Egg free chocolate cake with Nutella® and mascarpone icing recipe

Egg free chocolate cake with Nutella® and mascarpone icing recipe

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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Chocolate icing

An incredibly rich, dense chocolate sandwich cake that is egg free. Dust with icing sugar for a pretty presentation.

1 person made this

IngredientsServes: 8

  • Cake
  • 200g plain flour
  • 150g caster sugar
  • 50g cocoa powder
  • 1 tablespoon baking powder
  • 250ml milk
  • Filling
  • 250g Nutella®
  • 250g mascarpone cheese

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat the oven to 180 C / Gas 4. Grease a 23cm round tin.
  2. Mix flour, sugar, cocoa and baking powder together in a large bowl. Stir in milk and mix until smooth. Pour the cake mixture into the prepared tin and spread evenly.
  3. Bake in the preheated oven for 30 minutes or until a skewer inserted in the centre of the cake comes out clean. Cool in tin for a few minutes, then turn out onto a wire rack to cool completely.
  4. Meanwhile, mix Nutella and mascarpone cheese together in a bowl until smooth.
  5. Slice cake into two layers; spread the top of one layer with the Nutella and mascarpone cheese icing. Sandwich with the other layer; dust top with icing sugar.

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Chocolate Cake Cheesecake with Nutella Frosting

I love combining sometimes two, maybe three delicious desserts and turning them into one delectable dessert. It makes eating the dessert less guilt free. If you are a chocoholic, then this is just the dessert for you. A chocolate cheesecake cake with creamy delicious Nutella frosting.

The preparation of this chocolate cheesecake cake came together over the course of a weekend. There are three parts to this cake.

Chocolate Cake
Chocolate Cheesecake
Nutella Frosting
My recommendation is making parts of this cake in advance.

Make the chocolate cheesecake layer first because it has the longest baking and chilling time. This layer can even be made a week in advance. When baked and cooled, simply wrap the baking tin with cling film, pop in the freezer until you are ready to use it.

Next is the chocolate cake layer. I baked the chocolate layers the night before and chilled it overnight. Chilling the chocolate cake overnight will give the crumbs time to settle and make this soft chocolate cake easier to handle.

The final part of the prep work for this cake is the Nutella frosting. You can make the frosting just before assembling the cake. Once you have all three parts of the cake ready, it’s just a matter of putting the cake together.

The chocolate cake has a double dose of chocolate. I used a mix of cocoa powder and melted dark chocolate, to make this cake extra fudgy. The taste of the cake is pure chocolate heaven.

Buttermilk and brown sugar add moisture and flavor to the chocolate cake. The molasses in brown sugar make the chocolate soft and moist. If you haven’t got any buttermilk at hand, make some by mixing in 1 tablespoon of lemon juice or white vinegar with 120 ml (1 cup) milk and leave to stand for 10 minutes.

Elevated Tomato Salad by Chef Andrew Clatworthy from TRIO

Between the two layers of chocolate cake is chocolate cheesecake. Cream cheese, condensed milk, sugar, eggs, melted chocolate and vanilla extract create the decadent cheesecake layer. This layer is not for the faint-hearted. It is creamy, extremely rich and delicious.

The Nutella frosting is light, fluffy and mousse like. The ingredients are butter, vegetable shortening, icing sugar, Nutellla and mascarpone cheese. Have a taste of the frosting when it is done. Add more Nutella if you think the frosting needs more Nutella. By all means, customise it to suit your taste buds.

After the cake is frosted, it’s time to add some embellishment. Drizzle ganache around the side and top of the cake. Then pipe swirls on top of the cake with a 1M open star tip. To finish off sprinkle chocolate sugar strands over the ganache and then the top the swirls with Ferrero Roche chocolates.

There are FIVE insanely delicious layers in this Nutella Mousse Layer Cake!


  • I've simplified the process as much as I can, but no matter how you cut it– it's still a little labor intensive to make 5 layers of cake (well, technically 4 since one layer is just straight-up Nutella). But don't be scared! All the layers are very easy to make and don't require too much hands on time. You could easily make this cake one layer at a time and get other things done in between layers (as in, you don't need to prepare this cake in its entirety all at one time).
  • It's hard to see the difference between the mousse layer and the buttercream layer, because they are almost exactly the same color. Which isn't a huge deal and obviously doesn't affect the taste at all. But for presentation purposes only, I'll probably add 1-2 tbsp cocoa powder to the mousse layer next time (that should give the cake a nice gradient look).
  • I worked off of a few Nutella mousse recipes to cobble together the recipe that worked best for me. All of the recipes I researched called for mascarpone cream and homemade whipped cream. I don't ever have mascarpone cream on hand, so I subbed a mixture of cream cheese, whipping cream, and sour cream. If you have mascarpone cream on hand, feel free to sub 1/2 cup of that in for the cream cheese/whipping cream/sour cream that I call for in the mousse recipe.
  • Also, I chose to replace the homemade whipped cream with Cool Whip. One) because it was more convenient, and two) I felt like it would make a “firmer” mousse which is a pretty important quality to the center of a layer cake. However, if you'd like, you can use 1-1/2 cups heavy whipping cream + 3 tbsp sugar whipped up.

Egg-free chocolate cake with easy fudge icing – no eggs cake recipe

I go through so very many eggs every week. Aside from eating them lots – as a vegetarian they are one of my main sources of protein – readers will know that I bake like a woman possessed, and most cakes, custards, brownies etc contain plenty of eggs.

We used to have chickens who provided the very best eggs in the world but they are now scratching up the lawn and attacking the veggie patch in chicken heaven. #RIPCaitlinAndJakeson

I panic when I get down to just a couple of eggs in the carton, and my panic was reinforced when I went to the supermarket recently to top up my egg stash only to find they were sold out. Of all free range eggs.

I live in a big Sydney suburb and this big duopoly Australian supermarket, which rhymes with moles, had only cage eggs on the shelves.

In the end I made a trip to an organic store a few suburbs away and bought some gorgeous organic, free range eggs.

Long story short, I thought you and I could do with a recipe that requires no eggs. Perfect for friends with allergies to eggs, or those times when eggs are thin on the ground.

100 grams dark chocolate, diced

2 tablespoons sifted cocoa powder


Preheat oven to 150C and grease a line a deep 20 cm round cake tin with non-stick baking paper.

Place sugar, butter, chocolate and milk in a medium , deep saucepan and stir over low heat until melted and smooth – do not allow it to boil. Remove from heat and set aside for ten minutes to cool.

Fold in combined flours and cocoa and stir with a silver spoon until combined.

Scrape into pan and bake for between 45 and 50 minutes, or until a skewer inserted comes out with only a few small crumbs attached.

Leave in pan for ten minutes before removing and placing on wire rack to cool completely.

When cold top with easy fudge icing – recipe below- and add sprinkles.

Easy fudge icing:

2 tablespoons baking cocoa

Melt brown sugar and butter in a medium pan over a low heat, stirring. When it starts bubbling remove from heat then stir in milk and vanilla.

In a small bowl sift together cocoa and icing sugar. then fold into butter mixture.

Gluten-, Egg-, and Dairy-Free Chocolate Cake

Chocolate cake that is delicious, decadent, and so easy to make. It’s also gluten, dairy, and egg-free, so whether you make it for a birthday party, special occasion, or well-deserved treat, everyone can enjoy a slice, or two!


Step 1

Position rack in center of oven preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides dust with flour, tapping out any excess. Line bottom of pans with parchment paper.

Step 2

Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.

Step 3

Divide batter between pans smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks lift pans off cakes and remove parchment. Place wire rack atop each cake invert again so top side is up. Cool completely. DO AHEAD Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.


Step 4

Sift cocoa powder into large bowl add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD Can be made 1 day ahead. Cover keep chilled.

Step 5

Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).

Step 6

Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 1 3/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD Can be made 1 day ahead. Cover with cake dome chill. Let stand at room temperature 20 minutes before serving.

How would you rate Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting?

If you’re looking for a delicious cake definitely use this recipe but, don’t expect it to look like the photos. The cake was really good! It tasted of chocolate and coffee without an overly strong coffee flavor. Don’t expect the frosting to come out as dark as the photos while following the exact recipe. You might want to use black chocolate and black food coloring because it’s a light brown that turns darker when refrigerated (but is still lighter than the cake). This was perfect for me because I wanted a brown color for my cake but I understand that this can be frustrating for someone following a recipe and not getting the results shown.

Cake and frosting are delicious! If you are going to publish a recipe it would be nice to share your secrets though. I made everything exactly as written but bought black cocoa because I read the other reviews. Cakes are black but icing is gray. Not as pretty as the black. I am assuming they used black dye in the icing.

It’s an amazing recipe. I took out my cakes at 35 min instead of 40 and they turned out perfect after letting them finish baking in the pan.

Definitely a keeper! I finally made this cake yesterday, and it's a hit! This will be a "go-to" for me from now on. I would like to know how they made the frosting so dark on the cake in the photos. While my frosting did not turn out gray (how in the world?), is wasn't the nice deep, rich chocolate color seen in these photos. It was a luscious, creamy, dreamy milk chocolate color - with a luscious, creamy and delicious flavor! It was more mousse than frosting, and we love it! I think I might serve it on it's own - Iɽ also recommend forgoing the traditional layer cake in favor of a trifle or even individual dessert cups. Yes, definitely a keeper!!

I made this cake and loved it! I used black cocoa powder and it made the cake nice and dark but the icing still turned out grey. I would like to know what made this look so dark! A video would be great. It still was amazing!

Taste alone deserves 5stars, but gave 4 because of the color difference. I’m glad I read other comments before making it, so I was prepared. The only modification I did was used SPECIAL DARK baking cocoa, instead of the regular. The cake is dark, but the icing isn’t. I don’t mind the color contrast. Overall taste really is phenomenal!!

40 minutes at 325degrees what not bear enough time. I had to add 30 minutes cook time. As far as the frosting yes it did make a lot of frosting. The color difference was no big deal to me. I would not call it a fraud or misrepresentation of anything. Different natural cocoa powders are different in color. I used Hershey’s natural unsweetened cocoa powder and didn’t have issue with color difference. I did right when serving the cake add whip cream to the top and sliced strawberries. I also altered the recipe to make this gluten free and sugar free since I have celiacs disease and am an insulin diabetic. It was an amazing cake . Will definitely make this again

It is nowhere near as dark as the picture. But who cares? It's the best cake I've ever made it's what I now make for my own birthday every year! I would like to nominate it for a video feature and perhaps a reshoot on the photo?

Both layers collapsed in the middle while cooling, then when I peeled off the parchment, all air went out of the center. I ended up with high sides and a nearly flat center. yet so light and airy. What did I do wrong?

It's very good, but a little dense, almost a brownie like consistency. I feel like using baking soda instead of baking powder would have made it a lighter cake. The cake in the photo doesn't match, but that's not such a terrible mistake and could be made to look the same with black cocoa powder.

I found a photo of what everyone is talking about. The photo of this cake following the recipe looks like a fudge round cake. It has a light brown icing and darker brown cake. I was wanting to try this recipe, but I'm not interested in having to change measurements and ingredients for a trial run.

This looks like Satan purchased my cold, dark soul for chocolate (fair trade)

Prince Edward Island, Canada

If you want dark colored cake, do not use black food coloring as someone suggested- that will make your frosting grey. Use dark colored coco powder.

The recipe was obviously changed.. cake and frosting in no way matched the picture. I think the recipe that the cake in picture was made from used black cocoa. Just wonder why the recipe was changed?? Black cocoa could have been listed as an option..

This cake was amazing! Compliments from everyone! Cake with super moist and frosting was delicious. No, the frosting does not look like the picture but I just didn't show anyone at the party the picture and everyone thought it was great. I actually thought it contrasted nicely with the dark cake. It does make a lot of frosting so make sure you put a lot in the layer. The frosting isn't super sweet. Use it all. Next time I make it I'm going to add a little bit more espresso to both the cake and the frosting. They could both take a little more. Definitely a keeper!

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This flourless chocolate cake is every chocolate lover’s dream come true. It’s fudgy and chocolatey and basically tastes like a mix between a truffle and chocolate mousse. That is, it’s pretty much chocolate perfection – and super easy to make as well! This post may contain affiliate links, which allow [&hellip]

Mar 20

This egg-free and dairy-free vanilla cake is paired with a light and fluffy vanilla frosting and fresh strawberries.

It’s finally time! My egg free and dairy free cakes are ready for you!

After your positive reviews of my gluten-free vanilla cake, I decided it was time to tackle other common food allergies, like eggs and dairy. I just can’t stand the thought of you not eating good cake because of a few ingredients! So 12 rounds of cake making later, I think I’ve come up with some pretty fabulous egg-free and dairy-free vanilla and chocolate cakes. Yes, that’s right. Not one, but two egg-free and dairy-free cakes!

This was a major labor of love, but I can’t even begin to tell you how excited I am with how both cakes turned out. While each failed attempt was discouraging, I actually really enjoyed teaching myself the science behind creating a recipe without the typical dairy and eggs I’m used to. Plus, finally coming up with two recipes I love, was worth every failed attempt.


Before I got in the kitchen, I tried to do as much research as possible on what the best egg and dairy substitutes are. I read loads of articles, blogs, and recipes, trying to figure out what worked and didn’t work for other bakers. But there was really no way of knowing what I like best if I didn’t try it all for myself. So, I narrowed down the substitutes to just a handful – one that were rated highly by others, but also ones that I thought would be easiest for you to find in your home or at any ordinary grocery store.

Here were the key players in the game and a quick personal review of each, followed by more detail of how each substitute worked in my cake.

(I was originally going to make the cakes gluten-free too but decided it was a little too much to tackle all at once. I do love this brand of gluten-free flour, Cup4Cup, and use it in all my GF baking BUT just a heads up – it’s not dairy-free. Bob’s Red Mill Gluten Free 1 to 1 Baking Flour would be a good dairy-free and gluton-free option.)

Egg Substitutes
    : rated highly by others but I didn’t think it did a good job binding the ingredients together. My cake with this egg replacement crumbled easily.
  • Flaxseed Egg: (1 tablespoon golden flaxseed with 3 tablespoons water). Another egg replacement liked by many, including me. I think it did a good job binding the ingredients but I found out it’s not necessary in a cake. I think it will be useful to use in cookies and brownies though. Keep this one in mind for other egg-free baked goods for sure!
  • Chickpea Water: Yup, as gross as it sounds, some people like it for an egg replacement, but I could totally taste the flavor in my cake and in a meringue frosting I made with it. I don’t recommend it.
  • Vinegar: My winner! Forget the egg substitutes and just throw in a tablespoon of white distilled vinegar with a couple teaspoons of baking soda and you’ll get a cake that rises beautifully.
Dairy Substitutes
    : too much of this butter in a frosting was overly sweet, but just a little and it provided a great texture and flavor. This butter replacement works well in cookies too. : for frostings, I prefer hi-ratio shortening because it contains emulsifiers which make the shortening smoother and creamier. This shortening is also more stable than regular shortening. In the frosting, I noticed shortening by itself was a little bland, but when combined with a little Earth Balance Butter, the flavors balanced each other well.
  • Almond Milk: I always have almond milk on-hand, so this is one of the easiest substitutions for me to make.
  • Canned Coconut Milk: I was worried about having a coconut flavor in my frosting or batter, but with the cocoa powder (for my chocolate cake), you don’t even notice it. The canned coconut milk (mixed well) is a great replacement for buttermilk, and also makes for a silky and rich chocolate buttercream (which I decided not to post, because it wasn’t stable enough for a layered cake, but man did it taste good!).

The Base of the Cake

For the base of my vanilla cake, I decided to use my classic yellow cake as a starting point. It’s not only one of my favorite cakes, but I think you’ll also be able to alter it a few ways to get some different flavors (i.e. sub 1/4 cup sugar for 1/4 cup strawberry Jell-O or add some cinnamon and a layer of brown sugar and cinnamon mixed together to recreate my Churro Cake).

My original recipe calls for butter, eggs and sour cream. When converting a cake to egg and/or dairy free, and losing those ingredients, some of the biggest hurdles to cross are making sure your cake rises and that it gets enough moisture – which will give it right flavor and texture – the most important elements of any cake, in my opinion. If I couldn’t achieve a flavor and texture that met my expectations for cake, it wouldn’t be worth sharing with you.

Rounds 1 – 5

Bob’s Red Mill Egg Replacement: Let’s start with the egg substitutes, since figuring this out was my biggest challenge. I had read great things about the Bob’s Red Mill Egg Replacement and decided to give that a try first. For round one of the vanilla cake, I used Earth Balance Vegan Butter to replace my regular butter, as well as the Bob’s Red Mill Egg Substitute and some dairy-free yogurt to replace the sour cream. The result of this attempt was a cake that didn’t rise and was too dense. It was also very fragile. I’m not sure the Bob’s Red Mill Egg Replacement did a good job at binding the ingredients.

Flaxseed Egg: I then went on to try the flaxseed egg (1 tablespoon flaxseed mixed with 3 tablespoons water) instead of the Bob’s Red Mill Egg Replacement. I also switched the non-dairy yogurt for almond milk. This second round produced a cake with flex of flaxseed, which I didn’t love to see in the cake, but also didn’t mind since the cake stuck together better. However, this cake sunk a little in the middle so it wasn’t a winner either.

Chickpea Water: For my third and fourth rounds, I stuck with the flaxseed egg and almond milk, but changed up my ratio of baking soda and baking powder. Neither round met my expectations. For my fifth round, I tried chickpea water as a substitute for the egg, but could totally taste the flavor of the chickpeas and threw it away without a second thought.

Rounds 6 – 8

Vinegar: Heading into my sixth round, I decided to add some vinegar mixed with baking soda to the recipe – similar to what you do with a red velvet cake. I mixed all the ingredients and then added the vinegar and baking soda mixture at the end. The batter tasted great, but the cake sank again! Ugh! I was so confused. I went back to my research and reread everything about vinegar. Several sources claimed it was a great way to get your cake to rise… and then it hit me… I needed to do it without the egg replacement.

So, for round seven, I still had the vegan butter, almond milk and then a full tablespoon of vinegar with a couple teaspoons of baking soda. I was eager to see how this one would turn out. I was certain it would be perfect. Nope. Sank again. I nearly gave up, especially when my little Avery told me I should. (Haha!) But there was no way I was going to quit at that point. I gave myself a break and tried to think through it all. What was I missing in this equation? And then it finally dawned on me. I had yet to try a version without the butter. What if the butter was weighing the cake down? It had plenty of moisture from the almond milk and oil, so what purpose was the butter serving?

In round eight, I made the recipe without the butter, increased the almond milk and oil a little, removed the baking powder and only used baking soda and threw in the vinegar again. The result? A tender and perfectly risen vanilla cake. Victory!


As for the frosting, I ended up with a blend of vegan butter and hi-ratio shortening. The texture glides onto the cake beautifully and the taste is sweet, but light and fluffy, so it doesn’t overpower the cake.

I’ll be posting my egg-free and dairy-free chocolate cake with chocolate frosting later this week. Both cakes and frostings work great together, so feel free to mix it up when you start baking.

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The presentation of this cake is awesome. It looks beautiful. And the praline pieces were good. Unfortunately I was not impressed with anything else about it. I followed the recipe exactly as written. The cake was dry and the components of the cake didn't really seem to go together. Instead of the ganache, maybe a creamier chocolate filling might have been better? The frosting was good but by the time you taste it, you've already gone through the dry cake with not much to hold it together. After such an impressive presentation, it's just not a good feeling when there's complete silence while people are trying to get through it and have to think of something polite to say. Not happy.

Excellent cake! Agree with other reviewers that its not as hard as it looks to make, can certainly do parts ahead of time. I partially chopped the almonds prior to making praline which helped¿ the sugar mixture goes amber very quickly so watch it! I put the almonds on parchment which was easy to remove once theyɽ hardened. The chocolate bark was simple to make as well and kept in fridge easily in a sealed container. Only thing I would not recommend is frosting the cake early. Following other reviews I frosted it the day before but it got a bit hard so while it was still tasty, not as good as if it had been fresh. So you can do everything day before serving but wait to apply the frosting/finishing praline/bark until then! Also I only had marzipan so I doctored the cake by adding almond powder to the mix and a bit less marzipan and brown sugar to avoid it being overly sweet. Seemed to work but almond paste would've been preferable! Cakes themselves were super easy to make. Stand mixer is definitely a help on this one with the weight of the almond paste/marzipan. Happy baking!

I will make this cake again in 100%, but for sure I will reduce it sweetness. Outcome was stunning and have impressed my quests but was too sweet for serving with dessert wine.

This is a truly grand cake befitting a special occasion. I did not find the cake overly sweet and everyone at my event loved the almond flavor. It definitely shined. The frosting is light and compliments the cake well. As another reviewer noted, I was tempted to skip the bark but as it turned out, it was some guests' favorite part.

This cake is divine. Be careful when mixing the frosting. I mixed too quickly and could see tiny pieces of the marscapone. The end result is definately worth the effort.

This is an expensive, time-consuming cake to make, but it is absolutely amazing! Definitely worth it for a special occasion. Deep almond flavor complemented nicely by the ganache filling and light frosting. It took me most of one evening and one morning to put together, so definitely give yourself enough time to make it. If you follow the recipe exactly, you won't be disappointed!

This was the BEST cake I've ever made - absolutely amazing. I use some store-bought almond paste and also mixed up a little of my own in a food processor - and maybe didn't add quite as much sugar here and there -but truly an amazing cake. I'm not a cook, so most of my more ambitious recipes fail, but this one turned out spectacular.

Was this cake expensive to make? Yes. the almond paste alone cost nearly $20. Was it time consuming? Yes. I made it in stages over three days. Was it worth it? ABSOLUTELY. One of the best cakes I have ever made, if not THE BEST. It had everything: Moist, almond-scented layers, crunchy praline & deep dark chocolate ganache, a smooth and dreamy frosting that whipped up beautifully. Truly wondrous. I am in a sugar afterglow.

I only made the cake part of this recipe. Although quite expensive (because of the almond paste), this dense cake is delicious. I made 2- 8x2" cakes and ended up with a gorgeous 4-layer cake (split and filled). My only complaint is that the center sank a little bit while set to cool.

It looks beautiful when done, a definite WOW factor. Unfortunately for me (and my guests), it was just way too much. The cake was too almondy tasting, and had a grainy unpleasant texture. I always count on these reviews to help in deciding what to try, and I realize I'm a lone voice in my disappointment with this recipe (which I followed faithfully), but I just didn't like it. Maybe I just don't like almond as much as I thought I did.

Hands down the best cake that I have made in a LONG time. Rave reviews across the board. My feedback is that once the sugar starts colouring for the pralines, it continues darkening once it's off the heat. Make sure that you have everything set up to add the almonds and spread them out before you start to make sure that you don't burn the sugar. Defiantly make and assemble the cake (sans pralines) the day before serving, the flavours are WAY more pronounced the day after.

Fantastic recipe, now one of my favorite cakes. The only thing that was hard to make was the praline. I didn't have the heat high enough to boil the sugar before the water boiled off (leaving a hard crystalline deposit in the bottom of a hot pan). I redissolved the sugar and then really turned up the heat and kept brushing the sides of the pan liberally with water to get an amber color after about 15-20 minutes of boiling. The next difficulty was chopping the praline. It was like cutting varnished nuts. Next time, I will try chopping the almonds before mixing them into the melted sugar. I didn't make the chocolate bark, but piped out onto waxed paper some chocolate decorations from a little bit of left-over ganache, froze them and then applied them to the sides of the frosted cake. All the flavors together are truly special. Don't be tempted to skip the praline!

This cake turned out great for a friend's 60th birthday. I doubled the recipe and baked it in 10 inch and 6 inch pans for stacking. The taste was incredible, it was well received, and I would make it again. The only drawbacks was the cost of ingredients and some other small difficulties. I had trouble with the almond praline being hard to deal with but I got it to work. The chocolate ganache set up too hard and I had to put it in the big mixer to get it back to a spreadable consistency. The center of the large cake wasn't cooked right, so next time I'll use my center baking cup with this pan. I also had some issues with the center of the little cakes falling, but I think it's an elevation issue and a matter of flour balance. My favorite part was the mascarpone frosting. I love the flavor and consistency, and it was the highlight of the cake.

I made this for my 17th birthday and everyone loved it! It took me about 5 hours in total to put together. 3 hours to bake the cakes, make the praline, and ganache on one day and 2 more hours to make the frosting chocolate and put it all together. The taste of the cake itself is like a "La galette des Rois" cake, but with the ganache, praline, and mascarpone it's much fancier and delicious. One suggestion is to not use a food processor to chop your praline. I recommend chopping it as the recipe calls for because pulsing them causes the sugar it self to quickly turn into a powder leaving large chunks of almond. Overall awesome cake!

Amazing cake. The flavors and textures were everything I hoped they would be. I will probably use the mascarpone frosting on other cakes, it's so light and not too sweet. The cake does take some time to make though, make sure you give yourself enough time.

Made this for my Mom's birthday as she is a lover of mazipan. Great cake. Got lots of rave reviews from adults, kids were a little put off (if it's not chocolate..). It was even better the next day, so go ahead and make it a day in advance. Frosting was super easy.

Absolutely delish! Made it for friend's birthday and got rave reviews. Another friend has already asked if I would bake one for her niece's birthday! Definitely a big-deal cake. With some planning, the many steps aren't that time-consuming, and the resulting taste and presentation is definitely worth it! Followed the recipe as is but used 8" cake pans instead. This is a keeper!

I made this for my sister's birthday last month and it was great. People that aren't big cake fans even liked it. First, the cake turns out looking beautiful. Second, the marscapone frosting is very light and a nice departure from heavy buttercream. Finally, the combination of flavors is definitey a winner. Hats off to the chef at Bon Appetit who invented this recipe!

Wonderful! Surprised my husband when he came home from a business trip - he loved it, thought I ordered from a bakery and flipped when I told him it was homemade. I scaled it down by 2/3 and made it into a mini cake for 2. Also added amaretto to the icing and ganache for more flavor. Amazing and worth the effort.

Brilliant! As others mentioned, many steps, but worth it. Definitely glad I started a day ahead. A very special dessert: the tastes and textures, presentation, the understated sweetness. I skipped the bark also, made my preferred praline recipe, and just piped a lattice of the ganache with crushed praline on top.

One of the best cakes I have ever had. Worth all of the work. I just purchased chocolate bark and used that instead of making that as well.

I only used the frosting recipe, with a different almond cake filled with lemon curd. The frosting is excellent - not very sweet, great flavour, easy to spread. The only downside to it is that it doesn't form a crumb-sealing layer very well.

The steps in this recipe were fairly easy to follow. I've never made a cake before, so perhaps this isn't really necessary for the experienced baker, but I wish I had known to let the mascarpone come to room temperature before making the frosting. It came out a bit lumpy and I had to let it warm before beating again and the texture was not ideal (but still tasty). I also blanched some almonds and made my own paste because the product in the store was rather expensive. Everyone did enjoy this cake and it is impressive looking.

This cake is awesome!! My boyfriend made it for my birthday and it was quite special. There are many components but not too complicated. If you love almond paste (i do) then this is the cake for you!

I thought the cake itself was delicious - very almondy and with a good crumb. However, with fine bittersweet chocolate, the ganache was not sweet enough to match the cake. Furthermore, the mascarpone frosting was not sweet in the least and didn't seem to complement the cake well. I'm not sure what would go best with the tasty cake, but I'm thinking perhaps the ganache and some raspberry sauce? Overall, a recipe that was almost sublime.