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Sous Vide Chocolate Layer Cake with Nutella Mascarpone Frosting Recipe

Sous vide chocolate layer cake

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From the ISVA Editors

Many people make sous vide desserts in jars, but not many have made a full sized sous vide chocolate cake before!

Lisa uses the sous vide to perfectly cook this rich and decadant chocolate cake. It's topped with nutella mascarpone and raspberries and belongs in the counter of any bake shop.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Chocolate Layer Cake with Nutella Mascarpone Frosting Recipe

  • Published: October 28, 2021
  • By Lisa Keys
  • Total Time: 1 hour
  • Cooks: 198°F (92.2°C) for 1 hour
  • Serves: 6

Ingredients for Sous Vide Chocolate Layer Cake with Nutella Mascarpone Frosting

  • For the Sous Vide Chocolate Layer Cake

  • 71 grams (1/2 cup) all-purpose flour
  • 15 grams (2 1/2 tablespoons) unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 99 grams (1/2 cup packed) light brown sugar
  • 1 egg
  • 1 teaspoon instant espresso mixed into 1/4 cup hot water
  • 1/4 cup buttermilk
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla
  • For the Nutella Mascarpone Frosting & Raspberries

  • 1/2 cup Nutella
  • 1/2 cup mascarpone cheese
  • Fresh raspberries
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Cooking Instructions for Sous Vide Chocolate Layer Cake with Nutella Mascarpone Frosting

For the Sous Vide Chocolate Layer Cake

Set up your water bath and immersion circulator according to your equipment. Heat water bath to 198°F (92.2°C) and set cook time for 1 hour. Lightly coat a 6-inch round cake pan with non-stick spray. Line bottom of pan with parchment paper and spray with no-stick spray.

In medium bowl, whisk flour, cocoa powder, baking soda and salt; set aside.

In another bowl, whisk brown sugar and egg, about 30 seconds, making sure there are no lumps. Add coffee, buttermilk, butter and vanilla; whisk until well blended.

Add flour mixture; gently whisk until dry ingredients are just moistened.

Place magnet inside 1- gallon Ziploc bag. Insert pan into bag centering pan over bottom of bag and magnet. Cover pan with a heat proof plate. Seal bag pushing out as much air as possible. Attach bag magnet to a weighted magnetic metal pan that will fit inside your water bath container. Drop sealed cake into water bath making sure cake pan is submerged to its rim or slightly below water. Make slight adjustments, if needed, to be sure cake pan is level. (As cooking proceeds, bag may balloon; be ready to expel additional air.)

Cook cake for 1 hour. Remove from water bath and open bag to let heat escape. Carefully remove cake from bag and remove plate. Let cake cool in pan for 10 minutes.

Run a thin knife around the edge and invert on to cooling rack. Remove parchment paper. Cool completely. 

For the Nutella Mascarpone Frosting & Raspberries

This cake is delicious on its own served with whipped cream or a dusting of powdered sugar, but I like slicing it in half, horizontally, and turning it into a layer cake. I filled and frosted this one with a mix of equal parts Nutella and mascarpone cream (about 4 ounces of each) and then topped with fresh raspberries.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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Related Amazing Food Made Easy Articles

All tags for this article: Chocolate, Dessert, ISVA Sous Vide Recipe Collection, Sous Vide Chocolate, Sous Vide Dessert , Sous Vide Recipes

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