Almond Praline Cake with Mascarpone Frosting and Ch

Name: Almond Praline Cake with Mascarpone Frosting and Chocolate Bark
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups heavy whipping cream; 3 tablespoons (packed) dark brown sugar; 10 ounces bittersweet or semisweet chocolate, chopped; 1 1/2 cups cake flour; 2 1/4 teaspoons baking powder; 3/4 teaspoon salt; 1 cup (packed) dark brown sugar; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 3 7-ounce packages almond paste,* crumbled into 1-inch pieces; 7 large eggs; 1 tablespoon vanilla extract; 1 3/4 teaspoons almond extract; 1 cup sugar; 2 cups whole almonds, toasted; 1 1/2 8-ounce containers mascarpone cheese**; 1 1/2 cups chilled heavy whipping cream; 3 tablespoons sugar; 1 tablespoon vanilla extract; 4 ounces bittersweet chocolate, chopped; *Available in the baking section of most supermarkets and at specialty foods stores.; **Italian cream cheese; available at many supermarkets and Italian markets.

Bake this irresistible Almond Praline Cake with Mascarpone Frosting and Chocolate Bark at home. Made with heavy whipping cream, brown sugar, bittersweet…

This Almond Praline Cake with Mascarpone Frosting and Chocolate Bark relies on simple, everyday ingredients such as heavy whipping cream, (packed) dark brown sugar, cake flour and baking powder. It comes together quickly and makes 4 servings, at about 3350 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Almond Praline Cake with Mascarpone Frosting and Chocolate Bark delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

1 1/4 cups heavy whipping cream
3 tablespoons (packed) dark brown sugar
10 ounces bittersweet or semisweet chocolate, chopped
1 1/2 cups cake flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup (packed) dark brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 7-ounce packages almond paste,* crumbled into 1-inch pieces
7 large eggs
1 tablespoon vanilla extract
1 3/4 teaspoons almond extract
1 cup sugar
2 cups whole almonds, toasted
1 1/2 8-ounce containers mascarpone cheese**
1 1/2 cups chilled heavy whipping cream
3 tablespoons sugar
1 tablespoon vanilla extract
4 ounces bittersweet chocolate, chopped
*Available in the baking section of most supermarkets and at specialty foods stores.
**Italian cream cheese; available at many supermarkets and Italian markets.

1
Simmer cream and sugar in medium saucepan, stirring to dissolve sugar.
2
Add chocolate; whisk until smooth.
3
Chill until just spreadable, about 6 hours.
4
Preheat oven to 350F.
5
Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
6
Line bottoms with parchment paper; dust pans with flour.
7
Whisk flour, baking powder, and salt in bowl.
8
Using heavy-duty mixer, blend brown sugar and butter in large bowl.
9
Beat in almond paste 1 piece at a time, then beat until smooth.
10
Add eggs 1 at a time, beating well after each addition.
11
Beat in extracts.
12
Fold in dry ingredients.
13
Divide batter among pans; smooth tops.
14
Bake cakes until tester inserted into centers comes out clean, about 25 minutes.
15
Cool cakes in pans on rack.
16
Line baking sheet with foil.
17
Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves.
18
Increase heat; boil without stirring until deep amber, swirling pan and brushing down sides with wet pastry brush occasionally.
19
Mix in nuts.
20
Pour onto foil; cool.
21
Peel foil off praline.
22
Chop praline coarsely.
23
DO AHEAD Praline can be made 1 day ahead; store airtight at room temperature.
24
Beat all ingredients in large bowl just to soft peaks (do not overbeat or mixture will curdle).
25
Run knife around pan sides to loosen cakes.
26
Turn cakes out; peel off paper.
27
Place 1 cake layer on platter.
28
Spread half of ganache over; sprinkle with 1/4 cup praline.
29
Top with second cake layer.
30
Spread remaining ganache over; sprinkle with 1/4 cup praline.
31
Top with third cake layer.
32
Spread frosting over top and sides of cake.
33
DO AHEAD Cake can be made 1 day ahead; cover with cake dome and chill.
34
Store remaining praline airtight at room temperature.
35
Line baking sheet with foil.
36
Melt chocolate in small bowl set over saucepan of simmering water.
37
Stir until smooth.
38
Remove from over water.
39
Drizzle all but 1 tablespoon chocolate over foil in thick (about 1-inch-wide) zigzag lines (chocolate will pool in spots).
40
Sprinkle 3 tablespoons praline over chocolate; chill bark until firm, about 1 hour.
41
Press praline around bottom 2 inches of cake; sprinkle more atop.
42
Peel foil off bark; break into pieces.
43
Press edges into frosting atop cake.
44
Remelt 1 tablespoon chocolate over simmering water, stirring often.
45
Using spoon, drizzle chocolate over cake.
46
DO AHEAD Chill up to 4 hours.
47
Serve cold or at room temperature.

3350

kcal

Calories

229

Fat

262

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/4 cups heavy whipping cream, 3 tablespoons (packed) dark brown sugar, 10 ounces bittersweet or semisweet chocolate, chopped, 1 1/2 cups cake flour, and more.

Yes, Almond Praline Cake with Mascarpone Frosting and Chocolate Bark falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
3350 kcal
Category
Baking & Desserts

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