Smooth and rich chocolate buttercream made even smoother and better tasting with mascarpone. Beware, you’ll eat most of it before it gets on the cake.
My trials with this began with a vanilla mascarpone buttercream, but I wasn’t into the texture or the taste. I then tried it as a browned butter mascarpone but the thing about browned butter is that it’s so intense, it just takes over so what was the point of the mascarpone? Again, I wasn’t into it. Determined to find a way to make this work, I tried it with cocoa and… magic. It’s creamy, it’s dreamy and I want to smother it on everything.
We all know and love chocolate cream cheese buttercream, so the texture this recipe produces won’t be too much of a surprise. However, mascarpone doesn’t have the tanginess of cream cheese and instead it adds something more subtle, kind of malty in the background. The best way I can think to describe the taste is that it’s like a chocolate soft-serve ice cream, but more intensely chocolate. It is absolutely wonderful and spreads like a beauty on any cake. I could eat it off the spoon…!
In the cake batter I use dutch-process cocoa which produces a very dark cake; you don’t need anything else to get that color. In the buttercream I used a bit of black cocoa – but not too much as I find it interferes with the rich cocoa taste I am after. Here’s a couple of side by side photos so you can see the difference in color they produce. The nice thing is that in keeping the black to a small amount, you’ll get the the dark color but you’ll still retain the wonderful chocolate taste that comes from dutch-process cocoa.
On the left, all dutch process cocoa. On the right a mix of dutch and black cocoa. The color difference is noticeable and there is a difference in taste too. Black cocoa always reminds me of oreos, it’s very intense and not at all sweet.
NOTE: Cake recipe from photos above is available HERE.
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