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Mexican Chocolate Cake with Mascarpone Frosting

Mexican Chocolate Cake with Mascarpone Frosting

Bree Hester
4.78 from 18 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 15 minutes
Course cake, Dessert
Cuisine fusion (american/mexican), Mexican
Servings 12
Calories 636 kcal

Ingredients
  

For the cake:

  • 1 cup unsweetened black cocoa I prefer black for this recipe, but you can use regular
  • 2 3/4 cups flour
  • 1 1/4 cups sugar
  • 1 cup packed brown sugar
  • 1 1/2 Tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 Tablespoons balsamic vinegar
  • 1 1/2 Tablespoons vanilla

For the frosting:

  • 1 8-ounce tub of mascarpone cheese
  • 1 Tablespoon cinnamon
  • 2 teaspoons vanilla
  • 1 cup powdered sugar
  • pinch of salt
  • 2 cups heavy cream

Instructions
 

  • Put all of the dry ingredients in a large bowl.
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  • Add all of the liquid ingredients.
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  • Mix until just smooth.
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  • Spray two 8-inch pans with cooking spray. Put a piece of parchment on the bottom of the pan and spray again.
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  • Pour the batter into the cake pans. Bake in a preheated 350-degree oven for about 45 minutes, or until a toothpick comes out clean.
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  • Let the cakes cool in the pans for 10 minutes. Turn them out and let cool completely.
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  • Make the frosting. Whip the heavy cream until stiff peaks form. In another bowl, whisk together the mascarpone, cinnamon, vanilla, salt, and sugar. Gently fold the whipped cream into the cheese mixture.
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  • Use half of the frosting and cover the top of your cake. Repeat with the other layer.
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  • Sprinkle cinnamon on top for garnish.

Nutrition

Calories: 636kcalCarbohydrates: 76gProtein: 6gFat: 35gSaturated Fat: 13gSodium: 323mgFiber: 2g
Keyword cinco de mayo, cinnamon chocolate cake, dulce de leche, mascarpone frosting, spicy chocolate cake
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