Tre Stelle® Mascarpone Chocolate Truffle Cake
The decadence of a chocolate truffle was the inspiration for this rich chocolate layer cake – a little goes a long way – great for entertaining a crowd!Prep Time:
50 minutes Ready In:
1 + hour Serves:
Makes 8 – 10 servings
Cake 2 cups | 500 mL all purpose flour 3/4 cup | 175 mL cocoa powder 1 1/2 tsp | 7 mL baking soda 1/2 tsp | 2 mL salt 3/4 cup | 175 mL butter, room temperature 1 cup | 250 mL granulated sugar 1 cup | 250 mL dark brown sugar 2 tsp | 10 mL vanilla extract 3 large eggs 1 cup | 250 mL buttermilk 1 tbsp | 15 mL instant espresso powder dissolved in 1/4 cup hot water Chocolate Mascarpone Frosting 4 squares | 30 g each semi sweet chocolate 1 tub | 475 g Tre Stelle® Mascarpone 4 cups | 500 g confectioner’s sugar 2 tbsp | 30 mL milk 1 tsp | 5 mL vanilla extract
Preheat oven to 325°F (160°C). Spray two 9-inch cake pans with vegetable spray and dust with flour. Line bottom of pans with parchment paper. In a large bowl, sift together flour, cocoa, baking soda and salt; set aside. In another large bowl beat butter and sugars together until thick and creamy. Add vanilla and eggs, one at a time, beating well after each addition. Add buttermilk in two additions, mixing well; gradually stir in espresso mixture and beat until smooth. In two batches mix in dry mixture. Divide batter between pans and bake for 40 minutes, or until tester inserted into centre of cake comes clean. Remove from oven and cool pans on a cooling rack; when pans are cool enough to handle, invert cakes onto cooling rack; remove parchment paper and cool thoroughly before frosting. Frosting: In a double boiler melt chocolate squares; set aside. Add Mascarpone to a large bowl and beat with confectioner’s sugar in three additions until smooth. Add vanilla; gradually add the melted chocolate. Thin with milk if frosting appears to be too thick. Assembly: Slice cake rounds horizontally in halves. Spread frosting between cake layers and on to top and sides. Decorate with additional frosting, chocolate curls or espresso beans if desired.