Ingredients
Chocolate Cake:
- 3/4 cup all-purpose flour 90 g
- ½ cup unsweetened cocoa powder 60 g
- 1 cup granulated sugar 200 g
- 1 teaspoon baking soda 5 ml
- ½ teaspoon baking powder 2.5 ml
- ½ teaspoon salt 2.5 ml
- 1/4 cup oil 60 ml
- ½ cup buttermilk 120 ml
- 1 egg
- 1 teaspoon vanilla 5 ml
- ½ cup warm water 120 ml or hot coffee
Espresso Mascarpone Cream:
- 16 oz mascarpone
- 2 cups heavy cream 480 ml
- 1/3 cup granulated sugar 65 g
- ¼ teaspoon salt
- 1 tablespoon vanilla bean
- 2 tablespoon DeLallo instant espresso powder 30 ml
- 3 tablespoons freshly ground coffee grounds medium grind
Assembly
- 3 tablespoons cocoa powder
Instructions
Chocolate Cake:
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 9” springform pan with parchment paper and set aside.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix with a whisk to evenly combine.
- Add the oil, buttermilk, egg, vanilla, and warm water. Mix with a whisk until the ingredients are evenly combined.
- Pour the batter into the lined springform pan.
- Bake for 45 minutes or until a toothpick comes out clean. Set aside to cool.
Espresso Cream:
- In a large bowl, combine the mascarpone cheese and heavy cream. Beat on medium speed until well combined, about 30 seconds.
- Add the sugar, salt, vanilla bean paste, and espresso powder. Continue to beat on medium-high speed until soft peaks form, about 1-2 minutes. Do not over mix or the mixture will split. You want to just mix until soft peaks form
- Fold in the coffee grounds until just evenly combined
Assembly:
- Pour the cream over the cooled cake into the springform pan. Spread into an even layer so the top is flat. Cover with a piece of plastic wrap to set for at least 4 hours or overnight.
- Dust with cocoa powder and serve
