This post may contain affiliate links. Read our privacy policy.
The combination of rich mascarpone and chocolate gives this baked cake a mysterious mousse-like texture! This recipe for Mascarpone Chocolate Cake is moist and rich.
Jump to:
Watch the recipe video
Baked but mousse texture!
French chef Cyril Lignac's recipe using Mascarpone for a chocolate cake.
I was curious about the texture of a chocolate cake made with Mascarpone and chocolate (and baked, no less).
At first, it was described as being dense and fudgy like a brownie, so I tried making it without mixing too much. To my surprise, the cake turned out extremely dense, almost too hard to insert a fork. Brownies and chocolate terrines are typically made by minimizing the amount of air incorporated into the batter, resulting in a fudgy texture similar to raw chocolate.
I thought this dessert would be similar, but it seems that incorporating more air is better. So I used a hand mixer to whip the batter, aiming for a finish similar to mousse with lots of air incorporated. Then, I baked it at a low temperature, taking it out when the center was still somewhat undercooked.
The result is a mousse-like texture with the characteristics of a baked dessert. It's light but still moist like a raw dessert. It's somewhat reminiscent of a soufflé cheesecake, but closer to mousse…? It's hard to fully describe, but it turned out to be a very interesting texture that I haven't experienced before.
The key is definitely to whip the mixture thoroughly after adding the eggs! Incorporate plenty of air until the dense chocolate batter becomes slightly lighter in color. Give it a try and enjoy this unique texture.
Ingredients
Mascarpone Chocolate Cake
- Chocolate - I used Callebaut 811 chocolate with 54.5% cocoa content. You can use either milk chocolate or dark chocolate, both will turn out delicious. I use Callebaut 811 (54.5% cocoa). Caution! Callebaut's chocolate is in the form of chocolate chips for easy melting, but not chocolate chips for baking! ( chocolate chips for baking is highly resistant to heat and does not melt easily.)
- Mascarpone
- Eggs
- Powdered sugar
- Cake flour
Chocolate ganache
- Chocolate - I also used Callebaut811 chocolate with a cocoa content of 54.5% for this.
- Unsalted butter
Instructions
- Allow the mascarpone and eggs to come to room temperature.
- Line the baking pan with parchment paper.
- Preheat the oven to 150°C (300°F).
Mascarpone Chocolate Cake
Melt the chocolate using a double boiler or microwave. Place the mascarpone cheese in a bowl and soften it if it's too firm.
Pour the melted chocolate into the mascarpone and mix them together using a rubber spatula.
Add one egg at a time, and beat each egg with a hand mixer until it becomes fluffy.
(The key is to mix well until the batter incorporates some air and becomes slightly lighter in color!)
Add powdered sugar and cake flour, and gently mix them together using a rubber spatula. The batter should have a mousse-like texture with a fine and smooth consistency.
Pour the batter into the prepared pan and bake in the preheated 150°C (300°F) oven for 20 to 25 minutes. The edges should be slightly raised and the center should have a slight wave when gently shaken. This will result in the perfect baking outcome.
Allow the cake to cool to room temperature, then refrigerate for at least 2 hours or more.
Chocolate ganache
Melt the chocolate using a double boiler or microwave.
Gradually add the butter and mix gently while melting. The consistency should be creamy when pouring it into the cake. If it's too soft, let it sit at room temperature until it firms up slightly.
Pour the ganache over the cake and spread it evenly.
You can leave it as it is, but this time I used a comb to create a wavy pattern. Chill in the refrigerator for about 10 minutes until the ganache sets.
Remove the cake from the mold and use a warmed knife to cut it into your desired size. In this case, I baked it in a square shape and then trimmed the edges to create bite-sized pieces.
You can also bake it in a round mold and cut it into regular cake slices if you prefer.
I've applied a glaze on top, but even without it, the cake itself has a moist and rich flavor, so it's delicious enough on its own.
Storage
Since it's a partially baked pastry, please store it in the refrigerator. The cut portions can dry out easily, so it's recommended to cover them with plastic wrap or store them in a container.
The cake can be stored for about 4 days.
The glaze on top may become firm when refrigerated, so it's best to let it sit at room temperature for about 10 minutes before eating to make it easier to enjoy.
Equipment
I made it in a square pan, but you can also make it in a round pan.
Check out new recipes!
Mascarpone Chocolate Cake Recipe
- Total Time: 50 minutes
- Yield: 9 servings (15cm/6-inch square pan) 1x
Description
The combination of rich mascarpone and chocolate gives this baked cake a mysterious mousse-like texture!
Ingredients
Mascarpone Chocolate Cake
- 150g chocolate
- 200g mascarpone
- 3 eggs
- 60g powdered sugar
- 30g cake flour
Chocolate ganache
- 75g chocolate
- 35g unsalted butter
Instructions
Preparation
- Allow the mascarpone and eggs to come to room temperature.
- Line the baking pan with parchment paper.
- Preheat the oven to 150°C (300°F).
Mascarpone Chocolate Cake
- Melt the chocolate using a double boiler or microwave. Place the mascarpone cheese in a bowl and soften it if it's too firm.
- Pour the melted chocolate into the mascarpone and mix them together using a rubber spatula.
- Add one egg at a time, and beat each egg with a hand mixer until it becomes fluffy. (The key is to mix well until the batter incorporates some air and becomes slightly lighter in color!)
- Add powdered sugar and cake flour, and gently mix them together using a rubber spatula. The batter should have a mousse-like texture with a fine and smooth consistency.
- Pour the batter into the prepared pan and bake in the preheated 150°C (300°F) oven for 20 to 25 minutes. The edges should be slightly raised and the center should have a slight wave when gently shaken. This will result in the perfect baking outcome.
- Allow the cake to cool to room temperature, then refrigerate for at least 2 hours or more.
Chocolate ganache
- Melt the chocolate using a double boiler or microwave.
- Gradually add the butter and mix gently while melting. The consistency should be creamy when pouring it into the cake. If it's too soft, let it sit at room temperature until it firms up slightly.
- Pour the ganache over the cake and spread it evenly.
- You can leave it as it is, but this time I used a comb to create a wavy pattern. Chill in the refrigerator for about 10 minutes until the ganache sets.
- Remove the cake from the mold and use a warmed knife to cut it into your desired size. In this case, I baked it in a square shape and then trimmed the edges to create bite-sized pieces.
- Prep Time: 30 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Cakes
- Cuisine: french
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 20
- Sodium: 141
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
- Cholesterol: 106
Leave a Reply