Chocolate Buttermilk Cake with Cherries and Mascarpone Cream
. . . One bowl fudgy chocolate buttermilk cake filled with vanilla mascarpone cream and cherry compote and topped with fresh cherries . . .
I can’t believe it’s been almost a month since I last posted, time just seems to be disappearing at the moment!
The weather has been absolutely gorgeous here for the last few weeks, definitely the hottest, sunniest July we’ve had for a long time. I’ve spent most of my life dreaming of other – far away – places I’d rather be, but right now England in the sunshine is looking pretty nice. After day after day of cloudless blue skies, everything is greener and lusher than I ever remember seeing and it definitely makes it easier to appreciate what’s around me a little more.
It’s not exactly ideal baking weather at the moment, but still I couldn’t resist making this cheeky little chocolate cake this morning. Luckily it turned out to be worth sweating it out in the kitchen for!
This cake is moist and fudgy, but still light and not too rich ~ filled with mascarpone cream and cherries, i think it makes a pretty great summer cake!
Hope you have a lovely weekend xx
Chocolate Cake with Cherry Compote & Mascarpone Cream
200g (7oz) dark chocolate
100g (3 1/2 oz/ 7tbsp) unsalted butter
200g (1 cup) soft light brown sugar
2 eggs + 1 yolk
200g (1 1/3 cups) plain/ all purpose flour
2 tsp baking powder
150ml (2/3 cup) buttermilk
150g (1 cup) cherries, pitted
1 tbsp sugar
1 tbsp orange juice
200ml (1 cup) double/ heavy cream
200g (7oz) mascarpone
1 tsp vanilla extract
2 tbsp sugar
fresh cherries to decorate
- Melt the chocolate and butter in a heatproof bowl, over a pan of gently simmering water. Remove the bowl from the pan and leave to cool.
- Preheat the oven to 180C/350F/Gas Mark 4 and lightly grease to 6" cake tins.
- Stir the sugar into the cooled chocolate mixture, then beat in the eggs - using an electric hand mixer - for about a minute until the mixture is really smooth and creamy.
- Fold in the flour, baking powder and salt, then gradually whisk in the buttermilk until completely combined. Spoon an equal amount of cake batter into each of the prepared tins. Bake for 25-30 minutes until risen and cooked all the way through (insert a skewer into the middle of the cake to check - it should come out clean.)
- Cool the cakes in the tins for 10 minutes, then turn out on to a wire rack to finish cooling.
- Place the cherries, sugar and juice in a heavy based saucepan and simmer gently for about 15 minutes - stirring and pressing the cherries down with the back of a wooden spoon occasionally - until most of the liquid has been absorbed. Leave to cool.
- Whisk together the cream, mascarpone, vanilla and sugar until soft peaks form.
- Choose which half of the cake you want for the bottom layer and carefully cut of the domed top with a sharp knife. Spread the top of the cake liberally with about 2/3 of the mascarpone cream. Top with the cherry compote.
- Spread the remaining cream on to the top of the cake (I left a 1/2" gap around the edge), sandwich on top of the bottom layer and top with fresh cherries.
Blueberry Kitchen http://myblueberrykitchen.com/