I decided this holiday season to start some new traditions for my family. Before Christmas, the kids and I attempted to make a gingerbread house from scratch…next year we’ll work out all the kinks and I’ll post those results 😉 We never do anything for the New Year, so I decided it would be fun foods for dinner (the kid’s choice) and a cake to celebrate and make a “wish” on (actually, we’re going to announce what goals we’d like to meet for the New Year).
Verdict: Yum! The cake itself is fairly lean, but the three sticks of butter and cup of mascarpone cheese more than makes up for that! 😉 This cake is a new favorite and I love that it makes a double layer 8-inch, cute, little cake 😉 Oh, and the frosting! It’s fluffy, rich, but not too sweet. It makes a huge batch (about 4 cups) so I used about half and froze the rest. Oh, and I piped “2014” with melted white chocolate with some coconut oil mixed in to make it thin it out and make it smooth. Thanks for reading, enjoy!
One-Bowl Chocolate Cake – adapted from Martha Stewart
- 3/4 cup unsweetened Dutch cocoa powder
- 1 1/2 cups unbleached cake flour (150 grams) or AP flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 3/4 cup water + 3/4 tsp espresso powder (*espresso optional*)
- 3 tablespoons safflower oil
- 1 teaspoon pure vanilla extract
Preheat oven to 3o0 degrees. Butter two 8-inch round cake pans (2 inches deep); grease and line each cake pan with parchment paper. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water/espresso powder, oil, and vanilla. Beat until smooth, about 3 minutes.
Divide batter between pans (my portions weighed 1 pound 2 ounces). Bake until set and a toothpick inserted into the centers comes out clean, about 40 – 45 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, face-up, to wire racks. Let cool completely. Wrap and freeze layers if desired.
Dark Chocolate Mascarpone Frosting – adapted from Not So Humble Pie
*frosts a 8-inch two or three layer cake
- 1 pound semisweet chocolate, finelly chopped
- 6 tablespoons dutch-processed cocoa powder
- 6 tablespoons boiling water
- 3 sticks (1 1/2 cups or 339g) unsalted butter, room temperature
- 1 cup mascarpone cheese (or in a pinch, cream cheese)
- 1/2 cup powdered sugar
- pinch salt
Combine the boiling water and dutch processed cocoa. Mix well to remove any lumps and then set aside to cool.
Melt the chocolate over a double-boiler and then set aside to cool. Allow the melted chocolate to come to room temperature before using (otherwise it will melt your butter and that’s bad), this should take 25-30 minutes.
Once the chocolate is cool, beat the butter and powdered sugar in your stand mixer with the paddle attachment until light and fluffy (roughly 4 minutes). While it is mixing, combine the mascarpone cheese with the cocoa powder slurry.
Once the butter is light and fluffy, add the cooled melted chocolate to the butter and beat until uniform, scraping down the sides as needed. Then add the mascarpone cocoa mixer and beat until well combined. The frosting should be ready to use, however if it seems too soft you can place it in the refrigerator for 10 minutes and it will firm up.