Dark Chocolate Cake with White Chocolate and Mascarpone Frosting

Ingredients

• 200 g Dark baking chocolate 52% cocoa (cut into pieces)
• 120 g Unsalted butter (at room temperature)
• 110 g Granulated sugar
• 3 Eggs (medium to large size)
• 1 pinch Salt
• 1 packet Vanilla sugar or vanilla extract (or 1 tsp vanilla extract)
• 11 g Baking powder
• 100 g All-purpose flour (sift)
• 150 g White chocolate (cut into pieces)
• 150 ml Liquid cream 30% fat
• 2 tbsp Mascarpone (about 30 g)
• 100 g Fresh raspberries (optional) (for garnish)
• 30 g Toasted sliced almonds (optional)

Instructions

1. Preheat the oven

   Turn on the fan‑assisted oven to 180 °C before starting the preparation.

   Time: PT2M

   Temperature: 180°C

2. Mix eggs, sugar, salt and vanilla

   In the large bowl, beat the 3 eggs with 110 g sugar, a pinch of salt and the packet of vanilla sugar until the mixture lightens.

   Time: PT1M

3. Fold in flour and leavening

   Sift 100 g flour with 11 g baking powder, then add them to the previous mixture. Stir gently until homogeneous.

   Time: PT2M

4. Melt chocolate and butter

   Place the 200 g dark chocolate and 120 g butter in a saucepan over a bain‑marie or microwave (30 s intervals) until smooth.

   Time: PT3M

5. Combine melted chocolate with the batter

   Pour the chocolate‑butter mixture into the batter and gently fold with a spatula until smooth.

   Time: PT1M

6. Prepare the pan

   Butter the 20 cm pan, lightly dust with flour and line the bottom with parchment paper.

   Time: PT2M

7. Bake the cake

   Pour the batter into the pan and bake for 35 minutes. Check doneness by inserting a knife in the centre: it should come out clean.

   Time: PT35M

   Temperature: 180°C

8. Cooling

   Let the cake rest for 15 minutes in the pan, then unmold onto a rack to cool completely.

   Time: PT15M

9. Prepare the frosting

   In a small saucepan, melt 150 g white chocolate with 150 ml liquid cream over a bain‑marie until a smooth sauce forms.

   Time: PT5M

10. Add the mascarpone

    Stir in 2 tbsp mascarpone into the chocolate‑cream mixture and whisk until creamy.

    Time: PT2M

11. Frost the cake

    Pour the frosting over the cooled cake, spread evenly with a spatula.

    Time: PT3M

12. Final decoration

    Decorate as desired with raspberries, toasted sliced almonds, gold leaf or grated dark chocolate.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

40 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dark baking chocolate 52% cocoa: 60% cocoa dark chocolate
• Instead of Unsalted butter: Margarine
• Instead of Granulated sugar: cane sugar
• Instead of Eggs: Apple sauce puree (for vegan version)
• Instead of Vanilla sugar or vanilla extract: Almond extract
• Instead of Baking powder: Leavening powder
• Instead of All-purpose flour: Whole wheat flour
• Instead of White chocolate: Milk chocolate
• Instead of Liquid cream 30% fat: Heavy cream
• Instead of Mascarpone: 0% fresh cheese
• Instead of Fresh raspberries (optional): Frozen red berries
• Instead of Toasted sliced almonds (optional): Pecans

Equipment Needed

• Large bowl
• Whisk or electric mixer
• Sieve (optional)
• Bain‑marie saucepan or microwave‑safe bowl
• Silicone spatula
• 20 cm cake pan
• Parchment paper (optional)
• Oven
• Cooling rack
• Small saucepan for the frosting
• Tablespoon
• Knife or dough cutter (optional)

Critical Steps — Do Not Skip

• Melt the chocolate and butter without burning them
• Mix the batter without creating lumps
• Precise baking for 35 minutes at 180 °C
• Allow the cake to cool completely before applying the frosting
• Achieve the right frosting consistency with mascarpone

Chef Tips from the Video

• Use high‑quality couverture chocolate: it gives a glossy texture and intense flavor.
• Let the butter soften at room temperature before melting to avoid splattering.
• Sifting the flour and leavening ensures an airy batter.
• For an ultra‑smooth finish, strain the frosting through a sieve before pouring.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3‑4 days in the refrigerator.

Freezer: Wrap tightly and freeze for up to 2 months.

Room temperature: At room temperature, the cake keeps for 1‑2 days if well covered.

Make-Ahead Tips

• Prepare the cake the day before and keep it in the refrigerator; gently reheat before frosting.
• The frosting can be made ahead and stored in the refrigerator; gently reheat before use.