Chocolate, cranberry, wine & mascarpone cake

Ingredients

Sponge Biscuit

100 grams (3.5 ounces) flour
4 large eggs
100 grams (3.5 ounces) bitter chocolate
100 grams (3.5 ounces) butter
30 grams (1 ounce) cocoa powder
10 grams (0.35 ounces) baking powder

Cranberry Filling

200 grams (7 ounces) frozen cranberries
100 grams (3.5 ounces) sugar
30 grams (1 ounce) dry red wine

Mascarpone Cream

500 grams (17.6 ounces) mascarpone cheese
150 grams (5.3 ounces) whipping cream
125 grams (4.4 ounces) powdered sugar

Equipment

16-18cm (6.30-7.09 inch) cake mold
A tall mold is ideal for baking an even and moist sponge biscuit. Ensure it is greased well or lined with parchment paper to avoid sticking.
Electric mixer
A stand or hand mixer will work perfectly for whipping the mascarpone cream and batter. It will save you time and effort, especially when achieving a fluffy consistency.
Saucepan
Use a medium-sized saucepan for simmering the cranberry filling. A non-stick one will make the cleanup easier.
Blender
The blender helps in pureeing the cranberries smoothly. An immersion blender works efficiently for this task.
Spatula
A silicone spatula is perfect for folding ingredients and ensuring every bit of batter is used.

Instructions

Step 1

1. Preheat the oven to 338°F (170°C). Sift the flour, cocoa powder, and baking powder together.Sifting helps to incorporate air into the mixture and makes the sponge lighter.

Step 2

2. Melt the bitter chocolate and let it cool slightly.Use a microwave or a double boiler for melting the chocolate.

Step 3

3. In a mixing bowl, whip the butter with the sugar until light and fluffy. Add the melted chocolate and whip again until well combined.

Step 4

4. In a separate bowl, whip the eggs until they become fluffy.

Step 5

5. Gradually fold in some of the sifted dry ingredients into the chocolate-butter mixture using a spatula. Then add half of the whipped eggs, followed by the remaining dry ingredients and the rest of the eggs. Mix until just combined.Do not overmix to maintain a light texture.

Step 6

6. Pour the mixture into a tall 16-18 cm (6.3-7.1 inch) cake mold. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.

Step 7

7. Let the sponge biscuit cool completely. Once cooled, wrap it in cling film and refrigerate for 6-8 hours or overnight.Chilling helps to firm up the cake, making it easier to slice.

Step 8

8. For the cranberry filling, defrost the cranberries and mix them with sugar in a saucepan. Place over medium heat and bring to a boil.Stir occasionally to prevent sticking.

Step 9

9. Once boiling, remove from the heat and blend using an immersion blender. Add the red wine and return to medium heat, stirring continuously until the mixture thickens, about 15-20 minutes. Remove from heat and let it cool.

Step 10

10. To make the mascarpone cream, combine all the ingredients in a mixer bowl and whip until fluffy.Ensure the mascarpone is cold for better whipping results.

Step 11

11. Slice the sponge biscuit into 3-4 layers, depending on its height. Lightly soak each layer with plain water.Using plain water prevents the cake from becoming too sweet.

Step 12

12. Assemble the cake by layering as follows: Place a cake layer on your serving plate, spread a 1 cm (0.4 inch) thick layer of mascarpone cream, then add a thin layer (about 2 mm or 0.08 inch) of cranberry filling. Repeat until all layers are used.

Step 13

13. Cover the assembled cake with the remaining mascarpone cream and smooth out the surface.

Servings

Serving this Chocolate Cranberry Mascarpone Cake is an experience in itself! Imagine slicing into this beautifully layered cake and watching as the rich chocolate sponge, fluffy mascarpone cream, and vibrant cranberry filling reveal themselves. It's a visual treat that promises a burst of flavors with every bite. For a cozy gathering, pair this cake with a freshly brewed cup of coffee or a warm mug of hot chocolate. The bitterness of the coffee complements the sweetness of the cake, creating a harmonious balance that will leave your guests asking for seconds. For a more indulgent experience, serve each slice with a dollop of whipped cream and a sprinkle of cocoa powder on top. This adds an extra layer of luxury to an already exquisite dessert. If you're hosting a summer brunch, a chilled glass of Prosecco or a tart raspberry lemonade provides a refreshing contrast to the rich flavors of the cake. Want to get a bit fancy? Add a scoop of vanilla bean ice cream on the side. The cold, creamy ice cream melts slightly over the warm cake layers, creating a delightful combination that's simply irresistible. Don't forget the garnishes! Fresh cranberries and a dusting of powdered sugar can make your cake look like it’s straight out of a bakery display. For a holiday-themed presentation, consider adding a few sprigs of mint and some edible gold leaf. It’s the little touches that can make your cake the star of the table.

Variations

For a gluten-free version of this recipe, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that your baking powder is also gluten-free and follow the recipe as directed. The result is a cake that is every bit as delicious and moist but safe for those with gluten sensitivities. If you're looking to make a vegan version, replace the eggs with flaxseed eggs (mix 1 tablespoon ground flaxseed with 2.5 tablespoons water per egg and let sit for a few minutes to thicken). Swap out the butter for a plant-based butter and use vegan dark chocolate. For the mascarpone cream, use a dairy-free mascarpone or cream cheese, and replace the whipping cream with a coconut-based alternative. Follow the same mixing and baking process to create a delectable vegan treat.

Faq

Why does my sponge biscuit come out dense?
Ensure you whip the eggs into a fluffy mass and fold them gently into the batter to maintain the airiness.
Can I use fresh cranberries instead of frozen?
Yes, you can use fresh cranberries; just make sure to adjust the cooking time slightly as they may cook faster than frozen ones.
My mascarpone cream is too runny. What did I do wrong?
Ensure that all ingredients, especially the whipping cream, are chilled before mixing. Over-whipping can also cause the cream to become runny.
Can I prepare the cranberries filling ahead of time?
Absolutely! You can make the cranberry filling a day or two in advance and refrigerate until ready to use. Just bring it to room temperature before assembling the cake.
How can I ensure my cake layers are even?
Use a serrated knife or a cake leveler to trim the top of each layer. Cooling the cake thoroughly before slicing also helps in getting even layers.
What’s the best way to store this cake?
The cake can be stored in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature before serving for the best texture and flavor.