Decadent Chocolate Coffee Cake with Mascarpone Cream and Ganache

Ingredients

For the Cake:

• • 2 eggs

• • A pinch of salt
  • 1 tbsp vanilla flavoring
  • 150 g sugar (3/4 cup)

• • 120 ml oil (1/2 cup)
  • 120 ml milk (1/2 cup)
  • 180 g flour (1 cup + 1/3 cup)

• • 30 g bitter cocoa powder (1/3 cup)
  • 7 g baking powder (1 tsp)
  • 80 ml coffee (1/3 cup)

For the Mascarpone Cream:

• • 100 ml liquid cream (30% fat)
  • 100 g mascarpone cheese (1/2 cup)
  • 1 tbsp icing sugar

• 1 tbsp vanilla flavoring

For the Chocolate Ganache:

• • 150 g chocolate, chopped
  • 100 ml hot liquid cream

• 15 g butter

For the Icing Decoration:

• • 70 g icing sugar (3/4 cup)
  • 2 tablespoons milk

Step-by-Step Instructions

1. Prepare the Cake Batter

1. 1. Preheat your oven to 180°C (350°F). Grease and flour an 8-inch round cake pan or line it with parchment paper.
   2. In a large mixing bowl, whisk the eggs with a pinch of salt until frothy. Add the vanilla flavoring, sugar, oil, and milk, mixing until smooth.
   3. Sift together the flour, cocoa powder, and baking powder in a separate bowl. Gradually add the dry ingredients to the wet ingredients, stirring until no lumps remain.

1. Finally, incorporate the coffee into the batter, mixing until the consistency is smooth and pourable.

2. Bake the Cake

1. 1. Pour the batter into the prepared pan and spread it evenly.
   2. Bake in the preheated oven for 35–40 minutes or until a toothpick inserted into the center comes out clean.

1. Allow the cake to cool completely before slicing it horizontally into two layers.

3. Make the Mascarpone Cream

1. 1. In a chilled bowl, whip the liquid cream until it forms soft peaks.
   2. In a separate bowl, mix the mascarpone cheese with icing sugar and vanilla flavoring until smooth.

1. Gently fold the whipped cream into the mascarpone mixture until well combined.

4. Assemble the Cake

1. 1. Place the bottom layer of the cooled cake on a serving plate.
   2. Spread an even layer of mascarpone cream over the cake.

1. Place the second layer on top and lightly press down to secure.

5. Prepare the Chocolate Ganache

1. 1. Heat the liquid cream until just below boiling, then pour it over the chopped chocolate in a heatproof bowl.
   2. Let it sit for 1–2 minutes, then stir until smooth and glossy. Add the butter and mix until fully incorporated.

1. Pour the ganache over the assembled cake, letting it drip down the sides for a luxurious finish.

6. Add the Final Touches

1. 1. For decoration, mix icing sugar with a small amount of milk to create a thick glaze. Drizzle it over the ganache in a pattern of your choice.
   2. Let the cake set at room temperature for 30 minutes before serving.

Tips for Success

• • Room Temperature Ingredients: Ensure eggs, milk, and mascarpone are at room temperature for smoother mixing.
  • Don’t Overmix: Overmixing the batter can lead to a dense cake. Stop mixing as soon as the ingredients are combined.
  • Chill the Cream: Chill your bowl and beaters before whipping the cream to achieve better volume.

• Ganache Glossiness: Use high-quality chocolate for a shinier ganache. Adding butter at the end enhances its silkiness.

Storage Tips

• • Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.
  • Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.

Nutritional Facts (Per Serving)

• • Calories: 380 kcal
  • Protein: 6 g
  • Carbohydrates: 42 g

• Fat: 20 g
• Saturated Fat: 10 g
• Sugar: 27 g