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Mini Chocolate Cake With Mascarpone Frosting And Strawberries

Mini Chocolate Cake For Two

This Mini Chocolate Cake For Two With Mascarpone Cream makes a perfect little dessert for a date night or when you want to indulge in a fancy treat but no willing to spend hours in the kitchen. This cute dessert is easy to make and so incredibly delicious!
Course Dessert
Cuisine European
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 1022kcal
Author Iryna


For the Cake

For the Frosting

For the Decoration

  • 10 strawberries hulled and halved
  • 1 tbsp pistachios
  • 4 tbsp maple syrup


To make Chocolate Cake

  • Preheat the oven to 350 F and lightly grease 2 mini springform pans with cooking spray.
  • In a tall cup whisk together cocoa powder and boiling water. Set aside.
  • In a medium bowl whisk together flour, baking powder, sugar and salt.
  • In a small bowl whisk together egg, sour cream, vegetable oil and vanilla extract.
  • Stir wet ingredients into the dry ingredients. Add in the cocoa powder and water mixture and stir until all ingredients are combined. Don't overmix!
  • Divide the batter evenly between two mini springform pans and bake for 25-28 minutes or until toothpick inserted in the middle of a cake, comes out with fewer crumbs.
  • Remove cake from the oven, let it cool for 10 minutes and then remove from the pans.

To Caramelize the Pistachios

  • Heat a small skillet over medium heat. Add pistachios and toast for about 5 minutes giving a skillet an occasional shake. Add 2 tablespoons of maple syrup and stir until it coats pistachios. Transfer caramelised pistachios on a piece of parchment paper to cool.
  • When pistachios have cooled down a bit, give them a rough chop.

To Make Frosting

  • In a large bowl beat the heavy cream and sugar until soft peaks form. (Electric hand mixer works best for it).
  • Add Mascarpone cheese, vanilla extract and beat until the cream is thick and firm peaks form. (Don't overbeat).

To Assemble The Cake

  • Slice off the uneven tops (about ¼ of an inch) of each cake and set the tops aside. (You can use them later to make homemade truffles or enjoy with the leftovers of mascarpone frosting)
  • Generously spread the mascarpone frosting on one of the cakes. Top with half of the strawberries.
  • Cover with the remaining cake and spread the mascarpone frosting on top of it. Garnish with the remaining strawberries and caramelised pistachios. Drizzle the top of the cake with the remaining 2 tablespoons of maple syrup.
  • Enjoy!



Serving: 1slice | Calories: 1022kcal | Carbohydrates: 139.7g | Protein: 18.7g | Fat: 48.7g | Saturated Fat: 22.1g | Sodium: 428mg | Potassium: 1273mg | Fiber: 6.8g | Sugar: 92.8g | Calcium: 482mg | Iron: 6mg