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Peachy the Magazine

Chocolate Raspberry Cake with Mascarpone Frosting

Featured in our Holiday 2019 Food + Entertaining article, Dessert Party, Chocolate Raspberry Cake with Mascarpone Frosting is a delicious and elegant dessert for your holiday table.

Chocolate Raspberry Cake with Mascarpone Frosting
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Chocolate Raspberry Cake with Mascarpone Frosting

Course: Dessert
Servings

12

servings

Ingredients

  • For the cake:

  • 1⁄3 cup semi-sweet chocolate chips

  • 1 1⁄2 cups hot brewed coffee

  • 3 cups sugar

  • 2 1⁄2 cups all-purpose flour

  • 1 1⁄2 cups cocoa powder

  • 2 teaspoons baking soda

  • 3⁄4 teaspoon baking powder

  • 1⁄8 teaspoon salt

  • 3 large eggs

  • 3⁄4 cup vegetable oil

  • 1 1⁄2 cups low fat buttermilk

  • 1 teaspoon vanilla extract

  • For the raspberry sauce:

  • 1 cup raspberry preserves

  • 1⁄2 cup frozen raspberries, finely chopped

  • 3 tablespoons cornstarch

  • For the frosting:

  • 1 1⁄2 cups mascarpone cheese

  • 1⁄2 cup unsalted butter

  • 1 to 1 1⁄4 cups powdered sugar

  • 2 to 4 tablespoons heavy cream

  • For the decoration:

  • evergreen branch/sprig

  • cinnamon sticks

  • handful of fresh raspberries

  • powdered sugar for dusting

Directions

  • Preheat the oven to 300 degrees. Grease three 9-inch cake pans and line bottoms with parchment paper.
  • Begin by making the cake batter. In a medium-sized bowl, pour the hot coffee over the chocolate chips. Let it stand for a couple of minutes and then stir until the chocolate has melted.
  • In another bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a stand mixer, beat eggs until thickened and a pale yellow color. Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, beating until combined. Add the dry ingredients and beat just until combined.
  • Divide the batter between the three cake pans. Bake on the middle racks of the oven until a toothpick inserted in the center comes out clean, approximately 1 hour. Let the cakes rest in their pans until completely cool. Then, invert the layers onto individual pieces of plastic wrap so that you can wrap each tightly until ready to use.
  • Make the raspberry sauce: Add the cornstarch to a small saucepan and whisk to get rid of any clumps. Then add the raspberries and preserves to the pan. Cook over medium heat until everything is warm and heated through. Pour into a bowl and refrigerate.
  • Make the frosting: Beat the mascarpone and butter until very fluffy and light. Add the powdered sugar and beat while streaming in 2 tablespoons of cream. If the frosting is too thick, add 2 more tablespoons of cream, or as needed.
  • Assemble the cake: Place the first cake layer on a cake board or cake stand. Smear (or pipe) a tiny bit of frosting along the rim of the cake layer. Then spoon raspberry sauce onto the center of the cake layer, spreading a thin layer with the back of the spoon, just until it reaches the frosting along the rim. The frosting acts as a barrier to keep the raspberry sauce from spilling over the edges. Repeat this step for the next cake layer. Once the top layer has been put in place, use a frosting spatula to generously cover the top of the cake and lightly smear the sides of the cake with your frosting. Place the evergreen sprig onto the center of the cake, along with a couple of cinnamon sticks, fresh raspberries, and a finishing sprinkle of powdered sugar.

Notes