Do you remember our light persimmon and cocoa cake? Well, if you liked that one, I am sure this richer and more indulgent version, with a delicious mascarpone and spreadable cheese frosting, will make you fall in love at the first delicious bite! A cake with a creamy and delicate texture, a moist dessert that seems to melt in the mouth, enriched by a delightful topping of mascarpone, cream and spreadable cheese. A perfect cake as an after-dinner dessert, but also great for breakfast or for an afternoon snack. This recipe is made by pureeing ripe persimmons, which are the main ingredient, to which just a few other ingredients are added to give the creamy consistency we want, and it is decorated with a simply unique frosting. The persimmon and chocolate cake is an autumn dessert that is easy and quick to make and very scenic, combining the unmistakable aroma of dark chocolate with the sweetness and delicacy of the most indulgent autumn fruit — a dessert you absolutely must try and will love right away! Let’s go to the kitchen now, let’s prepare the persimmon and chocolate cake together with mascarpone frosting, and you’ll see how wonderful it is! I made this simple and tasty dessert with the abundance of fruit from my little tree and I think I will make it many more times, or until the persimmons from my tree are so many that I’ll need a recipe to use up the ripe persimmons. Before going to the kitchen, as always I remind you that if you want to stay updated on my recipes, you can follow my Facebook page and my Instagram profile and that here you will find Many recipes for delicious autumn desserts and here Quick autumn recipes.

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 6-8 servings
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Autumn, Winter

Ingredients to make the persimmon cake

2 cups persimmons (peeled, ripe, pureed)
2 eggs
1/3 cup brown sugar (or white granulated sugar)
1 2/3 cups all-purpose flour
3 1/2 tbsp butter (at room temperature)
2 tsp baking powder
6 tbsp unsweetened cocoa powder
3.5 oz dark chocolate
1 tbsp ground cinnamon
to taste lemon zest
1 cup heavy whipping cream
5.3 oz spreadable cheese (e.g., cream cheese)
5.3 oz mascarpone
2 tbsp sugar

Tools

Mixer
Springform pan, removable, 8 5/8 in (22 cm)
Oven
Mixer

Preparation

To make the persimmon and chocolate cake, rinse the persimmons, remove the stem and pass the ripe fruit through a sieve, collecting the pulp in a bowl.
Whip the eggs with a whisk, adding a little sugar,
add the butter at room temperature and work it in, then mix the mixture with the pureed persimmon pulp.
Add the flour and mix again, then add
the cocoa, cinnamon, vanillin or vanilla extract, a pinch of salt, the grated lemon zest (missing photo) and the baking powder, work the batter and add the dark chocolate roughly chopped with a knife.
Mix everything and pour into a pan lined with parchment paper. Bake in a preheated oven at 338°F for 45 minutes in conventional mode, or alternatively at 293°F in an air fryer for 50 minutes.
Remove from the oven, let cool and unmold. The cake, initially tall and puffed, will deflate once cooled and become creamy as in the photo. Dust with powdered sugar or prepare a delicious mascarpone and spreadable cheese frosting as I did.
Whip the cream until foamy and thick, but not stiff, add the mascarpone and continue whipping. Add the spreadable cheese and the sugar and mix again with the beaters.
The frosting is ready to be spread over the cake once it has cooled.