This luxurious cake combines the rich flavors of chocolate and the freshness of raspberries with a creamy mascarpone filling. Featuring eggless chocolate sponges, a silky chocolate ganache, and a luscious mascarpone layer, each element of this cake is crafted to offer a perfect blend of taste and texture. It’s an exquisite dessert that looks impressive and tastes divine.
Why You’ll Love This: This cake is a delightful treat for anyone seeking a gourmet dessert experience without using eggs. The combination of dark chocolate ganache and tart raspberries complements the mild and creamy mascarpone filling beautifully, creating a sophisticated balance of flavors. Its stunning layers make it an ideal choice for special occasions.
Perfect Occasion: Perfect for celebrations such as birthdays, anniversaries, or any special gathering, this cake is sure to impress. It’s also great for festive seasons when you want a dessert that stands out on the dinner table. Whether as a holiday treat or a show-stopping dessert at a dinner party, this cake will be the highlight of any event.
Decoration Tips: For an elegant presentation, top the cake with a drizzle of chocolate ganache and arrange fresh raspberries on top. You might also consider adding edible gold leaf or chocolate shavings for an extra touch of luxury. A dusting of powdered sugar or cocoa powder can add a beautiful contrast to the dark chocolate layers.
Ingredients:
- For the Eggless Chocolate Sponges:
- 105g buttermilk
- 25g oil
- 50g castor sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 10g cocoa powder
- 75g all-purpose flour
- 125g fresh raspberries
- For the Chocolate Ganache:
- 200g cream (25% fat)
- 160g 54% dark chocolate, chopped
- For the Mascarpone Filling:
- 200g cream (25% fat)
- 2 tsp agar agar
- 20g sugar (to taste)
- 100g white chocolate, chopped
- 200g mascarpone
- Prepare the Chocolate Sponges:
- Preheat the oven to 180°C (356°F). Line four 4-inch dessert rings with foil and parchment.
- Whisk together buttermilk, oil, sugar, baking powder, baking soda, salt, cocoa powder, and flour until smooth. Divide the batter among the prepared rings.
- Bake for 15-17 minutes or until a tester comes out clean. Cool completely and trim the tops.
- Make the Chocolate Ganache:
- Heat the cream and pour over the chopped dark chocolate. Let stand covered, then stir until smooth.
- Prepare the Mascarpone Filling:
- Heat cream with agar agar, simmering for 2-3 minutes to activate. Pour over white chocolate, let melt, then whisk until smooth. Stir in mascarpone just before assembling.
- Assemble the Cake:
- Wrap an acetate sheet around each sponge. Pour 100g of ganache over each cake and freeze for 30 minutes.
- Add a layer of fresh raspberries, then top with approximately 125g of mascarpone filling per cake.
- Freeze the assembled cakes for 4-5 hours, then transfer to the fridge overnight.
- Final Touches:
- Before serving, peel off the acetate and top with additional melted chocolate ganache and fresh raspberries.
Enjoy this stunning Eggless Chocolate Raspberry Cake with Mascarpone Filling, a dessert that promises not only a feast for the eyes but an unforgettable taste experience.
