This chocolate cake is insanely tasty as it has all the best ingredients you can think of. I used fudge cream for this cake, which I combined with mascarpone cheese and fresh fruits. Even though this cake looks like one requiring a lot of time to make I can assure you it does not. It took me a total of 1,5 hour to make it, including the baking time. The cake needed a little bit more time in the fridge to set. Try this recipe and enjoy the delicious flavour of fudge and fruits.
Ingredients for chocolate and fruit cake.
- 3 big eggs
- 50 ml sunflower oil
- 100 g caster sugar
- 30 g dark cocoa
- 80 g all-purpose flour
- a pinch of salt
- 1 teaspoon of baking power
Whipped cream with fruits:
- 250 g mascarpone cheese
- 500 ml whipping cream 36%
- 2 tablespoons of caster sugar
- 8 g powdered gelatine
- 50 ml cold water
- 125 g fresh blueberries
- 125 g fresh red currant + extra for decoration
- 400 g canned fudge cream
- 40 g wafer sheet
How to make cake with fruits and fudge.
Chocolate cake: place the eggs with a pinch of salt and caster sugar in a bowl. Whisk for a few minutes, until the eggs become almost white and fluffy. Then add the oil in in a thin, slow stream. Mix the flour with cocoa and baking powder, then sift through a sieve and add it quickly in small portions to the egg mixture. Line the bottom of a baking tin with baking paper. Pour the cake batter in it and place it in an oven preheated to 180 degrees Celsius for 25 minutes. Once baked, let it cool down, then cut it one time lengthwise.
Fudge mixture: crumble the wafer until its consistency resembles the one of bread crumbs. I did it in a food processor. Mix the crushed wafer with the fudge cream.
Whipped cream: put the gelatine and cold water in a cup, set aside for 10 minutes to bloom. After that, heat it up but do not boil it. Pour 100 ml of heavy cream along with the warm gelatine in a bowl. Mix it.
Pour 400 ml of cold heavy cream into a bowl and whisk until stiff. Then add the mascarpone cheese while continuing whisking for a few seconds. Finally, pour in the gelatine and cream mixture. Continue whisking for another few more seconds. Add the fruits to the whipped cream and mix gently.
Assembling the cake: put the first half of the chocolate cake back into the baking tin. Spread 1/2 of the fudge mix over it, pour 1/2 of the mascarpone and fruits on it then place the second half of the chocolate cake on top of it. Spread the remaining ingredients from the previous step on top of the cake. Put the cake in the fridge for a few hours to let it set properly. Afterwards, decorate the top of the cake with red currant.
Good to know when making chocolate cake with mascarpone.
I used a round-shaped baking tin with a diameter of 20 centimetres.
The eggs you are using for baking the chocolate cake should be at room temperature.
Do you like cakes with mascarpone cream? If so, then try Tea cake.