Chocolate Cake with Strawberries and Rose Water Mascarpone Whipped Cream
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • for the cake:
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 cup dark cocoa powder
  • 1 pinch flaky sea salt like Maldon (optional)
  • 2 egg
  • 6 tbsp milk
  • 6 tbsp vegetable oil
  • 3-5 drops vanilla extract
  • large pinch of espresso powder
  • 6 chocolate Truffles (Lindt or similar)
  • for the strawberries:
  • 1/2 pint strawberries, hulled and sliced
  • 2 tbsp balsamic vinegar
  • freshly ground black pepper
  • 1 tbsp sugar, more to taste
  • for the whipped cream:
  • 3 tbsp heavy cream
  • 4 oz mascarpone
  • pinch ground cardamom
  • 1 tbsp sugar
  • 2-3 drops rose water to taste
  1. for the cake:
  2. Combine dry flour, sugar, cocoa powder and sea salt, if using, and whisk to combine. Add in eggs, milk, oil and vanilla extract and mix well. Place batter in ramekins, leaving about 1/4" of room at the top, and place a single chocolate truffle in the middle of each. Microwave for 45 seconds, checking after 30 seconds. Cake should rise over the top of the ramekin slightly. If the middle still feels wet, microwave in additional 15 second spurts until cooked through. Run a knife around the edge of the ramekin and invert onto serving plate.
  3. for the strawberries:
  4. Cut berries in half lengthwise, then into slices. Add balsamic vinegar, sugar, pepper. Adjust sugar and pepper to taste. Set aside.
  5. for the whipped cream:
  6. Whip mascarpone and heavy cream together until well mixed. Add sugar and rose water and cardamom. Whip to desired consistency.
  7. to serve:
  8. Top cakes with sliced strawberries and some of the balsamic sauce, followed by a dollop of whipped mascarpone cream.
Recipe by FMITK: From My Impossibly Tiny Kitchen at