Chocolate Cake with Mascarpone Cream and Currant Jam
Baking and Desserts • European
Description
For a mold about 20 cm. The batter will double in volume.
Ingredients
- Wheat Flour 10 oz
- Salt 1 teaspoon
- Cocoa Powder 0 oz
- Activated Baking Soda 1½ teaspoons
- Sugar 10 oz
- Farm fresh eggs 2 pieces
- Butter 0 oz
- Olive Oil 0 fl oz
- Vanillin 0 oz
- Milk 10 fl oz
- Malt Vinegar 1 tablespoon
Step-by-Step Guide
Step 1
Combine the flour (250 g), baking soda (1.5 tsp), salt (1 tsp), sugar (300 g), and cocoa powder (55 g). Whisk together. Next, add the two eggs, softened butter (60 g), olive oil (60 ml), vanilla extract (a couple of teaspoons), milk (280 ml), and wine vinegar (1 tbsp). You can use any other vinegar that you use in salad dressings, just make sure it's not too strong (up to 6% acidity). Now, all we need to do is mix all the ingredients well with a mixer. At first, there will be lumps and swirls of oil spots, but after 3–4 minutes, the mixture will become smooth, homogeneous, and glossy. As I mentioned, use a mold from 16 to 20 cm. IMPORTANT! The batter will double in volume, so do not pour the batter more than halfway up the mold. Grease the mold with oil. I always place parchment paper at the bottom. Bake at 345°F for about 50–60 minutes. Initially, the cake will rise actively, then it will settle. A dome may form on top, and it may even crack — don't be alarmed, this is good; we are achieving a porous structure. As usual, check with a wooden skewer. It should come out dry. So, after about 40 minutes, start checking every 5 minutes.
Step 2
The finished cake will almost immediately come out of the mold. Carefully transfer it to a rack upside down. And remove the parchment.
Step 3
You can eat it as is or cut it into 2 layers and spread each with currant jam and the bottom layer with cream cheese or mascarpone. Join the halves together and dust the top with powdered sugar.
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