Ingredients
Cake
- 140 g (1¼ cups) Cake flour
- 30 g (¼ cup + 2 tbsp) Black cocoa powder
- 150 g (¾ cup) Dark brown sugar
- 5 g (¾ tsp) Sea salt
- 1 tsp Baking soda
- ½ tsp Baking powder
- 110 g (½ cup) Buttermilk room temperature
- 140 g (½ cup) Canola or vegetable oil
- 1 tsp Vanilla
- 1 tsp White vinegar
- 1 large Egg room temperature
Mascarpone Frosting
- 226 g (8 oz) Mascarpone cheese 8 oz, cool
- 120 g (1 cup) Powdered sugar 1 cup
- 1½ tsp Vanilla bean paste
- 115 g (½ cup) Heavy whipping cream ½ cup, cold
Instructions
- Preheat your oven to 350°F. Line a 9 inch round cake pan with parchment, greasing the sides as well. Set aside.
- In a medium-large bowl, add flour, sugar, cocoa, baking powder, baking soda, and salt and whisk together.140 g Cake flour | 30 g Black cocoa powder | 150 g Dark brown sugar | 1 tsp Baking soda | ½ tsp Baking powder | 5 g Sea salt
- In a small-medium bowl, add buttermilk, oil vinegar, vanilla, and egg and whisk until combined.110 g Buttermilk | 1 tsp Vanilla | 1 tsp White vinegar | 1 large Egg | 140 g Canola or vegetable oil
- Add the wet ingredients to the dry and mix together with a rubber spatula until just combined.
- Pour the cake batter into the prepared pan.
- Bake your cake on the center rack for about 20 minutes. The cake will be fragrant of chocolate and the edges will have begun to pull away from the sides. A toothpick inserted will come out cleanly.
- Remove from oven and let cool for about 5 minutes before removing cake from pan to a wire cooling rack.
- Let cake completely cool before adding frosting.
- Make the frosting: In a medium size bowl, add mascarpone and powdered sugar. I set my mascarpone out of the fridge for about 30-45 minutes before making the frosting. It was still cool but soft. Using a hand mixer, mix together until smooth (1-2 minutes).226 g Mascarpone cheese | 120 g Powdered sugar
- Add your vanilla bean paste and mix.1½ tsp Vanilla bean paste
- Add in your cold heavy cream and whip for about 1 minute. I used regular beaters not whisk attachments and mixed on high. When it's ready it should be smooth and hold it's shape pretty well.115 g Heavy whipping cream
- Frost the top of your cake. If making this on an 8 inch cake this will have enough for a very thick layer of frosting, and a good medium thick/thick layer on a 9 inch.
- Store cake in an airtight container for up to 2-3 days. Enjoy!
Notes
*If baking in an 8 inch round pan, bake for 22-26 minutes depending on how light/dark your pan is.