Black cocoa mascarpone chocolate cake

Black cocoa mascarpone chocolate cake

There are plenty of chocolate cake recipes out there claming to be the best but actually this statement is a little subjective because we tend to develop recipes that suit our taste.As i know chocolate cake lovers are divided into 2 teams:ones who love a fudgy like texture and the other ones(i’m one of them) who prefer a fluffy,moist cake and as expected that’s what this cake delivers.
As you can see,the recipe calls for black cocoa powder very different in both colour and flavour from the regular one but in a good way.Its taste is very chocolatey with subtle toasty notes,very unique but oh-so tasty. And the colour,isn't amazing that black intense crumb!doesn't it scream bite me!!I wish you could smell it too but you can do if you give it a try. I put a link in the recipe who redirects you to the cocoa i've used.And please write me your thoughts if you make it!

Prep.Time: 10-15 min
Cooking Time: 50-55 min
Yield: 1 loaf

• 3 large eggs • 200g mascarpone cheese,room temperature • 150g caster sugar • 90ml sunflower oil • 125g dark chocolate chunks or chocolate chips • 100g all-purpose flour • 50g Van Houten intense deep black cocoa powder or dutch process cocoa powder • 1tbsp instant coffee • 1 level tsp baking powder • 1/8 tsp salt

• Preheat oven to 175ºC/345ºF (convection/fan forced mode) • Butter and line with parchment paper a 25cm x 11cm loaf pan. • Add mascarpone cheese, sunflower oil,sugar, instant coffee,and salt to a large bowl. • Using an electric mixer whisk at high speed for 2 min until smooth. • Whisk in eggs,one at a time beating well after each addition. • Sift the flour,cocoa and baking powder on top of the batter,a little at a time, and fold it gently using a silicone spatula. • Gently fold ¾ of chocolate chunks into the batter. • Pour the mixture into the prepared pan and spread it evenly. • Sprinkle the remaing chocolate on top and bake for about 50-55 min. until the toothpick inserted into the center comes out clean. • Let the cake rest in the pan for 5 minutes then remove the cake from the pan and transfer to a wire rack to cool completely. • Store at room temperature covered with cling film or in an airtight container for up to 5 days.

That's all, folks!

If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!