This chocolate cake with mascarpone cream is a truly delicious dessert, perfect for any occasion and when you get that sweet craving. In my kitchen, I always have a bar of chocolate and cocoa. A quick glance in the fridge revealed a package of mascarpone, which is also always on hand. So here’s the idea. I’m sure that once you try it, you’ll never let it go.
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- Difficulty: Medium
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Chocolate Cake with Mascarpone Cream
- 2 eggs
- 3/4 cups sugar
- 1 1/4 cups all-purpose flour
- 1 3/4 oz dark chocolate
- 1/4 cups milk
- 2 tbsps butter
- 1/4 cups unsweetened cocoa powder
- 1 1/2 tsps baking powder
- 9 oz mascarpone
- 3/4 cups whipping cream
- 7 oz Nutella®
Tools
- Cake Pan for pizza
- Whisk electric
Steps for Chocolate Cake with Mascarpone Cream
Prepare the base for the chocolate cake. Melt the butter with the milk and dark chocolate in a small bowl. If using the microwave, set the timer to 750 watts for about 40 seconds. Stir and melt everything well. Add the unsweetened cocoa and stir again until you get a lump-free cream.
If you don’t have a microwave, you can melt the chocolate in a saucepan in a water bath.
Blend the eggs with the sugar in a bowl until you get a fluffy and foamy mixture.
Add the sifted flour and baking powder little by little, stirring with a spatula with movements from bottom to top.
Combine the cooled melted chocolate into the mixture and stir again to incorporate.
Pour the mixture into a greased and floured mold or one lined with parchment paper and bake in a preheated oven. Bake for about 30-35 minutes at 350°F in a static oven. Place the cake pan at mid-height in the oven. Before removing from the oven, do the toothpick test to check if the cake is cooked.
Let the cake cool and prepare the filling. Put the cream in a bowl and whisk with the electric beaters. Add the mascarpone and Nutella and mix everything gently. Then put the cream in the fridge for 30 minutes.
Cut the cake into three layers. Place the first disc on a plate and fill with the cream, cover with the second disc, more cream, and finally cover with the last disc. You can also soak the layers with milk or coffee syrup to make the cake softer.
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You can store the chocolate cake with mascarpone cream in the fridge for a couple of days tightly closed.
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