Whether it’s a date night with your significant other or you want to indulge in the out of this world delicious dessert, the time is always right for this mouthwatering Mini Chocolate Cake With Mascarpone Cream And Caramelised Pistachios. Easy and so good!
Mini Chocolate Cake With Mascarpone Cream And Caramelised Pistachios
Hello my friend! I realise, that I should have probably posted such a beautiful dessert long before Valentine’s Day. It’s one of those easy to make, impressive taste kind of desserts. In addition, it serves 2 people which is perfect if you want to share a dessert with your loved one.
But hey, pretty desserts are not for Valentine’s Day only. Am I right? And who said you can’t enjoy a decadent dessert for two on a Friday night? When it comes to a dessert that pretty and yummy, I can honestly tell you, I don’t mind enjoying it every day. I’ve made this cake last Saturday and it was so easy and delicious that I’m definitely making it again. Seriously, I’m drooling right know. Because as I’m writing this blog post, my younger daughter is sleeping, it’s time for my after dinner tea and all I can think of is how moist, creamy and chocolaty this cake was. Give it to me!
Well, of course after 9 pm my kitchen is closed and I’m not making anything food related today. But the next time I lay my hands on measuring cups and spoons, will be the time when I make this gorgeous Mini Chocolate Cake.
Now, how do you make this cake so small? Well, I’m glad you asked. Here, you have two options. First – you can use empty tuna cans, as suggested by Lindsay at LindsayBakes, whose recipe I used as a base for my cake. Second – you can follow my route and use mini springform pans. My mom bought me them last summer and this was my first time using them. They come in a set of 3 and are 4 inches in diameter but for this cake you will only need 2 pans.
Thanks to strawberries and maple syrup, this Mini Chocolate Cake comes out moist and flavorful. I’ve also used maple syrup to caramelise pistachios and they added a little crunchy sweet bite, which I absolutely loved.
For cake frosting, I’ve used a fool-proof combination of Mascarpone cheese and heavy cream. You just can’t go wrong with this combo, right? I feel like when I need a quick and simple frosting recipe, this one never lets me down.
Finally, I decorated my cake with strawberries, but it would taste just as great with any other berries of your choice. Believe me, if you make this beautiful cake once, I’m pretty sure you’ll be making it again, it is that good!
- ⅓ cup boiling water
- ⅓ cup cocoa powder
- ⅓ cup + ¼ cup all purpose flour
- 2 teaspoons baking powder
- ½ cup sugar
- ¼ teaspoon salt
- 1 egg, beaten
- ⅓ cup sour cream
- 2 tablespoons + 2 teaspoons vegetable oil (like grape seed oil)
- 1 teaspoon vanilla
- ½ cup Mascarpone cheese
- ½ cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla
- 10 strawberries, hulled and halved
- 1 tablespoon pistachios
- 4 tablespoons maple syrup
- Preheat the oven to 350 F.
- Lightly grease 2 mini springform pans with cooking spray.
- Dissolve cocoa in a boiling water and set aside.
- In a medium bowl whisk together flour, sugar, salt and baking powder.
- In a small bowl whisk together egg, sour cream, vegetable oil and vanilla.
- Stir wet ingredients into the dry ingredients. Pour in cocoa mixture and stir until all ingredients are incorporated. Don't overmix!
- Divide the batter evenly between two mini springform pans and bake for 25-28 minutes or until toothpick inserted in the middle of a cake, comes out with fewer crumbs.
- Remove cake from the oven, let it cool on a wire rack.
- Heat a small skillet over medium heat. Add pistachios and toast for about 5 minutes giving a skillet an occasional shake. Add 2 tablespoons of maple syrup and stir until it coats pistachios. Transfer caramelised pistachios on a piece of parchment paper to cool.
- When pistachios cooled down a bit, give them a rough chop.
- Using an electric mixer, beat the heavy cream and sugar until soft peaks form. Add Masarpone cheese and beat until the cream is thick and firm peaks form. (Don't overbeat).
- Slice off the uneven tops (about ¼ of an inch) of each cake and set the tops aside. (You can use them to make homemade truffles or enjoy with the leftovers of mascarpone frosting)
- Generously spread the mascarpone frosting on one of the cake. Top with half of the strawberries.
- Cover with the remaining cake and spread the mascarpone frosting on top of it. Garnish with the remaining strawberries and caramelised pistachios. Drizzle over with 2 tablespoons of maple syrup .
If you make this recipe, don’t forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I’d love to see your creations.
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