Cakes:
1. Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper and lightly grease with cooking spray.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda.
3. In a large bowl, beat the brown sugar, oil, and butter with a handheld mixer on medium-high speed until light and fluffy (about 2-3 minutes). Add the egg and vanilla, mixing until combined.
4. Gradually add the dry ingredients to the wet mixture, mixing on medium-low speed until just combined. Then, add the milk and warm coffee, mixing until smooth.
5. Using a medium scoop (about 3 Tbsp), drop the batter onto the prepared baking sheets, spacing them about 3 inches apart.
6. Bake for 12-14 minutes, until the edges are firm and the centers are slightly soft. Let them cool completely.
Mascarpone Coffee Filling:
1. In a large bowl, beat the heavy cream, confectioners’ sugar, and instant coffee with a handheld mixer on medium-high speed until soft peaks form.
2. Add half of the mascarpone and mix until just combined. Then, add the remaining mascarpone and beat until stiff peaks form.
3. Flip half of the cooled cake discs over. Using a medium scoop, place the filling in the center of each flipped disc. Top with another disc, flat side down, and gently press until the filling reaches the edges. Dust the tops with cocoa powder.
PREP TIME & NUTRITION:
– Prep Time: 15 mins
– Servings: 10
– Calories: 456 per serving