Marble genoise cake with chocolate mascarpone whipped cream
Marble genoise cake with chocolate mascarpone whipped cream is a medium French recipe that serves 12. 350 calories per serving. Recipe by 750g on YouTube.
Prep: 51 min | Cook: 25 min | Total: 1 hr 31 min
Cost: $6.95 total, $0.58 per serving
Ingredients
- 4 pcs Whole eggs (at room temperature)
- 120 g Granulated sugar (fine)
- 120 g Unsalted butter, melted (cooled before incorporating)
- 120 g All-purpose flour (sifted)
- 1 c. à café Baking powder
- 1 c. à café Liquid vanilla (or vanilla extract)
- 30 g Unsweetened cocoa powder (for the chocolate batter)
- 250 g Mascarpone (at room temperature)
- 80 g Powdered sugar
- 200 ml Liquid fresh cream 30% fat (fresh)
- 20 g Butter for greasing the pans (and flour for dusting)
- 2 feuilles Parchment paper (24 cm circle)
Instructions
Whisk the eggs and sugar
In a large bowl, whisk the whole eggs with the granulated sugar until the mixture lightens, doubles in volume and becomes frothy.
Time: PT5M
Incorporate the melted butter
Pour the cooled melted butter in a thin stream while continuing to whisk gently.
Time: PT2M
Add the flour and baking powder
Sift the flour and baking powder, fold them into the batter in two additions, gently folding with the spatula.
Time: PT2M
Divide the batter and flavor
Divide the batter into two equal bowls. In the first, add the liquid vanilla and mix. In the second, incorporate the cocoa powder and mix until a uniform color is achieved.
Time: PT2M
Bake the genoises
Butter and flour two 24 cm pans, place a circle of parchment paper at the bottom. Pour the vanilla batter into one pan and the chocolate batter into the other. Bake in a preheated oven at 180°C for 25 minutes.
Time: PT25M
Temperature: 180°C
Cool the genoises
Let the cakes cool in the pans for 10 minutes, then unmold onto a rack and let cool completely.
Time: PT10M
Prepare the chocolate mascarpone whipped cream
In the robot bowl, place the mascarpone, powdered sugar, cocoa powder and liquid fresh cream. Whisk on medium speed until a firm and well-aerated whipped cream forms.
Time: PT5M
Cut the genoises into circles
Using a 12 cm ring, cut the center of each genoise, then with an 8 cm ring cut the core. You obtain three discs (large, medium, small) for each genoise.
Time: PT5M
Assemble the cake
On a plate, place the largest chocolate disc. Spread a thin layer of chocolate whipped cream inside the disc, then place the medium vanilla disc. Repeat the operation (whipped cream, small chocolate disc). Repeat the same sequence with the second cake starting with the large vanilla disc, then the medium chocolate, finally the small vanilla. The result is an offset pattern of two colors.
Time: PT15M
Glaze the cake
Brush the entire cake with the remaining chocolate whipped cream. Smooth the surface with a spatula for an even finish.
Time: PT5M
Final decoration
Decorate according to the occasion (chocolate eggs, red berries, chocolate shavings, etc.). The cake can be served immediately or kept refrigerated.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: vegetarian, low-calorie
Allergens: eggs, milk, gluten
Equipment Needed
- Mixing bowls
- Electric whisk (e.g., KitchenAid)
- Silicone spatula
- 24 cm genoise pan (x2)
- Parchment paper
- 12 cm and 8 cm cutting rings (or drinking glass)
- Round cutter knife
- Cooling rack
- Offset spatula (optional)
- Oven
- Oven thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Whisk the eggs and sugar until fully lightened.
- Do not overbake the genoises (check with a knife tip).
- Achieve a firm whipped cream for assembly.
- Cut the discs uniformly (12 cm and 8 cm).
- Assemble the layers alternating colors without crushing the discs.
Chef Tips from the Video
- Sift the flour and cocoa to avoid lumps.
- For an even more elegant result, add a thin layer of chocolate ganache between the layers.
- Use a stainless steel pastry ring for perfectly round cutting.
Troubleshooting
The batter does not rise and stays liquid.
Make sure the eggs are at room temperature and whisk long enough until the mixture lightens and doubles in volume.
The whipped cream does not hold.
Use 30% fat cream, well chilled, and whisk until stiff peaks form. Add a little more powdered sugar or cocoa if needed.
The genoises are too dry.
Do not exceed the indicated baking time and remove the cake as soon as the knife tip comes out dry. Let cool in the pan for 10 minutes before unmolding.
Storage
Refrigerator: Store the cake covered for 2 to 3 days in the refrigerator.
Freezer: Not recommended, the whipped cream loses its texture.
Room temperature: Consume within 2 hours of serving.
Make-Ahead Tips
- The genoises can be baked the day before and kept away from moisture.
- Prepare the chocolate whipped cream the day before and keep it refrigerated, whisk it lightly before assembly.
- Assemble the cake at the last moment to prevent the whipped cream from melting.
Last updated: August 20, 2026
