Cake | Frosting | Garnish |
| 2 C. cake flour | 1 1/2 cups chilled heavy whipping cream, divided | Chocolate bar for shaving |
| 3/4 cup cocoa | 1 Tbs. instant espresso powder | |
| 1.5 tsp. baking soda | 1/3 cup white chocolate, grated | Raspberries - small container |
| 3/4 tsp. salt | 1 cup sugar | |
| 3/4 cup butter, room temperature | 2 8-ounce containers chilled mascarpone cheese | |
| 2 cups golden brown sugar | ||
| 3 large eggs | ||
| 1.5 tsp. vanilla extract | ||
| 1 C. buttermilk |
Frosting:
Bring 1 cup cream to boil in small saucepan. Slowly pour cream over espresso, whisking until espresso is dissolved. Add grated white chocolate and stir until smooth. Add 1/2 cup of the whipping cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. Can be made one day ahead; cover and keep chilled. Add mascarpone to chilled mixture; Using electric mixer; beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
Full Recipe
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