Chocolate Cake with Raspberry Mascarpone Filling and Chocolate Ganache Frosting

Recently we celebrated our nephew’s 20th birthday.  He’s a chocolate lover so I decided to make him a chocolate cake.  To dress it up, I added a raspberry spin to it.

I used my go to chocolate cake recipe which is in Mark Bittman’s How to Cook Everything. The chocolate ganache frosting is my favorite because I don’t care so much for buttercream frostings. It’s also the easiest thing in the world to make. Just boil cream and pour over a bowl of chocolate chips or chopped choolate. Let sit, then add corn syrup and vanilla and stir. It is the frosting I used for my lovely Banana Cake with Peanut Butter Filling.

For a raspberry filling between the layers, instead of just jam, I mixed raspberry preserves with a bit of mascarpone to make it creamier but not too heavy.

To finish it, I decorated the top with fresh raspberries and dusted it with confectioner’s sugar right before serving.

It was delicious! The cake is not overly sweet and pairs well with the chocolate ganache.  The creamy hints of raspberry are also a great foil for the rich chocolate.

I will definitely be making this cake again for a special occasion. If you make it, I hope you enjoy it as much as we did!

Chocolate Cake with Raspberry Mascarpone Filling and Chocolate Ganache Frosting

Chocolate Cake adapted from Mark Bittman’s How to Cook Everything:
Non-stick spray
8 tbsp (1 stick) unsalted butter, softened
unsweetened cocoa powder (or flour if you don’t have any cocoa) for dusting
2 cups (9 oz)  all-purpose flour
3 oz unsweetened chocolate, roughly chopped
1 cup sugar
2 eggs, separated
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups milk
Raspberry Filling:
¾ cup raspberry preserves
¼ cup mascarpone at room temperature
Chocolate Ganache Frosting:

9 oz. chocolate chips

1 cup heavy cream

½ teaspoon vanilla

3 tablespoons corn syrup

About a 1/2 cup of fresh raspberries

Confectioner’s sugar for dusting

1.  Spray two 9 inch layer cake pans with non-stick spray and line bottoms with parchment paper.  Dust with unsweetened cocoa powder to coat sides and tap out excess.  Set aside.
2.  Preheat the oven to 350ºF.
3.  Melt the chocolate in a small saucepan or double boiler. If in a saucepan, cook over very low heat, stirring occasionally. If in a double boiler, cook over hot (not boiling) water, stirring occasionally. When the chocolate is just about melted, remove from the heat and continue to stir until mixture is smooth.
4.  Mix the flour, baking powder, baking soda, and salt together in a bowl and set aside.
5.  Use an electric mixer to cream the butter until smooth, then gradually add the sugar. Beat until light and fluffy, 3 or 4 minutes. Beat in the egg yolks, one at a time, then the vanilla, and finally the chocolate.  Add flour mixture to the chocolate mixture, a little at a time, alternating with the milk. Stir until smooth.
6. In a clean bowl, beat the egg whites until they hold soft peaks.  Fold them gently but thoroughly into the batter with a rubber spatula. Divide batter into the cake pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack for 5 minutes, then invert onto a rack, peel off parchment, and cool completely.
7.  Make filling.  Mix together preserves and mascarpone and set aside until ready to use.

8. Make frosting.   Place chocolate in a heat proof bowl.  Bring cream just to boiling.  Pour over chocolate and let sit 5 minutes.  Add vanilla and corn syrup and gently stir until completely incorporated and smooth.

9.  Assemble cake.  Cut the cakes in half to make four layers.  Spread 1/3 of the raspberry mixture on one layer – be sure leave a margin around the outside because when you top with the cake layer, the preserves will spread.  Top with the second layer and spread another 1/3 of raspberry mixture.  Repeat with third layer, and top with fourth layer.

10.  Do a light top frost with  ganache while it is still pourable.  Chill cake and bowl of ganache  in fridge for abou 30 minutes.  Stir ganache after 15 minutes.  Frost top of cake. Put ganache in bowl back into fridge and stir every 15 minutes or so for another 30 minutes or so.  Frost sides of cake later when ganache is thicker.  (I waited a whole day to frost the rest of cake sides.)

11.  Decorate with fresh raspberries and dust with confectioner’s sugar.
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Filed under Desserts

29 responses to “Chocolate Cake with Raspberry Mascarpone Filling and Chocolate Ganache Frosting

  1. Happy bday to your nephew and what a lucky young man he is to have such a GORGEOUS handmade cake! 🙂 Great job Melissa! And my stepdaughter will just about faint when I show her the photo of the inside of your banana cake she LOVES peanut butter. I think I might have missed that post. I’m so bummed that bebe is allergic, otherwise I would use peanut butter so much more! Hope you’re having a great week. 🙂

  2. Happy birthday indeed. This cake is almost too beautiful to eat. Cannot show little one because I cannot make it….and she will want it 🙂

  3. Coincidentally, I have mascapone in the fridge right now, Melissa (unusual at our house). The jam and cheese filling sounds lovely.

  4. Yummm! So What is Ganache?

    • Just a fancy way of saying “a mixture of chocolate and cream”! lol
      You can make truffles out of it too — just chill, then roll into balls, and coat with cocoa or other toppings, like nuts, coconut, etc. It’s really yummy!

  5. Happy birthday to a very lucky young man my friend – this cake looks like heaven on a platter 🙂

    Choc Chip Uru

  6. Ummm looks really delicious. I’m a chocoadict and I love making chocolate cakes. The ganache looks very tender and nice.

  7. Kacy Muir

    Amazing. I just love ganache cakes. It fairs better than almost any other icing/frosting. You are a wonderful aunt.

  8. Thanks — it’s (baking) also my method of procrastination. 🙂

  9. Thanks!
    I pinned your peanut butter chocolate fudge — oh my!

  10. Looks yummy. Since I made the mistake of showing my hubby your blog, I’ll be making it this weekend

  11. Yum! What a pretty cake! It seems everyone I know is either on a diet or gluten free right now, I need to find more cake-loving friends to help me eat one when I make it 🙂

    • yes!
      you know – you could halve it and make a tiny cake using a smaller pan. I’ve also made a really short cake before (one layer cut in half). I’ve also wrapped cake (no frosting on it) in saran and stored in zip-lock and stored in the freezer. It’s great for when you’re in a pinch and you need a cake really fast!

  12. can i have 1 slice please? 😀

  13. This looks real brilliant! =)

  14. Pingback: “The Hungry Artist”, Callie and Weeds « bubbathemerciless

  15. Reblogged this on Official Blog of Roger Hoyt and commented:
    You’ve gotta love Chocolate Cake.

  16. Oh i am glad I found your blog 🙂 I can’t wait to try some of your recipes! x

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