Chocolate Mascarpone Cake
Ingredients:
For the Cake Layers:
200-250g chocolate wafers
4 eggs (224g)
3/4 cup of sugar (150g)
1 cup of flour (160g)
1.5 teaspoons of baking powder (6g)
1 teaspoon of vanilla extract (6ml)
For the Filling:
2x400ml cream (30% fat content)
250g mascarpone cheese
4 tablespoons of powdered sugar (60g)
Approx. 250g butter biscuits
Approx. 200-250g jam or marmalade
4 teaspoons of gelatin (16g)
Chocolate Mascarpone Cake
Directions:
For the Cake Layers:
Preheat the oven to 180°C (350°F). Grease and line two 9-inch round cake pans.
In a large mixing bowl, beat eggs and sugar until pale and fluffy. Add vanilla extract and mix well.
Sift in flour and baking powder, then gently fold into the egg mixture until just combined.
Pour the batter evenly into the prepared cake pans.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool completely on a wire rack.
For the Filling:
In a small bowl, sprinkle gelatin over 1/4 cup of cold water. Let it sit for 5-10 minutes until it blooms.
In a separate bowl, whip the cream until soft peaks form. Add powdered sugar and mascarpone cheese, then continue to whip until stiff peaks form.
Microwave the bloomed gelatin for about 10-15 seconds until it’s dissolved.
Gradually pour the dissolved gelatin into the whipped cream mixture while continuously whisking until fully incorporated.
Assembly:
Place one cake layer on a serving plate. Spread a layer of jam or marmalade over the top.
Spread a generous amount of the whipped cream and mascarpone mixture over the jam layer.
Top with a layer of chocolate wafers, breaking them if necessary to fit.
Repeat the layers until all components are used, finishing with a layer of cream on top.
Refrigerate the cake for at least 4 hours or until set.
Prep Time: 30 minutes | Cooking Time: 20-25 minutes | Total Time: 4 hours 55 minutes