Mascarpone Caramel Chocolate Sponge Cake

This recipe combines the creamy richness of mascarpone with the deep flavors of caramel and chocolate, resulting in a luxurious dessert that’s as delightful to eat as it is to present. Perfect for special occasions or as a sophisticated treat for your family, this cake balances sweetness with the complex flavors of caramel and chocolate.

Why You’ll Love This: This cake is a true delight for those who appreciate a fusion of flavors. The mascarpone custard offers a creamy, velvety texture, while the caramel layer adds a sweet, slightly burnt sugar flavor that complements the richness of the cake. The chocolate sponge is light yet indulgent, creating a perfect balance with the other components. It’s an ideal dessert for impressing guests or indulging in a bit of luxury at home.

Ingredients:

For the Caramel:

• Granulated sugar: 70g
• Water: 25g

For the Custard:

• Mascarpone cheese: 4oz
• Granulated sugar: 1/2 cup
• Eggs: 3
• Sweetened condensed milk: 1/2 can
• Milk: 1/2 cup
• Heavy cream: 1/4 cup
• Vanilla extract: 1 tsp

For the Chocolate Sponge Cake:

• Eggs (separated): 2
• Granulated sugar: 1/2 cup
• Salt: A pinch (2g)
• Hot water: 1 tsp
• Cocoa powder: 2 tbsp
• Flour: 1/2 cup

Instructions:

1. Caramel Preparation:
   • Evenly spread sugar in a medium pan. Heat until it turns caramel-colored.
   • Remove from heat, carefully add water, stir, and pour into a cake pan. Set aside.
2. Custard Preparation:
   • Blend mascarpone and sugar until creamy. Incorporate eggs and vanilla.
   • Mix in condensed milk, milk, and cream. Strain and pour over caramel.
3. Chocolate Sponge Cake Preparation:
   • Beat egg whites, salt, and half the sugar to stiff peaks.
   • In a separate bowl, mix yolks with the remaining sugar, water, and vanilla.
   • Fold egg whites into yolks. Sift in flour and cocoa, fold until combined.
   • Pour over custard in the cake pan and cover lightly with foil.
4. Baking:
   • Place the cake pan in a larger tray filled with hot water.
   • Bake at 340°F for 50-60 minutes; check with a toothpick.
   • Cool to room temperature, then refrigerate for 4-5 hours or overnight.
5. Serving:
   • Run a knife around the cake edge, invert onto a plate, and serve with coffee.

Enjoy this layered delight that brings together the softness of sponge cake with the creamy richness of mascarpone and the sweet allure of caramel. Perfect for any occasion that calls for a special dessert!