Mascarpone and Chocolate Cake
This cake is a true delicacy that will delight any sweet lover. To achieve a fluffy and aromatic base, we start by preparing the cocoa mixture. In a bowl, we bring water to a boil and pour it over the cocoa, stirring well until it is homogeneous. We let this mixture cool completely so as not to affect the final consistency of the cake.
We then separate the egg whites from the yolks, making sure that no traces of yolk remain in the egg whites, as they need to be whipped to a foam. We begin to beat the egg whites with a pinch of salt, gradually adding the sugar in 3-4 portions. We continue to beat until we obtain a firm and shiny meringue, which will give the cake an airy texture.
In another bowl, we add the oil over the yolks, mixing like for mayonnaise. Then, we incorporate the rum essence and the cooled cocoa mixture. After mixing well, we pour the yolks over the egg white meringue, gently folding with a spatula to avoid losing air from the mixture. Finally, we add the sifted flour along with the baking powder, mixing gently until everything is well incorporated.
We pour the obtained mixture into a 25x35 cm tray lined with baking paper and place it in the preheated oven at medium heat. The cake will bake for about 35-40 minutes, but it is important to do the toothpick test to ensure it is perfectly baked.
For the dark chocolate cream, we put the liquid cream in a saucepan over heat, adding the broken chocolate pieces. We bring it to a boil, then homogenize the mixture and let it cool for 3-4 hours, preferably overnight. After cooling, we mix the cream until it becomes homogeneous, gradually adding the mascarpone until we obtain a firm and creamy texture.
The white chocolate cream is prepared similarly, ensuring that we obtain a fine and delicious mixture. We prepare the syrup by melting the sugar in a saucepan, stirring continuously until it becomes liquid. We carefully add water, considering the steam, and stir until the sugar is completely dissolved. After removing the syrup from the heat, we add the rum essence and let it cool.
For assembly, we cut the base in half horizontally. We soak the first part with half of the syrup, then spread the dark chocolate cream evenly. We place the second layer of base on top and soak it again. We let the cake chill in the refrigerator for 2-3 hours, then trim the edges for a neat appearance and portion the cake. Using a piping bag, we decorate the cake with the white chocolate cream and sprinkle instant coffee on top for an extra flavor. Enjoy your meal!
Ingredients: Base: 6 eggs, 200g sugar, 280g flour, 40g cocoa, 150ml water, 120ml oil, 1 teaspoon baking powder, rum essence, a pinch of salt. Dark chocolate cream: 200g chocolate 50% cocoa, 200ml liquid cream, one box of mascarpone (250g). White chocolate cream: 200g white chocolate, 200ml liquid cream, one box of mascarpone (250g). Syrup: 5 tablespoons sugar, 300ml water, one vial of rum essence. Additionally: 1 teaspoon instant coffee.
