Chocolate Strawberry and Mascarpone Layer Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10 servings
Ingredients
  • 1 and ½ sticks butter (softened)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 and ½ cups milk
  • ¾ cup strong coffee or espresso
  • 2 cups all-purpose flour (I used King Arthur's unbleached)
  • 1 cup unsweetened cocoa powder (I used Hershey's)
  • 1 and ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup semi-sweet chocolate chips + more for decorating
  • 8 ounces mascarpone cheese
  • 3 cups heavy whipping cream (divided)
  • ¾ cup 10 x sugar (divided)
  • fresh strawberries for filling and decorating (approximately 2-3 cups)
Instructions
  1. Preheat oven to 350 degrees. Grease (2) 8 inch cake pans with butter, then dust them with flour to ensure your cake will come out of the pan. To add additional non-stick power cut a parchment paper circle and line the bottom of the pan.
  2. Place softened butter and sugar in the bowl of a stand mixer and beat with paddle attachment until light, fluffy, and pale in color. Scrape down sides of bowl frequently to avoid any chunks of butter. Add eggs one at a time, scraping down bowl in between each egg. Add vanilla extract.
  3. In a separate bowl, mix flour, sifted cocoa powder, baking soda, and salt. Have milk and coffee on reserve.
  4. Alternating between wet and dry ingredients add about ⅓ of the flour mixture, followed by ⅓ of the milk/espresso. Repeat this step starting and ending with dry ingredients until all ingredients are combined. Turn off mixer and gently fold in chocolate chips. Evenly distribute batter between your (2) 8 inch cake pans and bake at 350 degrees for approximately 25-30 minutes or until cake is baked through and a toothpick comes out clean. Allow cakes to cool completely before attempting to release from pans.
  5. For Mascarpone Filling: In the bowl of your stand mixer fitted with the whisk attachment add 8 ounces mascarpone cheese and 1 cup heavy whipping cream. Whip on medium speed just until mixture comes together. This happens very quickly. Add ½ cup sifted 10x sugar. Be careful not to over whip.
  6. For Fresh Whipped Cream Frosting: Add 2 cups heavy whipping cream to bowl of your stand mixer fitted with the whisk attachment. Whip on high speed until you reach stiff peaks, or until cream stands up on whisk attachment on its own. As cream is whipping slowly add ¼-1/2 cup sifted 10x sugar.
  7. For Assembly of Cake: Release chocolate cakes from pans. Place mascarpone filling on top of bottom layer and spread evenly. Slice strawberry and layer them on top of mascarpone filling. Place second cake layer on top of filling. Using your whipped cream and a offset spatula spread whipped cream over cake. Slice desired amount of strawberries and place in center of cake for decoration. Finish with a handful of chocolate chips on top.
Recipe by WITHBUTTERANDLOVE at https://www.withbutterandlove.com/chocolate-strawberry-mascarpone-layer-cake/