Chocolate Coffee Mascarpone Cake

Ingredients

• 60 g sugar (¼ cup)
• 20 g cornflour (2 tbsp)
• 300 ml orange juice (1 ¼ cups)
• 2 eggs
• A pinch of salt
• 190 g sugar (1 cup)
• 95 g vegetable oil (⅜ cup)
• 90 g milk (⅓ cup)
• 95 g sour cream (½ cup)
• 190 g flour (1 ½ cups)
• 40 g cocoa powder (½ cup)
• 3.5 g baking powder (¾ tsp)
• 4 g baking soda (1 tsp)
• 2 tsp instant coffee (to taste)
• 90 g hot water (⅓ cup)
• 300 ml cold cream 32-35% (1 ¼ cups)
• 90 g icing sugar (¾ cup)
• 300 g mascarpone (1 ¼ cups)
• Savoiardi
• 1–2 tsp cocoa (for dusting)
• 60 g chocolate
• 7 g vegetable oil (1 ½ tsp)

Method

1. Stir 60 g sugar and 20 g cornflour with 300 ml orange juice until smooth.
2. Bring to the boil over medium heat and allow to boil for 1–2 minutes.
3. Let it cool down.
4. In a separate bowl, whisk 2 eggs, a pinch of salt, and 190 g sugar until fluffy and light.
5. Add 95 g vegetable oil, 90 g milk, 95 g sour cream, and 190 g flour to the egg mixture.
6. Sift part of the dry mixture and gently fold it into the batter.
7. Mix 40 g cocoa powder, 3.5 g baking powder, and 4 g baking soda into the batter.
8. In a small bowl, mix 2 tsp instant coffee with 90 g hot water.
9. Add half of the coffee to the batter and then add the remaining dry mixture.
10. Pour the batter into an 18 cm (7 inch) pan.
11. Bake at 170 °C (338 °F) for 40–45 minutes.
12. Whip 300 ml cold cream until stiff and gradually fold in 300 g mascarpone.
13. Soak Savoiardi in the remaining coffee or milk.
14. Chill in the fridge for 4–6 hours.
15. Smooth the edges of the cake with the remaining cream.
16. Melt 60 g chocolate with 7 g vegetable oil in a water bath.
17. Dust the cake with 1–2 tsp cocoa.