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Torta al cioccolato morbida e umida, soffice e perfetta da farcire, con crema cioccolato e mascarpone - Fluffy Chocolate Cake with Chocolate Mascarpone Frosting

Chocolate Mascarpone Frosting

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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Dessert
Cuisine French

Ingredients
  

  • 300 g dark chocolate
  • 300 g whipping cream
  • 50 g butter, at room temperature
  • 250-300 g mascarpone cheese

Instructions
 

  • In a saucepan over medium heat, bring the cream to a gentle boil; in the meantime, coarsely chop the chocolate with a knife.
    300 g whipping cream
  • Take the saucepan from the stove and stir chocolate and butter into the cream, like you would if you were making a simple ganache.
    50 g butter, at room temperature, 300 g dark chocolate
  • Let the ganache cool for about half an hour, then whisk in the mascarpone (manually or in your stand mixer).
    250-300 g mascarpone cheese
  • The amount of mascarpone is indicative: you can add more or less, depending on the desired frosting texture.
  • When the mascarpone frosting is ready, you can use it to fill and cover the cake.
  • Store the cake in the fridge until half an hour before serving. It will keep well for 3-4 days (maybe longer, but mine didn't last!).
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