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Monday, 14 September 2009 05:03 |
Nothing can be richer than a cake layered with mascarpone cheese and glazed with chocolate ganache. This cake was a big hit at my son's birthday party.
The layers of the cake unfortunately could not be clicked as the birthday cake got cut into pieces for distribution. Hopefully sometime soon, the same would be made and a better picture could be caught.
Note: For the Coney Island Cake, I did 1 - 9 inch and 1 - 6 inch and 1- ramkin to make a tower. But you either use two 8inch or two 9 inch and them layer them in two or 4 layers.
The layers are light and not thick with the cheese. If you like a thick layer of cream cheese, please increase the quantity of cheese you use for the layering.
Serves: 12
Ingredients
- 2 cups of all purpose flour
- 1/2 cup cocoa powder
- 2.5 teaspoons of baking powder
- 1/4 teaspoon cream of tartar
- 1 cup milk
- 220 grams softened butter (about 1 cup fully packed)
- 1.5 cups of caster sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 100 grams of mascarpone cheese
- 1/4 cup icing sugar (may be a little less)
- 1 quantity chocolate ganache
Method
Preheat oven to 180 C.
Place the butter, castor sugar, cream of tarter and vanilla in a large bowl and beat for 10 -15 minutes using an electric mixer until light and creamy.
Gradually add in the eggs and beat well. Fold in the flour, cocoa powder, baking powder and milk, whisking continuously until creamy.
Pour in the batter into 2 lightly greased 8 inch round cake pans and bake in the oven for about 30 minutes or until cooked and the tester (a clean skewer, knife, tester) comes out clean when inserted.
Allow the cake to sit for about 10-15 minutes or until cool.
Place the mascarpone cheese, icing sugar into a bowl and whisk until fluffy. Set aside.
To assemble the cake in 2 layers, Place the cake which will sit on the bottom on a platter on a cake stand. Spread the mascarpone cheese on top of this cake. evenly. Place the other 8inch cake over this cake and lightly press it down.
Remove any crumbs from the top and side and use a pallate knife and spread the chocolate ganache over the sides and top of the cake.
Refrigerate and serve chilled with some berries or just as it is.
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