Tuesday, May 29, 2012

Chocolate Cake with Coffee Marscarpone Icing

To follow a rich dinner for 10 people, I decided there should be something sweet for dessert, but which didn't cause a toothache, to finish. In my search for a suitable recipe, I stumbled across a classic from Nigella Lawson (via her Twitter of course).

Of course, I'd neglected to purchase all the ingredients required, but somehow I think my adaptations resulted in an even better cake, at least by my standards. Not too chocolate-ly or dense, the slightest hint of salt and the contrast of the coffee Marscarpone icing took to the dessert from normal to something special. It was so pretty to look at as well, and less effort than I'd expected. I loved this cake, and will likely make it again, once I can justifying buying another tub of Marscarpone cheese - that stuff is expensive!

So how did this amazing cake get made?

Take everything out of the fridge so that all the ingredients can come to room temperature. Preheat the oven to 180°C and line and butter a 24cm springform pan.

Melt 350 g of the chocolate using either a double boiler over water, or by heating it in a microwave in 30 second intervals.
350 g of melted dark chocolate goodness

Brush the melted chocolate onto the waxy side of the leaves, and leave to cool in a fridge or freezer until the chocolate sets. You can peel off the real leaves afterwards, leaving just their chocolate clones.

Chocolate Coated Leaves
Mix the flour, sugar, salt and bicarbonate soda in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the yogurt, eggs, vanilla paste and olive oil and mix together with the dry ingredients. Mix in the chocolate too.

Pour this batter into pan and bake for 40 minutes until a skewer inserted into the center comes out clean.

Chocolate Cake Batter 
Fresh out of the oven
Let the cake cool a wire rack 10 minutes before turning out. Let the cake cool for at least another 30 minutes so the icing doesn't melt. To make the icing, dissolve the coffee in the boiling water, then beat the coffee syrup, sugar and Marscarpone together until stiff peaks form.

Coffee Marscarpone Icing

Spread the icing over the top of the cooled cake and top with the chocolate leaves. 

Coffee Marscarpone Icing & Chocolate Leaves


Chocolate Cake with Coffee Marscarpone Icing
Adapted from Old Fashioned Chocolate Cake by Nigella Lawson

Ingredients:

Cake
  • 350 g 45% dark chocolate 
  • 200 g plain flour
  • 3 tbsp sugar
  • 1 tsp salt
  • 1.5 tsp bicarbonate of soda
  • 150g soft unsalted butter
  • 2 tbsp yogurt
  • 4 large eggs, beaten
  • 1 tsp vanilla paste
  • 60 ml olive oil
Icing
  • 2 tbsp instant coffee
  • 1 tbsp boiling water
  • 200g marscarpone cheese
  • 2 tbsp sugar
Decoration (do not eat - these aren't actual ingredients, just aids!)
  • 8 waxy, non-toxic leaves (I used kumquat leaves)
  • Paintbrush

Method:
  1. Take everything out of the fridge so that all the ingredients can come to room temperature.
  2. Preheat the oven to 180°C and line and butter a 24cm springform pan.
  3. Melt 350 g of the chocolate using either a double boiler over water, or by heating it in a microwave in 30 second intervals.
  4. Brush the melted chocolate onto the waxy side of the leaves, and leave to cool in a fridge or freezer until the chocolate sets. You can peel off the real leaves afterwards, leaving just their chocolate clones.
  5. Mix the flour, sugar, salt and bicarbonate soda in a large bowl and beat in the soft butter until you have a combined and creamy mixture. 
  6. Now whisk together the yogurt, eggs, vanilla paste and olive oil and mix together with the dry ingredients. Mix in the chocolate too.
  7. Pour this batter into pan and bake for 40 minutes until a skewer inserted into the center comes out clean.
  8. Let the cake cool a wire rack 10 minutes before turning out. Let the cake cool for at least another 30 minutes so the icing doesn't melt.
  9. To make the icing, dissolve the coffee in the boiling water, then beat the coffee syrup, sugar and Marscarpone together until stiff peaks form.
  10. Spread the icing over the top of the cooled cake and top with the chocolate leaves. 
Chocolate Cake with Coffee Marscarpone Icing



6 comments:

  1. That cake looks amazing with the contrast of the light icing and the dark chocolate leaves!

    Catty

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    1. The slight bitterness of the coffee was perfect too!

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  2. Coffee and chocolate is a combination second only to chocolate and peanut butter. Bravo!

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    Replies
    1. Thanks :D I must make a chocolate and peanut butter cake soon!

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  3. The cake looks delicious. The decoration is perfect! Bravo, very nice work!

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    Replies
    1. Thank you! I still have a while to go before the cakes look as stunning as yours though!

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