Filled chocolate cake.
Simple, creamy, absolutely indulgent.
The filled chocolate cake is an outrageously delicious dessert: it has a very soft, moist base that doesn’t need soaking and a tempting filling of Nutella and mascarpone cream — a perfect dessert for the whole family and one that kids will love.
Great for birthday parties, as an after-dinner dessert, or anytime you want to treat yourself to something delicious 🙂
Also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 35 Days
- Portions: 8 persone
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 large eggs (at room temperature)
- 180 g all-purpose flour
- 30 g unsweetened cocoa powder
- 150 g granulated sugar
- 125 g vegetable margarine (type Vallè)
- 4 tablespoons corn oil
- Half teaspoon vanilla extract
- 1 pinch salt
- 1 packet baking powder for cakes
- 250 ml heavy cream for desserts
- 250 g mascarpone
- 3 tablespoons sugar
- 400 g Nutella®
- to taste powdered sugar
Tools
- 1 Electric mixer
- 1 Mixing bowl
- 1 Spatula
- 1 Knife
- 1 Oven
- 1 Sieve
- 1 Springform pan
Steps
Butter a 9.5-inch springform pan.
Preheat the oven to 338°F.
Beat the eggs with the sugar, vanilla and a pinch of salt for about 10 minutes — the mixture should become light, fluffy and pale.
Sift the baking powder together with the flour and cocoa.
Add the margarine and the oil to the eggs while continuing to beat.
Add the flour mixture little by little and mix well.
Pour the batter into the pan.
Bake at 338°F for about 35 minutes; check doneness with a toothpick in the center — it should come out dry.
Remove from the oven and let cool.
Once cooled, unmold the cake onto a serving plate.In a large bowl, mix the mascarpone with the sugar using a spatula.
Add the cream and whip with an electric mixer until you get a firm, fluffy cream.
Cut the cooled cake into two layers.
Spread the Nutella over the bottom layer (if it’s not soft enough, warm it slightly for 40 seconds in the microwave or use a bain-marie).Cover with the mascarpone cream and place the other layer on top.
Dust with powdered sugar.
Store in the refrigerator until ready to serve.
Butter a 9.5-inch springform pan.
Preheat the oven to 338°F.
Put the sugar, vanilla and a pinch of salt into the Thermomix bowl: 3 min speed 5.
Add the margarine and oil: 1 min speed 3.
Add the cocoa: 20 sec speed 4.Add the flour and baking powder: 1 min speed 3.
Scrape down to gather everything in the center and work another 30 sec speed 2.
Pour the resulting batter into the pan.
Bake at 338°F for about 35 minutes; check doneness with a toothpick in the center — it should come out dry.
Remove from the oven and let cool.
Once cooled, unmold the cake onto a serving plate.Prepare the filling with the electric mixer.
In a large bowl, mix the mascarpone with the sugar using a spatula.
Add the cream and whip with the electric mixer until you obtain a firm, fluffy cream.
Cut the cooled cake into two layers.
Spread the Nutella over the bottom layer (if it’s not soft enough, warm it slightly for 40 seconds in the microwave, or use a bain-marie).
Cover with the mascarpone cream and place the other layer on top.
Dust with powdered sugar.
Keep refrigerated until serving.
The filled chocolate cake is ready to be enjoyed… Enjoy your dessert.
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