Mascapone Chocolate Cake Recipes

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MOIST MASCARPONE CHOCOLATE CAKE WITH A HONEY CREAM FILLING



Moist Mascarpone Chocolate Cake with a Honey Cream Filling image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 10 servings

Number Of Ingredients 16

3/4 cup butter, softened
1 2/3 cups sugar
2 eggs
3/4 cup mascarpone
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons lavender honey
8 ounces sugar
5 egg whites
8 ounces butter
6 ounces milk chocolate, chopped
1/2 cup heavy cream

Steps:

  • For Mascarpone-Chocolate Cake: Preheat oven to 325 degrees F.
  • In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, 1at the time, beating well after each addition. Add mascarpone and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour batter into a 10-inch cake pan and bake for 45 minutes.
  • For Lavender-Honey Butter Cream: Cook sugar to a soft ball stage. Wisk the egg whites until stiff. Slowly pour cooked sugar into egg whites. Continue to whisk until meringue cools down to room temperature. One by one add small pieces of butter, then stir in the honey.
  • For Milk Chocolate Ganache: Chop Chocolate into small pieces and place into a bowl. Bring heavy cream to a boil and poor over the chocolate. Stir until all pieces are melted.
  • To assemble: Cut cake in 3 equal disks. Fill the first layer with the milk ganache and the second layer with the lavender-honey butter cream. Use the butter cream to frost the sides and top of the cake.

CHOCOLATE MASCARPONE LAYER CAKE



Chocolate Mascarpone Layer Cake image

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.

Provided by chinchilla

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 5h45m

Yield 12

Number Of Ingredients 19

1 teaspoon unsalted butter
1 ⅛ cups chopped dark chocolate
1 cup unsalted butter
1 tablespoon instant coffee
5 large eggs, separated
⅓ cup brown sugar
1 pinch salt
5 tablespoons warm water
2 tablespoons cocoa powder
1 ⅛ cups chopped dark chocolate
⅞ cup light cream
5 ounces mascarpone cheese
1 tablespoon white sugar
1 pinch salt
1 cup chopped white chocolate
2 teaspoons gelatin powder
3 tablespoons water
⅞ cup light cream
5 ounces mascarpone cheese

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.
  • 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.
  • 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.
  • Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.
  • 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.
  • 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.
  • Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
  • 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.
  • 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.

Nutrition Facts : Calories 652.2 calories, Carbohydrate 36.8 g, Cholesterol 191.6 mg, Fat 54.7 g, Fiber 2.4 g, Protein 8.4 g, SaturatedFat 27.7 g, Sodium 99.6 mg, Sugar 31.3 g

CHOCOLATE MASCARPONE POUND CAKE WITH COFFEE MERINGUE ICING



Chocolate Mascarpone Pound Cake with Coffee Meringue Icing image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 15

Vegetable oil cooking spray
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
2 sticks (1 cup) unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 cup mascarpone cheese, at room temperature
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 egg whites
1/8 teaspoon cream of tartar
1/4 cup sugar
1/4 cup coffee, cooled

Steps:

  • For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a nonstick 9-by-5-inch loaf pan with vegetable oil cooking spray. Set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  • In a stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, until smooth. Gradually add the flour mixture and mix until just incorporated. Reduce the mixer speed to low and add the mascarpone, vegetable oil and vanilla. Mix until incorporated.
  • Transfer the batter to the prepared loaf pan and bake until a cake tester inserted into the center of the cake comes out with a few moist crumbs attached, 70 to 75 minutes. Cool in the pan for 30 minutes. Remove the cake from the pan and cool completely on a wire rack, about 2 hours.
  • For the icing: In a large bowl, using a high-powered hand mixer on medium speed, beat the egg whites until foamy. Add the cream of tartar and beat until the mixture forms soft peaks. Gradually beat in the sugar. With the mixer running on low speed, slowly pour the coffee into the egg white mixture. Increase the speed to high and beat until smooth and thick, 3 to 4 minutes. Place the icing in a serving bowl.
  • Cut the pound cake into thin slices and serve with a dollop of icing.

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