Raspberry Mascarpone Black Forest Cake

  • prep time15 min
  • total time 70 min
  • serves 8 - 10

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

Courtesy of Renee Reardin.

192 Ratings
Directions for: Raspberry Mascarpone Black Forest Cake


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

unsalted butter, for pan

1 ½ cups all-purpose flour, plus more for pan

1 cup Dutch process cocoa powder

1 ½ cups granulated sugar

1 ½ tsp baking soda

¾ tsp baking powder

¾ tsp salt

2 eggs

¾ cup warm water

¾ cup low-fat buttermilk

3 Tbsp canola oil

1 tsp pure vanilla extract

Mascarpone Cream Frosting

475 g mascarpone cheese

7 Tbsp icing sugar

⅔ cup + 3 Tbsp 35% cream

Raspberry Sauce

½ cup sugar

¼ cup water

12 oz raspberries

Chocolate Ganache

100 g (3.5 oz) dark chocolate

½ cup 35% cream

2 Tbsp unsalted butter


2 Chocolate Cakes

Chocolate Ganache

Raspberry Sauce

Mascarpone Cream Frosting

raspberries, for garnish

confectioners' sugar, for garnish


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

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.

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

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.

4. Repeat steps to make a second cake.

Mascarpone Cream Frosting

1. 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!

Raspberry Sauce

1. 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.

Chocolate Ganache

1. 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.

2. 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.

3. Let the cake cool completely in the pan.


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

2. 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.

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

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

5. 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.

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

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

See more: Bake, Berries, Chocolate, Comfort Food, Dessert, Eggs/Dairy


More Recipes You'll Love