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Chocolate Mascarpone Brownie Cake

September 4, 2011

I should let this cake speak for itself.  Unlike in previous posts, instead of talking about the properties of chocolate, the socioeconomic impact of chocolate production on exploited countries or the cardiovascular consequences of chocolate consumption in the human body, this time I will just say that if I had a list of ’10 things to eat before you die’, I will definitely put chocolate mascarpone brownies on it!  In fact, and with some irony regarding the ‘..before you die’ cliche, this dessert may well have to be placed as number one on the list unless we plan to include plain butter or liquid cream on that list!  This recipe was so good, I didn’t even bother to adapt it as I’ve done with other recipes before.  However, I do recommend placing some fresh fruit on top to “dilute” the ultra-saturated semisweet chocolate taste that the cake carries on its shoulders.  This would be my only modest adaptation but the batter does not need – frankly speaking – any modifications whatsoever.  In addition to the strawberries on top, I have also topped another one of these for a birthday occasion with banana slices and walnut halves.  As you go in a circle, you can alternate the banana wheels with walnut pieces and this way your guests can have a choice of what they want their slice marked with, in case they might be allergic to nuts..or bananas.  A third option is to simply sprinkle this cake with shredded coconut, if preparing for a winter occasion, and many others.  Of course you can cut the cake in squares and serve it as it is without any topping, but if you prefer to go the topping route, simply let yourself be taken by your imagination!


For cake

  • 1 cup or 225g butter (unsalted)
  • 1/2 cup semisweet chocolate (chips or chopped, a little less than 200g)
  • 1 cup white sugar (if using milk chocolate, you might want to reduce sugar)
  • 1/2 cup cocoa powder
  • 1/2 cup mascarpone cheese (softened)
  • 3 large eggs (room temperature)
  • 2 tsp vanilla
  • 1/2 cup flour
  • 1/4 tsp salt
For ganache
  • 1 cup semisweet chocolate (chips or chopped)
  • 6 tbsp heavy cream
  • 3 tbsp butter (unsalted)

Preheat oven to 325°F or 163°C and grease an 8-inch or 20-cm square glass or non-stick cake pan.

Melt butter just before it begins to boil, turn heat off and pour butter over chocolate in a mixing bowl.

Sift sugar and cocoa powder.  Mix in mascarpone, eggs and vanilla with a wooden spoon.  Fold flour and salt into batter.  Pour batter into pan, spread evenly and bake for 45 mins or until an inserted toothpick comes out clean.

Let brownies cool for 15 mins and make ganache in the meantime.

Heat cream and butter just before the boiling point over medium heat and pour over chocolate in a mixing bowl.  Let stand for 30 secs and stir until smooth.  After 5 mins, pour ganache over brownies and let top firm up.  When cooled, slice and serve.

If making brownies in a round cake pan, you can decorate cake top with fresh strawberries or other fruit, nuts or sprinkles.  Store at room temperature up to two days or refrigerate if you need to store it for any longer.

/Recipe used from here.

From → American, Seasonal, Sweets

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