Cocoa Buttermilk Cake with Cocoa Mascapone Frosting
Cocoa Buttermilk Cake with Cocoa Mascapone Frosting is moist, easy to make, and scrumptious, with a creamy, chocolatey fudge-like frosting.
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Ingredients
For the cake:
- 3/4 cup butter room temperature
- 3 eggs room temperature
- 2⅓ cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 tsp anilla
- 1 ½ cups buttermilk or sour milk
For the frosting:
- 4 oz mascarpone cheese softened
- 1/2 cup butter softened
- 1/3 cup cocoa powder
- 2 TBSP heavy whipping cream
- 1 tsp vanilla
- 4½ cups powdered sugar
For the cake:
Instructions
For the cake:
- Grease one 13 x 9 inch pan. Set aside.
- Preheat oven to 350.
- In a medium bowl combine the flour, cocoa powder, salt, baking soda, baking powder, mix and set aside.
- In bowl of a mixer, beat butter on high speed for 30 seconds.
- Add sugar and brown sugar, beat until combined.
- Scrape sides of bowl and beat another 2 minutes.
- Add eggs one at a time, beating well after each addition, then add vanilla.
- Add flour mixture and buttermilk alternately to sugar egg mixture, on low speed just until combined.
- Beat an additional 20 seconds.
- Pour into prepared pan and bake for 40-45 minutes.
- Check after 35 minutes as your oven may run hotter than mine.
- Check with a toothpick to be sure it is done.
- Once cooled spread with frosting.
For the frosting:
- In a large bowl combine mascarpone cheese, and butter, cocoa powder, heavy cream and vanilla.
- Beat until creamy.
- Gradually add powdered sugar and continue to mix on LOW until smooth.
- Add additional cream to make it the consistency that you like.