Description
A rich Italian drip cake made with soft chiffon layers, caramel mascarpone cream, and dark chocolate ganache.
Ingredients
Scale
- 1 chiffon cake base (3 layers)
- 250 g mascarpone
- 1 tablespoon powdered sugar
- 400 ml heavy whipping cream
- 150 g caramel sauce
- 100 g dark chocolate shavings
- 150 ml heavy cream (for ganache)
- 100 g dark chocolate (for ganache)
Instructions
- Mix mascarpone with powdered sugar and gradually add caramel sauce until smooth
- Whip cold heavy cream until soft peaks form
- Fold whipped cream into mascarpone mixture in batches
- Slice chiffon cake into three layers
- Spread cream and chocolate shavings between each layer
- Cover the entire cake with remaining cream and smooth edges
- Heat cream and pour over chopped chocolate to make ganache
- Stir until smooth and let cool slightly
- Pour ganache around edges to create drip effect, then fill center
- Decorate with cookies, chocolate pieces, or desired toppings
Notes
- Keep the cake very cold before adding ganache
- Ganache should be around 35°C for best dripping effect
- Do not overwhip the cream to keep texture light
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28
- Sodium: 120
- Fat: 32
- Saturated Fat: 19
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
- Cholesterol: 95