Looking for a walnut mascarpone cake that is perfect for a Sunday dessert or a holiday table? This moist nut cake has a rich layer of cream on top, and the combination of crunchy nuts, melted chocolate and a fluffy cloud of mascarpone is hard to resist.
It delivers bakery-style luxury without hours in the kitchen, so it is a great pick when guests drop by unexpectedly. Ready to try it?
Quick Overview
- What it is: A moist hazelnut and walnut cake with chocolate and a creamy mascarpone topping.
- Secret trick: Chopped chocolate goes right into the batter and softens as the cake bakes, so each bite has little pockets of melted chocolate.
- Time: A luxurious result in under 60 minutes, including baking.
- Prep time: 15 minutes
- Baking time: 35 minutes
- Servings: 12 slices (9-inch / 24 cm springform pan)
- Difficulty: Easy
- Calories: about 385 kcal per slice
- Trend: Sunday classic
Ingredients
(US cups, with grams in brackets)
Cake
- 2 large eggs
- 3/4 cup (150 g) granulated sugar
- Scant 1/2 cup (100 ml) vegetable or canola oil
- Scant 1/2 cup (100 ml) lukewarm milk
- 1 1/2 cups (180 g) all-purpose flour, sifted
- 2 1/2 teaspoons (12 g) baking powder
- 1 cup (100 g) ground nuts (a mix of walnuts and hazelnuts works best)
- 3 oz (80 g) dark chocolate, chopped (for the batter)
Chocolate layer and cream
- 3.5 oz (100 g) milk chocolate, melted (or Nutella, to spread over the cake)
- 1 cup (250 ml) cold heavy cream (at least 33% fat)
- 1 cup (250 g) cold mascarpone
- 2 to 3 tablespoons powdered sugar
- Whole hazelnuts and chocolate shavings, for decoration
Instructions
- Whip the eggs with the granulated sugar until thick and pale, about 3 to 4 minutes.
- Keep mixing and pour in the oil in a thin stream, followed by the lukewarm milk.
- Gradually add the flour mixed with the baking powder.
- Finally, fold in the ground nuts and the chopped dark chocolate by hand with a spatula.
- Pour the batter into a 9-inch (24 cm) springform pan lined with parchment paper and bake at 350°F (180°C) for about 30 to 35 minutes. Check with a toothpick.
- While the cake is still warm (not hot), spread melted milk chocolate or a layer of Nutella over it. Let it cool completely.
- Whip the cold mascarpone with the cold heavy cream and powdered sugar until you have a firm cream.
- Spread the cream over the cooled chocolate layer, smooth the top and decorate with chopped nuts, whole hazelnuts and chocolate shavings.
Video Recipe
Tips for Perfect Walnut Mascarpone Cake
- Toast the nuts. For a deeper flavor, toast the nuts briefly in a dry skillet before grinding. It makes the whole kitchen smell wonderful.
- Keep the cream cold. Cold heavy cream and cold mascarpone whip up firm. Warm ingredients can make the cream curdle or run.
- Mascarpone substitute. If you cannot find mascarpone, farmer’s cheese works, but the cream will taste tangier and be less stable. Mascarpone is creamier and holds its shape better.
Easy Variations
- Dairy-free version: Use plant-based milk in the batter and whipped coconut cream on top.
- Fruity twist: Lay fresh raspberries or banana slices over the chocolate layer, under the cream.
Frequently Asked Questions (FAQ)
Can I make the cake a day ahead?
Yes. It is even better the next day, because the flavors of the nuts and chocolate blend and the sponge turns moister. Keep it covered in the refrigerator.
Why is my cream not holding its shape?
Make sure both the heavy cream and the mascarpone come straight from the refrigerator. If the ingredients are warm, the cream can curdle or turn runny.
Which nuts should I use?
A mix of walnuts and hazelnuts tastes best, but you can use all walnuts, all hazelnuts or even almonds if that is what you have.
Can I freeze it?
Freeze the plain sponge (without cream), wrapped tightly, for up to 2 months. Thaw it in the refrigerator, then add the chocolate and cream on the day you serve it.
Can I bring it to a holiday party?
Yes, but transport it chilled in the springform pan or a cake carrier, and keep it in the refrigerator until you serve it so the cream stays firm.
Serve well chilled with coffee. In the refrigerator it keeps fresh for up to 3 days (if it is not eaten sooner).
The recipe is based on a version by P-S BACKPARADIES, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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