This three-layer chocolate mascarpone cake is the ultimate treat for chocolate cake lovers. It’s a jaw-dropping and mouth-watering experience for any occasion and can be tailored with the most suitable chocolates for each holiday.
Ingredients
For the dough
- 4 egg whites
- 4 egg yolks
- pinch of salt
- 140 g sugar
- 8 g Dr. Oetker vanilla sugar (Amazon)
- 80 g all-purpose flour
- 35 g corn starch
- 25 g cocoa
- 5 g baking powder
For the cream
- 700 g cream
- 500 g mascarpone
- 250 g cream cheese
- 140 g powdered sugar
- 8 g Dr. Oetker vanilla sugar
- 3 packages of Dr. Oetker Whip it Stabilizer (Amazon)
- 20 g cocoa
For the chocolate drip
- 170 g milk chocolate
- 100 g cream
For the decoration
- 3 Kinder™ surprise eggs or any other Kinder™ chocolate (Easter bunny, Santa Claus, Bueno, Kinder Riegel, Kinder Country)(Kinder™ chocolate has a unique taste and comes in fun shapes. It can be found at international markets. You can alternatively use any other chocolate you like.)
- 1 chocolate bar (100 g)
- Small package of fresh cranberries
How to Make the Chocolate Drip Mascarpone Cake
Making the dough
- Preheat oven to 356 degree Fahrenheit.
- Separate egg whites from egg yolks and put into two mixing bowls.
- Mix egg white and pinch of salt for 1 minute on highest setting.
- Add half of the sugar (70 g) and mix for another 3 minutes until you have a stiff texture.
- In a separate bowl, mix the egg yolks with the remaining sugar and vanilla sugar for approx. 5 minutes.
- Slowly fold the stiff egg white mixture into the egg yolk mixture but don’t over-stir.
- In a small bowl, combine flour, corn starch, cocoa and baking powder. Sift this mixture to the egg mixture and slowly fold it in. Do not over-stir it or the dough will not rise.
- Add the dough to a 24-cm springform pan and bake for 25 minutes.
- Once baked, let it cool down completely.
- Slice the dough into three even layers. Keep the dough covered under a clean kitchen towel to maintain moisture.
Making the cream
11. In a mixing bowl, combine the cream, mascarpone, cream cheese, powdered sugar and vanilla sugar on the lowest setting for 1 minute. While gradually adding the Dr. Oetker Whip it Stabilizer, stir on highest setting until the ingredients form a smooth cream.
12. Add half of the cream to a separate bowl and sift in the cocoa. Combine evenly. This chocolate cream will serve as the cake filling.
Setting up the cake
13. Place the first layer of dough onto a cake plate.
14. Position a cake ring (24 cm diameter) around the dough to provide stability.
15. Add half of the chocolate cream on top of the first layer and distribute it evenly.
16. Add the second layer of dough and press it down gently.
17. Add the remaining chocolate cream on top of the dough and distribute it evenly.
18. Place the last layer of dough on top.
19. To maintain the moisture, add a thin layer of the white cream on top of the third layer.
20. Place the cake and the remaining white cream in the fridge for about 1.5 hours.
21. After cooling the cake, carefully remove the ring.
22. Use half of the white cream to cover the cake on the sides and top.
23. Place the cake in the fridge for another 30 minutes.
24. Put the remaining white cream into a cream decorator and set aside to add the finishing touches later.
Making the chocolate drip
25. Add the milk chocolate to a food processor or cut into small enough pieces that will melt under the hot cream.
26. Heat up the cream (don’t boil) and pour hot cream over chocolate. Combine chocolate and cream with a spoon to create a smooth mixture. Let it cool down for 5 minutes.
27. Take out the cake from the refrigerator and, using a spoon, slowly pour the chocolate drip along the sides of the cake to create the desired effect.
28. Use the remaining chocolate to cover the top of the cake. Let the chocolate drip cool.
Final decorations
29. Position the selected Kinder™ chocolates and other festive decoration on the top to create a truly jaw-dropping chocolate cake experience.
Nutrition: 623/2607 kcal/kJ, 48 g carbohydrates, 9 g protein, 43 g fat
