1 cup unsalted butter, room temp. (really important the butter is mushy to blend with the other ingredients)
⅞ cup sugar
1⅛ cup brown sugar
3 eggs, room temp. (see above)
1½ cup cake flour (note – not all purpose)
1¼ teaspoon baking soda
Mascarpone Frosting with Chocolate Chips
3 cups heavy cream
2 (8-ounce) containers of mascarpone cheese
2 cups powder sugar
1 teaspoon vanilla
1 cup chocolate chips (I always use Trader Joe’s)
⅛ teaspoon salt
Instructions
Place the cocoa powder in a bowl and whisk in boiling water.
Then stir in the bittersweet chocolate chips until smooth. Next whisk in sour cream and vanilla. Set aside to cool.
In a separate bowl, cream the butter with the brown and white sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Finally, add the chocolate mixture and flour mixture alternately until just combined.
Fold in the mini chocolate chips.
Bake at 350 for approximately 30 minutes to then test with toothpick for doneness.
For Whipped Mascarpone Topping
Mix the cream and powder sugar until foamy, NOT whip cream. Then add the mascarpone cheese to thicken. Do not over mix, the frosting will curdle. Finally fold in the chocolate chips. (NOTE, half this recipe for a single cake filling layer)
Recipe by Sugar and Spice at https://kathleenssugarandspice.com/2010/07/09/the-ultimate-dark-chocolate-cake-recipe/