Another lab birthday calls for a another cake. However, baking for a French man uped the ante, and I had to step up to the challenge ! I daresay it was a success. Hopefully you will enjoy this cake too! Also, this cake is worth being my 200th post !
For The Cake:
1 Cup plain flour
1 Cup almond meal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 Cup unsalted butter, softened
1 Cup granulated sugar
1/2 cup light or dark brown sugar
1 tbsp vanilla extract
1 Cup greek yogurt
250g mascarpone cheese
1/3 Cup cocoa powder, sifted
1/3 Cup powdered sugar, sifted
1 Cup heavy cream
Homemade Fig Butter (refer to previous post)
1. Preheat oven to 375°F. Butter two 9-inch round cake pans. Line bottoms with parchment paper.
2. Whisk together flour, almond meal, baking powder, baking soda, and salt and then put to one side.
3. Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy.
4. Add eggs, one at a time, mixing well after each addition. Then mix in vanilla extract.
5. Reduce mixer speed to low. Add flour in three portions, alternating with two portions of greek yogurt. Mix until a few streaks of flour remain.
6. Divide batter evenly between prepared pans. Smooth batter evenly in pans.
7. Bake for 25 to 30 minutes, or until cakes are lightly browned and a skewer inserted into the center comes out clean.
8. Cool in pans on a wire rack for 15 minutes. Then, run a knife around the edges to loosen the cakes. Transfer cakes from pans to a wire rack to cool completely.
9. Whip mascarpone and powdered sugar until creamy.
10. Add heavy cream and whip to desired consistency.
11. Take 1/3 of the mascarpone icing and put into a separate bowl, whip cocoa powder into it- this will form the middle layer in the cake.The remaining ‘plain’ mascarpone icing will form the top and sides of your cake.
12. Once the cake has cooled completely, slice each cake in half and spread fig butter. then place one cake on a plate or cake stand. Spread the chocolate mascarpone filling on top ensuring it is smooth and level. Top with other cake (this was also sliced in half and spread with fig butter in between) So you will end up with fig butter, chocolate cream and fig butter between 4 layers of cake.
13. Spread the plain mascarpone icing on the top and around the side as thickly or thinly as you like.
14. Now the really fun bit- decorating the the cake. I added chocolate roses, sliced figs and blueberries. I did some piping with the remaining chocolate mascarpone filling.