MON TO SAT 9AM - 5PM
SUN 10AM - 4PM
273 PONSONBY ROAD, AUCKLAND
PH: 09 376 1550

Michelle's Espresso Mascarpone Cake

We received so many wonderful entries for this competition and had to share this recipe from Michelle Tsang, the winner of our KitchenAid sift and scale attachment.


Ingredients


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 (Tatua Dairy)
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

Method


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!