I know spring and summer are on the way; at least I hope they are. And the layers of clothing are coming off and hopefully some of the winter weight we think we need for winter in this neck of the woods will also come off. This has been a pretty funky winter and spring even for New England. My husband has been watching the weather pretty frequently and on nice days he has been removing the straw from the garlic and strawberries; he felt they needed the extra sun. I personally think he is a little coo-coo for doing it; but you need to choose your battles and this one doesn’t bother me, especially since he hasn’t asked me to do it.

 

What I meant by the whole summer coming comment is we try; albeit not very hard I will admit; to eat a little healthier/less so to fit in our summer clothes. Well even with great intentions you; OK more me; will see something that looks so yummy and all thoughts of fitting into anything go out the window and I HAVE to make them which also means I also eat them.

Luckily for me I had some leftover buttermilk in the fridge I needed to use or lose. See how I think, it was meant to be. I had and wanted and so I did – words to live by or at least that’s how it sometimes works out. Just this morning I had some fruit on the island that had not been eaten over the week so use or lose went through my head and I immediately go to Ahh Sangria Sunday! I think I will be taking a long walk today.

Cakes

1 cup buttermilk

1 cup brewed coffee, cooled

1 tsp. Pure vanilla extract

2 cups all purpose flour

⅔ cup unsweetened cocoa powder

1 Tbs. baking soda

1 tsp. Kosher salt

1 ⅓ cups granulated sugar

¾ cup canola oil

1 large egg

 

Frosting

¾ cup mascarpone cheese

¾ heavy cream

½ cup confectioners sugar

¾ tsp. Pure vanilla extract

½ tsp. Instant espresso powder

Pinch of kosher salt

OK I made these a couple of months ago but in typing this up today I think; no I know; I am going to make them again today. I have heavy cream and mascarpone cheese to use or lose. I don’t have any buttermilk on hand but my daughter taught me how to make my own. 1 cup of milk and 1 Tbs. lemon juice let it sit 10-15 minutes  It’s a vicious cycle here in my kitchen.

Preheat oven to 350’F

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 or your 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. Once combined spoon about 2 tablespoons into each muffin cup.

Bake the cakes for about 12 minutes, until risen and you can insert a toothpick in the center and it comes out clean. Let cool in the pans for 3-5 minutes. Carefully invert eh caked onto a parchment paper-lined baking sheet (this will help them flatten slightly) let cool completely.

Frosting-filling

In a large bowl add all Frosting ingredients on medium speed until smooth and thick

Spread the mascarpone filling onto the flat sides of half of the cakes. Top with the remaining 18 cakes. Pressing down to spread the filing.

Optional

If there isn’t enough chocolate you can melt 12 ounces chopped bittersweet chocolate, let it cool slightly. Dip one half of the cake in the melted chocolate and you can even coat that with a little chocolate sprinkle.
Refrigerate until set, at least 1 hour or up to 3 days. Serve cakes cold

 

recipe – Mindy Segal foodandwine