cake: chocolate & mascarpone whip

good cake.

I’m back with another classic flavor for this mini cake series: Chocolate.

The ingredients are simple, and the cake can be made entirely by hand. Salted butter is cooked until browned and fragrant, and is mixed with Dutch-Process cocoa while still hot. This process is known as blooming, and it’s purpose is simple - to draw out an intense cocoa flavor.

Brown sugar is used instead of granulated for deeper flavor, improved texture and moisture. Brown sugar and chocolate are lovers, I swear. My recipe calls for light brown sugar and molasses, resulting in a soft, darker brown sugar. This step is optional, but I find it really does help intensify the chocolate flavor in a unique way. When following any chocolate cake recipe, skip the vanilla and opt for subbing in molasses sugar instead!

For liquids, whole milk and vinegar are combined to create “buttermilk”, and olive oil is used as our final effort to incorporate complimentary flavor to this chocolate based cake.

The results are so incredibly rich, tender, and almost brownie-like in terms of flavor. This cake truly doesn’t need any sort of frosting. A light dusting of confectioners’ sugar or cocoa powder and you can call it a day (however I am a frosting gal, so the cake is finished off with a light chocolate mascarpone whip).

Some cake tips:

This recipe calls for Dutch-Process Cocoa Powder, which can be found at most grocery stores. My preferred brands are Guittard or Ghiradelli. They are both mostly affordable and accessible (do not use Hershey’s pls).

You may substitute buttermilk for the whole milk and white vinegar.

Please handle the chocolate cake with care as it is very tender and soft - allow it to cool completely before assembling.

I’ve tested this cake using both cold ingredients and room temperature ingredients, and did not notice a difference in the end results.

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CAKE: CHOCOLATE & MASCARPONE WHIP

Makes: 1 8” cake | Cook Time: 35-40 minutes | Prep Time: 15-20 minutes | Servings: 8-12 generous slices

Chocolate Cake

• 113 grams salted butter

• 45 grams Dutch-Process cocoa powder

• 200 grams dark brown sugar 200 grams light brown sugar plus 30 grams molasses, combined well*

• 1 large egg 50 grams

• 4 grams kosher salt

• 185 ml whole milk

• 15 ml white vinegar 1 tablespoon

• 45 ml olive oil

• 170 grams all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

Chocolate Mascarpone Whip

• 240 grams mascarpone cheese

• 250 grams heavy cream

• 20 grams Dutch-Process cocoa powder

• 80 grams confectioners’ sugar

• pure vanilla extract to taste

• sea salt to taste

Mise en Place

1. Preheat the oven to 335 F. Grease and line an 8 inch cake pan with parchment.

2. In a small bowl, combine 170 grams all-purpose flour with ½ teaspoon baking powder and ½ teaspoon baking soda. Whisk together well and set aside.

3. In a pitcher or measuring glass, combine 185 ml whole milk with 1 tablespoon white vinegar, and 45 ml olive oil. Set aside.

4. In a medium to large bowl, combine 45 grams Dutch-Process cocoa powder, 4 grams kosher salt, and 200 grams dark brown sugar*. Set aside.

Brown the Butter

1. To a saucepan, heat 113 grams salted butter over medium low heat while stirring occasionally. Once the butter begins to foam, stir continuously. It will begin to smell nutty, and bits of toasted milk solids will streak throughout the foam as you stir. The butter is fully browned once it becomes an amber color, and the foam subsides. If you want a specific weight, you should have roughly 95 grams worth of brown butter.

2. Carefully transfer the hot brown butter to the same bowl containing the cocoa powder, brown sugar and kosher salt. Using a whisk, stir in the melted butter until the mixture is combined. The mixture will be lumpy.

3. Stir in a large egg, whisking well until combined. The mixture will still not be smooth and may separate at this stage - this is expected.

4. Next, stream in the buttermilk and olive oil mixture while stirring continuously until completely smooth and homogenous.

5. Lastly, add the flour mixture into the wet ingredients. Stir the batter until just combined, and no streaks of flour remain.

6. Pour the batter into the prepared 8 inch cake pan.

7. Bake for 35-40 minutes, depending on your oven. The cake will bake up flat, and the center will be firm when ready.

8. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Just a note for impatient (or experimental) bakers: this cake is delicious served warm, straight from the oven with a dollop of whip.

Prepare the Frosting

1. To a large, chilled bowl combine 240 grams mascarpone cheese, 250 ml heavy cream, 20 grams Dutch-Process cocoa powder and 80 grams confectioners’ sugar.

2. Sprinkle in a large dash of sea salt, and add about a tablespoon or so of pure vanilla extract.

3. Using a handheld electric mixer (or a large whisk), beat the ingredients on low speed, gradually working the mixture up to a medium speed.

4. Stop mixing once the frosting has formed medium peaks, and holds well to a rubber spatula.

5. Cover the frosting securely and place into the fridge until ready to use.

Assemble the Cake

1. Transfer the completely cooled cake to a flat surface lined with parchment. Using a large serrated knife or a cake slicer, slice the cake into two even layers. Alternatively, you could assemble the cake as just one layer with whipped frosting on top.

2. Assemble the cake on your dish or platter of choice. Place the layer with the flattest bottom down first. Top generously with about two-thirds of the frosting, and spread it toward the edges of the cake.

3. Next, place the second layer on top, using your hands to gently press it into the frosting to secure it in place.

4. Frost the top layer with the remaining whip using the back of a spoon or a small offset spatula to create luscious swirls.

5. Slice, serve and enjoy.

Cake Care & Tips

This cake will keep covered in the fridge for up to 1 week. Allow to come to room temperature for about 15-20 minutes before serving for best results.

Drizzle olive oil over cake slices as you serve them, followed with a sprinkle of sea salt.

Dust a generous coating of cocoa powder or confectioners’ sugar over the cake for a nice and decorative contrast.

Thank you so much for reading! If you make this cake, I would love to know your thoughts. Best <3 Channey