Chocolate cake with mascarpone
6 servings
55 minutes
Chocolate cake with mascarpone is a true delight for lovers of Italian cuisine. This delicate dessert hails from Italy, where mascarpone is widely used in baking due to its creamy texture and rich flavor. The cake features an airy, moist chocolate sponge that pairs perfectly with the velvety mascarpone and chocolate paste cream. Its taste is rich and intense yet surprisingly light. A wonderful complement to a cup of aromatic espresso or cappuccino. Chilling before serving stabilizes the cream, making each slice especially tender. Such a cake would be a great finale to a romantic dinner or family celebration, impressing guests with its exquisite flavor combination.
1
For the cream, mix mascarpone and Nutella in a bowl and refrigerate for half an hour: it needs to set a little.
- Mascarpone cheese: 250 g
- Chocolate spread: 4 tablespoons
2
Beat the eggs with sugar.
- Chicken egg: 3 pieces
- Sugar: 190 g
3
Mix milk and natural yogurt, without any fillers, separately and add the baking powder.
- Milk: 200 ml
- Plain (natural) yoghurt: 125 ml
- Baking powder (raising agent): 8 g
4
Pour the milk-yogurt mixture into the egg mixture. Add 50 grams of cocoa powder and vanilla sugar, and mix. Sift the flour in, mix with a mixer, and pour into a round baking pan — about 30–35 cm in diameter, so the cake layer is not too thick or too thin.
- Cocoa powder: 60 g
- Vanilla sugar: 1 tablespoon
- Wheat flour: 100 g
5
Send the dough to the oven preheated to 180 degrees for forty minutes. Let the finished cake cool for half an hour, then cut it in half across with a string knife, tightly stretched with thin wire on the handle, similar to those made for cheese, but smaller.
6
Spread one half of the cake with a cream of mascarpone and Nutella, cover with the other half, and refrigerate for at least two hours.
- Mascarpone cheese: 250 g
- Chocolate spread: 4 tablespoons
7
Before serving, sprinkle with the remaining cocoa powder.
- Cocoa powder: 60 g
