with a piping bag with the remaining ganache and decorate the top of the cake by forming swirls.
• Sprinkle with cocoa meal and keep your layer cake in the fridge until ready to serve.