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Moist Chocolate Cake with Mascarpone Cream

Sophia
A rich and tender chocolate cake layered with a smooth mascarpone cream, offering a perfect balance of chocolatey depth and sweet tangy creaminess. Ideal for celebrations or special treats.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Featured
Cuisine Italian-Inspired
Servings 8 –10 servings
Calories 320 kcal

Ingredients
  

For the Chocolate Base:

  • 250 g all-purpose flour
  • 3 large eggs
  • 30 g bitter cocoa powder
  • 170 g granulated sugar
  • 80 ml seed oil
  • 150 ml whole milk room temperature
  • 1 packet baking powder

For the Mascarpone Cream:

  • 500 g mascarpone
  • 50 g powdered sugar
  • 60 g Nutella®
  • 30 g bitter cocoa powder

For the Bath:

  • Milk coffee, or a mix of milk and cocoa (as needed)

Instructions
 

For the Chocolate Base:

  • In a large bowl, beat the eggs with sugar until foamy.
  • Add the milk and oil, mixing well.
  • Sift in the flour, cocoa powder, and baking powder, then fold gently until the batter is smooth and lump-free.
  • Pour the batter into a 22 cm cake mold lined with parchment paper.
  • Bake in a preheated static oven at 180°C for 35–40 minutes. Check for doneness with a toothpick.
  • Let the cake cool completely.

For the Mascarpone Cream:

  • In a bowl, combine the mascarpone, powdered sugar, cocoa powder, and Nutella.
  • Whip until smooth, thick, and creamy.
  • Refrigerate the cream while you prepare the cake layers.

For Assembling the Cake:

  • Slice the cooled cake into three even layers.
  • Brush the first layer with milk (or milk and coffee/cocoa mixture).
  • Spread a generous layer of mascarpone cream over the first cake layer.
  • Repeat the process for the remaining layers.
  • Once the final layer is placed, cover the entire cake with the remaining mascarpone cream using a spatula.
  • Refrigerate until ready to serve.

Notes

Ensure all ingredients, particularly chocolate and cocoa, are certified halal or vegetarian if desired.
For a richer flavor, use dark cocoa powder in the cream.
Chill the assembled cake for at least an hour before serving to set the cream.
Store leftover cake in an airtight container in the refrigerator for up to 3 days.