Chocolate cake with mascarpone cream
8 servings
60 minutes
Chocolate cake with mascarpone cream is a true embodiment of European culinary sophistication. Its history traces back to classic Italian desserts where mascarpone is a key ingredient that gives the cream tenderness and a velvety texture. Combined with the rich flavor of dark chocolate, this cake impresses with its depth and elegance. Moist sponge layers soaked in cherry jam create a light tartness that perfectly complements the sweetness of the dessert. Mascarpone cream whipped with cream adds airiness and harmony to the taste, while decoration with nuts, fruits, or chocolate makes it even more festive. This dessert is perfect for celebrations and cozy evenings when you want to treat yourself to something special.
1
For a 20 cm cake, we need two layers, we divide the ingredients into 2 batches.
2
Preheat the oven to 190°C. Melt the chocolate in a water bath and let it cool to room temperature. Whip the room temperature butter, add powdered sugar and whip for about 5 minutes until fluffy. Add the egg and mix well with a mixer. Sift the flour into a separate bowl, mix with baking powder and add to the dough. Whip well, add chocolate and mix again thoroughly. Pour the dough into a mold and bake for about 20 minutes. After baking, I soak it in cherry jam.
- Dark chocolate: 280 g
- Butter: 280 g
- Powdered sugar: 120 g
- Chicken egg: 4 pieces
- Wheat flour: 160 g
- Baking powder: 4 teaspoons
3
Once the biscuits have cooled, you can make the cream. Whip the mascarpone with a mixer for about a minute, add powdered sugar, and whip well. Gradually add the cream in small portions. The cream will become airier, but it should not become liquid. Optionally, add vanilla. Decorate as desired (nuts, fruits, chocolate).
- Mascarpone cheese: 250 g
- Powdered sugar: 120 g
- Cream 35%: 100 ml
- Dark chocolate: 280 g