This recipe seems kind of long, but really the assembly of it doesn't take much. It is a delicious cake and you will be very happy with it. I found this recipe on Food Network's website and just modified it a little according to my liking. To add more moisture to it you can add a butter cream frosting to the middle of it and frost the sides as well.
Cake Ingredients:
- 3/4 cup butter, softened
- 1 2/3 cups sugar
- 2 eggs
- 3/4 cup mascarpone ( this can be found at italian specialty shops, or if you live in Logan, Gossner's dairy has it, if you still can't find it, there are recipes on the internet on how to make it.)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup baking cocoa
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Chocolate Ganache ( the chocolate drizzle on the cake):
2 cups semi sweet chocolate chips, or if you like milk chocolate, 2 cups of milk chocolate chips
1 cup heavy whipping cream.
Directions
For Mascarpone-Chocolate Cake: Preheat oven to 325 degrees F.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, 1at the time, beating well after each addition. Add mascarpone and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour batter into 2 well greased 8 or 9 inch round pans and bake for 45 minutes.
For the chocolate ganache:
Bring heavy cream to a boil and pour over the chocolate and stir until melted.
Let the cake cool in the pans for about an hour to an hour and a half after baking. Pour half of the ganache on one of the cakes and put the other cake on top. Use the other half of the ganache to pour over the top and let it run down the sides. I garnished my cake with hazel nuts just to give it a little somethin somethin.
Note: In Utah we live in a very high altitude, you may want to add about 3/4 cup extra flour to the cake mixture, there is a possibility that the cake can sink in if you don't.
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