So pleased to be introducing this delightful cake: Espresso Mascarpone Chocolate Cake, drizzled with a Caramélia chocolate glaze with Cacao nibs.
Made with Nespresso Envivo Lungo extractions, this is the next cake you are going to fall in love with. Coffee and chocolate is always a perfect match and I’ve been changing up my cake flavours by switching to different Nespresso coffee variations. Each came out with a different flavour profile and I think each had a different personality too (!)
Mascarpone cheese makes this cake moist throughout. I love making cakes using buttermilk, sour cream or mascarpone cheese, it adds a tang to it and balances out all the sweetness. Mascarpone cheese results in a more uniform and smooth texture, whereas sour cream and buttermilk gives a crumbly light result.
The glaze, oh can I tell you about this star-of-the-show glaze! Valrhona Caramélia chocolate simply melted down with warm cream and poured all over. We lovvvved the outpouring of chocolate when we broke the chocolate dam. That added drama and was so much fun.
Oh and if this ever happens, the cake remains moist even after 1 week!! (but chances are you would have devoured it way before.)
Espresso Chocolate cake
- 300g soft brown sugar
- 175g unsalted butter, room temperature
- 3g (1 tsp) Heilala vanilla baking extract
- 2 large eggs (size 7)
- 110g almond meal
- 200g plain flour
- 80g cocoa powder (Valrhona)
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 2g (1/2 tsp) salt
- 160g mascarpone cream cheese
- 190ml hot coffee (2x Nespresso Envivo Lungo extractions, you will have 10ml left over)
Espresso Caramelia Milk Chocolate Glaze
- 135g Valrhona Caramélia milk chocolate
- 135ml cream (at least 36% fat)
- 1 tbsp instant coffee powder
- Preheat the oven to 175C (fan forced) and lightly grease a bundt pan, careful to go into all the crevices.
- In a large mixing bowl beat together the sugar and butter, until light and fluffy. Add the vanilla extract and beat for a few seconds to combine. Add the eggs one at a time, making sure each has been fully incorporated before adding the next.
- In a separate bowl, mix together the dry ingredients and then add a third of it to the sugar/butter/eggs mixture. Add in half of the mascarpone cream. Add a third of the dry ingredients, then the second half of the mascarpone cream. Finally add the last third of the dry ingredients (The batter is thickish at this point).
- Mix in the hot coffee, until you have a smooth batter. Transfer the batter into the prepared bundt pan, smoothing out the top. Lightly tap the pan on a flat surface to ensure the batter has filled all the crevices.
- Bake in the preheated oven for about 45-50 minutes or until a long toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for about 20 minutes before upending it to a wire rack to cool completely.
- For the glaze heat the cream in a pan and place the chocolate and coffee in a small pot with a pouring spout. When the cream begins to shimmer and before it boils (don’t let it boil as evaporation will reduce the liquid volume) pour it over the chocolate and coffee. Wait a few minutes before stirring, until the glaze becomes homogenous and is smooth and silky. Pour the glaze over the cooled cake, have some fun doing this! Slice and enjoy!