Hello friends!
You’ll end up understanding it: mascarpone is my best friend from Italy! I could put it everywhere, or almost!
So why not with chocolate? Let’s go! Here’s my chocolate and mascarpone cake!
The origin of this recipe
You loved the apple and mascarpone cake, it’s the most read recipe on the blog, far ahead of all the others. For some time now, I thought that if this recipe was so delicious, making a variation couldn’t be a bad idea …
Chocolate, as an obvious choice
It remained to define the variation … Honestly, I didn’t search for long … Chocolate, I really really really love it … So I created the little brother (or little sister, to be fair) of the apple and mascarpone cake.
Suspense… What will the verdict be?
So, my expectations were super high when making this recipe. Would we find the incredible fluffiness of the apple and mascarpone cake? Would it also keep wonderfully well for several days? Would it put a smile on my face when tasting it? Yes, yes and yes …
It’s a total success!!
Children’s verdict (my fiercest critics 😉 ): yum… so good!
Well, all that was left was to put the recipe on the blog, share it with you, and wait for your feedback!!
Other versions followed
Since the welcome given to this recipe was fantastic, I couldn’t stop there. So I created other versions, just as indulgent! There’s something for everyone. Don’t hesitate to tell me which cake you prefer…
- The apple, chocolate and mascarpone cake (super indulgent)
- The cherry and mascarpone cake (also much appreciated)
- The mascarpone, apricot and nectarine cake (the best of summer)
- The mascarpone and chocolate chips cake (perfect for a snack)
- The pineapple upside-down cake with mascarpone (served with vanilla ice cream, it’s divine)
- And the hazelnut, raspberry and mascarpone cake (the most refined in my opinion …).
Back to our chocolate and mascarpone cake recipe
There’s no specific ingredient. I used T55 flour, but T45 will work perfectly. I should mention here that using flour with baking powder already added is not recommended. This recipe requires more baking powder than usual. So if you use self-rising flour, you won’t have enough in your preparation.
As for chocolate, I recommend choosing quality chocolate, especially for the crunchy glaze. I picked dark baking chocolate, but milk chocolate or even white chocolate will also be very much appreciated.
Mascarpone
Mascarpone is an Italian cheese from Lombardy, with a creamy and smooth texture, that holds a special place in pastry. Its particularity lies in its richness in fat, which gives it an incomparable softness and a slightly milky, almost neutral flavor, able to enhance both simple desserts and refined creations.
In pastry, mascarpone is particularly appreciated for its versatility. You’ll find it in iconic desserts like tiramisu, but also in mousses, cheesecakes, whipped creams or tart fillings. It provides a texture that is both dense and airy, making preparations more indulgent without ever weighing them down.
One of the reasons why it makes cakes so moist lies in its composition. The fat in mascarpone acts as an emollient: it coats the flour particles, limits excessive gluten development and prevents the batter from becoming dry or too dense. The result: a tender, soft and supple crumb. In addition, its water content helps retain moisture during baking, extending the freshness of cakes for several days after preparation.
Finally, mascarpone has the advantage of balancing flavors. It softens the intensity of chocolate, enhances fruits and pairs as well with spices as with citrus. This ability to combine moistness, creaminess and subtlety explains why it has become an essential ingredient in contemporary pastry.
The necessary utensils:
My large mixing bowl De Buyer and my professional whisk De Buyer
Or my Kenwood kMix
My 26 cm springform bundt pan by De Buyer as well.
Let’s go!
The recipe, Chef!
Chocolate and Mascarpone Cake
( Vote !)
Loading...Ingredients
- Cake batter
- 4 eggs
- 150 g sugar
- 250 g mascarpone
- 200 g chocolate
- 2 tablespoons or 16 g of cocoa powder
- 200 g flour
- 16 g baking powder
- Butter for the mold
- Icing
- 50 g butter
- 100 g chocolate
Instructions
Cake batter
Preheat your oven at 170 degrees.
Melt the 200 g of chocolate with a double boiler.
Beat the eggs and add 150 g sugar.
When the mixture gets foamy, add the mascarpone.
Add the flour, the cocoa powder and baking powder.
Finally add the melted chocolate.
Pour the whole mixture in your buttered mold.
Bake 45 minutes.
Once baked, place on a grid.
Icing
Melt the 100 g of chocolate and butter with a double boiler.
Once it's melted, wait 10 minutes before icing your cake (otherwise it will be too liquid).
Notes
Vous pouvez ajouter 2 pincées de fleur de sel au glaçage ou bien du pralin pour obtenir un glaçage rocher.
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