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Double Chocolate Carrot Cake with Mocha Frosting Recipe


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     Double Chocolate Carrot Cake with Mocha Frosting

Category   Desserts - Breads
Sub Category   None

5 cups grated carrots
2 1/4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 cup cocoa
4 squares semisweet chocolate
1/4 cup milk
3/4 cup vegetable oil
1 1/4 cups granulated sugar
4 eggs
2 tsp vanilla
1 1/2 cups mascarpone cheese
1 cup cold whipping cream
2 tbsp instant coffee granules
1 tsp vanilla
2 cups sifted icing sugar

Preheat oven to 325 F. Spray or lightly oil two 8 or 9 inch square cake pans. Grate carrots using a food processor. Measure out 5 cups and set aside. Place flour in a large bowl. Sprinkle with baking powder, soda, salt, cinnamon and cocoa. Stir until blended, then make a well in the centre. Separately, coarsely chop chocolate and place in a small microwave bowl or saucepan. Add milk. Combine oil, sugar, eggs and vanilla in a medium bowl. Using an electric mixer, beat on medium speed for 3 minutes. Microwave chocolate and milk combo on medium for 1 1/2 minutes. Stir, then heat on medium for 1 more minute. Stir until smooth. Or on stovetop, stir over low heat until chocolate is melted. Pour into cake batter while beating on low speed. Scrape into well in flour mixture and stir with a spoon or spatula until even in colour. Stir in carrots. Batter will be thick.
Divide batter between pans, adding about 3 cups to each. To remove air pockets, bang pans on counter 5 to 6 times. Bake until centers seem set when lightly tapped and cakes start to come away from sides of pans, 35 to 38 minutes. Remove pans to a baking rack to cool. After about 15 minutes, turn cakes out of pans and finish cooling on racks. It's best to bake cakes a day ahead of icing and leave at room temperature overnight.
Place mascarpone in a bowl. Microwave 1/4 cup cream in another small bowl or heat in a small saucepan until bubbles appear around edge. Stir in coffee until dissolved. Then beating mascarpone on low, gradually add hot coffee cream. As soon as no lumps remain, beat in cold cream and vanilla. Gradually beat in icing sugar. Beat about 30 seconds. Beating too much will cause thinning. Refrigerate until frosting has a good spreading consistency about half hour, before icing cake.
To assemble, place 1 cake, flat side up on a platter. Generously spread with icing, leaving a narrow border of cake around the edge. Top with the second cake, flat side down and gently press down. Smoothly spread icing over the sides of the cake, then the top. Garnish top of cake with shaved chocolate.It's best to refrigerate several hours or overnight before serving.

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