Learn how to make Low Carb Chocolate Mascarpone Cake with only a few ingredients needed. This extra-moist layer cake, filled with mascarpone whipped cream frosting, perfectly balances flavors to satisfy every sweet craving.
Serve it with a scoop of ice cream, or top it with crushed almond bark and sugar-free whipped cream. Drizzle with chocolate syrup, caramel sauce, condensed milk, and simple syrup for sweetness and elegance. Make your way to the best cake dessert that comes out clean and delicious.
Why You Will Love This Recipe
Many dessert lovers will enjoy the mix of rich chocolate and creamy mascarpone, and there are several reasons you’ll love this recipe:
- Kid-friendly – It is the only cake my daughter has been asking to make since she was four and tried it for the first time. This cake is absolutely her favorite.
- Rich flavor – Chocolate and mascarpone are both known for their rich and indulgent flavors. Combined in a delicious cake, they create a rich, unbelievable taste that can satisfy even your most intense cravings.
- Versatility – you can adapt this mascarpone cake to multiple preferences. Experiment with different flavors, adjusting the sweetness and intensity to suit your taste. You can also add ingredients like nuts, berries, or coffee to enhance the flavor profile. I usually bake it as a sheet cake and cut it into rectangular shapes for easy bites.
- Special occasions –this cake is perfect for celebrations. It’s elegant and delicious, making it a common pick for birthdays, anniversaries, or any event where you want to treat yourself and your guests to a delicious dessert. Just baking it as a round cake makes it a perfect birthday cake idea.
- Easy to make – while this cake looks fancy, it is simple. A few minutes of your time, and you’re done.
Sugar Free Mascarpone Cheese
A sugar-free mascarpone cheese is a rich, creamy Italian cream cheese primarily used in Italian cake tiramisu and cheesecakes. It isn’t limited to desserts; you can also stir it into pasta sauces, adding creamy richness to dishes like pasta alfredo and creamy risotto. Add it to your cold brew coffee for a rich and flavorful twist.
Are Mascarpone And Cream Cheese The Same?
While mascarpone and cream cheese share some similarities, they differ in flavor, texture, and production.
Cream cheese is made from cow’s milk. While mascarpone is made from cream, and its production involves simply thickening the cream.
The differences in texture and flavor depend on the dish you are preparing. Mascarpone is less tangy than cream cheese.
Mascarpone Frosting
Making mascarpone frosting is quick and easy. It is almost the same as a cream cheese frosting, and you can use it in mascarpone cakes and various cake flavors.
You can use it for your cupcakes. It goes well with chocolate cupcakes. You can also explore topping it on any dessert you want, like a chaffle-waffle, or when you want to decorate a simple pound cake.
How To Make Chocolate Mascarpone Cake Recipe
Making this low-carb mascarpone cake is very straightforward. You will only need a few ingredients, and here is where I will show you the step-by-step process of making it.
Kitchen Gadgets Needed:
- Mixing Bowl
- Stand Mixer
- 2x 8 inch Cake Pan
- Spatula
- Whisk
- Parchment Paper
Ingredients Needed:
- Eggs will provide structure and moisture to your cake batter and filling.
- Sweetener – Opt for your preferred sugar substitute to add the right amount of sweetness.
- Cocoa – Choose unsweetened cocoa powder without the added sugars for that intense flavor.
- Salt – A pinch of salt enhances the overall taste and balances the sweetness of the cake.
- Mascarpone – The show’s star, mascarpone, lends a creaminess that takes this cake to the next level.
- Heavy Cream – Adds a creamy texture to your dessert.
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS FOR CHOCOLATE MASCARPONE LAYER CAKE
First Step: Prepare Ingredients
To make this cake, prepare all the ingredients in advance. Separate the egg yolks from the egg whites before anything else. I have used a powdered sweetener for the cake batter filling and mascarpone. You can use any other powdered sweetener you prefer.
Preheat your oven to 350°Fahrenheit (175°Celsius). As you can see, I have used parchment paper inside the baking form to avoid using flour to prevent stickiness.
Second Step: Whisk Egg Whites
Using a stand mixer with a large mixing bowl, beat the egg whites and 4 tablespoons of sweetener until well combined and fluffy. Set aside.
Optionally, add a little bit of vanilla extract.
Third Step: Making The Cake Batter
Add the egg yolks and 4 tablespoons of sweetener and mix into a mixing bowl.
Gradually add the egg white mixture to the cake batter cream until combined. Be careful not to overmix.
Fourth Step: Add In The Cocoa Powder
After all is combined, add your cocoa powder and mix again.
Do not add too much cocoa powder. Otherwise, it will overpower the mascarpone’s taste.
Fifth Step: Pour Batter In The Cake Pan And Bake
In your prepared baked pan, pour the batter and divide equally between the prepared cake pans. Bake the cake in the oven for 15 minutes or until the toothpick inserted into the center comes out clean.
Sixth Step: Prepare The Filling
Start by whisking the heavy cream in the mixer until stiff peaks form, then set aside.
Seventh Step: Mascarpone Mixture
Combine the mascarpone, egg yolks, and powdered sugar. After mixing, gently add the whipped cream to the mascarpone mixture until well combined.
Eighth Step: Layer The Cake
After baking your cake base, let it cool thoroughly before assembling it.
Place one cake layer on a serving plate. Spread mascarpone filling evenly over the layer. Repeat with the remaining layer.
It is okay if you plan on making a second cake layer. You can even use any remaining mascarpone filling to frost the cake’s exterior.
Ninth Step: Decorate
Top up the mascarpone cake with your favorite decoration. Be it a ganache, a few fresh berries, or just simple cocoa powder and powdered sweetener for a decorative touch on top of the cake.
TIPS AND TRICKS:
- Room temperature ingredients – bring your mascarpone and eggs to room temperature before using them, as it can result in a smoother batter and a better-textured cake.
- Refrain from overmixing – overmixing can lead to a dense cake.
- Refrigerate before serving – refrigerate the cake for a few hours or overnight for the best flavor and texture. It allows the flavors to meld and the filling to set.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
What Is The Best Cake Mix For Mascarpone Cake?
Even though our recipe doesn’t include any flour, some people find a cake mix convenient. Finding a specific cake mix labeled for mascarpone cake might be challenging, as mascarpone cake is often made from scratch. And don’t get me started on finding a low-carb mixture. Almost impossible.
Optionally, you can use a plain vanilla cake mix as a base and enhance it with mascarpone and other ingredients.
Can I Make Cake Flour At Home?
Yes, you can make cake flour as a substitute for store-bought flour. Even though this cake base uses wet ingredients, I have cake recipes made entirely with a low-carb flour mix.
Is Mascarpone Cheese Good For Making A Berry Cake?
Mascarpone cheese can be an excellent choice for making a berry cake. Its rich and creamy texture and slightly tangy flavor pair wonderfully with the sweetness and juiciness of berries. Frozen berries work well, too. Make it for any special occasion or as a sweet treat any day. Below are a few ideas for a berry cake.
Raspberry And Lemon Mascarpone Cake
A raspberry and lemon cake with mascarpone gives an exciting twist on mascarpone with lemon zest, lemon extract, lemon juice or fresh lemon flavor. The tartness of raspberries contrasts beautifully with the cake’s sweetness, creating a balanced, enjoyable taste. Use our recipe as a base, then add the fruit.
Berry Mascarpone Pound Cake
I have made a pound cake before using almond flour and paired it with a strawberry.
I tried a few cheesecakes with a hint of tangy berry and lemon flavors, and they were fantastic.
It would help if you tried this combination next time, and maybe I should make this recipe, too, with a hint of sour cream.
How Do I Store Mascarpone Cake
It would help if you refrigerated mascarpone cake since it has mascarpone filling.
Yes, you definitely can freeze the cake. Wrap it securely in plastic wrap, then in aluminum foil. Make sure it’s well protected to prevent freezer burn and maintain moisture. It could last for 2-3 months.
My Favorite Cake And Cupcake Recipes
Since we are already talking about cakes, I will use this chance to share my favorite cake recipes with you. Make a low-carb, delicious cake with these recipes.
As someone who loves fruits and cakes, my favorites have a hint of citrus or another fruit flavor. One is this lemon cheesecake with meringue because of its perfectly sour lemon aftertaste. Also, lemon curd cupcakes are my go-to because they are rich in lemon flavor.
And, of course, when it comes to berry cakes, these sheet pan blueberry and strawberry cakes are my top-tier.
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Low Carb Chocolate Mascarpone Cake
Equipment
Ingredients
Mascarpone Filling:
- 1 Cup Mascarpone
- 1.5 Cups Heavy Cream
- 2 Egg Yolks
- 4 Tablespoons Sweetener
Video
Instructions
- Preheat oven to 350°Fahrenheit (175°Celsius), line the pans, separate the eggs, and measure the remaining ingredients.
- Beat the egg whites with 4 tablespoons sweetener until fluffy, then set aside.
- Beat the egg yolks with 4 tablespoons sweetener, then gently fold in the egg whites.
- Fold in the cocoa powder until evenly combined.
- Divide the batter between the pans and bake for 15 minutes, or until a toothpick comes out clean.
- Beat the heavy cream until stiff peaks form.
- Mix mascarpone, egg yolks, and powdered sweetener, then fold in the whipped cream.
- Cool the cakes completely, then layer with mascarpone filling and frost the outside if desired.
- Finish with ganache, berries, cocoa powder, or powdered sweetener.
Notes
- Refrigerate before serving – refrigerate the cake for a few hours or overnight for the best flavor and texture. It allows the flavors to meld and the filling to set.
- Room temperature ingredients – bring your mascarpone and eggs to room temperature before using them, as it can result in a smoother batter and a better-textured cake.
- Refrain from overmixing – overmixing can lead to a dense cake.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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This looks delicious! Can you please provide a couple more details, such as cake pan size (looks like 8″?), and whether the 8 T of sweetener is divided between the egg whites and yolks or if there is additional sweetener in the yolks? Also, there is a comment regarding cake mixes and GF flour, yet I don’t see any flour in the cake recipe or video. Thank you!
Sweetener – 8 tablespoons is split into half for egg whites and egg yolk mixture. Cake pan – I am using the expandable form, but you are on spot, it is at around 8 inch in size. Flour – yes, this recipe does not uses any flour and the mention in there is just as info for those who would like to use a different base mixture. I will update all in the post. Thanks for spotting all the details.
I love how easy it is to follow the instruction to make this recipe. I made it with my friend and it was so delicious!
Happy you liked it.
The rich chocolate and creamy mascarpone make it so irresistible. I added a drizzle of chocolate syrup for an extra sweetness and it was so yum. Definitely making this again for my daughter’s birthday!
Oh, she would for sure enjoy it.
Absolutely a winner! Tried this cake yesterday, and it became an instant hit with the family! This will be a “go-to” for me from now on. Will be making this again for a friend’s birthday and I’m super excited for the reactions I’m going to get from this stunning dessert.
Everyone will for sure enjoy it.
Made this cake for my boyfriend’s birthday and he loved it! The cake was so rich, moist and so delicious. It looked really fancy but didn’t take me the whole day to make it. My bf actually thought I just bought it from cake shop. haha
That is so rewarding, when you can make something that is not only delicious, but fast and great looking.
I tried to make this yesterday and I loved it. It was so moist and perfect for a guilt-free dessert. Also, using the doily for decorating the cake was brilliant. I can’t want to make this again.
Love those doilies. Whenever I want to add some nice touch to a cake, its super easy.
Hi Zuzana! I wonder if you can help me with some details. I tried to make this and was sure I had everything ready and understood…and I failed somewhere 🙁
For Cake – it shows 8 eggs – is this whole eggs? whites and yolks? instruction #3 shows “add egg yolks to the bowl” is this all of the yolks from the 8 eggs? And then for the filling I would need 2 EXTRA yolks…so 10 eggs total for this recipe?
Also, please educate me…is it ok to have egg yolks uncooked in the recipe? I think this is where I got confused…too many yolks and not serious enough 😉
For the cake, the recipe uses 8 whole eggs (both yolks and whites). In the step where it mentions adding egg yolks, that refers to the yolks from those same eggs as part of the process.
For the filling, you will need 2 additional egg yolks, so yes, in total it comes to 10 eggs. The extra egg whites from the filling are not needed, but you can add them to the cake batter if you prefer not to waste them.
Regarding the yolks in the filling, some recipes do use them as is, but if you are unsure or prefer not to, you can gently heat them over a water bath while stirring before using or just skip them all together.