We’re all settling into the month of February which always feels like a blip on the radar, time whizzing by and hopefully we’ll be ushering in Spring before we know it. The weather has been unusually nice, warmer temperatures with lots of sunshine, quite a contrast to grey sky’s and rain but I feel like we are trending back to our normal soggy days. All of that said it just means more time with friends, warm soups and toasty sandwiches, reading books upon books into the wee hours of the night, coffee ( one of the best parts about living in the PNW ) and enjoying the slow season of life in the winter months. I have been reading “ How to Live an Artful Life” which introduces a daily prompt and insight from women artists, such great exposure to artists past and present, I’m obsessed. As for cooking I’m making so many things from Alison Roman’s newest cookbook “Something From Nothing”.

On the baking side of life I was happy to make these chocolatey cakes for my boys, they loved them! These little cuties were simple to make and assemble and are kept in the fridge. As for the filling you will want to make a mental note on all the ways you are going to incorporate it into your other bakes.

Lx

Adapted from Food and Wine

* I used a silicon baking pan for these cakes, it was easy to pop them out and retain their shape.

Ingredients

Cakes

1 cup buttermilk

1 cup brewed coffee, cooled

1 teaspoon pure vanilla extract

2 cups all purpose flour

2/3 cup unsweetened cocoa powder

1 tablespoon kosher salt

1 1/3 cups granulated sugar

3/4 cup canola oil

1 large egg

Filling and Frosting

3/4 cup mascarpone cheese

3/4 cup heavy cream

1/2 cup confectioners sugar

3/4 teaspoon pure vanilla extract

1/2 teaspoon instant espresso powder

Pinch of kosher salt

12 oz. chopped bittersweet chocolate, melted and cooled slightly

Assorted sprinkles for coating

Preparation

Make the cakes. Preheat the oven to 350°. Generously coat the cups of three 12 cup muffin tins with nonstick spray. In a small bowl, whisk the buttermilk with the coffee and vanilla. In a medium bowl, sift the flour with the cocoa powder, baking soda and salt.

In a large bowl, using a hand mixer, beat the granulated sugar with the oil at medium high speed until blended; beat in the egg. At low speed, beat in the dry ingredients and the buttermilk mixture in 3 alternating batches. Spoon about 2 tablespoons of batter into each muffin cup.

Bake the cakes for roughly 12 minutes, until risen and toothpick inserted into the centers comes out clean. Let them cool in the pans for 3 to 5 minutes. Carefully invert the cakes onto a parchment lined baking sheet. Let cool completely.

Filling and frosting

In a large bowl, beat mascarpone, cream, confectioners’ sugar, vanilla, espresso and salt at medium speed until smooth and thick.

Spread the mascarpone filling onto the flat sides of half the cakes ( which would be the top of the cakes ). Top with the remaining cakes, pressing down to spread the filling. Dip one half of each side of cake into the melted chocolate and coat with sprinkles. Refrigerate until set, at least one hour or up to 3 days. Serve the cakes cold.