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black tie cake

(1 rating)
clareterese avatar
Recipe by
Clare Butler
@clareterese
Phoenix, AZ

I created this recipe when I had some mascarpone cheese that I didn't know what to do with. I am so happy with how it turned out!

(1 rating)
yield 10 serving(s)
prep time 30 Min
cook time 55 Min

Ingredients For black tie cake

  • 3 c
    all purpose flour
  • 2 1/2 c
    sugar
  • 4 tsp
    baking soda
  • 1/2 tsp
    kosher salt
  • 1 c
    cocoa powder
  • 1 1/3 c
    oil
  • 1 1/2 c
    buttermilk
  • 3
    eggs
  • 1 1/2 c
    hot brewed coffee
  • 1 tsp
    vanilla extract
  • FROSTING
  • 8 oz
    mascarpone cheese
  • 1
    seeds from vanilla bean, or two teaspoons vanilla extract
  • 1 c
    powdered sugar
  • 1 pinch
    kosher salt
  • 2 c
    heavy cream, cold
  • GANACHE DRIZZLE
  • 4 oz
    semi-sweet chocolate chips
  • 1/2 c
    heavy cream
  • 1/4 c
    light corn syrup
  • 2 tsp
    vanilla extract

How To Make black tie cake

  • 1
    Preheat the oven to 350 degrees. Butter and flour three 8 inch cake pans, and line the bottoms with parchment paper. Butter and flour the parchment; set aside.
  • 2
    Place flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine. Keep the mixer on low and add oil, buttermilk, then eggs one at a time. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth.
  • 3
    Divide into pans and bake until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for 10 minutes.
  • 4
    To make frosting: Whip together the mascarpone, vanilla seeds, salt, and sugar. Gradually add the whipped cream into the cheese mixture. Whip until lightand creamy. Frost the cake completely, and place in the refrigerator to chill for about 30 minutes while you make the ganache.
  • 5
    To make ganache: Put the chocolate in a medium bowl. Set aside. In a small saucepan over medium low heat, heat the cream until it is hot and just beginning to bubble. Remove from heat and pour over the chocolate, stirring until the chocolate is completely melted. Add corn syrup and vanilla, stirring until completely mixed. Pour the chocolate mixture into a liquid measuring cup with a pouring spout and let chocolate glaze cool for 10 minutes. Do not let the glaze sit longer than 10 minutes because it will thicken and become difficult to pour over the cake. Slowly pour the glaze over the cake. Cover the top of the cake entirely, letting some of the glaze drizzle down the sides, and allowing some of the whipped cream show through the drizzles around the side of the cake. Chill 4 hours before serving. Store cake in the refrigerator.
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