Ingredients

185g all-purpose flour (I used flour 550)

50g cocoa powder (I used Cailler)

14g baking soda

2g salt

100g eggs (about 2 pieces)

175g buttermilk

110g sunflower oil (or another neutral oil)

175g hot coffee

290g sugar

Vanilla Mascarpone Whipped Cream:

250g mascarpone

1 vanilla bean

20g powdered sugar

200g whipping cream

Garnish:

200g fresh strawberries, marinated with 1 tsp powdered sugar (optional) and 1/4 tsp vanilla powder

Instructions

Step 1: In the bowl of your standing mixer, combine mascarpone, powdered sugar, and the scraped vanilla pod from the vanilla bean. Mix until smooth and combined, taking care not to overmix to avoid splitting.

Step 2: While whisking, slowly add the liquid whipping cream and whip until you achieve a smooth, pipe-able consistency. Use immediately or store in the fridge until serving.

Step 3: To prepare the marinated strawberries, wash and quarter the strawberries. In a small bowl, combine them with powdered sugar and vanilla powder. Let them sit for 5–10 minutes to release their juices.

Step 4: Preheat your oven and prepare the cake batter by mixing flour, cocoa powder, baking soda, and salt in a bowl.

Step 5: In a separate bowl, whisk together eggs, buttermilk, sunflower oil, hot coffee, and sugar until fully combined.

Step 6: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.

Step 7: Pour the batter into a prepared loaf pan and bake until a toothpick inserted in the center comes out clean. Let the cake cool completely.

Step 8: Once cooled, top the cake with the vanilla mascarpone cream and marinated strawberries before serving.

Tips & Variations

Use room temperature eggs for a smoother, more even batter.

Choose high-quality cocoa powder for a rich chocolate flavor; Swiss brands like Cailler are excellent.

Do not overwhip mascarpone before adding cream to prevent splitting.

Fresh, ripe strawberries work best; add powdered sugar to the strawberries if they aren’t sweet enough.

You can substitute sunflower oil with any neutral-flavored oil like canola or vegetable oil.

Storage

Store the cooled chocolate cake covered in plastic wrap in the fridge for up to 3 days; it will remain moist and even improve in flavor over time. Keep the vanilla mascarpone cream refrigerated and use within 2 days, though it may lose some fluffiness. Prepare strawberries and assemble the cake just before serving for best results.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk can be used, but buttermilk reacts with baking soda to create a lighter, airier crumb, so using buttermilk is preferred for the best texture.

How do I prevent the mascarpone cream from splitting?

Ensure all ingredients for the mascarpone cream are cold and avoid overwhipping the mascarpone before adding the whipping cream. Gently mix to keep a smooth consistency.