Chocolate Cake with mascarpone cream

 I do like sponge cakes, they are easy, simple and scrumptious! 😀 This one is absolutely worth making, the base is flavoured with coffee and chocolate, which can be your favourite – dark, milk or cherry-flavoured, for en extra twist add vanilla. You can use only mascarpone for the cream, add cherries or some ganache into the filling. The possibilities are endless!
What can I say about the cake. A light, moist sponge bursting with juicy strawberries and a creamy filling – a perfect teatime treat! 😉
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Chocolate cake with mascarpone cream


 If you’re not coffee-lover just leave it out, and replace with water or juice. 
Ingredients for 20cm/8inch round cake pan
CAKE:
4 eggs, yolks and whites separated, at room temperature
100g white sugar (you can add 150-200g to suit your taste)
150g self-raising flour
pinch of salt
2 Tbsp non-sweeten cacao
3 Tbsp dark chocolate, chopped finely-almost powdered
40ml/2 Tbsp coffee, brewed and chilled (or coffee/chocolate liquor/amaretto)
1 tsp vanilla extract, optionally
50ml olive or sunflower oil
30ml/ 1 1/2 Tbsp water, cold
1/2 tsp lemon juice
CREAM:
120g whipping cream
50g icing sugar
80g mascarpone
50g hazelnuts or/and almonds, chopped finely 
30-50g chocolate, strawberry-flavoured/dark or milk
100g strawberries, chopped, optionally 
GANACHE:
100g dark chocolate, chopped coarsely
80-100ml cream, double or 20-30%
  1. Preheat oven to 355°F / 180°C. Butter cake pan, line it with baking paper and set aside.
  2. In a large bowl, combine all the dry ingredients except for the sugar.
  3. In a small bowl, beat egg yolks with sugar until the mixture is pale. Add oil, coffee, water and stir well. Set aside.
  4. Incorporate the wet ingredients into the dry.
  5. Beat egg whites with a pinch of salt and lemon juice until soft peaks form.
  6. Slowly incorporate egg whites into batter until just combined.
  7. Pour into your greased dish and bake for 34-45 minutes or until toothpick comes out clean when inserted. Coll completely. Cut cake into two layers.
  8. To make the cream, whip the cream and icing sugar for 3-4 minutes or until foamy (Be careful! Don’t overbeat!). Add mascarpone, chocolate and nuts, and combine. Optionally, you can stir in some fresh berries.
  9. Spread the cream evenly over one cake layer, top with the second one.
  10. To make the chocolate ganache, bring cream to the boil in small saucepan. Remove from the heat. Add the chocolate and stir until smooth.
  11. Spread the ganache over the cake, decorate with berries or chocolate.
  12. Refrigerate cake 3-4 hours or overnight before serving. 

Enjoy the cake! 🙂

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33 thoughts on “Chocolate Cake with mascarpone cream

  1. Scrumptious looking cake…the strawberries are definitely not optional for me! They seem to be the perfect addition to the filling. 🙂

  2. My kind of cake, chocolate, coffee, strawberries, mascarpone and more chocolate on top, so many of my favorite things – yum!

  3. My goodness, this is gorgeous Mila – one of my favourite combos – strawberries, cream, sponge and chocolate. I used to make something similar quite a often for grown-up birthdays but it never looked as spectacular as yours!

  4. Pingback: Vanillekipferl | milkandbun

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