My Simple and Quick Mascarpone and Chocolate Cake

by Matea
14 servings
55 min

When I need a quick and simple dessert, without any complicated ingredients, this is my go-to chocolate cake. It is really simple to prepare and yet, it will please any guest. And it’s made of chocolate. Are any further works even needed!? I don’t think so!

The base of this delicious cake is a lovely, fluffy and moist chocolate sponge. We all know how moist is important when it comes to cake and its spongy parts. But on the other side, it must not be soggy or too heavy. For me, heavy is good when it comes to brownies, but cake is something else.

My Simple and Quick Mascarpone and Chocolate Cake
Recipe details
  • 14  servings
  • Prep time: 30 Minutes Cook time: 25 Minutes Total time: 55 min
Show Nutrition Info
Hide Nutrition Info

  • 100 g flour (3.53 oz)
  • 50 g cocoa powder 1.76 oz
  • 100 g white + 60 g brown sugar (3.53 oz )
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs (medium sized )
  • 80 ml oil (⅓ cup )
  • 1 tsp vanilla extract
  • 120 ml buttermilk or 120 ml milk + 1tbsp vinegar (½ cup)
  • 500 g mascarpone cheese (17.64 oz)
  • 500 ml whipping cream (2 ⅕ cups)
  • 300 g melted dark chocolate (10.58 oz)
  • Powdered sugar (optional)
For the sponge
If you don't have buttermilk, mix together milk and vinegar in a cup and leave for 5 minutes without stirring.
Combine the dry ingredients. Sift and combine flour and cocoa powder, add baking powder, baking soda and salt.
Separate yolks from egg whites.
Start beating yolks with sugars until fluffy. Then add the liquids: buttermilk, oil and vanilla extract. Keep mixing until combined.
Then gently incorporate the dry ingredients.
When previous steps are done, gently incorporate egg whites that you have beaten separately. Do it in two batches by using a silicone spatula.
Grease a round 20 cm (10 inch) baking mould with butter and put parchment paper on the bottom.
Preheat you oven to 180 °C or 350 F. Transfer the batter into the mould and bake until a toothpick comes out clean. It will take about 20 – 25 minutes. Do not over-bake because then your sponge will be dry.
For the frosting
Start off by melting the chocolate. I prefer doing it with bain marie (a water bath or double boiler), but you can use microwave if you prefer. When melted, leave your chocolate on the counter to chill down slightly.
In the meantime, mix mascarpone until fluffy. Second, add chocolate and keep mixing. Now, add whipping cream and mix until batter becomes silky. Watch out not to over-mix and let your frosting go lumpy. Add sugar if wanted.
You can put your frosting into the fridge until sponge cools down to room temperature. Once ready, cover your soft sponge with creamy frosting. And that is it. You can dust it with some cocoa powder or sprinkle with some chocolate shavings.
Let the whole cake set in the fridge for a couple of hours, preferably overnight.
Want more details about this and other recipes? Check out more here!
  • FMasMac FMasMac on Jan 14, 2021

    Love that you included the metric measurements. Looking forward to trying this recipe!

  • Judith Judith on Jan 14, 2022

    How do you convert grams to cups?

    • See 1 previous
    • Iammacha Iammacha on Jan 11, 2023

      This is why cooks use metric. It’s much more precise and you get consistent results from a recipe instead of a recipe where cups are used but in the comments everyone has different results, some are dry, some didn’t rise right or some didn’t cook through. It’s because using cups is ok for the person that posted it because they know how they measure but if you don’t specify to spoon flour into cup then level, a lot of people will dip and scoop which can add another 40g or more. And you stil get different results if you specify because maybe someone thought they should pack the cup as the sooner in the flour… Just inconsistent.