This Strawberry Mascarpone Molehill Cake offers a delightful fusion of rich chocolate sponge and creamy mascarpone, layered with fresh strawberries. The cake’s unique molehill shape, complete with a dome of sweet mascarpone cream covered in chocolate crumbs, makes it not only a visual treat but also a gastronomic delight. Its rich layers promise a perfect balance of textures and flavors, making every bite indulgent.
Why You’ll Love This: The rich chocolate base provides a deep, satisfying foundation, while the fresh strawberries add a juicy, refreshing contrast. Mascarpone cream lends a luxurious creaminess to the ensemble, enhanced by the light crunch of chocolate crumbs. This cake combines the comfort of chocolate with the brightness of fresh fruit in a creative presentation.
Perfect Occasion: Ideal for celebrations and special occasions, this cake shines as a centerpiece at any gathering. Whether it’s a birthday, anniversary, or a festive family get-together, it brings a touch of elegance and joy. It’s also great for the spring and summer months when strawberries are at their peak, offering a fresh, seasonal treat.
Decoration Tips: For an extra decorative touch, garnish the cake with additional fresh strawberries around the base or on top of the crumbled cake layer. Dusting with powdered sugar or drizzling with chocolate ganache can enhance its appearance, making it even more irresistible.
Ingredients:
- Cake:
- 120g sugar
- 1 tsp vanilla extract
- 1 medium-large egg
- 190g flour
- 110ml sunflower oil
- 120ml milk
- 70g unsweetened cocoa powder
- 1 packet of baking powder
- Filling:
- 500ml heavy cream
- 3 packets cream stiffener
- 30g powdered sugar
- 1 tsp vanilla extract
- 250g mascarpone
- 100g grated chocolate
- Additional:
- 600g fresh strawberries, cleaned and hulled
Recipe:
- Prepare the Cake:
- Preheat the oven to 180°C (356°F). Grease a 26cm springform pan and line it with parchment paper.
- Beat sugar, vanilla, and egg until fluffy. Mix in oil and milk.
- Sift in flour, cocoa powder, and baking bottom and fold to combine.
- Pour batter into the prepared pan, smooth the top, and bake for about 25 minutes. Let cool completely.
- Create the Filling:
- Whip the heavy cream with cream stiffener and powdered sugar until stiff. Blend in mascarpone.
- Fold in grated chocolate.
- Assemble the Cake:
- Remove the center of the cake, leaving a 1 cm edge to create a hollow. Crumble the removed cake pieces.
- Spread some cream inside the hollow, arrange strawberries cut-side down, and cover with more cream. Sprinkle the crumbled cake over the top.
- Chill the cake for at least 2 hours or overnight.
- Serve:
- Before serving, allow the cake to sit at room temperature for a few minutes for optimal flavor and texture.
