Mexican Chocolate Cake With Mascarpone Cream Frosting

Posted on May 12, 2015 by Karen Schumann | 0 comments

There are no words to describe this cake.  I am completely speechless!  I was laughing to myself to forget the kids, that this is going to be my wedding cake!  Yes, I am a single girl who dreams of a simple wedding with spectacular food and an out of this world cake.  I am, of course, assuming that the groom will be spectacular too!  But back to the cake.  What inspired me was a recent trip to Colorado to visit the bride and groom and a bag of Black Onyx Cocoa Powder that I brought home with me.  I love to find unusual ingredients, give them a try, and bring them into the store. So stay tuned. Well, I wrote this recipe down so quickly that I can't even remember where I got it from, so for that, I am truly sorry.  Simple, delicious, and out of this world!  Enjoy!  Karen

A quick note:  I think I have perfected frosting or maybe it is just the recipe :)


For The Cake:

1  cup unsweetened cocoa powder  (I used half Black Onyx cocoa powder and half Wildflower Foods cocoa powder, but use what you have)

2 3/4  cups all-purpose flour

1 1/4  cups sugar

1  cup packed light brown sugar

1 1/2  Tablespoons cinnamon

2   teaspoons baking soda

1/2  teaspoon cayenne pepper

1/2  teaspoon kosher salt

2  cups whole milk

1/2  cup olive oil

1/2  cup vegetable oil (I used walnut oil)

2  eggs

2  Tablespoons balsamic vinegar

1 1/2  Tablespoons pure vanilla extract

For The Frosting:

1  8 oz container mascarpone cheese

1  Tablespoon cinnamon

2  teaspoons pure vanilla extract

1  cup powdered sugar

2  cups heavy cream

Pinch of kosher salt


For The Cake:

1.  Grease and flour two 8" round cake pans.

2.  Combine dry ingredients in a large bowl.

3.  Whisk together liquid ingredients and add to dry ingredients, mixing until smooth.

4.  Divide batter between the two cake pans and bake at 350 degrees for about 45 minutes, checking every so often. They are done when a knife or cake tester comes out clean.

5.  Remove from oven and let cool 10 minutes, turn them out, and cool completely before frosting.

For The Frosting:

1.  Whip heavy cream until soft peaks form.

2.  In another bowl, whisk together mascarpone, cinnamon, vanilla, salt, and powdered sugar.

3.  Gently fold cream into cheese mixture and frost.

4.  Sprinkle the top with cinnamon.

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