Chocolate Cake with Mascarpone and Currant

Combine flour, baking soda, salt, sugar, and cocoa. Mix with a whisk.

Add eggs, soft butter, olive oil, vanilla, milk and wine vinegar. You can use any table vinegar with strength up to 6%.

Beat with a mixer for 3–4 minutes until smooth, uniform, and glossy consistency. Lumps and oily streaks will appear first, but they will disappear when mixed.

Grease the form with oil and place parchment paper on the bottom. Pour the batter no more than halfway up the form — it will double in volume during baking.

Bake at 175 °C for approximately 50–60 minutes. The cake will rise actively at first, then settle. A bump or crack may appear on the surface — this is normal and ensures a porous structure.

Starting from the 40th minute, check doneness with a wooden skewer every 5 minutes. It should come out dry.

The finished cake will start to come out of the mold almost immediately. Carefully transfer it to a wire rack upside down and remove the parchment paper.

The cake can be served whole or cut in half. Spread each layer with currant jam, and additionally spread the bottom layer with mascarpone cream or cottage cheese cream. Join the halves together and sprinkle powdered sugar on top.