It totally snuck up on me but I’ve been posting recipes on Friday Cake Night and gaining weight steadily for a whole year now!
A lot happens in a year but I honestly can’t remember a large portion. Time just flies and flies and I’m not sure how to slow down and enjoy more of it. Summer is coming so I’d like to figure it out by then and I’m soooo open to suggestions!
I’m not throwing a whole blog birthday bash or anything, mainly because I’m not sure what that involves but I did make cupcakes to share with my family and my second family – who I spend more time with during the week, coworkers! Hi guys!
I also want to thank you for clicking, browsing or stumbling by accident on to my little blog. Sharing the “must try” cakes, frostings that you eat straight from the bowl and healthier meals along the way has been so much fun this year! I get excited for the comments you leave me, like really excited! Taking the time to write me is so appreciated!!
The kind people at Tre Stelle® helped make this recipe possible. While I was pacing the isles for their products, I remembered seeing the Chocolate mascarpone truffle cake online. Mascarpone is not where I thought it should be, by the cream cheese, no? It’s in the deli section of the store all sneaky and VIP like. I had to try some first thing when I got home. It’s sweeter than I imagined. Really thick and creamy! Perfect in desserts.
In this case, cake! Cupcakes to be exact. Much more portable for work friends!
For more ideas using Tre Stelle® Mascarpone check out these recipes
- 2 cups 500 mL all purpose flour
- ¾ cup 175 mL cocoa powder
- 1½ tsp 7 mL baking soda
- ½ tsp 2 mL salt
- ¾ cup 175 mL butter, room temperature
- 1 cup 250 mL granulated sugar
- 1 cup 250 mL dark brown sugar
- 2 tsp 10 mL vanilla extract
- 3 large eggs
- 1 cup 250 mL buttermilk
- 1 tbsp 15 mL instant espresso powder dissolved in ¼ cup hot water
- 4 squares 30 g each semi sweet chocolate
- 1 tub 475 g Tre Stelle® Mascarpone
- 4 cups 500 g confectioner’s sugar
- 2 tbsp 30 mL milk
- 1 tsp 5 mL vanilla extract
- Preheat oven to 325°F (160°C).
- Spray two 9-inch cake pans with vegetable spray and dust with flour. Line bottom of pans with parchment paper. In a large bowl, sift together flour, cocoa, baking soda and salt; set aside. In another large bowl beat butter and sugars together until thick and creamy. Add vanilla and eggs, one at a time, beating well after each addition. Add buttermilk in two additions, mixing well; gradually stir in espresso mixture and beat until smooth. In two batches mix in dry mixture. Divide batter between pans and bake for 40 minutes, or until tester inserted into centre of cake comes clean. Remove from oven and cool pans on a cooling rack; when pans are cool enough to handle, invert cakes onto cooling rack; remove parchment paper and cool thoroughly before frosting.
- In a double boiler melt chocolate squares; set aside. Add Mascarpone to a large bowl and beat with confectioner’s sugar in three additions until smooth. Add vanilla; gradually add the melted chocolate. Thin with milk if frosting appears to be too thick. Assembly: Slice cake rounds horizontally in halves. Spread frosting between cake layers and on to top and sides. Decorate with additional frosting, chocolate curls or espresso beans if desired.