I wanted to make a simple, homemade dessert, without too much fuss and without too many steps because I am totally relaxed even in the kitchen.
So I chose the smart mold and made a soft cocoa tart, to be filled with a smooth and creamy mascarpone cream.
It’s a practical dessert, with few steps, that turns out well even without being expert pastry chefs. The base remains soft, I would say fluffy, and the cream completes everything without weighing it down. With a simple decoration, it becomes immediately neat and presentable.
A homemade cake, to be made when you are at home and want something good without complicating your life.
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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I also leave you another cocoa cakes recipe just below:
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 1/2 cup sugar
- 1/3 cup milk
- 1/4 cup vegetable oil (for me corn)
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp vanilla extract
- 3/4 cup mascarpone
- 1/2 cup heavy whipping cream
- 1/3 cup powdered sugar
- 3 oz dark chocolate (or milk chocolate if preferred)
Tools
- Molds
- Electric Whisks
- Pastry Bags
Steps
Beat the eggs with sugar and work them well until they become pale and fluffy.
Add the liquids, pouring in the oil and milk slowly, continuing to mix the batter slowly.
In a separate bowl, combine flour, cocoa, baking powder, and vanilla, mix and then add little by little to the batter, stirring with a spatula from bottom to top.
Grease and flour the mold well (the one with the step) and pour the batter, leveling it well.
I often use the release spray, but as always, decide based on your habits.
Bake in a static oven at 340°F for about 20 minutes, always doing the toothpick test. This cocoa base must remain low but soft, not dry.
Let it cool completely, then flip it so the smart mold’s step remains upward.
Melt the chocolate in the microwave or in a double boiler, then pour it in the center of the cocoa cake with the smart mold.
For the cream, in a bowl, whip the cold cream and mascarpone together with the powdered sugar, obtaining a delicate cream, smooth, creamy, but well stable.
Place it in the pastry bag with a star nozzle and create a small decoration starting from the outer perimeter, as you see in the photo, leaving the center with the melted chocolate.
Serve at the table or store in the refrigerator covered until it’s time to enjoy it pleasantly!
Bon appetit and many wishes for a Happy 2026!
Annalisa
