Fudgy Dark Chocolate Cake with Mascarpone Frosting and Oreo Crumble

This was my nephew’s birthday cake, and yes, his name starts with a J, I know hehehe. But I think when you’re a kid, a delicious cake beats a perfectly decorated one that tastes like nothing…. any day of the week. So a big J made out of crushed Oreo cookies on a bed of creamy sweet chantilly… ohhh i have a winner here! No one is going back home sad ;D

The cake itself is a twist on a classic chocolate cake, just with a little extra chocolate and cornstarch thrown in, so it lands somewhere between a traditional cake and a sort of brownie. Moist, rich, deeply chocolatey, which is honestly what every chocolate cake should be. I’m just going to say it… moist and chocolaty is all anyone really wants from a chocolate cake, and this one delivers on both fronts without apology.

For the topping I went with a mascarpone and heavy cream frosting, basically it’s a stiffer more savoury whipped cream, and I’m a big fan of this combo. It holds up way better than whipped cream ever would, and the mascarpone brings this subtle, slightly bitter edge that pairs beautifully with the chocolate and the Oreos. It’s the kind of frosting that makes you question every other frosting you’ve ever used. Alright, let’s get into the recipe!

Fudgy Dark Chocolate Cake with Mascarpone Frosting and Oreo Crumble

Servings: 12
Time: 1hr 30mins
Difficulty: Normal
Rating: ★★★★★
Print

Gotta say a delicious brownie like dark chocolate cake, topped with a mascarpone and heavy cream frosting and sprinkled with crushed Oreo cookies, perfect for a birthday party or any time you want to impress someone!

Ingredients

Eggs – 4
Cooking Chocolate – 200g (60% Cocoa)
Flour – 160g
Cornstarch – 40g
Butter – 180g
Sugar – 160g
Baking Powder – 1 Teaspoon
Butter – For Greasing
Mascarpone Cheese – 200g (1 Package)
Heavy Cream – 100ml
Powdered Sugar – 50g
Oreo Cookies – 100g (Without the Cream)

Directions

Preheat the oven to 180ºC (350ºF) and line a 22cm (9-inch) cake tin with parchment paper and butter.

Start by melting the cooking chocolate and butter in a double boiler (water bath).

While the chocolate melts, whisk the sugar with the eggs until the mixture is very pale.

Add the melted chocolate and butter to the sugar and egg mixture, whisking constantly.

Then sift in the flour, cornstarch, and baking powder and mix well.

Pour the cake batter into the tin and bake for about 45 to 50 minutes, or until the cake is tender and cooked through. Remove from the oven and let cool slightly before unmolding.

While the cake cools, in a bowl add the mascarpone cheese, heavy cream, and sugar. Whisk vigorously for a few minutes until you obtain a creamy and thick mixture. Taste.
Remove the cream from the Oreo cookies and crush or break the cookies into an irregular sand like texture.
Once the cake is completely cool, cover it with the mascarpone cream. I chose to only cover the top so you can see that it’s chocolate cake underneath, but there’s enough cream to cover everything. I also chose to spread it in a more interesting way than smooth, just to resemble my nephew’s hair. Then just sprinkle with Oreo cookies and it’s ready to serve. Enjoy!

Notes & Tips: You can swap the cornstarch for more flour if needed, but keep in mind the cake will come out denser and less creamy. The cornstarch is actually what gives this cake that moist, almost brownie-like texture, so I’d really encourage you to keep it if you can.

You can absolutely swap the mascarpone frosting for just regular whipped cream or whatever topping you feel like, but I’d push back gently on that because the mascarpone version is genuinely better, tastes better and holds better.

For the Oreo letter or decoration, if you’re nervous about freehanding it, cut out the shape you want from a piece of parchment paper, lay it on top of the cake, sprinkle the crushed Oreos, and then carefully lift the paper off. You’ll get a clean, perfect shape every time. And of course you can skip that and just sprinkle the whole surface with the oreo cookies! ;D

Make sure the cake is completely cool before adding the mascarpone and cream, otherwise the cream will start to melt and slide off and you’ll be oh so sad.

If you want an even more intense chocolate flavor, go for a baking chocolate that’s 70% cacao instead of 60%. It pairs especially well with the slightly sweet mascarpone frosting.

Leftovers keep well in the fridge for up to 3 days, just cover it so the frosting doesn’t dry out, yes because of the topping you should keep the leftovers on the fridge.

Also if you are baking the cake beforehand DON’T keep the cake in the fridge! Let it stay outside and then frost before serving! Only put the cake leftovers on the fridge, because the cake will harden a bit on the cold and lose a bit of its deliciousness.

This recipe for Fudgy Dark Chocolate Cake with Mascarpone Frosting and Oreo Crumble was originally created on BakeAfter.com. Esta receita de Bolo de Chocolate com Creme de Mascarpone foi publicada em português no Iguaria.com.