Raspberry Mascarpone Black Forest Cake

Raspberry Mascarpone Black Forest Cake
Prep Time
15 min
Cook Time
55 min
8 - 10 servings

Mascarpone cheese and raspberry-filled chocolate cake, topped with chocolate ganache and sprinkled with sugar.

Courtesy of Renee Reardin.



Chocolate Cake (make 2 of these for a tall cake)

unsalted butter, for pan
1 ½
cups all-purpose flour, plus more for pan
cup Dutch process cocoa powder
1 ½
cups granulated sugar
1 ½
tsp baking soda
tsp baking powder
tsp salt
cup warm water
cup low-fat buttermilk
Tbsp canola oil
tsp pure vanilla extract

Mascarpone Cream Frosting

g mascarpone cheese
Tbsp icing sugar
cup + 3 Tbsp 35% cream

Raspberry Sauce

cup sugar
cup water
oz raspberries

Chocolate Ganache

g (3.5 oz) dark chocolate
cup 35% cream
Tbsp unsalted butter


Chocolate Cakes
Chocolate Ganache
Raspberry Sauce
Mascarpone Cream Frosting
raspberries, for garnish
confectioners' sugar, for garnish


Step 1

Preheat oven to 350°F (180ºC) and butter a round cake pan. Sift flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl.

Step 2

Add eggs, water, buttermilk, canola oil, and vanilla, and beat on medium-high speed for 3 minutes or until smooth.

Step 3

Pour batter into the pan and bake for about 55-65 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

Step 4

Repeat steps to make a second cake.

Step 5

Meanwhile, make the mascarpone cheese frosting by whipping the mascarpone, icing sugar and cream until it’s thick and spreadable. Be careful not to over-whip!

Step 6

For the raspberry sauce, place sugar and water in a small saucepan on high heat. Stir and bring to a boil, and then simmer until sugar is dissolved. Let syrup cool, and place raspberries and syrup in a blender, and purée until smooth.

Step 7

For the chocolate ganache, place the dark chocolate in a small bowl. In a small saucepan, bring the cream and butter to a light simmer.

Step 8

Pour the mixture over the chocolate. Let it sit for 2 minutes, and then stir until smooth and thick. Let it cool to room temperature.

Step 9

Let the cake cool completely in the pan.

Step 10

Remove cake from pan and slice off the top with a serrated knife.

Step 11

Scoop a dollop of the frosting onto the first layer and gently dab and spread it across the cake. Be careful not to scrape the surface, or you’ll have cake bits in the frosting.

Step 12

Add a fair amount of the frosting, creating a fluffy effect with a butter knife.

Step 13

Pour the raspberry sauce on top of the frosting and carefully spread it around the surface with a knife.

Step 14

Lay the other cake on top of the other and gently press down so the raspberry sauce oozes out, and the cake is securely on top.

Step 15

Pour and spread the chocolate ganache on top, again, being careful not to scrape the surface and get cake bits in the mix.

Step 16

Place a pile of raspberries on top of the cake. Sprinkle the confectioners sugar on top and dig in!

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