Chocolate Mascarpone Layer Cake Recipe

Name: Chocolate Mascarpone Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon unsalted butter; Bottom Layer:; 1 1/8 cups chopped dark chocolate; 1 cup unsalted butter; 1 tablespoon instant coffee; 5 large eggs, separated; 1/3 cup brown sugar (optional); 1 pinch salt; Second Layer:; 5 tablespoons warm water; 2 tablespoons cocoa powder; 1 1/8 cups chopped dark chocolate; 7/8 cup light cream; 5 ounces mascarpone cheese; 1 tablespoon white sugar; 1 pinch salt; Top Layer:; 1 cup chopped white chocolate; 2 teaspoons gelatin powder; 3 tablespoons water; 7/8 cup light cream; 5 ounces mascarpone cheese

Servings: persons

1 teaspoon unsalted butter
Bottom Layer:
1 1/8 cups chopped dark chocolate
1 cup unsalted butter
1 tablespoon instant coffee
5 large eggs, separated
1/3 cup brown sugar (optional)
1 pinch salt
Second Layer:
5 tablespoons warm water
2 tablespoons cocoa powder
1 1/8 cups chopped dark chocolate
7/8 cup light cream
5 ounces mascarpone cheese
1 tablespoon white sugar
1 pinch salt
Top Layer:
1 cup chopped white chocolate
2 teaspoons gelatin powder
3 tablespoons water
7/8 cup light cream
5 ounces mascarpone cheese

1
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.
2
Place dark chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Stir in coffee and let cool slightly, about 5 minutes. Whisk egg yolks into the chocolate.
3
Whisk egg whites, brown sugar, and salt in a separate bowl until peaks are the consistency of firm snow. Fold into the chocolate mixture. Pour into the pan and smooth the top.
4
Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.
5
Prepare the second layer while the first layer is cooling. Mix water and cocoa powder together in a bowl. Melt dark chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
6
Whisk cream, mascarpone cheese, sugar, and salt together in a bowl. Add cocoa powder mixture and melted chocolate. Pour over the first layer. Refrigerate until set, at least 30 minutes.
7
Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
8
Dissolve gelatin powder in water; let stand for 5 minutes. Heat in a double boiler until melted, 2 to 3 minutes. Mix into the melted chocolate.
9
Whisk cream until soft peaks form. Add mascarpone cheese and mix until smooth. Fold in the chocolate-gelatin mixture. Pour over the second layer. Refrigerate cake until firm, at least 3 hours.

2405

kcal

Calories

182

Fat

149

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.
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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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 1 teaspoon unsalted butter, Bottom Layer:, 1 1/8 cups chopped dark chocolate, 1 cup unsalted butter, and more.

Yes, Chocolate Mascarpone Layer Cake 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.

That's it — enjoy your meal!

Chocolate Mascarpone Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions