Chocolate cake with mascarpone cream and currant jam
8 servings
90 minutes
Chocolate cake with mascarpone cream and currant jam is an exquisite dessert of European cuisine, combining the rich taste of cocoa, the delicate texture of mascarpone, and the refreshing tartness of currants. This cake resembles classic French and Italian desserts where the balance of sweetness and acidity plays a key role. The porous chocolate sponge soaked in currant jam pairs perfectly with the airy cream, creating a harmony of flavors. Such a dessert is suitable for festive occasions and cozy family gatherings, complementing a cup of aromatic coffee or tea. It can be decorated with powdered sugar or fresh berries for added charm. This cake is a true gastronomic symphony that can delight even the most discerning gourmets.
1
Combine flour (250 g), baking soda (1.5 tsp), salt (1 tsp), sugar (300 g), and cocoa (55 g). Mix with a whisk. Then add two eggs, soft 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 you use for salad dressings, just not too strong (up to 6%). Now, we need to mix all the ingredients well with a mixer. At first, there will be lumps and swirls of oil, but after 3-4 minutes, the mixture will become smooth, homogeneous, and glossy. As mentioned, use a mold from 16 to 20 cm. IMPORTANT! The dough will double in volume, so do not fill the mold more than halfway. Grease the mold with oil. I always place parchment paper at the bottom. Bake at 175 degrees for about 50-60 minutes. Initially, the cake will rise actively, then settle. A bump may appear on top, and it may crack — don't worry, this is good, we get a porous structure. As usual, check with a wooden skewer. It should come out dry. Start checking after 40 minutes every 5 minutes.
- Wheat flour: 250 g
- Soda: 1.5 teaspoon
- Salt: 1 teaspoon
- Sugar: 300 g
- Cocoa: 55 g
- Chicken egg: 2 pieces
- Butter: 60 g
- Olive oil: 60 ml
- Vanillin: 2 g
- Milk: 280 ml
- Wine vinegar: 1 tablespoon
- Butter: 60 g
2
The finished cake will come out of the mold almost immediately. Carefully transfer it upside down to a rack. And remove the parchment.
- Wheat flour: 250 g
3
Then you can eat it or cut it into 2 layers and spread each with currant jam and the bottom with cottage cheese or mascarpone cream. Join the halves and sprinkle with powder on top.
- Wheat flour: 250 g