Mascarpone cake
I make this cake quite often when I have extra eggs in the fridge and some cream to use. It doesn't have complicated ingredients, but the result is consistent. I like that the sponge is quite airy even though it uses oil, and the mascarpone cream isn't very heavy. It's suitable for a birthday or simply when you want a more generous dessert.
Quick info
Total time: about 3 hours (including cooling and assembling)
Actual preparation time: about 50 minutes
Baking time: about 35-40 minutes (depends on the oven)
Servings: 12-16 slices, depending on how big you want it
Difficulty: medium
Recipe type: homemade cake with mascarpone and chocolate, suitable for occasions
Ingredients
Sponge:
9 eggs
200 g sugar
300 g flour
4 tablespoons cocoa
10 tablespoons milk
1/2 cup oil
1 teaspoon baking powder
grated orange zest
Chocolate cream:
400 ml liquid cream
300 g milk chocolate
30 g butter
Mascarpone cream:
2 tubs mascarpone (usually 250 g each)
300 g liquid cream
6 tablespoons powdered sugar
Others:
syrup for soaking the sponge (can be water with a little sugar, to taste)
melted chocolate for decoration (optional)
Preparation method
1. Preparing the sponge
Crack the eggs and separate the egg whites from the yolks. Put the egg whites in a large bowl, add a pinch of salt and beat until stiff peaks form. Gradually add the sugar, continuing to mix until it dissolves completely and you achieve a glossy, firm meringue.
2. Incorporating the yolks
Add the yolks one by one, mixing after each addition to ensure they are well incorporated with the egg whites.
3. Oil and milk
Gradually add the oil, drop by drop, mixing as you would for mayonnaise. Then add the milk, also gradually, and continue to mix on low speed until the mixture is homogeneous.
4. Dry ingredients
In a separate bowl, mix the flour with the baking powder, cocoa, and grated orange zest. This gives a subtle flavor, it doesn't need to be too much.
5. Final mixing
Add the flour mixture to the egg mixture and gently mix with a large spoon or spatula, using wide motions from bottom to top to avoid deflating the sponge.
6. Baking the sponge
Pour the mixture into a baking tray lined with parchment paper (usually a rectangular tray, about 30x40 cm, but a large round one works too). Level it out. Bake in a preheated oven at 180°C. Check after about 35 minutes with a toothpick – if it comes out clean, the sponge is ready. Remove from the oven and let it cool completely in the tray, then on a wire rack or countertop. It’s important that it’s completely cool before cutting.
7. Chocolate cream
In a small saucepan, place the butter, 150 ml of cream, and the broken chocolate pieces. Heat gently, stirring continuously until the chocolate melts and the mixture is smooth. Let it cool very well, at least to room temperature.
When it's cool, whip the cream until it becomes fluffier. Separately, whip the remaining liquid cream (250 ml) and gently fold it into the chocolate cream. Reserve a little cream for the final top layer.
8. Mascarpone cream
Place the mascarpone (taken out of the fridge in advance to be at room temperature) in a larger bowl. Add the powdered sugar and mix until the sugar dissolves. Whip the cream separately and then gently fold it into the mascarpone cream. Use a spatula or low-speed mixer, just enough to make everything homogeneous.
9. Assembling the cake
When the sponge has completely cooled, cut it in half horizontally. Place the first layer on a serving platter. Carefully soak it – don’t overdo it, just enough to be slightly moist. Spread the chocolate cream (reserve some for decoration). Chill for about an hour to let the cream set a bit. Spread the mascarpone cream over the chocolate layer evenly. Place the second layer of sponge on top. Soak this layer as well. Spread the remaining chocolate cream on top. Refrigerate for a few hours, preferably overnight. For decoration, I sometimes use melted chocolate, but not always.
Why I make this recipe often
It helps when I have many eggs or cream to use. The sponge comes out airy almost every time. The mascarpone cream isn’t heavy and it’s quick to prepare. The cake keeps well in the fridge for a day or two. It slices easily if you let it cool well.
Tips and variations
Tips
- The sponge must be completely cool when you cut it, otherwise it will crumble.
- For the chocolate cream, the cream is added only after the mixture has cooled, otherwise it will curdle.
- For the mascarpone cream, the cream must be whipped firmly, but not turned into butter.
- Soak carefully, so the sponge doesn’t become too soft.
Substitutions
- White flour can be replaced with type 650 flour for a denser texture.
- You can use dark chocolate instead of milk chocolate if you want a more intense flavor.
- Vegetable cream can be used, but the taste differs from natural cream.
Variations
- You can add fresh fruits (raspberries, cherries) between the layers if you like.
- Instead of decoration with melted chocolate, cocoa powder or toasted almond flakes also work.
- If you want, you can divide the sponge into three thinner layers and alternate the cream layers.
Serving ideas
It slices best when cold, with a large knife dipped in hot water. It can be served as a birthday cake or at a Sunday meal, alongside coffee.
Frequently asked questions
1. What do I do if the sponge doesn’t rise or collapses?
The most common reason is insufficiently beaten egg whites or too vigorous mixing at the end. Use wide, gentle motions.
2. Can I use vegetable cream?
Yes, it works, but the texture is slightly different and the taste isn’t as creamy.
3. Can I make the sponge a day in advance?
Yes, it’s actually better for cutting. Just keep it well wrapped so it doesn’t dry out.
4. Can I use another type of chocolate for the cream?
Yes, dark chocolate or combinations can work, depending on your taste.
5. Does the sponge crumble?
No, if you’re careful with mixing and don’t leave it in the oven too long.
Nutritional values
The values are approximate, for a slice from 16:
Calories: about 340 kcal
Protein: 6-7 g
Carbohydrates: 32-35 g
Fats: 20-22 g
These vary depending on the type of cream and chocolate used, how much syrup you use, and how much cream you put on each layer.
Storage and reheating
It keeps best in the fridge, covered. It lasts 2-3 days. Freezing is not recommended. No reheating is needed; it’s served cold, straight from the fridge. If left out too long, the mascarpone cream may weep. It’s best consumed within the first two days.
Ingredients: Base 9 eggs 200 g sugar 300 g flour 4 tablespoons cocoa 10 tablespoons milk 1/2 cup oil 1 pinch baking powder orange zest Chocolate cream 400 ml whipped cream 300 g chocolate (milk) 30 g butter Mascarpone cream 2 tubs mascarpone 300 g whipped cream 6 tablespoons powdered sugar
