January 20, 2011

the most delicious Mexican Chocolate Cake with Mascarpone Frosting

For the cake:

1 cup unsweetened cocoa
2 3/4 cups flour
1 1/4 cups sugar
1 cup packed brown sugar
1 1/2 Tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups whole milk
1/2 cup olive oil
1/2 cup vegetable oil
2 eggs
2 Tablespoons balsamic vinegar
1 1/2 Tablespoons vanilla

Put all of the dry ingredients in a large bowl. Add all of the liquid ingredients. Mix until smooth. Spray two 8-inch pans with cooking spray. Put a piece of parchment on the bottom of the pan and spray again. Pour the batter into the cake pans. Bake in a preheated 350 degree oven for about 45 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes. Turn them out and let cool completely.

For the frosting:

1 (8-ounce) tub of mascarpone cheese
1 Tablespoon cinnamon
2 teaspoons vanilla
1 cup powdered sugar
pinch of salt
2 cups heavy cream

Whip the heavy cream until stiff peaks form. In another bowl, whisk together the mascarpone, cinnamon, vanilla, salt, and sugar. Gently fold the whipped cream into the cheese mixture. Use half of the frosting and cover the top of your cake. Sprinkle cinnamon on top for garnish.

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