Chocolate Cake with Mascarpone Cream

A moist and light sponge cake combined with a rich mascarpone cream. Since chocolate is used both in the sponge and the cream, theres no doubt that this cake will delight you with its rich chocolate flavor.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Biscuit

  • 150 g Butter, unsalted

  • 100 g chocolate, dark

  • 4 pieces Egg, fresh

  • 120 g Sugar, white

  • 1 pinch Salt, table

  • 20 g Cocoa, powdered, unsweetened

  • 120 g Flour, Wheat, bread flour

  • 80 g Nuts, almonds

  • 0.5 bags Baking powder

  • pieces Milk, whole milk

chocolate cream

  • 200 g chocolate, dark

  • 400 ml Sweet cream

  • 250 g Cheese, creamy

  • 50 g Powdered sugar

Steps

  1. Melt the butter and chocolate together and let cool to room temperature. Mix the dry ingredients together and sift to avoid lumps.

  2. Beat the eggs with sugar and a pinch of salt until they become fluffy and frothy (at least 5 minutes). Gently fold the melted chocolate and butter mixture into the egg foam. Finally, slowly mix in the dry ingredients. You should get a smooth batter without lumps.

  3. Grease a cake pan (20 cm in diameter) with butter, then pour in the prepared batter, spreading it evenly with a spatula and smoothing the top. Bake the sponge for 20-25 minutes in an oven preheated to 170°C.

  4. Remove the baked sponge from the oven and let it cool on a wire rack. Once cooled, cut it horizontally into three layers to get four equally thick layers.

  5. Chop the chocolate into pieces and melt it with 100 ml of sweet cream. Stir gently to get a smooth chocolate mixture, then let it cool to room temperature.

  6. Beat the mascarpone cheese with powdered sugar. Add the melted chocolate and mix well.

  7. Whip the remaining cream (300 ml) and fold it into the chocolate mascarpone cream.

  8. Place the first cake layer on a cake stand and place an adjustable cake ring around it. Moisten the sponge with milk, then spread 1/4 of the cream evenly over the surface. Repeat with the remaining two layers. Place the fourth layer on top of the third cream-covered sponge. Reserve the remaining 1/4 of the cream for coating and decorating the cake.

  9. Chill the assembled cake for at least 4 hours, preferably overnight. Once well chilled, remove the cake ring and coat the cake with the remaining cream. Decorate as desired and serve.

Nutrition Information (Per 100g)

  • Calories: 406.85 kcal
  • Fat: 26.57 g
    • Saturated Fat: 13.58 g
  • Carbohydrates: 34.56 g
    • Sugars: 22.94 g
  • Protein: 6.53 g
  • Fiber: 2.61 g

Advice

Mascarpone cheese can also be made at home.