Italian Chocolate Cake

18 ingredients
4 steps

Ingredients

  • None None CAKE
  • 2 1/2 cups all-purpose flour
  • 4 tbsp cocoa powder, plus extra to dust
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 cup canola oil
  • 1 cup milk
  • 4 None eggs
  • 5 tbsp honey
  • 5 tbsp cold strong black coffee
  • None None ICING AND FILLING
  • 3 None egg whites
  • 3/4 cup granulated sugar
  • 12.5 oz mascarpone cheese
  • 3 tbsp Marsala wine or milk
  • 8 oz raspberries
  • None None dark chocolate curls, to decorate
  • None None chocolate sauce, to serve

Directions

  1. 1
    Preheat oven to 350°F. Grease and line 2 - 9 inch springform pans.
  2. 2
    Sift together flour, cocoa powder, baking soda and baking powder. Add oil, milk, eggs and 3 tbsp honey. Beat until smooth. Distribute between pans and bake for 35-40 mins, until risen and firm. Let cool in pans for 10 mins then turn out and let cool. MIx together coffee and remaining honey. Set aside.
  3. 3
    Meanwhile, whisk together egg whites and sugar over a double boiler until thick and glossy. Remove from heat. Whisk for 5 mins, until cool. Whisk together mascarpone and marsala until smooth then fold in meringue.
  4. 4
    Brush 1 cake with coffee syrup. Spread 1/3 of icing over top and sprinkle with raspberries. Top with second cake and brush with syrup. Ice top and sides with remaining icing. Decorate with chocolate curls and cocoa powder. Serve with chocolate sauce.

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