Ant House Cake With Chocolate Mascarpone Frosting Recipes

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ANT HOUSE CAKE WITH CHOCOLATE MASCARPONE FROSTING



Ant House Cake with Chocolate Mascarpone Frosting image

A childhood favorite, our Ant House Cake is made with Betty Crocker™ Super Moist™ White Cake mix, shredded coconut and chocolate candy sprinkles, and layered with a dark chocolate and mascarpone cheese filling.

Provided by Paula Kittelson

Categories     Dessert

Time 1h45m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup unsweetened shredded coconut
1/2 cup Betty Crocker™ Decorating Decors chocolate candy sprinkles
6 oz chopped good quality (70% cocoa) dark chocolate (not baking chocolate)
1/2 teaspoon espresso powder
3 containers (8 oz each) mascarpone cheese, softened but cool
2 cups powdered sugar
1 1/2 teaspoons vanilla
6 to 8 oz Betty Crocker™ Decorating Decors chocolate candy sprinkles

Steps:

  • Heat oven to 350°F (325°F for nonstick pans). Spray 2 (9-inch) round cake pans with baking spray with flour; line bottoms with cooking parchment paper.
  • Make cake mix as directed on box, using water, oil and eggs. Use spatula to gently stir coconut and 1/2 cup chocolate sprinkles into batter. Divide batter evenly between pans. Bake as directed on box until toothpick inserted in center of each cake comes out clean. Cool cakes in pan 15 minutes. Transfer cakes to cooling racks. Cool completely, about 45 minutes.
  • To make Frosting, use double boiler to melt dark chocolate. Stir in espresso powder with whisk until dissolved. Set chocolate mixture aside to cool.
  • In large bowl, beat mascarpone cheese, powdered sugar and vanilla with electric mixer on low speed until smooth. Gently add cooled chocolate and continue to mix at low speed until well incorporated.
  • To assemble Cake, place 1 cake layer flat side down on cake plate. Spread 1 1/2 cups filling over top of cake layer. Place second cake layer flat side up over filling. Spread remaining filling over sides and top of cake. Cover entire cake with 6 to 8 oz chocolate sprinkles.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE CAKE WITH MASCARPONE AND PRALINE



Chocolate Cake with Mascarpone and Praline image

Categories     Cake     Chocolate     Nut     Dessert     Bake     Vegetarian     Almond     Hazelnut     Gourmet

Number Of Ingredients 18

For praline
1/2 cup whole blanched almonds
1/2 cup hazelnuts
3/4 cup sugar
1/4 cup water
For cake
3 ounces fine-quality bittersweet chocolate (not unsweetened)
1/3 cup unsweetened cocoa powder (not Dutch process)
5 tablespoons unsalted butter
1/3 cup vegetable oil
2/3 cup water
1 cup plus 2 tablespoons sugar
1 large egg
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup well-shaken buttermilk
8 ounces mascarpone cheese (about 1 cup) at room temperature
1 1/2 tablespoons sugar

Steps:

  • Make praline:
  • Preheat oven to 350°F.
  • In a baking pan toast nuts in one layer in middle of oven 10 minutes, or until almonds are lightly colored and hazelnut skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove any loose hazelnut skins (do not worry about skins that do not come off) and cool completely.
  • Line a baking sheet with foil. In a small heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, washing down any sugar crystals that cling to side of pan with a pastry brush dipped in cold water, until it begins to turn golden. Swirl pan until syrup is deep golden and remove from heat. Stir in nuts and pour praline onto baking sheet, spreading evenly. Cool praline completely and break into pieces. Transfer praline to a sealable plastic bag and with a rolling pin coarsely crush.
  • Make cake:
  • Preheat oven to 300°F. Generously butter a 9-inch round cake pan (at least 2 inches deep) and line bottom with wax or parchment paper. Butter paper and dust pan with flour, knocking out excess.
  • Finely chop chocolate. In a small saucepan combine cocoa powder, butter, oil, and water. Bring mixture to a boil, stirring until smooth, and remove pan from heat. Add chocolate and sugar, whisking until smooth, and transfer to a bowl. Cool chocolate mixture completely and whisk in egg. Sift flour and baking powder over chocolate mixture and whisk until just combined. Whisk in buttermilk and pour batter into cake pan, spreading evenly. Bake cake in middle of oven 45 to 50 minutes, or until a tester comes out clean, and cool in pan on a rack 5 minutes. Run a thin knife around edge of pan and invert cake onto rack. Discard paper. Cool cake completely and transfer to a plate. In a bowl stir together mascarpone and sugar. Spread mixture over top of cake and generously sprinkle with praline.

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