Chocolate Cake with Jelly & Mascarpone Icing

by Marika Roseberg
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AuthorMarika RosebergCategoryDifficultyIntermediate

Yields16 Servings
 180 g cornflour
 50 g cocoa powder
 1.50 tsp baking powder
 200 g caster sugar
 6 eggs (whites & yolks separated)
 100 g berry puree
 1 tsp Agar Agar
 250 g mascarpone
 500 ml whipping cream
 25 tbsp icing sugar
1

Pre-heat oven to 180°C/350°F/gas 4. Sift cornflour, cocoa powder, baking powder and mix together. Beat egg yolks with caster sugar until fluffy and pale yellow in colour. In a separate bowl Whisk egg whites with a pinch of salt until stiff peaks.

2

Gently fold in egg whites into the yolks. Gradually add flour mixture and fold in until combined. Distribute cake batter to 3 cake tins and bake for 15-20 Minutes.

3

Remove from the oven and let them cool in the tins for around 20 Minutes, then transfer to the cooling rack and let it cool completely.

4

Meanwhile, prepare the jelly. Heat purée in a small saucepan. Add a little bit of sugar if it’s too sour. Add agar agar and stir well.

5

Simmer purée for 2 Minutes, then pour the mixture in a cake tin that is smaller than the one used for sponge (e.g. 18cm tin). Leave it to cool to room temperature, then place jelly in the fridge to set for an hour or two.

6

For the icing whisk mascarpone with whipping cream and icing sugar until fluffy.

7

To assemble the cake alternate sponge, mascarpone icing and jelly in the order that you like. Feel free to be creative. Cover the cake with icing and decorate as you like – with fresh fruit, berries, macarons, chocolate shards, easter eggs, etc.

Ingredients

 180 g cornflour
 50 g cocoa powder
 1.50 tsp baking powder
 200 g caster sugar
 6 eggs (whites & yolks separated)
 100 g berry puree
 1 tsp Agar Agar
 250 g mascarpone
 500 ml whipping cream
 25 tbsp icing sugar

Directions

1

Pre-heat oven to 180°C/350°F/gas 4. Sift cornflour, cocoa powder, baking powder and mix together. Beat egg yolks with caster sugar until fluffy and pale yellow in colour. In a separate bowl Whisk egg whites with a pinch of salt until stiff peaks.

2

Gently fold in egg whites into the yolks. Gradually add flour mixture and fold in until combined. Distribute cake batter to 3 cake tins and bake for 15-20 Minutes.

3

Remove from the oven and let them cool in the tins for around 20 Minutes, then transfer to the cooling rack and let it cool completely.

4

Meanwhile, prepare the jelly. Heat purée in a small saucepan. Add a little bit of sugar if it’s too sour. Add agar agar and stir well.

5

Simmer purée for 2 Minutes, then pour the mixture in a cake tin that is smaller than the one used for sponge (e.g. 18cm tin). Leave it to cool to room temperature, then place jelly in the fridge to set for an hour or two.

6

For the icing whisk mascarpone with whipping cream and icing sugar until fluffy.

7

To assemble the cake alternate sponge, mascarpone icing and jelly in the order that you like. Feel free to be creative. Cover the cake with icing and decorate as you like – with fresh fruit, berries, macarons, chocolate shards, easter eggs, etc.

Chocolate Cake with Jelly and Mascarpone Icing

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