Chocolate Cake with Mascarpone

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We blog about this recipe here.

Chocolate Cake with Mascarpone

Adapted from Ruth Reich’s recipe “Jeweled Chocolate Cake” in Save Me the Plums.  Note: I’ve omitted the praline “jewels” because – for me – it’s too time-consuming to make pralines as a topping for the mascarpone.

  • 1/3 c cocoa powder (not Dutch process)
  • 3 oz good-quality bittersweet chocolate
  • 6 T butter
  • 1/3 c vegetable oil
  • 2/3 c water
  • 1 c sugar
  • 2 eggs
  • 1 1/4 c all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 c buttermilk
  • sliced – toasted, if you wish – almonds to scatter on top of the mascarpone (optional)

For frosting: 2 T sugar and 1 c mascarpone.  Bring the mascarpone to room temperature and then mix in the sugar, blending well.

Preheat the oven to 300 degrees.

Butter and flour a deep 9-inch round cake pan.

Melt the chocolate with the cocoa, butter, oil, and water over low heat, stirring until smooth. Remove from the heat and whisk in the sugar.

Cool completely, then whisk in the eggs, one at a time.

Combine the flour, baking powder, and salt, and whisk into the chocolate mixture. Shake the buttermilk well, measure, and stir that in.

Pour the batter into the pan and bake on the middle shelf of the oven for about 45 minutes or until a toothpick comes out clean.

Cool on a rack for 10 minutes, then turn out, and allow to cool completely.

When ready to serve, spread the mascarpone frosting over the top – or put a nice rounded spoonful along side the cake.  Scatter with the almonds, if you’re using them.

Recipe brought to you by and Andy and Ann.
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