Monday, June 6, 2011

Mexican Chocolate Cake with Marscarpone Frosting

This recipe makes 2 (8-inch)  frosted cakes.

For the cake:

1 cup unsweetened cocoa
2 3/4 cups flour
1 1/4 cups sugar
1 cup packed brown sugar
1 1/2 Tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups whole milk
1/2 cup olive oil
1/2 cup vegetable oil
2 eggs
2 Tablespoons balsamic vinegar
1 1/2 Tablespoons vanilla

Put all of the dry ingredients in a large bowl.

Add all of the liquid ingredients.

Mix until smooth.  How gorgeous is this batter?  It is almost black.  Yum.

Spray two 8-inch pans with cooking spray.  Put a piece of parchment on the bottom of the pan and spray again.  Here is the best tip I have ever learned.  To get even and flat cakes, take two strips of old towel and dampen them.  Wrap them around the outside of the cake pans.  Your cakes will come out completely level.  I did not believe it until I saw it for myself.

Pour the batter into the cake pans.  Bake in a preheated 350 degree oven for about 45 minutes, or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes.  Turn them out and let cool completely.

For the frosting:

1 (8-ounce) tub of mascarpone cheese
1 Tablespoon cinnamon
2 teaspoons vanilla
1 cup powdered sugar
pinch of salt
2 cups heavy cream

Whip the heavy cream until stiff peaks form.  In another bowl, whisk together the mascarpone, cinnamon, vanilla, salt, and sugar.  Gently fold the whipped cream into the cheese mixture.
Use half of the frosting and cover the top of your cake.

Sprinkle cinnamon on top for garnish.

This cake is moist, flavorful, and delicious.  A perfect ending for a Mexican feast or something to bring to a Cinco de Mayo party.

Carly's Favorite Frosting


FORMULA:

  • 5 Tablespoons Flour
  • 1 cup Milk
  • 1 teaspoon Vanilla
  • 1 cup Butter
  • 1 cup Granulated Sugar (not Powdered Sugar!)

PROCESS:

Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.