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Chocolate Cake with Mascarpone Buttercream & Cashew Brittle Dust

Chocolate Cake with Mascarpone Buttercream & Cashew Brittle DustChocolate Cake with Mascarpone Buttercream & Cashew Brittle Dust

Recipe by: Chiara Turilli
Serves: 4-6
Cooking: 45min
Preparation: 90min
 
Chocolate Cake:
Flour 1 cup 
Sugar 1 cup
Baking powder
Cocoa 1/2 cup 
Water 1/2 cup, warm Oil 1/2 cup 
Eggs 5, separated 
 
Chocolate Mascarpone Buttercream: 
Butter 125g, room temperature
Icing sugar 4 cups
Cocoa 1T 
Mascarpone 125g  Vanilla extract 1T
 Dark chocolate 300g, melted 
 
Cashew Brittle Dust: 
Cashew Brittle 100g 
 
Method:
 
For the cake:
 1. Preheat the oven to 180℃.
2. Line the bottom of two 18cm cake tins with baking paper and then butter and flour the sides.
3. Sift the flour, sugar, baking powder and cocoa into a large mixing bowl. 
4. Whisk in the the water and oil until smooth, then then mix in the yolks. 
5. Whip up the egg whites and fold into the chocolate mixture until combined. 
6. Pour into the cake tins and bake for 45 minutes or until cake tester comes out clean. 
7. Allow cakes to cool slightly before transferring them onto a wire rack.
 
For the chocolate mascarpone butter cream:
1. Cream the butter, icing sugar and cocoa until pale.
2. Add the mascarpone and vanilla extract until combined. 
3. Make sure the melted chocolate has had time to cool slightly. 
4. Pour a steady stream of the melted chocolate and beat for 5 minutes and the buttercream is fluffy. 
5. Store in the fridge until needed. 
 
Cashew Brittle Dust: 
Break the brittle into pieces and pulse in a food processor until it resembles dust. 
 
Assemble the Cake  
1. Add one spoon of buttercream on the cake stand, to ensure the cake doesn’t slide around. 
2. Place one layer of cake on a cake stand, spoon half the icing onto the cake and spread it using a pallet knife. Sprinkle some of cashew brittle dust on top of the buttercream. 
3. Gently place the second layer of cake and dollop the rest of the buttercream on top of the cake and smooth over with a pallet knife, forming swirls. 
4. Finish the cake off with a generous sprinkling of cashew brittle dust.  

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