A very special occasion calls for a very special cake. A few days ago was my dad’s birthday and he kindly asked me, instead of frivolous presents, to bake him a glorious chocolate cake. If you know me, by now you probably do, you’ll know that in my life I have baked a crazy amount of chocolate cakes since these are basically the first cakes I’ve ever baked. But this one is probably my all time favorite. For my dad’s birthday I wanted to find a recipe that was going to incorporate light and fresh flavours to a cake that usually is considered quite heavy. Let’s think about the Devil’food cake. If you know this cake, you are probably aware of the fact that it is almost impossible to finish a slice of that cake all by yourself. Don’t get me wrong it tastes absolutely amazing, but the amount of chocolate in it will probably make you feel sick after 4 or 5 bites.
My dad is not super fond of sweets and cakes in general, so I had to find something to win him over. I started to think about what kind of flavours would go perfectly with the chocolate with out taking over the entire flavour of the cake. And then it hit me. Mascarpone. It is an italian cheese used a lot in cakes to give freshness and lightness. I thought that it would contrast perfectly the dark chocolate without making it feel more heavy.
To top it all off I wanted to add a dark chocolate ganache, only on top of the cake, to give it that extra chocolaty flavour that made the cake turn from standard to glorious. I hope you guys will enjoy this recipe because my dad sertently did. Tweet me photos or comment down below if you’re willing to give it a go!
130 gr butter
500 gr all purpose flour
60 gr cocoa powder
1 tsp baking powder
1 tsp baking soda
pinch of salt
440 gr granulated sugar
2 large egg
400 ml sour cream
180 ml hot water
Dark chocolate ganache
150 gr dark chocolate
200 ml heavy cream
2 tbsp butter
500 gr mascarpone cheese
8 tbsp powdered sugar
1/3 cup + 1 1/2 tbsp heavy cream
Heat oven to 175°C (350F). Butter and flour a 23 cm cake pan. Melt the butter and let it cool.
Sift flour, cocoa powder, baking powder and baking soda in a large bowl. Add all other ingredients: salt, sugar, egg, sour cream, melted butter and hot water. Stir until completely smooth.
Bake for 1 hour but check it with a toothpick along the way. Let the cake cool for 10 minutes in it’s pan before inverting it onto a cooling rack. Let it cool completely before using.
Dark chocolate ganache
Chop the chocolate finely and put in a bowl. Heat the cream and butter in a saucepan until hot, then pour the cream mixture on top of the chocolate. Leave for 30 seconds, then stir until completely smooth. Leave to cool to spreadable consistency.
Beat the mascarpone and sugar until creamy. Add the heavy cream and whip until thick.
Cut the cake into three layers. Spread a thick layer of mascarpone frosting on top of the first layer. Then add some grated/shaved chocolate. Put the next cake layer on and repeat the same steps as before.
Top with the third and last cake layer. Spread a thick layer of ganache on top. Decorate with coconut powder.