PRO CHOCOLATE CAKE with MASCARPONE CREAM! 🍫 Secret: Low & Slow Baking

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This is the PRO chocolate cake you need in your life! 🍰 A super-moist, tender cake baked low & slow, layered with light mascarpone cream, and covered in a glossy chocolate ganache. The secret? Patience and perfect temperature. Full recipe & tips below. 👇

🤎✨ *CHOCOLATE LAYER CAKE with MASCARPONE CREAM & GANACHE*

*INGREDIENTS:*

*For the Cake (8-inch/20cm springform pan):*
• 230g (1¾ cups) All-Purpose Flour
• 65g (⅔ cup) Cocoa Powder, sifted
• 280g (1⅓ cups + 1 tbsp) Sugar
• 10g (2 tsp) Baking Powder
• A pinch of Salt
• 260ml (1 cup + 1 tbsp) Milk, room temp
• 60ml (¼ cup) Neutral Vegetable Oil
• 60g (2 oz) Unsalted Butter, room temp
• 2 large Eggs, room temp
• 1 tsp Vanilla Extract

*For the Mascarpone Cream:*
• 115g (4 oz) Mascarpone Cheese (or full-fat cream cheese), softened
• 40g (⅓ cup) Powdered Sugar
• 60ml (¼ cup) Heavy Cream (35% fat), cold

*For the Chocolate Ganache:*
• 100g (3.5 oz) Dark Chocolate (50-70%), finely chopped
• 160ml (⅔ cup) Heavy Cream (35% fat)

*METHOD (The Key is LOW & SLOW):*

1. *CAKE:* Preheat oven to **310°F (155°C)**. Sift dry ingredients (flour, cocoa, baking powder, sugar, salt) into a bowl. Add wet ingredients (milk, oil, softened butter, eggs, vanilla). Mix on low for 2-3 minutes until smooth. Pour into a parchment-lined, greased 8-inch springform pan.
2. *BAKE:* Bake for *60-70 minutes* at 310°F. A toothpick inserted should come out clean. *Do not open the oven early!*
3. *COOL & CHILL:* Let cake cool in pan for 10 min, then transfer to a rack. Wrap in plastic wrap and **refrigerate for at least 1 hour (or overnight)**. This step is CRUCIAL for flavor and easy slicing.
4. *CREAM:* Beat mascarpone with powdered sugar until creamy. In another bowl, whip cold cream to soft peaks. Gently fold whipped cream into mascarpone.
5. *SLICE:* Level the top if needed, then slice cake horizontally into two even layers.
6. *ASSEMBLE:* Place bottom layer on a plate. Spread all the mascarpone cream evenly. Top with second cake layer.
7. *GANACHE:* Heat cream until just steaming (not boiling). Pour over chopped chocolate. Let sit 1 minute, then whisk until smooth and glossy. Let cool slightly to thicken.
8. *GLAZE:* Pour ganache over the assembled cake, letting it drip down the sides. Use an offset spatula to smooth top and sides.
9. *SERVE:* Let set for 30 minutes before slicing. Enjoy at room temperature.

*Pro Tip:* The low baking temperature (310°F) ensures an even, moist crumb without a domed top or dry edges. Patience rewards!

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