This whipped cream chocolate cake with mascarpone frosting is perfect to be cut into both squares and rectangles or other shapes of your choice. It is perfect to be served during a family dinner or during a birthday with many children as it can be divided into portions beforehand and served when needed.
The cake part is a soft and delicious cocoa cake without baking powder and without butter but instead it uses whipped cream in the batter. Fluffy and delicate, this cake is almost entirely flat and does not crumble. The cream on the other hand is a simple and delicious frosting made with whipped cream, mascarpone and powdered sugar. All decorated with delicious melted chocolate ganache. This chocolate cake is loved by children as well as adults who prefer simple and soft cakes.
Instructions for whipped cream and chocolate cake
To prepare this chocolate cake I used a rectangular pan that is 22×18 cm and 5 cm in height. If you intend to make larger cakes you will have to increase the amount of the ingredients. Grease and flour the pan lightly or like me cover it with baking paper.
Beat the eggs with the granulated sugar for 15 minutes until they become very light, frothy and double in volume. This step is necessary to make the cake become soft and delicious.
Add the sifted flour, cocoa powder and vanilla extract. Mix everything briefly with the mixer. In the second bowl, whip the whipping cream. Gently incorporate it into the batter with slow movements from the bottom to the top.
Pour the mixture into the pan, level and beat gently to eliminate air bubbles. Bake in a preheated static oven at 160 – 170 ° C for about 40 minutes or until the toothpick inserted in the center of the cake comes out clean.
Remove from the oven and let it cool for 10 minutes. Take the cake from the pan and turn it upside down to lower any raised surface and let it cool completely on a cooling rack. Once cold cut off the sides to make it perfectly rectangular then divide it in half.
Preparation of mascarpone frosting with whipped cream and powdered sugar
In a bowl or a tall jug pour the cold whipping cream and cold mascarpone cheese. Mix them together to avoid splashes and then whip using the electric whisk for a couple of minutes until the cream thickens and becomes spreadable. Now add powdered sugar and vanilla extract and mix well with the whisk. Place in the refrigerator until use.
Note from the author of this recipe
While you are preparing your cake I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be delighted and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara.
To make your work easier, I recommend putting the bottom of the cake back into the baking pan. Now add the mascarpone frosting and spread over the entire surface. Cover with the second part of the cake and press gently.
To prepare the ganache glaze heat the whipping cream until it boils. Add chopped dark chocolate and stir until it melts completely. Wait 5 minutes then pour over the cake. Flatten with a knife or a spatula then put back in the refrigerator. Meanwhile, melt more chocolate over water bath. I used dark chocolate but you can use any type of chocolate you prefer. Decorate the surface with it as desired.
This dessert will reach the perfect consistency after some time in the refrigerator so I recommend cutting it and serving it after a few hours.
lot of love. B.
p.s. If you like easy desserts I also recommend my recipe for Soft apple and cinnamon sheet cake (photo below).