Mascarpone – Audrey's 74

Devil’s Food Cake with Chocolate Mascarpone Cream

Giulia Doyle — Sat, 24 Oct 2015 19:15:11 +0000

The October issue of Martha Stewart Living had a great looking Devil’s Food Cake. We didn’t have a birthday coming up, but I kept thinking of it for weeks and decided to make a chocolate cake for company, shortly before Halloween. You need a couple of people to put a dent in such a rich and tall cake, right?

I wanted to make the one from the magazine, but last minute opted for this easy recipe, also from Martha Stewart. It gave me three nice layers, which I then covered in a Chococolate Mascarpone Whip Cream Frosting. Because we were so close to Halloween I also added our coloured Skull sprinkles.

I just needed an excuse to make another layered chocolate cake, and Halloween turned out to be a great reason! Enjoy!

Chocolate Mascarpone Frosting

Ingredients

1 large tub of mascarpone
1/3 cup of unsweetened cocoa
1 cup of powdered sugar
2.5 cups of whipping cream

Instructions

Combine mascarpone, cocoa and sugar with a mixer until smooth and creamy.
Add whipping cream and whip at medium-high speed until the cream turns to a whipped cream consistency. Don't over-whip the mixture.

/2015/10/24/devils-food-cake-with-chocolate-mascarpone-cream/

Tiramisu Layer Cake

Giulia Doyle — Tue, 28 Apr 2015 13:03:48 +0000

My husband celebrated his birthday this past weekend. Originally I had all kinds of big plans, but it turned out that it was the same day as our daughter’s first communion and the same weekend we had three guests bunking with us. Let me tell you – seven people and one full bath is not my favourite thing!

Unfortunately for him, his birthday was reduced to a smoked fish and bagel lunch and this cake. A cake that’s been floating in my mind for quite some time. I seem to be drawn to making layer cakes out of things that normally aren’t – like this banana bread layer cake. And if you are a long-time reader, you’ll know why I chose to make a tiramisu cake – just as I tweaked a classic tiramisu a couple of years back into a tropical version.

So here it is – the non-boozy version of a tiramisu cake – fit for a birthday. I used this yellow cake recipe, but reduced the cooking time to 22 minutes because of the 3 layers. Then I assembled the pieces as described in the recipe below.

Feel free to add some booze to the ladyfingers for a little something extra and if you want it to taste more of coffee, drizzle the yellow cake layers with coffee as well!

Oh and I think he still had a great day, despite it not being all about him.

Mascarpone Frosting and Chocolate Ganache and Ladyfinger Layer

Prep Time: 40 minutes

Cook Time: 30 minutes

Yield: 1 nine inch 3 layer cake

Bake yellow cake layers (3) and let cool completely. Add first layer of cake to cake stand or plate. Frost with mascarpone frosting, layer with soaked ladyfingers, add some more frosting. Add second layer of cake and repeat frosting and ladyfinger layer. Top with final layer of cake. Add a thin layer of frosting all over the cake. Put in fridge for 30 minutes so frosting can stiffen. Once cold, add more frosting all over the cake and smooth as best as you can. Cool a little more while you make the chocolate ganache. Take the cake out of the fridge, pour ganache on centre of cake and let it gently drip over the edges. Let ganache get solid before serving cake. *Drizzle cake layers with extra coffee if you want a stronger flavour.

Ingredients

1 tub of mascarpone
1 cup of powdered sugar
2 cups of whipping cream
1 1/2 packs of ladyfingers
1 cup of espresso (or more if you want to drizzle some on the cake layers)
1 100g bar of good quality chocolate, broken into pieces
2/3 cup of whipping cream

Instructions

For frosting:
Combine mascarpone and sugar with a mixer until smooth and creamy. Add whipping cream and whip at medium-high speed until the cream turns to a whipped cream consistency. Don't over-whip the mixture. Adjust sweetness to your liking.
For Ladyfinger layer:
Soak each ladyfinger in espresso before adding it to frosted cake layer
Chocolate Ganache:
Heat cream in small saucepan until piping hot but not boiling. Take off heat and stir in chocolate pieces. Stir until fully melted. Wait until slightly thickened for perfect pouring texture.

/2015/04/28/tiramisu-layer-cake/

Chocolate Mascarpone Cake with Berries

Giulia Doyle — Mon, 02 Sep 2013 10:19:53 +0000

My grandfather celebrated his 90th birthday the other week. Quite an achievement, I think. But as he stated in his speech – these days it isn’t really that hard to turn 90 – pointing to 3 other guests that had already marked that milestone a year or more before him. Well, we all got together – friends and family from near and far to celebrate a milestone we all felt was worth celebrating. He enjoyed it and we enjoyed it – togetherness, old stories and lots of laughter.

And by the way – he’s 90, still drives his car, lives in his own house with my grandmother, does all the chores that need to be done, travels often and doesn’t use a walker. Despite what he says, I still think it’s a great achievement!I made this cake to celebrate this occasion. Inspired by this one, but taller and using my fail safe chocolate cake recipe. Making the cake wasn’t hard at all, but transporting it by car made all of us a little nervous. The mascarpone cream kept things together nicely though and I added a couple of skewers to make sure the layers wouldn’t slide off. Try this cake – it’s easier to ice than a traditional layer cake and will make quite a statement – it can easily be adapted to a two layer cake, just reduce the icing.

Mascarpone Cream for the Chocolate Mascarpone Cake with Berries

Ingredients

1 tub of mascarpone
1/5 cup of unsweetened cocoa
1 cup of powdered sugar
2.5 cups of whipping cream

Instructions

Combine mascarpone, cocoa and sugar with a mixer until smooth and creamy. Add whipping cream and whip at medium-high speed until the cream turns to a whipped cream consistency. Don't overwhip the mixture.

Notes

Ice layers of cake once they are cooled completely. To stabilize the cake, but it in the fridge after icing it - the cream will turn into a nice chocolate mousse consistency and will keep all the berries in place.

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