"I want to take that cake to dinner" is what my friend said when I sent her a picture of the final product. And you know what? I couldn't agree more! This cake was a labor of love but I am so pleased with the final outcome that I would make another one in a heartbeat, and with Valentine's Day around the corner, I just might! For those that don't like super sweet cakes (like my Italian/European family), look no further. The dark and somewhat bitter chocolate paired so nicely with the strawberry jam and mocha flavored Mascarpone frosting. Ugh, just drooling thinking about this one.
There are many elements to this cake so I tried to make the directions flow nicely. For example, while the jam cooks you can dip your strawberries. Read through the entire recipe before attempting just to get used to the flow of everything. Good luck, it's really not that hard to do, just takes time and patience!
I tried to cut the title down but there was no way to and still describe what I made. If you have suggestions, leave a comment!
Ingredients (cake):
2 cups cake flour
3/4 cup dark chocolate cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
3/4 cup butter, room temp
2 cups packed brown sugar
3 eggs
1 1/2 tsp vanilla
1 cup buttermilk
4 tsp Espresso powder dissolved in 3/4 cup hot water (make this prior to adding)
Ingredients (Mascarpone Frosting):
1/3 cup dark chocolate cocoa
1 tbsp espresso powder
1 1/2 cups heavy whipping cream, divided
1 cup sugar (if you prefer sweeter, use 1 1/3 cups)
16 oz Mascarpone cheese
Ingredients (strawberry jam)*:
1 lb strawberries, mashed
1/3-1/2 cup (or less, to taste) sugar
1 tbsp lemon juice
Pinch of salt
*Alternatively, you can use store-bought strawberry jam.
For cake topping:
8 chocolate dipped strawberries. If dipping your own you will need dipping chocolate (see directions)
If dipping your own strawberries you will most likely have to get 2 lbs of strawberries to also make the jam. Unless you plan to eat them, you can add the remaining strawberries to the jam and 1.5 x the recipe. You should get about 1.5 cups of jam. I used 1 cup for the layer in the cake but you could use more or just save it for your morning toast or scones.
Directions:
Start by making your frosting because it needs time to cool. Sift cocoa into a large bowl, add espresso powder. Bring 1 cup of heavy cream to a boil. Slowly add cream to cocoa mixture, whisking, until cocoa is dissolved. Add remaining 1/2 cup heavy cream and sugar, whisking until sugar dissolves. Chill until cold, at least 2 hours.
Prep your strawberries and make your strawberry jam by combining all ingredients in a medium saucepan over medium heat. Bring to a boil and cook until thickened and bubbles cover the surface, about 20 minutes. Stir occasionally. Let it cool then pour into a jar with lid and store in a refrigerator.
If dipping your own strawberries, do so while the jam is cooking. I used Baker's dark chocolate dipping chocolate that conveniently comes in a microwaveable bowl. Just make sure your strawberries are dry so the chocolate doesn't become lumpy. Let them sit/harden on a piece of parchment or wax paper and refrigerate until ready to use.
To make your cake, line the bottom of 2 round, 9" pans with parchment paper and sides with butter and preheat oven to 325. Sift cake flour, cocoa, baking soda, and salt in a medium bowl. Beat butter in an electric mixer until smooth. Add brown sugar and beat until blended. Add eggs, 1 at a time, and beat each addition until well blended. Mix in vanilla. Add flour mixture in 3 additions, alternating with buttermilk in 2 additions, beating until just blended. Make your espresso-water mixture and slowly add to the batter, beating until smooth. Divide batter between both pans and smooth tops. Bake for 40 minutes or until a tester inserted into the center comes out clean. Let cool in the pan for 15 minutes before running a small knife along the sides and transferring to a wire rack. TIP: if your cake layer is still hot and lopsided, cover with a clean cloth and gently pat down so an even layer forms. Cool completely.
By the time your cake has cooled, 2 hours should have passed so you can finish your frosting. Beat your cooled cocoa mixture with the Mascarpone until blended, smooth, and medium-firm peaks form (start on low and increase to medium high), about 2 minutes. Careful not to over beat.
To assemble:
Place 1 cake layer on a cake stand or in your travel container. Pipe a rim of frosting on the top outer edge of the cake using the largest round trip you own. Fill the center with your strawberry jam (see above picture). Place the second cake layer on top making sure it's not lopsided. Finish by spreading the remaining frosting on top so an even layer forms (about 1/4" high). Spread remaining frosting on the sides. You can do a very thin layer so you can still see the cake layers, or thicker. You should have enough to do a thick layer. Position 8 chocolate dipped strawberries on the top to your liking. Refrigerate until set.
Recipe adapted from epicurious. Their photo is not an accurate depiction of the cake.
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