These mini chocolate cakes with mascarpone cream are a hit at any party. Instead of buying small pastries, you bake one cocoa sponge and turn it into moist little cakes with a rich cap of cream, coated in crumbs.
Looking for a recipe that impresses guests without costing a fortune? These deluxe little cakes look complicated, but the preparation is easy, and you use the sponge down to the last crumb. Is your baking sheet ready?
Quick Overview
- What it is: Tender cocoa sponge rounds with a rich layer of mascarpone cream and a chocolate center, all coated in sponge crumbs.
- Secret trick: A chocolate surprise hidden inside the white cream.
- Time: Only 15 minutes of baking, plus at least 1 hour of chilling.
At a Glance
- Prep time: 25 min
- Baking time: 15 min
- Servings: about 20–24 mini cakes (depending on the size of the cutter)
- Difficulty: Medium
- Calories: about 190 kcal per mini cake
- Trend: Christmas favorite / Viral recipe
Ingredients
Cocoa Sponge
- 3 large eggs
- 1 pinch salt
- 3/4 cup plus 1 tablespoon (160 g) granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup plus 1 tablespoon (200 ml) neutral oil (sunflower or canola)
- 3/4 cup plus 1 tablespoon (200 ml) 2% milk
- 2 cups (250 g) all-purpose flour
- 1/3 cup (30 g) unsweetened cocoa powder
- 1 tablespoon (15 g) baking powder, 1 packet
White Mascarpone Cream
- scant 1 cup (200 ml) cold heavy cream (33%)
- 1–2 tablespoons powdered sugar, to taste
- 1/2 cup (125 g) mascarpone, or smooth farmer’s cheese
- vanilla extract, to taste
Chocolate Center and Finishing
- 2 tablespoons chocolate-hazelnut spread (such as Nutella)
- 4.4 oz (125 g) ready-to-eat chocolate pudding cup (such as Danette)
- brewed coffee, for brushing the sponge
Instructions
- In a bowl, crack the eggs and add a pinch of salt, the sugar and the vanilla. Whisk until fluffy and foamy.
- Pour in the oil and milk and stir briefly just to combine the liquids.
- Sift the flour, cocoa and baking powder into the mixture. Whisk into a smooth, fairly thin batter without lumps.
- Line a baking sheet (ideally 17×13 inches / 43×33 cm) with parchment paper and spread the batter evenly over it.
- Bake in a preheated oven at 350°F (180°C) (conventional) or 345°F (175°C) (convection) for about 15 minutes. Check with a toothpick to make sure the sponge is done.
- While the sponge cools, make the white cream. Whip the cream with the mascarpone (and a little powdered sugar and vanilla) until stiff. Fill a piping bag fitted with a decorative tip.
- In a small bowl, stir the chocolate-hazelnut spread with the chocolate pudding into a smooth mixture.
- From the cooled sponge, cut out circles with a drinking glass or round cutter. Don’t throw away the scraps left after cutting! Crumble them into fine crumbs in a bowl.
- Assembly: Brush each circle with coffee. Pipe a ring of white cream around the edge of each circle to make a “nest”. Spoon a teaspoon of the chocolate mixture into the empty center.
- Closing: Pipe another layer of white cream over the chocolate center, building a nice mound that covers the chocolate completely.
- Coating: Sprinkle the cake crumbs over the cream mound and coat it all over. Press gently with your hand to form a neat little dome.
Video Recipe
Tips for Perfect Mini Chocolate Cakes With Mascarpone Cream
- Refrigerate the mini cakes for at least an hour. The cream sets, the crumbs bind to it, and the cakes hold their shape.
- For a more festive look, mix a little ground nuts or shredded coconut into the crumbs.
Easy Variations
- Banana surprise: Instead of the chocolate pudding, put a slice of banana in the middle of the cream.
- Boozy version (adults only): Mix the brushing coffee with a little egg liqueur or rum.
Frequently Asked Questions (FAQ)
Can I use store-bought sponge layers? You can, but the homemade sponge is moister, and you need the scraps for the crumbs. With a store-bought sponge you would have to sacrifice one layer and crumble it.
How long do the mini cakes keep? In an airtight container in the refrigerator they stay fresh and moist for 3 to 4 days.
Can I make them ahead for Christmas? Yes. Bake the sponge a day ahead and wrap it well, then assemble the mini cakes the day before or the morning of the party and keep them chilled.
Can I freeze them? We don’t recommend freezing the finished cakes, because the whipped cream and pudding can change texture. You can freeze the plain sponge, wrapped tightly, for up to 2 months.
What can I use instead of mascarpone? The recipe also works with smooth farmer’s cheese. Cream cheese will give a tangier cream.
The recipe is based on a version by Ricette dolci, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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