To prepare a delicious cocoa cake with mascarpone cream, we start with the preparation of the cocoa mixture, an essential step to ensure a rich and moist base. In a large bowl, the butter at room temperature is whipped until fluffy, achieving a creamy and airy texture. The whipped butter is set aside, and in the same bowl, the eggs are mixed with sugar. This mixture will become a sweet and fluffy base, with an intense flavor. After the eggs have combined well with the sugar, we add high-quality cocoa, making sure to incorporate it completely to avoid lumps.
The next step is to add the whipped butter, which will be incorporated gradually. It is important to mix well after each spoonful of butter added, to obtain a homogeneous composition. Once the butter is completely integrated, we will alternate adding milk, sweet cream, and flour, to which we have already mixed the baking powder. This mix will ensure a fluffy and well-risen cake, with a rich cocoa flavor.
After obtaining a uniform mixture, we pour it into a baking tray lined with parchment paper, ensuring it is evenly distributed over the entire surface. Now we take care of the mascarpone cream, a true delight. In another bowl, the mascarpone cream is mixed with vanilla essence and sugar, obtaining a fine and aromatic cream. Then, the eggs are added one by one, mixing well after each. Finally, the starch is incorporated, which will give stability to the cream.
Having both compositions ready, with a spoon, we place dollops of mascarpone over the cocoa base in the tray. Carefully, we gently mix the two compositions using a fork to create a marbled effect, which will give the cake an attractive appearance. After finishing mixing, we place the tray in the preheated oven at 180 degrees Celsius. The baking time will be between 20 and 25 minutes, but it is good to do the toothpick test to ensure that the cake is perfectly baked.
After the cake is baked, we let it cool in the tray, then we can portion it according to preferences. This cocoa and mascarpone cake will prove to be a savory dessert, ideal for any occasion. Enjoy!
The next step is to add the whipped butter, which will be incorporated gradually. It is important to mix well after each spoonful of butter added, to obtain a homogeneous composition. Once the butter is completely integrated, we will alternate adding milk, sweet cream, and flour, to which we have already mixed the baking powder. This mix will ensure a fluffy and well-risen cake, with a rich cocoa flavor.
After obtaining a uniform mixture, we pour it into a baking tray lined with parchment paper, ensuring it is evenly distributed over the entire surface. Now we take care of the mascarpone cream, a true delight. In another bowl, the mascarpone cream is mixed with vanilla essence and sugar, obtaining a fine and aromatic cream. Then, the eggs are added one by one, mixing well after each. Finally, the starch is incorporated, which will give stability to the cream.
Having both compositions ready, with a spoon, we place dollops of mascarpone over the cocoa base in the tray. Carefully, we gently mix the two compositions using a fork to create a marbled effect, which will give the cake an attractive appearance. After finishing mixing, we place the tray in the preheated oven at 180 degrees Celsius. The baking time will be between 20 and 25 minutes, but it is good to do the toothpick test to ensure that the cake is perfectly baked.
After the cake is baked, we let it cool in the tray, then we can portion it according to preferences. This cocoa and mascarpone cake will prove to be a savory dessert, ideal for any occasion. Enjoy!
Ingredients
For the cocoa countertop we need: 100g butter, 150g sugar, 2 eggs, 280g flour, 200 ml sweet cream, 200 ml milk, 3 full tablespoons of good quality cocoa, 1 teaspoon baking powder. For the mascarpone cream we need: 400g mascarpone, 150g sugar, 2 eggs, 1 tablespoon of starch, vanilla essence.