Rich Chocolate Cake with Raspberry Pomegranate Mascarpone Cream
Makes 1Four-layer 6-inch cake
Ingredients
Rich Chocolate Cake
2cupsflour
2cupsgranulated sugar
1/2cup+ 2 tablespoon cocoa
2teaspoonbaking soda
1teaspoonbaking powder
1/2teaspoonsalt
2eggs
2cupscold coffee
1/2cupoil
2teaspoonvinegar
Whipped Raspberry Pomegranate Mascarpone Cream
1 1/2cupsheavy whipping cream
275gmascarpone cheese
3 - 4tablespoonsyour favourite raspberry jam
Juice of half a pomegranate fruit, strained
Instructions
Rich Chocolate Cake
Preheat oven to 350F and grease four cake pans.
In a large bowl, whisk to combine flour, sugar, cocoa, baking powder, baking soda, and salt.
Add the remainder of the ingredients to this dry mixture and mix until fully incorporated. Since this is a oil-based chocolate cake, your batter will be thinner. Don't worry! It's normal!
Divide the mixture evenly among the four prepared cake pans and bake for 35-37 minutes. I found that a chocolate cake is much harder to test for doneness with a toothpick or skewer since the chocolate cake can stain your skewer brown. You can test for doneness by gently pressing your finger on the cake - it should spring back up. Let the cake layers cool completely before layering.
Raspberry Pomegranate Mascarpone Cream
Pour whipping cream into bowl of standing mixer. With the whisk attachment whisk the whipping cream until it becomes fluffy and forms soft peaks. Transfer whipped cream into a different bowl.
With a paddle attachment on your mixer, beat mascarpone until light and fluffy. Gradually add in three tablespoons of raspberry jam and pomegranate juice and beat for 3 - 5 minutes. In the same bowl, gently fold in the whipped cream. You can add more jam if you feel the cream needs more sweetness. Pomegranate juice is a great way to add more colour to your cream as well.