Chocolate Cake with Strawberries and Mascarpone Cream Recipe
This moist and soft chocolate cake pairs perfectly with fresh, sweet seasonal strawberries and a luscious vanilla mascarpone whipped cream. The rich cocoa flavor is intensified by hot coffee, while buttermilk ensures an airy crumb. Topped with marinated strawberries and silky cream, this classic dessert is quick to prepare and stores well, becoming even better the next day.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf cake (approximately 900g) 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Scale
Chocolate Cake
- 185g all purpose flour (or flour 550)
- 50g cocoa powder (preferably high quality like Cailler)
- 14g baking soda
- 2g salt
- 100g eggs (about 2 whole, room temperature)
- 175g buttermilk
- 110g sunflower oil (or other neutral oil)
- 175g hot coffee
- 290g white cane sugar
Vanilla Mascarpone Whipped Cream
- 250g mascarpone, cold
- 1 vanilla bean (scraped)
- 20g powdered sugar
- 200g whipping cream, cold
Garnish
- 200g fresh strawberries, washed and quartered
- 1 tsp powdered sugar (optional)
- 1/4 tsp vanilla powder
Instructions
- Prepare the Vanilla Mascarpone Cream: In the bowl of a standing mixer, add the mascarpone, powdered sugar, and scraped vanilla pod. Mix gently until smooth and combined, taking care not to overmix as mascarpone can split easily. While whisking, slowly add the cold whipping cream and continue whipping until you achieve a smooth, pipe-able consistency. Use immediately or store in the fridge until needed.
- Marinate the Strawberries: Cut washed strawberries into quarters. In a small bowl, mix the strawberries with the powdered sugar and vanilla powder. Let them sit for 5-10 minutes to develop flavor and slight juiciness.
- Make the Chocolate Cake Batter: In a large mixing bowl, sift together flour, cocoa powder, baking soda, and salt to ensure even distribution. In a separate bowl, whisk the eggs until light, then add buttermilk, sunflower oil, hot coffee, and sugar, mixing until fully combined. Gradually add the dry ingredients to the wet mixture and fold gently until a smooth batter forms.
- Bake the Cake: Preheat your oven to 175°C (350°F). Pour the batter into a greased loaf pan and bake for approximately 45-50 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan.
- Store the Cake: Once cooled, cover the cake with plastic wrap and refrigerate. The cake keeps very moist, and the flavors improve overnight.
- Assemble and Serve: Slice the cooled chocolate cake, top with the marinated fresh strawberries, and pipe or spoon the vanilla mascarpone cream over. Serve immediately for best texture and flavor.
Notes
- Ensure eggs and other dairy ingredients are at room temperature for a smooth batter.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Do not overwhip mascarpone cream to prevent splitting; keep ingredients cold and mix gently.
- Strawberries can be lightly sweetened optionally depending on their natural sweetness.
- This cake can be stored refrigerated for up to 3 days; wait to add strawberries and cream until serving.
- The coffee enhances chocolate flavor and moisture but can be substituted with strong brewed decaf if preferred.
Keywords: chocolate cake, strawberries, mascarpone cream, moist chocolate cake, dessert, easy cake recipe, classic chocolate strawberry cake
