Recipe courtesy of Jorg Amsler
Moist Mascarpone Chocolate Cake with a Honey Cream Filling
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 839
- Total Fat
- 50
- Saturated Fat
- 30
- Carbohydrates
- 94
- Dietary Fiber
- 3
- Sugar
- 71
- Protein
- 10
- Cholesterol
- 157
- Sodium
- 522
- Total: 2 hr 10 min
- Prep: 1 hr 30 min
- Cook: 40 min
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.