Ingredients
Mascarpone- Chocolate Cake:
- 3/4 cup butter, softened
- 1 2/3 cups sugar
- 2 eggs
- 3/4 cup mascarpone
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup baking cocoa
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Lavender-Honey Butter Cream:
- 2 tablespoons lavender honey
- 8 ounces sugar
- 5 egg whites
- 8 ounces butter
Milk Chocolate Ganache:
- 6 ounces milk chocolate, chopped
- 1/2 cup heavy cream
Directions
For Mascarpone-Chocolate Cake: Preheat oven to 325 degrees F.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, 1at the time, beating well after each addition. Add mascarpone and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour batter into a 10-inch cake pan and bake for 45 minutes.
For Lavender-Honey Butter Cream: Cook sugar to a soft ball stage. Wisk the egg whites until stiff. Slowly pour cooked sugar into egg whites. Continue to whisk until meringue cools down to room temperature. One by one add small pieces of butter, then stir in the honey.
For Milk Chocolate Ganache: Chop Chocolate into small pieces and place into a bowl. Bring heavy cream to a boil and poor over the chocolate. Stir until all pieces are melted.
To assemble: Cut cake in 3 equal disks. Fill the first layer with the milk ganache and the second layer with the lavender-honey butter cream. Use the butter cream to frost the sides and top of the cake.
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By kjparch
on November 12, 2010
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I didn't make the butter cream it sounded gross. I doubled the amts for the ganache, using half for the inside and the rest covering the top and outside. I used Ghirardelli's Milk Chocolate chips for the ganache. I also used Coconut extract instead of vanilla and was very pleased with the results! The only thing is that next time instead of putting batter in a 10" pan I will use 2 separate pans..maybe 2- 8"? The cake takes about an 90 mins on 325 if you put it in a 10" pan, and it is very ugly when its done, lumpy on top, but the ganache covers it up ok. I would recommend making this cake for chocolate lovers, its very rich, moist,& delicious!!!
By jaimesmar5_11822762
Milford, OH
on April 23, 2009
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I did everything as it said to do but I messed up on the filling. It was hard to do or something went wrong so I had some extra bettercream I had used for a cake 2 weeks earlier and used that. I just used it as the filling and then pour the ganache over the top and let it run down the sides alittle. You could still see the layers of cake and buttercream and I thought it looked great. So when everyone tried it they loved it and said it tasted like a Ho Ho. I was so happy. I would do it again but I wont even bother with the honey thing.
By loungegal16_7919068
los angeles, CA
on August 09, 2008
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the cake expands way above the form and takes longer than 45 min. was moist but does not look like a nice baked cake
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