The greatest chocolate cake- Penguin Cake

And I'm not talking brownies :) even though they are fool-proof, this recipe is even more fool-proof and will rise to your expectations. The batter is deliciously chocolate- as if you melted a ton of good quality milk chocolate bars and turned them into cake.

What I also love about this cake is that it's sweet but not overflowing with sugar. The cakes are sweet, of course, but the filling is with a small amount of sugar to balance out the overall taste. I might have to say, that after my absolute favorite, Black Forest cake, this is my second favorite that I absolutly adore.
And, of course, it's not that hard to make :)
Note: I doubled the chocolate batter as I wanted a thick cake.

Type of dish: dessert, cake
Serves: 6-10
Cost: medium
Difficulty: easy
Time: 1h
Preparation time: 20min
Baking time: 35 min
Oven Temp: 180C

You'll need:
1-2 same sized cake tins (or a large saucepan with a metal handle), large mixing bowl, medium mixing bowl, spatula, mixer, teaspoon, small saucepan

  • 110gram softened butter
  • 220 gr sugar
  • 3 tbsp vanilla extract
  • 2 eggs
  • 150 gr flour
  • 100 gr cocoa
  • 2 tsp baking powder
  • 125 gr mascarpone cheese
  • 50 gr icing sugar
  • 220ml heavy cream 30%
  • 200 gr dark chocolate
How to:
Preheat your oven to 180C. Grease your cake tins . In the large bowl, cream together the butter and sugar. Add the vanilla and crack in one egg, mix it in then add the other. Add the flour, milk, cocoa and baking powder and mix until you have a stiff looking chocolate smelling (and tasting) batter. Spread it divided evenly in the greased pans, smooth out roughly with a spatula and put in the oven for 30-35 min. Use a toothpick to check if the cake is baked inside.
Let the cake cool down, and in the meantime cream together in the medium bowl mascarpone cheese, heavy cream and icing sugar. At first it may try to splash out of the bowl, but after a minute it'll blend together and fluff up. Cover and put in the fridge to cool it down.
In a small saucepan, melt the dark chocolate bar, crumbled with 5 tbsp of milk. Heat on medium with a lid on, and mix well to dissolve the chocolate. Set aside.
When your cakes have cooled down, gently transfer one on a plate, flat side down, cover with the cheese filling, and put the other cake on top, flat side up. Spread the melted chocolate on top of the cake, set aside to cool down compleatly and keep in a fridge until serving.

It's just plain old good!


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