Okay, dessert lovers—this one’s a dream come true. If you’ve got a soft spot for creamy, chocolatey, indulgent treats (and really, who doesn’t?), this Nutella Mascarpone Cake with Chocolate Ganache is about to sweep you off your feet. It’s rich but not overwhelming, elegant yet easy to pull off, and has that “wow” factor that makes it perfect for celebrations or just a Wednesday pick-me-up.
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Think moist cake layers swirled with Nutella, a cloud-like mascarpone frosting that’s not too sweet, and a glossy chocolate ganache that drips like a dream. It’s decadent, it’s beautiful, and it tastes like something straight out of a European bakery—except you made it. Trust me, you’re going to want to make this one on repeat.
Why You’ll Love Nutella Mascarpone Cake with Chocolate Ganache
Versatile: Whether it’s for birthdays, dinner parties, or a “just because” treat, this cake fits the mood. Dress it up with berries or keep it simple and chic.
Budget-Friendly: Uses familiar ingredients that you may already have in your pantry and fridge—no need for a pastry degree or a specialty store run.
Quick and Easy: The steps are straightforward, and the frosting comes together in minutes. No fuss, no fear.
Customizable: Want to add a bit of espresso powder for depth? Go for it. Prefer a white chocolate drizzle instead of dark ganache? It’s your cake, your rules.
Crowd-Pleasing: This cake checks every box: creamy, chocolatey, nutty, soft, and luscious. It’s the kind of dessert people ask you for the recipe before they even finish their slice.
Ingredients in Nutella Mascarpone Cake with Chocolate Ganache
This cake is built on layers of creamy, dreamy goodness—here’s a closer look at what you’ll need to bring it to life:
Nutella: The star of the show. Nutella adds rich hazelnut-chocolate flavor to both the cake and the frosting.
Mascarpone Cheese: Light, creamy, and subtly sweet. It gives the frosting that luxurious, velvety texture.
Eggs: These give the cake structure and richness. Room temperature eggs work best for a smooth, even batter.
All-Purpose Flour: A pantry staple that forms the foundation of the cake layers.
Sugar: Granulated sugar adds sweetness and helps create a tender crumb.
Baking Powder: Ensures the cake rises beautifully and stays fluffy.
Milk: Helps keep the cake moist and soft. Whole milk is ideal, but you can use any kind you have on hand.
Butter: Adds flavor and richness—unsalted is best so you can control the salt level.
Vanilla Extract: Enhances the Nutella and chocolate flavors with warm, sweet notes.
Heavy Cream: For the ganache and to lighten the frosting—whipped cream makes the mascarpone frosting feel cloud-like.
Chocolate Chips or Chopped Chocolate: For the ganache. Use high-quality chocolate for the smoothest, most luscious finish.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat your oven to 350°F (175°C) and grease and line two 8-inch cake pans. This sets the stage for evenly baked, perfectly golden layers.
Combine Ingredients: In a mixing bowl, cream butter and sugar until light and fluffy. Add in eggs one at a time, then mix in Nutella and vanilla extract. In another bowl, whisk together flour and baking powder. Alternate adding the dry ingredients and milk into the Nutella mixture until just combined.
Prepare Your Cooking Vessel: Pour the batter into the prepared cake pans and smooth the tops. This ensures even baking and helps the layers bake flat (yay, no trimming!).
Cook to Perfection: Bake for 25–30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting: Whip mascarpone cheese with a bit of Nutella, then fold in lightly whipped cream until smooth and fluffy. Chill briefly to firm up before frosting.
Assemble the Dish: Once cakes are cooled, spread a layer of mascarpone-Nutella frosting between the layers and all around the cake. Smooth the sides with a spatula or go rustic—either way, it’ll look amazing.
Prepare the Ganache: Heat heavy cream until just steaming, pour over chocolate, and let sit. Stir until smooth and glossy. Let it cool slightly before drizzling.
Finishing Touches: Drizzle ganache over the top, letting it drip down the sides. Garnish with hazelnuts, chocolate shavings, or fresh berries if you’re feeling fancy.
Serve and Enjoy: Chill the cake for 15–20 minutes to set the ganache, then slice and serve! Every bite is a little moment of chocolatey bliss.
Nutrition Facts
Servings: 10–12
Calories per serving: ~450–500 (depending on portion size and specific ingredients used)
Preparation Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour (including cooling and assembling)
How to Serve Nutella Mascarpone Cake with Chocolate Ganache
With Berries: Fresh raspberries or strawberries add a bright, tart contrast to the richness of the cake.
Espresso or Coffee: A shot of espresso or a warm latte pairs perfectly with this dessert’s nutty, chocolatey profile.
Whipped Cream: A light dollop on the side adds an airy contrast if you want to go extra.
As a Celebration Centerpiece: Garnish with gold leaf, edible glitter, or sparkler candles—it’s totally worthy of a spotlight moment.
Just You + A Fork: Sometimes, the best way to enjoy a cake is solo, from the fridge, straight off a plate. No judgment here.
Additional Tips
Chill the Frosting: If it feels too soft while assembling, pop it in the fridge for a few minutes to firm up.
Make Ahead: Bake the cake layers a day in advance. Wrap and chill overnight—they’re easier to frost when cold.
Room Temperature Everything: Make sure your mascarpone, butter, and eggs are at room temp before starting. It makes mixing a breeze.
Don’t Overmix: Gently fold ingredients once the flour is added to keep the cake tender.
Leftovers: Store in the fridge in an airtight container for up to 4 days. The flavors only get better!
FAQ Section
Q1: Can I substitute mascarpone with cream cheese?
A1: You can! It’ll be slightly tangier, but still delicious. Just be sure to soften it first.
Q2: Can I make this cake gluten-free?
A2: Yes, just use your favorite 1:1 gluten-free flour blend.
Q3: How do I store the cake?
A3: Store in the refrigerator in an airtight container. Bring to room temperature before serving for best texture.
Q4: Can I freeze it?
A4: You can freeze the unfrosted cake layers. Wrap them well in plastic and foil. Thaw overnight before frosting.
Q5: Can I use a different chocolate for the ganache?
A5: Absolutely! Milk or white chocolate works, though the sweetness level will change.
Q6: What if I don’t have Nutella?
A6: Any chocolate hazelnut spread will do. You can even use peanut butter for a twist!
Q7: Can I use boxed cake mix?
A7: Sure! Add a few tablespoons of Nutella to the batter to boost the flavor.
Q8: How do I keep the ganache from running too much?
A8: Let it cool slightly before pouring—it should be thick and glossy, not runny.
Q9: Can I make cupcakes instead?
A9: Definitely! Just adjust the bake time to 18–20 minutes and swirl with mascarpone frosting.
Q10: What if I don’t have heavy cream?
A10: For ganache, you can use full-fat coconut milk or even half-and-half in a pinch.
Final Thoughts
Nutella Mascarpone Cake with Chocolate Ganache isn’t just a dessert—it’s an experience. It’s that sweet, luxurious bite that turns any day into something special. Whether you’re sharing it or savoring it solo, this cake delivers pure joy. Go ahead and bookmark this one—you’ll be coming back to it again and again.
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Nutella Mascarpone Cake with Chocolate Ganache
- Prep Time: 30 minutes
- Cook Time: 44 minutes
- Total Time: 1 hour 14 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: Recipes from around the world
- Diet: Vegetarian
Description
A rich and airy chocolate sponge cake filled with Nutella and mascarpone cream, topped with a glossy chocolate ganache for a decadent dessert experience.
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup cake flour
- 1/3 cup unsweetened cocoa powder
- 14 egg whites
- 1 teaspoon sugar vanilla
- Cooking spray
- Some flour to dust the cake tin
- 250 g / 9 oz mascarpone cheese
- 1 cup heavy cream (for filling)
- 2 tablespoons sugar (for filling)
- 4 tablespoons Nutella
- 150 g / 9 oz semi-sweet chocolate
- 1/2 cup heavy cream (for ganache)
- Butter (unspecified amount for ganache)
Instructions
- Preheat oven to 180°C/350°F and place a rack in the center.
- Coat a large ring cake tin with nonstick cooking spray and dust with flour.
- In a bowl, combine flour, cocoa, sugar vanilla, and 3/4 cup sugar.
- In a separate bowl, beat egg whites until foamy. Gradually add remaining 3/4 cup sugar and beat until soft peaks form.
- Gently fold in the flour mixture, one-third at a time, until fully incorporated.
- Spoon batter into cake tin and bake for 40-45 minutes, checking from 35 minutes onward. Cool completely.
- Transfer cake to a flat dish. Slice off a 2.5cm/1 inch horizontal layer from the top.
- Carefully hollow out the bottom section, leaving a 5cm/2 inch shell, creating a tunnel.
- Evenly spread Nutella in the tunnel, then fill with mascarpone cream mixture.
- Replace top layer of the cake.
- For ganache: heat chocolate, butter, and cream in a saucepan over medium heat, whisking until smooth and glossy.
- Pour ganache over the cake, allowing it to drip down the sides.
Notes
- Start checking the cake after 35 minutes to avoid overbaking.
- Use a melon baller or spoon to hollow out the cake evenly.
- Do not overmix the mascarpone filling; it should stay light and creamy.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 120mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 75mg