A chocolate sponge cake with a delicious surprise inside! This Chocolate Cake with Nutella and Mascarpone Filling takes a seemingly simple chocolate sponge cake and transforms it into something truly extraordinary. Made with layers of soft, rich chocolate sponge and a luscious Nutella and mascarpone filling, this cake is a chocolate lover’s dream!
I created this cake a few years ago for my son’s birthday, knowing how much he loves anything chocolate and Nutella! I still remember how much everyone enjoyed it; it went down an absolute storm among his friends! If you’re looking for something a little different from a classic birthday cake, this chocolate cake with Nutella and mascarpone filling is a wonderful choice. It’s perfect for birthdays, celebrations, or any occasion that calls for an extra-special homemade cake!
Why You’ll Love This Chocolate Tunnel Cake
The chocolate sponge cake itself contains no added fat—no butter, oil, or egg yolks. However, the filling beautifully complements the cake, adding depth of flavor and an indulgently rich texture. The combination of Nutella and mascarpone creates a luscious filling that perfectly balances the chocolate sponge, making this an elegant and irresistible dessert.
Although making a tunnel cake might seem like a daunting task, I promise it is much easier to prepare than a traditional layered cake! It’s a real showstopper, both in taste and appearance. And when you slice into it, you’ll reveal the beautiful tunnel of creamy Nutella and mascarpone filling hidden inside. Add this cake to your must-bake list; I promise you won’t be disappointed!
A Delicious Balance of Flavors
The creamy Nutella and mascarpone filling runs through the center of the cake, while a slightly bittersweet chocolate ganache beautifully coats the outside. The result is a wonderfully balanced dessert, combining sweetness, creaminess, and rich chocolate flavor. Rest assured, you’re in for a treat!
How to Make the Mascarpone and Cream Filling
Mascarpone pairs beautifully with whipped cream, creating a light, smooth, and stable filling for our tunnel cake.
Before you begin, make sure both the mascarpone and heavy cream are well chilled. Whip the heavy cream with the sugar until stiff peaks form. Gently fold in the mascarpone using a spatula. Avoid whipping the mascarpone; handle it gently, mixing just until the two components are combined and the filling is smooth and homogeneous.
Refrigerate the filling until ready to use. If mascarpone is unavailable, you can substitute cream cheese, although the flavor will be slightly different.
How to Make the Chocolate Ganache
The chocolate ganache is simple to make and requires just three ingredients: heavy cream, chocolate, and butter. Simply combine all three ingredients in a saucepan and heat gently over low heat, stirring until the chocolate has melted and the mixture is completely smooth and glossy. The result is a silky, decadent ganache that tastes divine, especially when made with good-quality chocolate!
The chocolate sponge cake: You will notice that the cake has no baking powder or baking soda, the whipped egg whites act as a leavening agent and will trap air bubbles which will hold the air and help achieve a good rise.
How to Assemble the Chocolate Cake with Nutella and Mascarpone Filling
Using a sharp knife, cut a 2.5 cm (1-inch) slice horizontally off the top of the cake.
To create the tunnel, carefully hollow out the bottom of the cake using a melon baller or a spoon. Remove some of the sponge cake to form a tunnel, leaving a 2.5 cm (1-inch) layer of cake at the bottom. Spoon the Nutella evenly into the tunnel.
Using a spoon or spatula, spread the mascarpone filling evenly over the Nutella.
Carefully place the top part of the cake back in place.
Spoon the ganache over the center of the cake, then use a spatula to spread it evenly across the top, gently pushing it towards the edges. Allow the ganache to drip down the sides, creating a beautiful drip effect. For an elegant finish, aim for evenly spaced drips, about 2.5 cm (1 inch) apart.
A photogenic cake that will catch the eye and delight the taste buds! It tastes just as wonderful as it looks.
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Chocolate Cake with Nutella and Mascarpone filling
Description
Ingredients
For the Chocolate Cake
- 14 egg whites
- 1 ½ cups granulated sugar
- 1 cup cake flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon vanilla sugar
- Cooking spray for the pan
- All-purpose flour to dust the cake tin
For the Fillings
- Mascarpone Filling
- 250 g 9 oz mascarpone cheese
- 240 ml 1 cup heavy cream
- 2 tablespoons sugar
- 4 tablespoons Nutella
Chocolate Ganache
- 150 g 5.3 oz semi-sweet chocolate
- 120 ml ½ cup heavy cream
Instructions
- Preheat & Prep: Preheat your oven to 180°C (350°F) with a rack positioned in the center. Coat a large ring cake tin with nonstick cooking spray and dust lightly with flour.
- Whisk Dry Ingredients: In a mixing bowl, combine the cake flour, cocoa powder, vanilla sugar, and ¾ cup of the granulated sugar. Whisk well and set aside.
- Whip the Egg Whites: In a large bowl, beat the 14 egg whites with an electric mixer for about 1 minute until foamy. Gradually add the remaining ¾ cup of granulated sugar while continuing to beat on high speed until the whites hold soft peaks.
- Fold the Batter: Add the dry flour mixture to the beaten egg whites, one-third at a time. Gently fold after each addition using a rubber spatula just until the batter is fully incorporated.
- Bake: Spoon the batter evenly into the prepared ring cake tin. Bake for 40 to 45 minutes, or until a skewer inserted into the center comes out clean. (Tip: Start checking the cake at 35 minutes, as ovens can vary). Remove from the oven and let it cool completely on a wire rack.
- Invert the Cake: Carefully invert the cooled cake onto a flat serving dish and lift the tin straight up.
- Prepare the Mascarpone Filling: In a medium bowl, beat the heavy cream and 2 tablespoons of sugar with an electric mixer until soft peaks form. Gently fold in the mascarpone cheese using a spatula until the mixture is uniform and homogenized. Do not over-whip; treat it gently to maintain a smooth texture. Refrigerate until ready to assemble.
- Create the Cake Tunnel: Slice a 2.5 cm (1-inch) layer horizontally off the top of the cake and set it aside. To create a tunnel, carefully hollow out the bottom section of the cake, leaving a 2.5 cm (1-inch) shell on the sides and bottom. You can use a melon baller or spoon to scoop out the sponge cake crumbs.
- Assemble: Spoon the Nutella evenly into the hollowed-out tunnel, then fill the rest of the cavity with the chilled mascarpone cheese filling. Carefully replace the sliced top layer back onto the cake.
- Make the Chocolate Ganache: In a small saucepan, combine the semi-sweet chocolate and heavy cream over medium-low heat. Whisk continuously until the chocolate is fully melted, smooth, and glossy.
- Glaze & Serve: Spoon the warm ganache over the entire surface of the assembled cake, letting it drip beautifully down the sides. Allow the glaze to set slightly before slicing. Enjoy!
2 Comments
Oh my gosh, I love this recipe! We love chocolate especially with Nutella and creating this cake with the filling is a work of delicious art!
This is my dream cake! I MUST have this for my birthday!!!