Mascarpone and Nutella Cake (with photo)

[farfallina]

Do not be fooled by the looks of this cake!

There are some recipes which don't look very promising however you understand they are gonna be one of your favorites as soon as you get the first bite. This cake is one of those ones. According to Stefano it is one of the best two cakes he had ever!

Easy peasy! It is a no-egg cake by the way! It was the first time for me, I had my doubts but it worked surprisingly well.

I hope you like it too




Mascarpone and Nutella Cake

Ingredients:

Cake:
400g flour
300g sugar
100g unsweetened cocoa powder
500g milk
2 sachets of baking powder

Cream
250g nutella
250g mascarpone

To decorate
Icing sugar (you can prepare with your TM)

Preparation
    * Sift in flour. Add cocoa, sugar and milk. Mix for 30 seconds on Speed 4
    * Add 2 sachets of baking powder and mix for 30 seconds on Speed 4
    * Pour into a cake tin which is previously covered with baking paper and bake in preheated oven at 180ºC for 35-40 minutes. (I used a 28cm cake tin)
    * Let it cool

    * Mix mascarpone and nutella for 20 seconds on Speed 3-4
    * Cut the cake in half, spread the cream between the pieces
    * Let it cool in the fridge 3-4 hours. (Better if you prepare in the morning or the day before)
    * Sprinkle with icing sugar just before you serve


Afiyet olsun.


I am not sure about the source of this recipe. I don't know if it is from a book, blog or forum. It is a recipe that passes from hand to hand I guess. I saw it in many different web sites posted by different people.


Photos: http://thermomixtarifdefterim.blogspot.com/2011/02/mascarpone-and-nutella-cake.html

   

[judydawn]

Mmm, marscarpone & nutella in the same breath - sounds good to me.  Thanks farfallina.  One thing, here in Australia we don't buy those little sachets of either baking powder or custard powder, ours comes in a large box so if you could put the weight in grams each time you use one of those products, it would help us out tremendously and then we wouldn't have to keep asking you how much to use 

[farfallina]

Judy in Turkey i used to use Dr Oetker's baking powder, 10g each bag
Here in Italy I use Paneangeli, 16g each (but includes also vanillin sugar)
My guess is for each bag 10-12 grams would be ok

It's written on each sachet that 1 sachet is for 500g flour
You can check out the package of the product you are usually using. You can use recommended amount for 500g flour. (However for this recipe you should double it)

i hope this helps 

[dyljon]

Sounds yummy! I guess you could make it using the tmx version of nutella too! 

[judydawn]

Thanks farfallina.  We can get Dr Oetker brand here in some specialty shops.

[farfallina]

dyljon, in my opinion you could use also your home-made TM Nutella. I had tried it twice for another cake recipe and i was very satisfied with the result. I'd recommend to soften it a bit before you use though. Since I keep my homemade nutella in the fridge it tends to thicken. You can let it stay at room temperature for a while or simply use microwave to be able to have same consistency and texture with the original Nutella

judy, I don't think the brand is important. I made this one with paneangeli and it worked out well. The important thing here for this recipe is to double the amount you are traditionally using. Since I don't buy mine in a large box I don't know how exactly they are. If they are exactly the same then 1 bag would be equal to 10-12g as I said. We'd appreciate if you let us know when you try