Chocolate Mascarpone Layer Cake

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This is probably my favorite cake recipe of all time. Light, delicious, and rich, just not so easy to make. Garnish with fresh fruit or chocolate swirls.

1
Prep Time:
25 mins
Cook Time:
40 mins
Additional Time:
4 hrs 40 mins
Total Time:
5 hrs 45 mins
Servings:
12
Yield:
1 9-inch layer cake

Ingredients

  • 1 teaspoon unsalted butter

Bottom Layer:

  • 1 ⅛ cups chopped dark chocolate

  • 1 cup unsalted butter

  • 1 tablespoon instant coffee

  • 5 large eggs, separated

  • cup brown sugar (Optional)

  • 1 pinch salt

Second Layer:

  • 5 tablespoons warm water

  • 2 tablespoons cocoa powder

  • 1 ⅛ cups chopped dark chocolate

  • cup light cream

  • 5 ounces mascarpone cheese

  • 1 tablespoon white sugar

  • 1 pinch salt

Top Layer:

  • 1 cup chopped white chocolate

  • 2 teaspoons gelatin powder

  • 3 tablespoons water

  • cup light cream

  • 5 ounces mascarpone cheese

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.

  2. Place dark chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Stir in coffee and let cool slightly, about 5 minutes. Whisk egg yolks into the chocolate.

  3. Whisk egg whites, brown sugar, and salt in a separate bowl until peaks are the consistency of firm snow. Fold into the chocolate mixture. Pour into the pan and smooth the top.

  4. Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.

  5. Prepare the second layer while the first layer is cooling. Mix water and cocoa powder together in a bowl. Melt dark chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.

  6. Whisk cream, mascarpone cheese, sugar, and salt together in a bowl. Add cocoa powder mixture and melted chocolate. Pour over the first layer. Refrigerate until set, at least 30 minutes.

  7. Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.

  8. Dissolve gelatin powder in water; let stand for 5 minutes. Heat in a double boiler until melted, 2 to 3 minutes. Mix into the melted chocolate.

  9. Whisk cream until soft peaks form. Add mascarpone cheese and mix until smooth. Fold in the chocolate-gelatin mixture. Pour over the second layer. Refrigerate cake until firm, at least 3 hours.

Cook's Note:

Substitute 2 gelatin sheets for the powder, if preferred. Soak them in cold water briefly to soften before using.

Nutrition Facts (per serving)

652 Calories
55g Fat
37g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 652
% Daily Value *
Total Fat 55g 70%
Saturated Fat 28g 139%
Cholesterol 192mg 64%
Sodium 100mg 4%
Total Carbohydrate 37g 13%
Dietary Fiber 2g 9%
Total Sugars 31g
Protein 8g
Vitamin C 0mg 2%
Calcium 109mg 8%
Iron 1mg 3%
Potassium 147mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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