Super moist chocolate cake with vanilla mascarpone cream & strawberries
SUPER moist chocolate cake
Learn how to make a super moist chocolate cake served with vanilla mascarpone cream and juicy marinated strawberries. Perfect for any occasion. This recipe can be turned into a layer cake as well if making a birthday cake for example.
There is something undeniably good about a simple and classic combination such as this one. It is honestly THE BEST cake and one of my favorite flavor combinations!
It never seems to fail especially with a super moist and soft chocolate cake and fresh, sweet seasonal strawberries topped off with vanilla mascarpone cream…I mean, it can only be delicious! 😉
This recipe is really quick and easy to make and the chocolate cake can be stored in the fridge for up to 3 days and it will stay super moist and even get better with time.
This recipe has become my go-to when I need a chocolate cake.
Why you’ll love this chocolate cake recipe:
1.It’s easy to make: this recipe comes together quickly and doesn’t require too much effort.
2. SO delicious! The flavors are simple but they work really well together and make a wonderful, delicious combination. You can’t go wrong with a super moist chocolate cake, cream and strawberries 😉
3. Light mascarpone cream: this mascarpone vanilla cream adds a nice balance to the intense chocolate cake and the fruity strawberries. It makes the dessert a little bit lighter.
2. The perfect pairing: Chocolate and strawberries is a classic combination and there is a reason for that.
The rich chocolate flavor pairs really well with the fruity and slightly acidic and sweet strawberries. This balance of flavors always works in pretty much any dessert or patisserie, cake, ice-cream etc…
Ingredients you’ll need to make this recipe:
For the chocolate cake:
Cocoa powder: use a really good and high quality cocoa powder. I use the cocoa powder from the brand “Cailler” which is a Swiss brand.
Sugar: I use white cane sugar for this recipe
Flour: I use all purpose flour. In Switzerland I use the Typ 550
Eggs: use whole eggs at room temperate
Coffee: I use freshly brewed espresso for this recipe. You can also use decaf or substitute it with water
Sunflower oil: this will add moisture to your cake and make for a moist crumb. Sunflower oil is the most neutral flavored oil which is perfect for almost all cakes
Flour: I use a 550 regular white flour for the best results
Baking soda: this recipe only uses baking soda and no baking powder for a softer crumb
Buttermilk: adding buttermilk instead of regular milk in this cake batter will give you a more airy crumb with a lot of air bubble as the buttermilk reacts with the baking powder a lot stronger than with baking powder and therefore you’ll have a softer more airy crumb
Coffee: adding coffee to your chocolate cake will intensity the chocolate flavor even more and also add some extra moistness.
Salt: use regular table salt
For the mascarpone vanilla cream:
Mascarpone: i used the mascarpone from “Galbani”
Powdered sugar: use powdered sugar so it dissolved faster and distributes more evenly
Whipping cream: use full fat whipping cream with 35% fat content
Vanilla: make sure to use a good quality vanilla. I used vanilla pods from Vanilla Dream
For the marinated strawberries:
Fresh strawberries: ripe fresh strawberries cut into ¼ or 1/6 depending on their size
Powdered sugar: use powdered sugar to marinate the srtrawberries as it dissolves faster
Lemon juice: this adds a hint of acidity and balance so the strawberries don’t take too sweet
Vanilla: make sure to use a good quality vanilla. I use a vanilla powder from Vanilla Dream
Salt: add a tiny pinch of salt to the strawberries to intensify the fruity flavor
Serve with marinated strawberries
This chocolate cake is very intense and adding something like vanilla marinated strawberries pairs so well with this cake and adds a nice fresh fruity flavor.
Step-by-step instructions:
1. Make the chocolate cake:
1. Prepare your cake tin, lined with baking paper and oil the sides or buttered and dusted with cocoa powder.
2. For the chocolate cake start by heating the coffee and the cocoa powder over medium-low heat in a small saucepan, whisking constantly until the mixture reaches a gentle simmer. Remove from the heat immediately and allow to cool down.
3. In a separate bowl or jug mix together the buttermilk, sunflower oil and the eggs until mixed well.
4. In the bowl of your standing mixer sieve the dry ingredients and give it a quick whisk. Add the buttermilk mixture into the dry ingredients and with the whisk attachment mix until smooth and evenly combined. Scrape down their sides to ensure that you have no clumps.
5. Add the cooled coffee-cocoa mixture to the batter and mix once again until you have a smooth and even batter. (The batter will be slightly on the thinner side)
6. Fill the batter into your prepared tin pan lined with baking paper or buttered and dusted with cocoa powder. You can also use cake oil spray for easy and quick coating.
I still like to add a strip of baking paper for easy unmolding.
7. Bake the cake in the preheated oven at 170°C for about 45-60 minutes or a knife inserted comes out clean.
2. Marinate the strawberries:
1. Wash and cut the strawberries into quarters or into 1/6 pieces. Place them in a bowl and add the powdered sugar, lemon juice, vanilla and the pinch of salt. Mix well until well combined and allow to marinate until ready to serve.
3. Mascarpone vanilla cream:
1. In the bowl of your standing mixer add the mascarpone, powdered sugar and the scraped out vanilla pod. Mix until smooth and combined but make sure to not over mix the batter as the mascarpone cream can split easily.
2. While whisking add in the liquid whipping cream and whip until you have a smooth and pipe-able consistency. Use immediately or store in the fridge until use.
5. Cut & serve:
1. Once the cake has cooled completely. Preferable overnight . Cut it into slices and pipe the whipped mascarpone cream on top (you don’t need to use a piping nozzle, you can also just scoop it on top to make it easier if you prefer)
2. add the marinated strawberries and serve.
Tips for a super moist chocolate cake with vanilla mascarpone cream & strawberries:
Cocoa powder: use a good quality cocoa powder for this recipe. In this recipe I used cocoa powder from the brand “Cailler” in this recipe the cocoa powder is boiled quickly together with the coffee to intensify the flavor of the cocoa as in this process it “blooms” and creates a more intense flavor
The cake: I prefer to make the chocolate cake a day in advance and allow it to rest in the fridge overnight. This helps the cakes structure as it is very soft and moist when freshly baked. It is much easier to cut it the next day and it will still be super moist the next day (even 3-4 days in the fridge)
Don’t over mix the batter: you really just want to mix the batter until it appears smooth and doesn’t have any clumps of flour. Overmixing the batter will result in too much gluten building and creating a “tougher” batter that isn’t as fluffy.
Use room temperature ingredients: this helps the batter come together and mix more evenly and smoothly resulting in a finer crumb
Don’t over mix the vanilla mascarpone cream: make sure all the ingredients are cold when mixing and whisk only until you have smooth and soft peaks. Since you have a lot of fat in the cream from the mascarpone and the whipping cream it can easily split if mixed for too long. So make sure to keep and eye on it and don’t step away when mixing
Use seasonal fruit: for the best flavor
Serving ideas:
I love to serve this chocolate cake in this combination with the mascarpone cream and strawberries but you can eat it on its own or serve it just with some whipped cream and berries. You can serve it with any berries that you like. Marinating the strawberries just adds more flavor as the sugar allows the strawberries to start releasing their juices.
FAQ’S:
Can I substitute the coffee in this recipe?:
Yes. You can substitute the coffee in this recipe for water if you don’t want to use coffee. The flavor will be slightly less “chocolatey” as the coffee brings out the flavor of the cocoa a lot more
What is the best cocoa powder to use?
Use unsweetened natural cocoa powder. I use the one from the brand “Cailler”
Can I make this cake ahead of time?
Absolutely! I even recommend that you do! It tastes even better the next day and it’s much easier to handle and cut the cake.
Can I use frozen strawberries?
You can, but I wouldn’t necessarily recommend it. You don’t get the same flavor and the frozen strawberries contain a lot of extra water from the freezing process that when thawed will give you very soggy strawberries. You can use any other seasonal fresh berry or fruit.
Do I need to serve this cake with the mascarpone cream & strawberries?
No, you don’t. You can definitely eat this cake just as it is without adding any cream or berries. The vanilla mascarpone cream & marinated strawberries just give the cake a lot of balance and really make it into a dessert. It’s a wonderful pairing
Can I freeze this chocolate cake?
Yes, definitely! This cake is very freezer stable and you can keep it frozen for up to 2 months or more.