Chocolate molasses cake
Instructions
Place in a mixing bowl the butter, oil and molasses sugar and processed with a whisk until mixture is creamy.
Add, little by little, the beaten eggs, flour, cocoa and baking powder previously sieved together and continue to work the ingredients until the dough is smooth and homogeneous.
Divide it into equal parts in two trays of 20 cm in diameter, grease and flour, and bake in hot oven (180 degrees) for 30-35 minutes.
After this time, remove the baking sheets from the oven, let stand the two cakes for a few minutes, then sformatele on a grid and let them cool.
Meanwhile, together in a bowl the mascarpone, brown sugar and two tablespoons of lemon juice and roll them into balls with a whisk until you have a thick cream and homogeneous.
At this point, place one cake on a serving dish, spread over the cream and then another with the second cake.
Sprinkle the cake with icing sugar and serve.
Ingredients and dosing for 6 persons
- 230 g of butter
- 180 g of flour
- 250 g of molasses sugar
- 120 g of corn oil
- 1/2 teaspoon of baking powder
- 50 g of cocoa
- 2 tablespoons of lemon juice
- 230 g of cane
- 80 g of mascarpone
- 4 eggs
- 3 tablespoons of icing sugar