When I need a quick and simple dessert, without any complicated ingredients, this is my go-to chocolate cake. It is really simple to prepare and yet, it will please any guest. And it’s made of chocolate. Are any further works even needed!? I don’t think so!
The fluffy sponge
The base of this delicious cake is a lovely, fluffy and moist chocolate sponge. We all know how moist is important when it comes to cake and its spongy parts. But on the other side, it must not be soggy or too heavy. For me, heavy is good when it comes to brownies, but cake is something else.
How to prepare the sponge
As always, start with weighing all of the ingredients. Good preparation is half of the job.
If not having buttermilk, mix together milk and vinegar in a cup and leave for 5 minutes without stirring. Vinegar will cause the milk to curdle up a bit.
Next, combine all the dry ingredients. Sift and combine flour and cocoa powder, add baking powder, baking soda and salt.
Separate yolks from egg whites. I always like separating the two, because that way I get a lighter sponge when incorporating the mixed egg whites.
Start beating yolks with sugars until fluffy. Take a couple of minutes. then add the liquids: buttermilk, oil and vanilla extract. Keep mixing until combined. Then gently incorporate the dry ingredients.
When you have managed to do the previous steps, gently incorporate egg whites that you have beaten separately. do it in two batches. Beast way of doing this step, is but using a silicone spatula. do it by folding the whites into batter, not mixing. This way you wont get the air out, you must work gently.
Grease a round 20 cm (10 inch) baking mould with butter and put parchment paper on the bottom. Double the safety!
Preheat you oven to 180 degrees Celsius or 350 Fahrenheit. Transfer the batter into the mould and bake until a toothpick comes out clean. It will take about 20 – 25 minutes. Do not over-bake because then your sponge will be dry.
Mascarpone and chocolate frosting
I believe that these two words are enough to convince you how good this cake is. And these same two ingredients are almost the only ingredients needed to make the frosting. You only need whipping cream and some powdered sugar, but that is optional. It depends on how sweet you like your cake yo be. I suggest trying the frosting after mixing the main three ingredients and then decide if you will add any more sugar.
How to prepare the frosting
Start off by melting the chocolate. I prefer doing it with bain marie (a water bath or double boiler) because the way I feel like have the most control over it. You can use microwave if you prefer.
When melted, leave your chocolate on the counter to cill down slightly.
In the meantime, mix mascarpone until fluffy. second, add chocolate and keep mixing. Now, add whipping cream and mix until batter becomes silky. Watch out not to over-mix and let you frosting go lumpy. Add sugar if wanted.
You can put your frosting into the fridge until sponge cools down to room temperature.
Once ready, cover your soft sponge with creamy frosting. And that is it. You can dust it with some cocoa powder or sprinkle with some chocolate shavings.
Let the whole cake set in the fridge for a couple of hours, preferably over night.
Tomorrow, I dare you to stop yourself at only one piece!
My simple and quick mascarpone and chocolate cake
Ingredients
- 100 g flour 3.53 oz
- 50 g cocoa powder 1.76 oz
- 100 g white + 60 g brown sugar 3.53 oz
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs medium sized
- 80 ml oil ⅓ cup
- 1 tsp vanilla extract
- 120 ml buttermilk or 120 ml milk + 1tbsp vinegar (½ cup)
- 500 g mascarpone cheese 17.64 oz
- 500 ml whipping cream 2 ⅕ cups
- 300 g melted dark chocolate 10.58 oz
- Powdered sugar optional
Instructions
- If not having buttermilk, mix together milk and vinegar in a cup and leave for 5 minutes without stirring.
- For the sponge, combine the dry ingredients. Sift and combine flour and cocoa powder, add baking powder, baking soda and salt.
- Separate yolks from egg whites.
- Start beating yolks with sugars until fluffy. Then add the liquids: buttermilk, oil and vanilla extract. Keep mixing until combined. Then gently incorporate the dry ingredients.
- When previous steps are done, gently incorporate egg whites that you have beaten separately. Do it in two batches by using a silicone spatula.
- Grease a round 20 cm (10 inch) baking mould with butter and put parchment paper on the bottom.
- Preheat you oven to 180 °C or 350 F. Transfer the batter into the mould and bake until a toothpick comes out clean. It will take about 20 – 25 minutes. Do not over-bake because then your sponge will be dry.
- For the frosting, start off by melting the chocolate. I prefer doing it with bain marie (a water bath or double boiler), but you can use microwave if you prefer.
- When melted, leave your chocolate on the counter to cill down slightly.
- In the meantime, mix mascarpone until fluffy. Second, add chocolate and keep mixing. Now, add whipping cream and mix until batter becomes silky. Watch out not to over-mix and let you frosting go lumpy. Add sugar if wanted.
- You can put your frosting into the fridge until sponge cools down to room temperature.
- Once ready, cover your soft sponge with creamy frosting. And that is it. You can dust it with some cocoa powder or sprinkle with some chocolate shavings.
- Let the whole cake set in the fridge for a couple of hours, preferably over night.
