Mascarpone and chocolate cream cake

Name: Mascarpone and chocolate cream cake - Antonia K.
Ingredients: Base: 600 g flour; 300 g powdered sugar; 100 g cocoa powder; 2 packets baking powder; pinch of salt; 1 teaspoon baking soda; 150 ml sweet milk; 800 g yogurt; 6 eggs; 200 ml oil; 2 vials rum essence. For the cream: 400 g cooking chocolate; 600 ml liquid cream; 500 g mascarpone; 4 tablespoons powdered sugar; 2 tablespoons starch; rum essence.

Dessert - Mascarpone and chocolate cream cake by Antonia K. - Recipia

The chocolate and mascarpone cream cake consists of three soft cocoa layers and a rich cream made from chocolate, liquid cream, and mascarpone. The base is prepared in a single bowl and then cut into three layers after cooling. The cream is spread between the layers, and the cake is kept in the refrigerator before serving to firm up and achieve a better texture. Quick Info Total Time: not specified in the original recipe; preparation, baking, cooling, assembling, and refrigeration time must be included Preparation Time: not specified Baking Time: not specified Servings: not specified; the number depends on the size of the slice Difficulty: medium Recipe Type: chocolate cake with mascarpone cream, suitable for birthdays or festive meals Ingredients For the base 600 g flour 300 g powdered sugar 100 g cocoa 2 packets of baking powder 1 pinch of salt 1 teaspoon baking soda 150 ml sweet milk 800 g yogurt 6 eggs 200 ml oil 2 bottles of rum essence For the chocolate and mascarpone cream 400 g cooking chocolate 600 ml liquid cream 500 g mascarpone 4 tablespoons powdered sugar 2 tablespoons cornstarch rum essence, according to the recipe For decoration cocoa, for dusting Preparation Method 1. Preparing the base In a large bowl, mix the flour with the cocoa, powdered sugar, baking powder, baking soda, and salt. It's important that the dry ingredients are evenly distributed before adding the wet ones. Make a well in the center of the mixture and add the oil, yogurt, and the six eggs. First, mix until the ingredients start to combine, then beat and gradually add the sweet milk. Finally, add the two bottles of rum essence. Mix until you obtain a smooth and glossy batter. The dough should be quite thick but well combined, with no dry spots of flour or cocoa. 2. Baking the base Pour the mixture into a cake pan lined with parchment paper and place it in the preheated oven. The original recipe does not specify the exact temperature and baking time, so the base should be left until it is baked. Once ready, remove the base from the oven and let it cool on a kitchen towel. Do not cut it while it is warm, as it can break more easily. When completely cooled, cut it into three parts to obtain three layers for the cake. 3. Preparing the chocolate cream Break the chocolate into pieces and place it in a small saucepan along with the liquid cream. Heat the mixture over low heat and stir until the chocolate melts and the mixture becomes uniform. Let the cream cool, then place it in the freezer for about an hour. After this time, take the mixture out and stir it. In the original recipe, the cream did not have the desired consistency from the beginning, so I add the cornstarch and put the mixture back on the heat. Stir continuously until the cream thickens and reaches the desired consistency. Then let it cool before combining it with the mascarpone. 4. The mascarpone cream In a separate bowl, beat the mascarpone with the powdered sugar and rum essence. Add the cooled chocolate cream and mix until you achieve a homogeneous mixture. The cream should be well mixed before assembling so that the mascarpone and chocolate are evenly distributed. 5. Assembling the cake Place the first layer on a platter and spread some cream on top. Place the second layer, add more cream, then place the last layer and distribute the remaining cream. In the original recipe, the cream is used between the three layers. Dust the cake with cocoa on top, then place it in the refrigerator. It is advisable to let it chill before serving so that the cream can stabilize and the slices can be cut more easily. Why I make this recipe often The cake uses easily found ingredients and is prepared without separate layers or complicated creams. The base is baked as a single piece, then cut into three, and the cream has a clear chocolate flavor and a texture given by the mascarpone. It is a suitable recipe when I want a substantial cake that can be prepared in advance and kept in the refrigerator until serving. Tips Let the base cool well before cutting. If it is still warm, the layers may break and be harder to handle. When melting the chocolate with the liquid cream, keep the heat low and stir until homogeneous. The mixture should not be left unattended. After adding the cornstarch, stir continuously while the cream is on the heat. This way, it thickens evenly, and no lumps remain. The chocolate cream should be allowed to cool before being placed over the mascarpone. If it is too hot, it can affect the texture of the final cream. The cake is easier to cut after being in the refrigerator. The cocoa for decoration can be added before refrigeration, as specified in the recipe. Substitutions The yogurt is part of the base composition, and it is not recommended to replace it without modifying the recipe. The original version uses 800 g of yogurt. For the cream, cooking chocolate, liquid cream, and mascarpone are used. These ingredients contribute to both the flavor and texture of the cream, so changing them may affect the result. The rum essence can be kept or adjusted according to preference; however, the recipe includes rum essence in both the base and the cream. Variations You can keep the cake looking simple, dusted only with cocoa, without adding any other decorative elements. This is the presentation used in the basic recipe. If you want to prepare the cake for an occasion, you can cut it into smaller slices, as the base and cream are substantial. There is no need to change the quantities for this presentation. Serving Ideas The cake is served cold after being in the refrigerator. It can be cut directly into slices and dusted with cocoa before serving if you want the decoration to be more visible. It is suitable as a dessert for a birthday, a family meal, or an occasion where you need a cake prepared in advance. Frequently Asked Questions 1. Can I cut the base right after taking it out of the oven? It is not recommended. The base should be allowed to cool before being cut into three. While warm, it can break more easily. 2. What should I do if the chocolate cream is not thick enough? In the original recipe, the two tablespoons of cornstarch are added, then the mixture is placed back on the heat and stirred continuously until it thickens. This is the step used to achieve the desired consistency. 3. How long should the cake stay in the refrigerator? The exact time is not mentioned in the recipe. The cake is placed in the refrigerator after assembling and left until the cream is stable enough to be sliced. 4. Can I use less cream between the layers and save the rest for the outside? The original recipe states that the cream is distributed between the three layers, without a separate amount for the outside. To keep the preparation unchanged, the cream is divided among the layers, and cocoa is used on top. 5. Is it necessary to use rum essence? The rum essence appears in the recipe for both the base and the cream. It provides the specific flavor of the cake, but the amount for the cream is not specified exactly in the source. Nutritional Values The values are estimates, as the type of chocolate, fat percentage of the cream and yogurt, cake size, or number of servings are not specified. For the entire cake, the estimate is approximately 12,000-13,500 kcal, depending on the ingredients used. If the cake is divided into 12 slices, one slice may contain approximately: 1,000-1,125 kcal 100-115 g carbohydrates 45-60 g fats 15-20 g proteins These values come mainly from flour, sugar, oil, chocolate, cream, and mascarpone. They are indicative and can vary significantly depending on the brand of products and the portion size. Storage and Reheating The cake should be stored in the refrigerator, in a covered container or on a protected platter, to avoid absorbing odors from the fridge. The cream contains liquid cream and mascarpone, so the cake should not be kept at room temperature longer than necessary for serving. The recipe is not suitable for reheating. It is served cold, directly from the refrigerator or after sitting briefly at room temperature for a texture that is easier to cut.

Mascarpone and chocolate cream cake

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