Posted inCakes & Pastries, Desserts

Chocolate Shell Swirl Cake With A Berries And Cream Filling

Credit: MediaPartisans
Eating dessert is all about treating yourself, so we say you should pull out all the stops when you’re making one at home. This chocolate shell swirl cake with a berries & cream filling is just what you need when you’re looking to indulge a little. Between its gorgeous chocolate shell exterior and its creamy mascarpone, coffee, butter cookie, and berry filling, this cake has all of the right textures and flavors to truly satisfy your sweet tooth. Easy on the eyes and quick to assemble, this stunning cake is bound to become one of your go-to desserts!

Chocolate Shell Swirl Cake with Berries and Cream Filling

This chocolate shell swirl cake with a berries & cream filling is just what you need when you're looking to indulge a little. Between its gorgeous chocolate shell exterior and its creamy mascarpone, coffee, butter cookie, and berry filling, this cake has all of the right textures and flavors to truly satisfy your sweet tooth.
Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 6 minutes
Total Time 15 minutes
Course Cakes & Pastries, Desserts
Servings 1 cake

Equipment

  • Silicone swirl cake mold
  • Hand mixer

Ingredients
  

  • 1 bag milk chocolate chips 11.5 oz, tempered
  • 4 eggs separated
  • 0.5 cup sugar divided
  • 1.33 cups mascarpone or cream cheese
  • 3-6 Danish butter cookies
  • 1.5 cups cold coffee
  • 1 cup blueberry pie filling

Instructions
 

  • Pour the tempered chocolate into a silicone swirl cake mold and swirl the mold around until the inside is completely coated with chocolate. Refrigerate the cake mold and let the chocolate set.
  • Separate the eggs and beat the egg yolks and ¼ cup of sugar with a hand mixer until fluffy. Also beat the egg whites and ¼ cup of sugar with a hand mixer until fluffy. Fold the mascarpone into the egg yolk mixture and then carefully fold in the egg white mixture.
  • Spread ¾ of the mascarpone cream over the hard chocolate shell in the cake mold and smooth out the top. Break the Danish butter cookies in half, place them on top of the mascarpone cream, and brush cold coffee over the cookies. Spoon the blueberry pie filling over the cookies.
  • Spread the rest of the mascarpone cream over the blueberry pie filling and refrigerate the cake mold for at least 6 hours, or preferably overnight. Flip the chilled cake mold over onto a serving platter and carefully remove the cake mold before serving.

VIDEO

Click here to display external content from YouTube recommended by the editors. You can always enable and disable third-party content.

You agree to display external third-party content. It is possible, that personal data will be send to the provider of the content and other third-party services.

A rich chocolate exterior and and silky smooth berries & cream filling – this chocolate swirl cake is the perfect dessert to try out the next time you want to impress some guests. In fact, you’ll probably also end up impressing yourself!