The Best Cake you will ever have
My oven has no markings to tell you what temperature you are actually on, so cooking is a risky business. But to me baking is an exact science to get the perfect cake, you need the right tools, conditions and formula. I am scared to bake in this oven, if my cakes ever fail the sadness I feel is unparalleled to anything else. So as I’m in my baking drought I will pass my favorite recipe onto you all:
- 1 3/4 cups all-purpose flour
- 3/4 cup dark unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup boiling water
- 12 oz. chopped bittersweet chocolate (do not exceed 61% cacao)
- 1 2/3 cups heavy cream
- 1 tablespoon corn syrup (or honey)
CHOCOLATE MASCARPONE FILLING
- 6 oz. (¾ cup) mascarpone
- 1 1/4 cups heavy cream
- 1/2 cup plus 1 tablespoon confectioners’ sugar
- 3/4 teaspoon vanilla
- 1/2 heaping cup ganache in directions
- Fresh raspberries
- Raspberry jam
- Preheat the oven to 175C. Line the bottom of two 8-inch cake pans with baking paper. Butter and flour the sides of the pans.
- Sift together the flour, cocoa, baking powder and baking soda in a medium bowl. Whisk in sugar and salt. Set aside.
- In a large bowl, whisk buttermilk, oil, eggs, and vanilla together until combined. Whisk dry ingredients into the wet ingredients just until combined. Whisk in boiling water just until combined, do not overmix (the batter will be thin).
- Evenly divide the batter between the cake pans and drop a few times on the counter to get rid of air bubbles. For 8” pans, bake at 175C for 32-38 minutes (don’t open the oven while baking or cakes could fall in the center.)
- Cool cakes in pans for 10 minutes then transfer to a wire rack to cool completely before frosting. Once cool, level cakes if needed.
- Do NOT start Ganache until your cakes are cooled.
- Add heavy cream to a large microwave safe bowl. Microwave until just boiling, about 2 – 3 minutes. Remove from the microwave and add chocolate. Let stand for 1 minute, then whisk vigorously until Ganache is melted and smooth. Whisk in 1 tablespoon corn syrup (or honey).
- Remove a heaping ½ cup Ganache to use in Chocolate Mascarpone. Let remaining Ganache stand at room temperature to cool until barely lukewarm, about 20 minutes OR until thickened but spreadable.
- Immediately after making Ganache, make Chocolate Mascarpone.
- Using a handheld mixer, beat the mascarpone, cream, sugar and vanilla on low until no lumps remain. Add reserved heaping ½ cup ganache and increase speed to medium high and beat until thick, and stiff peaks form – should look like thick whipped cream. You don’t want to overbeat or the mixture will break and curdle but you want it quite thick.
- Cut cooled cakes in half horizontally using a long serrated knife to create 4 even layers. Place 1 layer, cut side up, then pipe chocolate mascarpone around the edge to form a circle, fill this circle with jam (the mascarpone will act as a barrier). Then top with some more mascarpone. Top with 2nd cake layer, cut side down, and repeat Jam and Mascarpone layers. Top with the 3rd cake layer and repeat Jam and Mascarpone layers. Add the final cake layer, cut side down.
- Using 1 cup of ganache, coat the cake in a thin crumb coat. Freeze cake for 30 mins. After this coat with remaining ganache.
- Top with raspberries.
This is originally a recipe from Carlsbadcravings which I have edited and made countless times.
Hope you enjoy x