A deep chocolate flavour enriched with mascarpone make this the most delicious of cakes.
I have a lovely recipe, which is very easy to make, for a chocolate cake. This cake uses a lot of cocoa powder to give a deep chocolate flavour and it also contains mascarpone cheese to add a certain richness to the cake.
It is so easy to make and takes virtually no time at all. It needs less than an hour in the oven and can be mixed and in a cake tin within 15 minutes.
The only thing to delay eating it is that it should be cooled before that happens.
My cake turned out very well indeed and tasted so good, with a rich chocolate flavour and just a hint of lemon, from included zest. It was moist and soft and thoroughly enjoyable to eat.
If you don’t have mascarpone you can use ricotta, but drain any liquid off first.
A sticky, or gooey, alternative is a Swedish cake, Kladdkaka, all mixed in one pot.
Chocolate Mascarpone Cake – Video
- 250g(1 cp + 1 1/2 tbsp) mascarpone
- 80g(1/2 cup + 2 tsp) plain flour(based on scooping packed flour into 250ml cup)
- 75g(1/2 cup) cocoa powder
- 3 medium eggs(large in USA)
- 100g(1/3 cpu + 4 tsp) flavourless oil
- 200g(1 cup) caster sugar
- zest from 1 lemon
- 16g(4 tsp) baking powder
- 1/2 tsp salt
- Preheat the oven to 180C/350F, and grease and line the sides and base of a 23cm/9 inch springform pan.
- Sift the flour, cocoa powder and baking powder into a bowl and set aside.
- Place the eggs, sugar, salt and lemon zest in a large bowl and whisk until fully incorporated and fluffy(I used my hand mixer)
- Add the mascarpone and begin to whisk, slowly adding the oil as well, until all well combined.
- Add the flour mixture, in 3 additions and stir each time until fully incorporated.
- Pour the mixture into the prepared pan and spread to level it across the base.
- Bake for 45-55 minutes until it is well risen and a skewer poked into the centre comes out clean.
- Remove from the oven and leave for about 10 minutes before turning out onto a wire rack to cool completely.