CHOCOLATE MASCARPONE CAKE RECIPES

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.

Steps:

• If you don't have buttermilk, mix together milk and vinegar in a cup and leave for 5 minutes without stirring.
• Combine the dry ingredients. Sift and combine flour and cocoa powder, add baking powder, baking soda and salt.
• Separate yolks from egg whites.
• Start beating yolks with sugars until fluffy. Then add the liquids: buttermilk, oil and vanilla extract. Keep mixing until combined.
• Then gently incorporate the dry ingredients.
• When previous steps are done, gently incorporate egg whites that you have beaten separately. Do it in two batches by using a silicone spatula.
• Grease a round 20 cm (10 inch) baking mould with butter and put parchment paper on the bottom.
• Preheat you oven to 180 °C or 350 F. Transfer the batter into the mould and bake until a toothpick comes out clean. It will take about 20 – 25 minutes. Do not over-bake because then your sponge will be dry.
• Start off by melting the chocolate. I prefer doing it with bain marie (a water bath or double boiler), but you can use microwave if you prefer. When melted, leave your chocolate on the counter to chill down slightly.
• In the meantime, mix mascarpone until fluffy. Second, add chocolate and keep mixing. Now, add whipping cream and mix until batter becomes silky. Watch out not to over-mix and let your frosting go lumpy. Add sugar if wanted.
• You can put your frosting into the fridge until sponge cools down to room temperature. Once ready, cover your soft sponge with creamy frosting. And that is it. You can dust it with some cocoa powder or sprinkle with some chocolate shavings.
• Let the whole cake set in the fridge for a couple of hours, preferably overnight.