This Mascarpone Chocolate Ganache Cake is the ultimate indulgence–a dessert that melts hearts, and makes you or someone else fall in love! Made with silky mascarpone, because this Italian cheese makes everything better, it creates an incredibly soft and velvety texture that perfectly complements the deep, intense flavor of dark chocolate. This cake is simple to prepare yet delivers a luxurious and elegant result, making it perfect for special occasions or as a comforting treat to enjoy any time. Plus, it's naturally gluten-free, making it a delicious option for everyone to savor without compromise.
Dark Chocolate:Use high-quality dark chocolate with 65–70% cacao content for a balanced richness. The intensity of the chocolate significantly impacts the final taste of the cake. Avoid using milk chocolate, as it will alter the deep, rich flavor.Mascarpone Cheese:Mascarpone adds a creamy, slightly tangy touch that enhances the texture of the cake. Ensure it is at room temperature before mixing to achieve a smooth batter.
Instructions
Prepare the chocolate mixture
Preheat the oven to 160°C (320°F), fan-assisted. 180°C (350°F), without fan-assisted.
With a knife, finely chop the dark chocolate into small pieces.
In a small pot or double boiler, add the heavy cream and the chopped chocolate. Turn the heat to low and mix constantly until chocolate is dissolved into a smooth, lump-free mixture. Turn off the heat and set aside.
Prepare the egg yolks
In a bowl, use an electric hand mixer or a whisk to beat the sugar with the egg yolks. Mix until the mixture becomes dense, fluffy, pale yellow. Start at a low speed and then increase the speed toward the end to medium speed. Scape the sides of the bowl with a rubber spatula to incorporate all of the sugar. This will create a zabaione-like consistency.
Prepare the egg whites
In a clean, dry bowl, with an electric hand mixer or a stand mixer fitted with a whisk attachment add the egg whites. Start beating at a low speed until they become foamy and some air is incorporated. Add a pinch of salt, increasing the speed from low to medium. Continue beating until stiff peaks form.TIP: The egg whites are ready when you can turn the bowl upside down without them moving or falling out.
Once the egg whites are stiff, refrigerate them until you’re ready to fold them into the mixture.
Prepare the cake batter
In a large mixing bowl, beat the mascarpone until creamy using an electric hand mixer on low speed or a whisk. Gradually add the melted chocolate and mix until well combined.
Add the egg yolk mixture and gently fold it using a whisk.
With a sifter, add cornstarch and the cocoa powder and mix well until the batter is smooth and homogeneous. Add the baking powder, always using a sifter to avoid lumps, and mix well.
Finally, fold in the beaten egg whites to the mascarpone-chocolate mixture, one spoonful at a time, using a gentle bottom-to-top motion.
Bake the cake
Preheat the oven to 180°C (360°F). For my cake, I use convection baking because I want to achieve that perfect soft, creamy center. The circulating hot air helps the outside cook faster and set nicely, while the center stays delicate and velvety. This method creates a beautiful contrast: a slightly firmer outer layer with a rich, melt-in-your-mouth middle.See FAQ below for baking temperature for convection and regular oven.
Grease a 20 cm (8-inch) cake pan with butter.
Pour the batter into the prepared pan and smooth the top with a spatula, tilting the cake pan on one side and then the other to spread the batter around for an even surface.
Bake the cake in the lower half of the oven for approximately 22 to 25 minutes or until the edges are set but the center remains slightly soft.
The cake is done when inserting a knife in the center, it should come out slightly ‘dirty’, with a few moist crumbs clinging to it. This indicates that the cake is fully cooked but still retains some moisture, resulting in a tender texture.TIP: Avoid over-baking. The line between an over-baked dry cake and a perfectly baked moist cake is very thin, so keep an eye on it. The final texture of the cake should be dense, moist, and fudgy, with a slightly firm outer crust and a soft, tender crumb.
Let the cake cool in the pan before unmolding for about 10 minutes.
Prepare the chocolate ganache
In a small pot, add the butter and the chocolate. Turn the heat on low and mix constantly until the chocolate is dissolved.
Mix and turn the heat off once all the mixture is melted. Let the ganache cool slightly until it thickens but remains pourable.
Serving the cake
Remove the cake from the pan, inverting it onto the serving plate with the bottom up. Having the bottom of the cake up will hide the eventual imperfections on the top side.
Pour the chocolate ganache, ensuring your cake is fully covered. Use a spatula to spread and smooth the ganache for a nice finish.
Garnish with fresh berries for a decorative touch. For more decoration ideas, see the recipe notes. Serve and enjoy!
Notes
Decoration: To decorate your cake, you can add fresh berries, shaved chocolate or toasted nuts. For a more artistic touch, you can create textured patterns on the chocolate ganache using a fork. This is how:
Make sure the ganache has a medium consistency—not too runny or too firm—so that it holds patterns well. If the ganache becomes too soft, chill the cake in the refrigerator for a few minutes to firm it up before continuing.
Hold the fork at a slight angle, and gently press the tines into the ganache, digging slightly into it. Drag the fork to create the effect you desire: swirling, horizontal line pattern, criss-cross or grid-like design. Have fun experimenting and give your cake a unique, elegant touch!
Substitutions:
Replace mascarpone with ricotta cheese for a healthier version.
Storage:
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Bring to room temperature before serving for the best texture.
To Prepare in Advance:
Bake the cake a day ahead and store it covered in the fridge. Add the chocolate ganache just before serving for a freshly finished look.