Moist mascarpone chocolate cake with a honey cream filling

  • For the mascarpone-chocolate cake
  • 180g butter, softened
  • 375g caster sugar
  • 2 eggs
  • 180g mascarpone
  • 1 tsp vanilla extract
  • 400g plain flour
  • 180g baking cocoa
  • 2 tsp bicarbonate of soda
  • 225ml buttermilk
  • For the lavender-honey butter cream
  • 2 tbsps lavender honey
  • 225g sugar
  • 5 egg whites
  • 225g butter
  • For the chocolate ganache
  • 175g milk chocolate, chopped
  • 110ml double cream

For the mascarpone-chocolate cake:
1) Preheat oven to 160 to 170 degrees, gas mark 3.

2) In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at the time, beating well after each addition. Add mascarpone and vanilla; mix well.

3) Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour batter into a 25cm cake tin and bake for 45 minutes.

For the lavender-honey butter cream:
1) Cook sugar to a soft ball stage. Whisk the egg whites until stiff. Slowly pour cooked sugar into egg whites. Continue to whisk until meringue cools down to room temperature. One by one add small pieces of butter, then stir in the honey.

For the milk chocolate ganache:
1) Chop chocolate into small pieces and place into a bowl. Bring double cream to a boil and pour over the chocolate. Stir until all pieces are melted.

For the assembly:
1) Cut cake in 3 equal disks. Fill the first layer with the milk ganache and the second layer with the lavender-honey butter cream. Use the butter cream to frost the sides and top of the cake.

Rule the Kitchen with More Recipe Faves

Chocolate Mint Ice Cream Cake
Chocolate Mint Ice Cream Cake
Now playing...
4:54
Chocolate Buttercream Cake
Chocolate Buttercream Cake
Time
40
Serves
16-20
Difficulty
Hard
Beatty's Chocolate Cake
Beatty's Chocolate Cake
Time
35
Serves
8
Difficulty
Med
Vanilla velvet/chocolate cake
Time
40
Serves
-
Difficulty
Med