Hello friends, today I present this delicious holiday chocolate cake with mascarpone and Nutella to make during the Christmas holidays and impress friends and family. Simple and quick to prepare but above all extraordinarily chocolaty to win over all palates. Below you will find the recipe..
- Difficulty: Easy
- Cost: Affordable
- Cuisine: Italian
Ingredients for the Holiday Chocolate Cake with Mascarpone and Nutella
- 2.5 oz dark chocolate
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 eggs
- 3/4 cup granulated sugar
- 1/2 cup butter
- 1/2 cup milk
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 pinch salt
- 1 lb mascarpone
- 5 tbsp Nutella®
- 1/2 cup water
- 2 tbsp granulated sugar
- 1 fl oz rum
- to taste Christmas sprinkles
- to taste Sugar paste stars
Tools
- 2 Bowls
- 1 Saucepan
- 1 Hand whisk
- 1 Spatula
- 1 Springform pan
- 1 Knife
Steps for the Holiday Chocolate Cake with Mascarpone and Nutella
To make this delicious holiday chocolate cake with mascarpone and Nutella, you need to prepare the mud cake batter in advance. In a saucepan, melt the butter, chocolate, and milk and once melted, turn off the heat and let it cool. Meanwhile, in a bowl, whisk the eggs, vanilla essence, and sugar for a few minutes, then add the chocolate mixture and mix thoroughly. Finally, add the flour, salt, and sifted cocoa powder and mix vigorously. Lastly, add the baking powder. Once you have a smooth batter, pour it into a previously buttered and floured 8-inch pan and bake in a preheated static oven at 350°F for about 35 minutes, then do the toothpick test. Turn off, remove from the oven, and let cool.
In a bowl, whisk the mascarpone and Nutella until you get a fluffy mixture and set aside in the fridge. For the syrup, pour the water and sugar into a saucepan and cook for a few minutes, boil for a few minutes, turn off, let cool, and add the liquor. Once ready, set aside. Cut the chocolate mud cake sponge into 3 layers, leveling the layers well to have 3 layers of the same height and put the excess in a bowl to use for the final decoration. On a serving plate, place the first layer of chocolate mud cake and fill with the Nutella cream, leveling well, then place the other layer of mud cake and more filling and finally the last layer of mud cake and with the help of a smooth spatula, frost the entire cake with the remaining Nutella cream.
Then decorate the surface and edges of the cake using the crumbs set aside and finally decorate with stars and Christmas sprinkles. Place in the fridge to firm up for a couple of hours or overnight. Once ready, serve the holiday chocolate cake with mascarpone and Nutella. I hope you like my latest recipe, see you next time, friends.
STORAGE, TIPS AND NOTES
The holiday chocolate cake with mascarpone and Nutella can be prepared in advance, even the night before serving it. For the syrup, you can also use a simple non-alcoholic syrup like milk and cocoa or just water and sugar. For decoration, opt for anything Christmas-related, or for other occasions, you could use fruit like raspberries, strawberries or leave it natural as I did.
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