Indulge in the ultimate chocolate dessert with this rich and decadent Chocolate Layer Cake. Featuring a light and fluffy génoise sponge cake, creamy mascarpone filling, and luscious Nutella chocolate frosting, this cake is a showstopper for any occasion. Whether you’re celebrating a birthday, hosting a party, or simply treating yourself, this recipe is sure to impress both in taste and presentation.
In this article, you’ll discover a step-by-step guide to making this masterpiece, tips for success, and ideas for customization to suit your preferences.
Ingredients for Chocolate Layer Cake with Mascarpone Cream and Nutella Frosting
For the Génoise Sponge Cake
- 80 g all-purpose flour
- 130 g sugar
- 5 eggs
- 40 g unsweetened cocoa powder
- 30 g Maïzena (cornstarch)
- 8 g baking powder
For the Mascarpone Cream
- 250 g mascarpone cheese
- 150 g full liquid cream (heavy cream)
- 90 g sweetened condensed milk
For the Chocolate Nutella Frosting
- 200 g dark chocolate (70% cocoa recommended)
- 2 tablespoons Nutella
- 50 ml vegetable oil
Additional
- Syrup to soak the sponge cake (simple sugar syrup or flavored with vanilla or rum)
Step-by-Step Instructions
1. Prepare the Génoise Sponge Cake
- Preheat the Oven: Preheat your oven to 180°C (350°F). Line a 20-22 cm round cake pan with parchment paper.
- Whisk Eggs and Sugar: In a large bowl, whisk together the eggs and sugar with an electric mixer. Beat until the mixture is pale, fluffy, and has tripled in volume (about 5-8 minutes).
- Sift Dry Ingredients: In a separate bowl, sift the flour, cocoa powder, cornstarch, and baking powder to remove any lumps.
- Fold in Dry Ingredients: Using a spatula, gently fold the dry ingredients into the egg mixture. Take care not to deflate the airy batter.
- Bake the Sponge: Pour the batter into the prepared pan and bake for 20-25 minutes. Test doneness by inserting a toothpick into the center—it should come out clean. Cool completely before slicing into two layers.
2. Prepare the Mascarpone Cream
- Whip the Cream: In a chilled bowl, whisk heavy cream until soft peaks form.
- Mix Mascarpone and Condensed Milk: In another bowl, mix mascarpone cheese with sweetened condensed milk until smooth.
- Combine Cream and Mascarpone: Gently fold the whipped cream into the mascarpone mixture, creating a light and airy filling. Refrigerate until ready to assemble.
3. Make the Nutella Chocolate Frosting
- Melt the Chocolate: Break dark chocolate into pieces and melt using a double boiler or microwave (heat in 30-second intervals, stirring each time).
- Add Nutella and Oil: Stir Nutella and vegetable oil into the melted chocolate until smooth and glossy.
- Cool to Spreadable Consistency: Let the frosting cool slightly before using.
4. Assemble the Cake
- Soak the Layers: Lightly soak each sponge cake layer with syrup, using a pastry brush. Avoid over-soaking to prevent a soggy texture.
- Spread the Mascarpone Cream: Place one cake layer on a serving plate. Generously spread mascarpone cream over the surface. Top with the second layer.
- Frost the Cake: Use a spatula to spread the Nutella chocolate frosting evenly over the top and sides. Smooth for a professional finish.
- Chill to Set: Refrigerate the assembled cake for 1-2 hours to allow the frosting and cream to firm up.
Tips for the Perfect Cake
- Room Temperature Ingredients: Use room-temperature eggs for a better génoise rise.
- Sifting Dry Ingredients: Always sift flour and cocoa powder to ensure a smooth, lump-free batter.
- Chill the Cream Bowl: For best results when whipping cream, chill the bowl and whisk beforehand.
- Layer Evenly: Use a serrated knife to slice the sponge cake into even layers for a neat appearance.
- Frost Neatly: For a clean look, apply a thin crumb coat of frosting first, refrigerate, then add the final layer.
Substitutions and Variations
- Lighter Cream Option: Swap sweetened condensed milk for powdered sugar to reduce sweetness.
- Nut-Free Frosting: Replace Nutella with melted milk chocolate for a nut-free alternative.
- Boozy Syrup: Add a splash of rum or coffee liqueur to the syrup for an adult twist.
- Extra Layers: Double the sponge cake recipe to create a taller, multi-layered dessert.
- Berry Addition: Add sliced strawberries or raspberries between the layers for a fruity touch.
Serving Suggestions
- Simple Presentation: Garnish with fresh berries or a dusting of cocoa powder for elegance.
- Rich Dessert: Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Special Occasions: Decorate with chocolate shavings, edible flowers, or gold leaf for a festive touch.
Nutritional Information (Per Slice)
- Calories: 380 kcal
- Carbohydrates: 45 g
- Protein: 6 g
- Fat: 20 g
- Saturated Fat: 10 g
- Sugar: 32 g
- Fiber: 3 g
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes, the cake can be prepared a day in advance. Assemble and frost it, then refrigerate. Bring to room temperature before serving for the best flavor.
2. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
3. Can I freeze this cake?
Yes, freeze the unfrosted génoise layers or the fully assembled cake. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Conclusion
This Chocolate Layer Cake with Mascarpone Cream and Nutella Frosting is a celebration of rich, indulgent flavors. The airy génoise, creamy mascarpone filling, and glossy frosting come together to create a dessert that’s as impressive as it is delicious. Perfect for birthdays, holidays, or any special occasion, this cake will have everyone asking for seconds!