Chocolate Cake with Coffee Marscarpone Icing
Basic Information
- Servings: 10
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 40.08
- Health score: 4.00
- Weight Watcher points: 23.00
Summary
Chocolate Cake with Coffee Marscarpone Icing might be a good recipe to expand your dessert repertoire. This recipe serves 10 and costs $1.48 per serving. Watching your figure? This lacto ovo vegetarian recipe has 564 calories, 9g of protein, and 43g of fat per serving. A mixture of bicarbonate of soda, olive oil, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 33%, this dish is not so amazing. Try Chocolate Angel Food Cake with Coffee Icing, Chocolate Mascarpone Pound Cake with Coffee Meringue Icing, and Grilled Pound Cake With Marscarpone for similar recipes.
Ingredients
bicarbonate of soda1.5 tsp
butter1.25 stick
chocolate350 g
eggs4
coffee2 tbsp
mascarpone cheese200 g
olive oil60 ml
flour200 g
salt1 tsp
sugar2 tbsp
vanilla paste1 tsp
water1 tbsp
yogurt2 tbsp
Instructions
Step 1
Take everything out of the fridge so that all the ingredients can come to room temperature.Preheat the oven to 180C 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.
Step 2
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.
Step 3
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.
Step 4
Mix in the chocolate too.
Step 5
Pour this batter into pan and bake for 40 minutes until a skewer inserted into the center comes out clean.
Step 6
Let the cake cool a wire rack 10 minutes before turning out.
Step 7
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.
Step 8
Spread the icing over the top of the cooled cake and top with the chocolate leaves.
Categories
Dish Types: dessert
Diets: lacto ovo vegetarian