Chocolate cake with mascarpone cream

I have made the chocolate brownie with mascarpone cream several times, especially when I need a rich yet uncomplicated dessert. I appreciate that it doesn't require elaborate decorations or special techniques—just a few clear steps and readily available ingredients. The base remains dense and slightly moist, while the cream adds a refreshing touch. It’s easy to prepare, with standard steps for the base, followed by a thick layer of cream made with white chocolate and mascarpone.

Quick Info

Total Time: Approximately 2 hours, including cooling
Actual Preparation Time: 30-40 minutes
Baking Time: 40 minutes
Servings: 16-20 (25x35 cm pan)
Difficulty: Medium
Recipe Type: Homemade cake, suitable for serving on a platter

Ingredients

For the base:
- 120 g rum chocolate
- 100 g butter
- 100 g sugar
- 300 g yogurt
- 4 eggs
- 3 tablespoons unsweetened cocoa powder
- 225 g flour
- 1 teaspoon baking powder
- a pinch of salt

For the cream:
- 100 g white chocolate
- 200 ml heavy cream
- 5 g gelatin
- 50 g sugar (preferably powdered sugar)
- 250 g mascarpone

For decoration:
- cocoa powder for dusting

Preparation Method

1. Preparing the base:
a. In a small saucepan, melt the rum chocolate and butter over low heat. Stir until smooth, then let it cool to room temperature.
b. Add the sugar to the cooled chocolate mixture. Mix until the sugar is dissolved or almost undetectable.
c. Incorporate the eggs one at a time, mixing after each addition.
d. Gradually pour in the yogurt and mix until the batter is smooth.
e. In another bowl, combine the flour with the cocoa powder, baking powder, and salt.
f. Gently fold the dry mixture into the chocolate batter without overmixing.
g. Line a 25x35 cm pan with parchment paper and pour the batter in, leveling it slightly.
h. Bake the base in a preheated oven at medium heat (about 170-180°C) for 40 minutes. The surface will crack, and it should feel firm to the touch, not soft.
i. Remove the base from the pan and let it cool completely on a wire rack. It’s important for the base to be cold before adding the cream.

2. Preparing the mascarpone cream:
a. Soak the gelatin in a few tablespoons of cold water (just enough to cover it).
b. Break the white chocolate into pieces and place it with the heavy cream in a small saucepan. Heat over low, stirring until the chocolate is completely melted. Once it starts to boil, remove the saucepan from the heat.
c. Allow it to cool until it is warm to the touch (not hot).
d. Add the soaked gelatin to the chocolate mixture and stir well until fully dissolved.
e. Place the saucepan in the refrigerator for 10-20 minutes, until the cream starts to thicken (it should become slightly gel-like, not liquid).
f. Whip the cooled chocolate cream with the powdered sugar until smooth.
g. Add the mascarpone and continue mixing just until combined. Do not overmix to avoid curdling the cream.
h. Spread the cream over the cold base, leveling it with a spatula.
i. Refrigerate the cake for at least an hour to allow the cream to set.

3. Finishing touches:
a. Dust cocoa powder over the entire surface, to taste, either before cutting into portions or after slicing the cake into squares.

Why I make this recipe often

I don’t need fancy ingredients, just things I have on hand. The base is dense and doesn’t dry out after cooling. The cream remains firm, doesn’t run, and keeps well in the fridge for a day or two. The cake is easy to cut and works well on a platter or portioned for takeout.

Tips and Variations

Tips

- Allow the base to cool completely; otherwise, the cream may become soggy or runny.
- Use heavy cream, not cooking cream, for the best results.
- To avoid lumps, gradually incorporate the dry ingredients.
- The gelatin must be well dissolved in the warm cream; otherwise, it will leave lumps.

Substitutions

- If you don’t have rum chocolate, you can use any dark chocolate, but the taste will be slightly different.
- Yogurt can be replaced with buttermilk or kefir, but not with regular milk, as it alters the texture.
- White chocolate can be swapped for milk chocolate if you prefer a less sweet flavor, but the cream's texture will be softer.

Variations

- You can add a bit of vanilla or lemon zest to the cream.
- For a different look, you can add fresh fruits (e.g., strawberries or raspberries) on top of the cream layer before serving.
- If you choose not to use gelatin, the cream will be softer, almost like a mascarpone mousse.

Serving Ideas

- It can be served plain, dusted only with cocoa.
- It can be cut into small squares for platters at events.
- It pairs well with a quick berry sauce if you want something tart.

Frequently Asked Questions

1. My base cracked too much on the surface; is that normal?
Yes, the brownie base tends to crack quite a bit on the surface during baking. It doesn't affect the taste or texture.

2. The gelatin didn't dissolve completely in the cream; what can I do?
If you see undissolved gelatin, place the mixture over a double boiler for a few seconds and stir well, then cool again before adding the rest of the ingredients.

3. Can I make the cake without gelatin in the cream?
Yes, but the cream will be softer and will need to be kept cold at all times. It won't hold up as well when sliced.

4. Can I use a different pan than the 25x35 cm one?
You can use a slightly smaller or larger pan, but the thickness of the base and cream will change. Adjust the baking time if using a significantly different pan.

5. Can I use whipped cream instead of heavy cream for the cream?
It's not recommended. Heavy cream needs to be heated to melt the chocolate and incorporate the gelatin.

Nutritional Values

Approximately, one serving (out of 20) has around 210-230 kcal. Most of the calories come from fats (butter, mascarpone, chocolate), followed by carbohydrates (sugar, flour). Protein is moderate, coming from the eggs and mascarpone. Exact values may vary depending on the chocolate used, yogurt content, and if you add more sugar or cocoa.

Storage and Reheating

The brownie with mascarpone cream can be stored in the refrigerator, covered, for up to 3 days. The base remains soft, and the cream doesn’t harden excessively. I do not recommend freezing or reheating in the oven, as the cream's texture will suffer. You can let the pieces sit for a few minutes at room temperature before serving, but not for too long.

 Ingredients: For the base: 120 g rum chocolate, 100 g butter, 100 g sugar, 300 g yogurt, 4 eggs, 3 tablespoons unsweetened cocoa powder, 225 g flour, 1 teaspoon baking powder. For the cream: 100 g white chocolate, 200 ml whipped cream, 5 g gelatin, 50 g sugar (preferably powdered), 250 g mascarpone.

 Tags:  brownie chocolate cake