It’s chocolatey and delicious but simple enough to make in one night, this Chocolate Cake with Chocolate Mascarpone Whipped Cream is my new go-to chocolate cake. The layers of dark chocolate cake are soaked with a brown sugar milk syrup before being stacked up with soft and fluffy chocolate mascarpone frosting.
Why do you soak a cake?
Layer cakes are often “soaked” with a simple syrup to keep them moist or save a dry cake. In this case I wanted to make sure the mascarpone frosting didn’t lose moisture to the cake but I also wanted to add flavor to the cake. The brown sugar milk soak is different from a classic water and white sugar soak and I think it’s DELISH. That being said you can use any soak that you want!
What is mascarpone frosting made of?
Mascarpone frosting can be made in a variety of ways but this one is made with mascarpone, brown sugar, vanilla, salt, heavy cream and cocoa powder to make it chocolatey. If you over whip the frosting, simply fold in a bit of extra heavy cream to smooth it back out.
What does sour cream do in baking a cake?
Sour cream or yogurt is great for baking cakes because it adds moisture without thinning out the cake. This way you still get that nice dense pound cake like texture but with a deliciously moist cake.
Tips for making a simple chocolate layer cake
- If you want to make a full 9″ cake, multiply all the cake ingredients by 1.5 aka instead of 2 eggs, use 3. This cake can be easily scaled so you could also double it and make two thinner 9″ cakes.
- This cake is a great base for so many flavors so don’t be afraid to play around with fillings, frostings, and soaks but I do love how simple and elegant this one is.
- I made a version of this cake where I left the cocoa out of the mascarpone frosting and then decided to dust the top of the cake with a layer of cocoa to give it a bit of a tiramisu vibe and it was DELICIOUS! If I did that again, I would make the soak with espresso and brown sugar to really emphasize the flavor combo.
- Make sure all the ingredients for the cake are at room temperature – this will help get a smooth and fluffy cake batter.
- I’m not usually one to worry about sifting, but sifting the cocoa powder will ensure it all dissolves evenly into the batter without over mixing the cake.
- Use a baking spray with flour in it to spray the bottom of your cake pan, try not to spray the sides as it can make the cake rise oddly. Alternatively, grease the pan with soft butter and line the bottom with a round sheet of parchment paper.
- When making the brown sugar and milk syrup, be very cautious. Over cooking it will cause the milk to curdle. To be safe, I usually take it off the heat just before I think all of the sugar has dissolved and then keep stirring to dissolve any remaining sugar.
- Be careful not to over whip the mascarpone frosting. It can easily split if you do, so it’s better to stop when it is still soft and if needed, whip a little more by hand just before assembling.
- I prefer to soak and assemble the cake on the day it is baked, I find the syrup soaks in better to the layers and it is easy to cut into three layers when the cake has just cooled to room temperature.
Additional Cake Recipes to try!
Chocolate Cake Ingredients
- All Purpose Flour: Any all purpose flour will work for this bundt cake! I have not yet tried any other flours with this recipe.
- Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
- Cocoa Powder: Both dutch processed and natural cocoa powder will work here.
- Salt: A little bit of salt enhances the flavors and balances out the sweetness.
- Vanilla Extract: Vanilla adds flavor and enhances the chocolate.
- Eggs: I use standard large eggs from the store.
- Sugar: This chocolate cake uses granulated sugar in the cake batter.
- 5% Fat Greek Yogurt: Full fat greek yogurt adds richness and moisture to the cake. You can also use Sour cream.
- Butter: Butter adds moisture and richness to this cake, just make sure it is nice and soft.
- Espresso: Adding espresso to a chocolate cake enhances the chocolate flavor! You can use two shots of espresso or 3 ounces of strongly brewed coffee.
Chocolate Mascarpone Whipped Cream Ingredients
- Mascarpone: Mascarpone adds a little extra umph to an otherwise simple whipped cream.
- Brown sugar: I love the flavor of dark brown sugar with the mascarpone and cocoa powder but light brown sugar or white sugar will work too.
- Vanilla Extract: A bit of vanilla goes a long way with any whipped cream to give it a little flavor.
- Heavy Cream: Heavy cream or heavy whipping cream will work, just make sure it’s cold.
- Cocoa powder: This frosting is delicious with or without cocoa powder but if you want a fully chocolatey cake, you need the cocoa powder.
Brown Sugar Milk Soak Ingredients
- Dark Brown Sugar: Light brown sugar will work too! But I love the flavor of dark brown sugar along with the milk and the chocolate cake.
- Milk: Any milk will work for the soak but I tend to use whole milk for a richer taste.
How to make a Chocolate Cake?
- Preheat the oven to 350 F and place a rack in the middle of the oven.
Chocolate cake batter
- In the bowl of a stand mixer, add in the flour, salt, baking powder, and baking soda. Then sift in the cocoa powder and whisk to combine.
- Add in the sugar, eggs, butter, greek yogurt, vanilla, and espresso. Use the paddle attachment to mix the batter first on low speed for 10 seconds. Then medium high for another 10 seconds until just fully mixed.
- Scrape the sides and bottom of the bowl.
- Spray the cake pan with your baking spray and then pour in the chocolate batter.
- Smooth out the cake with a rubber spatula.
Bake
- Bake the cake in the preheated oven for 25 minutes. After 25 minutes, rotate the cake 180 degrees and bake for another 20 minutes.
- When the cake is finished baking, check it by sticking a toothpick into the center of the cake. If the toothpick comes out clean, the cake is fully baked.
- Remove the cake from the oven and leave it to cool for 10 minutes before removing the spring form.
- After 10 minutes, remove the springform.
- Allow the cake to cool completely before assembling.
Chocolate Mascarpone frosting
- In a medium mixing bowl, add in the cold mascarpone, brown sugar, half of the cocoa powder (sifted) vanilla, and salt.
- Use the paddle attachment to cream the mascarpone with the brown sugar on medium speed for 3 minutes until the sugar has fully dissolved. If using a hand mixer, the regular beater attachments will work.
- Turn off the mixer and pour in the cold heavy cream along with the second half of the cocoa powder (sifted).
- Switch to the whisk attachment and whip on medium speed until medium stiff peaks form. Do not over whip it, it’s better to under whip rather than over whip. If you over whip it, pour in a little extra heavy cream and use a rubber spatula to fold it in.
- Set aside until ready to assemble.
Brown Sugar Milk Cake Soak
- In a medium pot, add in the brown sugar and milk.
- Place over medium low heat and whisk until most of the sugar has dissolved. Remove from the heat and keep stirring until all the sugar has dissolved.
Assemble
- * If you want to fully frost the outside of the cake, level off the domed top first.
- Slice the cake into 3 layers with a serrated knife.
- Brush the top of the bottom layer with the brown sugar milk syrup until no more will sink in.
- Scoop one third of the mascarpone frosting onto the bottom layer of cake and use the back of a spoon or rubber spatula to spread it out. Stop about 1/4″ from the edge of the cake.
- Layer the middle layer of cake over the frosting and press down gently.
- Repeat the syrup and frosting layers on the middle layer of cake.
- Flip the top layer of cake over and brush the bottom of it with more of the syrup.
- Flip the layer back over and place it soak side down onto the frosting layer.
- Scoop the remaining frosting onto the top of the cake and use the back of a spoon to make loose swoops on top.
- *If you want to fully frost the cake, make 1.5 times the frosting. Once layered, place the fridge in the cake for at least an hour to let it firm up before frosting the sides of the cake.
- If time leave the cake to firm up slightly for an hour before slicing but it can be sliced and served immediately.
Chocolate Cake with Chocolate Mascarpone Frosting
Equipment
- Stand Mixer
- 7" Metal Cake Pan
Ingredients
Cake
- 150 grams all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 35 grams cocoa powder natural or dutch processed
- 175 grams granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs room temperature
- 125 grams butter very soft
- 100 grams sour cream room temperature
- 2 shots espresso
ChocolateMascarpone Whipped Cream
- 226 grams mascarpone 8 ounces, cold
- 100 grams dark brown sugar
- 60 grams cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 300 milliliters heavy cream cold, more as needed
Brown Sugar Milk Soak
- 60 grams brown sugar
- 120 milliliters milk
Instructions
Chocolate Cake Batter
- Preheat the oven to 350 F and place a rack in the middle of the oven.
- In the bowl of a stand mixer, add in the flour, salt, baking powder, and baking soda. Then sift in the cocoa powder and whisk to combine.
- Add in the sugar, eggs, butter, greek yogurt, vanilla, and espresso. Use the paddle attachment to mix the batter first on low speed for 10 seconds and then medium high for another 10 seconds until just fully mixed.
- Scrape the sides and bottom of the bowl.
- Spray the cake pan with your baking spray and then pour in the chocolate batter.
- Smooth out the cake with a rubber spatula.
Bake the Cake
- Bake the cake in the preheated oven for 25 minutes. After 25 minutes, rotate the cake 180 degrees and bake for another 20 minutes.
- When the cake is finished baking, check it by sticking a toothpick into the center of one section of the cake. If the toothpick comes out clean, the cake is fully baked.
- Remove the cake from the oven and leave it to cool for 10 minutes before removing the spring form.
- After 10 minutes, run a knife between the cake and the edge of the pan, then remove the springform.
- Allow the cake to cool completely before assembling.
Chocolate Mascarpone Whipped Cream
- In a medium mixing bowl, add in the cold mascarpone, brown sugar, half of the cocoa powder (sifted) vanilla, and salt.
- Use the paddle attachment to cream the mascarpone with the brown sugar on medium speed for 3 minutes until the sugar has fully dissolved. If using a hand mixer, the regular beater attachments will work.
- Turn off the mixer and pour in the cold heavy cream along with the second half of the cocoa powder (sifted).
- Switch to the whisk attachment and whip on medium speed until medium stiff peaks form. Do not over whip it, it's better to under whip rather than over whip. If you over whip it, pour in a little extra heavy cream and use a rubber spatula to fold it in.
- Set aside until ready to assemble.
Brown Sugar Milk Soak
- In a medium pot, add in the brown sugar and milk.
- Place over medium low heat and whisk until most of the sugar has dissolved. Remove from the heat and keep stirring until all the sugar has dissolved.
Assemble
- * If you want to fully frost the outside of the cake, level off the domed top first.
- Slice the cake into 3 layers with a serrated knife.
- Brush the top of the bottom layer with the brown sugar milk syrup until no more will sink in.
- Scoop one third of the mascarpone frosting onto the bottom layer of cake and use the back of a spoon or rubber spatula to spread it out. Stop about 1/4" from the edge of the cake.
- Layer the middle layer of cake over the frosting and press down gently.
- Repeat the syrup and frosting layers on the middle layer of cake.
- Flip the top layer of cake over and brush the bottom of it with more of the syrup.
- Flip the layer back over and place it soak side down onto the frosting layer.
- Scoop the remaining frosting onto the top of the cake and use the back of a spoon to make loose swoops on top.
- *If you want to fully frost the cake, make 1.5 times the frosting. Once layered, place the fridge in the cake for at least an hour to let it firm up before frosting the sides of the cake.
- If time leave the cake to firm up slightly for an hour before slicing but it can be sliced and served immediately.
Notes
- If you want to make a full 9″ cake, multiply all the cake ingredients by 1.5 aka instead of 2 eggs, use 3. This cake can be easily scaled so you could also double it and make two thinner 9″ cakes.
- This cake is a great base for so many flavors so don’t be afraid to play around with fillings, frostings, and soaks but I do love how simple and elegant this one is.
- I made a version of this cake where I left the cocoa out of the mascarpone frosting and then decided to dust the top of the cake with a layer of cocoa to give it a bit of a tiramisu vibe and it was DELICIOUS! If I did that again, I would make the soak with espresso and brown sugar to really emphasize the flavor combo.
- Make sure all the ingredients for the cake are at room temperature – this will help get a smooth and fluffy cake batter.
- I’m not usually one to worry about sifting, but sifting the cocoa powder will ensure it all dissolves evenly into the batter without over mixing the cake.
- Use a baking spray with flour in it to spray the bottom of your cake pan, try not to spray the sides as it can make the cake rise oddly. Alternatively, grease the pan with soft butter and line the bottom with a round sheet of parchment paper.
- When making the brown sugar and milk syrup, be very cautious. Over cooking it will cause the milk to curdle. To be safe, I usually take it off the heat just before I think all of the sugar has dissolved and then keep stirring to dissolve any remaining sugar.
- Be careful not to over whip the mascarpone frosting. It can easily split if you do, so it’s better to stop when it is still soft and if needed, whip a little more by hand just before assembling.
- I prefer to soak and assemble the cake on the day it is baked, I find the syrup soaks in better to the layers and it is easy to cut into three layers when the cake has just cooled to room temperature.
- Once sliced, wrap leftover slices in plastic and keep them in the fridge for up to a week. This cake somehow gets better after a day or two.
- If you want to keep the remaining cake unsliced but store it, press a piece of plastic wrap to the cut sides and place it in the fridge. If possible store it with a large mixing bowl upside down on top of the cake.ย
This cake is so so good! I found her thru TikTok and immediately followed her on IG.
Iโve only done the cake part of this entire recipe and I confidently say that Iโm so so happy w it. I have been looking for the perfect, easy, yummiest chocolate cake recipe and I canโt believe I found it.
I did use a 6โ cake pan instead of the 7โ the recipe called for, I DMโd her on IG asking if I needed to adjust anything and she replied so promptly and suggested to fill it 2/3rd of the way and make cupcakes w the extra batter. I followed the recipe as is, and thatโs exactly what I did, 3 cupcakes and one cake later I can confidently say that this will now be my go to chocolate cake recipe, and I donโt consider myself a baker AT ALL!
Excellent, yummy, moist and chocolatey, thank you!
A 5/5.
Thank you so much Elizabeth!!! I’m so glad the method with the cupcakes worked will for you!
I haven’t made the cake yet, but I did use the recipe for the frosting and milk soak, and OMG so delicious. I was dead set on Ermine frosting 100% of the time, but for my chocolate cupcakes I’m going to have to use this frosting recipe for now on.
Aww yay thank you so much Brandi!!!
I made this chocolate cake a week ago on Sunday. I loved it, whole family loved it! It was so good and delicious. Your recipe is perfect and my cake looked like yours on the first try. This whipped cream is fantastic.
Whole cake with milk soak and cream is amazing.
I am looking forward to try another recipe of yours.
Thank you!
Yay!!! Thank you so much Veronika!