• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • About
  • Contact
  • Portfolio
  • Subscribe

Bright-Eyed Baker logo

menu icon
go to homepage
  • Recipes
  • About Me
  • Contact Me
  • Portfolio
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
    • Contact Me
    • Portfolio
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Cakes and Cupcakes

    Published: Jul 27, 2015 · Modified: Apr 6, 2022 by alexandra · This post may contain affiliate links

    Chocolate Financier Layer Cake with Mascarpone Whipped Cream & Berries {GF}

    Jump to Recipe

    In my experience as a food blogger, one of two things happens when you sit down to write a post. The first is that some sort of intro pops into your head, you start typing, and it all pretty much works out from there. The second is that you sit down, you stare at a blank screen for 5 minutes, or 10 minutes, or 15 minutes, and you literally come up with... nothing. Scenario #2 is my reality right now. I have a cake that deserves to be shouted about, but NO idea what I want to say.

    I guess all this is just my way of asking, can we skip the small talk and cut to the cake? I'm pretty sure it's what we're all here for anyway. ;)

    Chocolate Financier Layer Cake with Mascarpone Whipped Cream and Berries {Gluten-Free} | www.brighteyedbaker.com this recipe

    If you've never had financiers, you might want to check out these apricot ones and these chocolate ones for a little background, but the most important thing to know is that they're naturally gluten-free teacakes (made with almond meal) that taste like mini bites of heaven. All I did here was bake the chocolate financiers in two mini cake pans rather than a muffin tin, and you end up with the perfect base for a gluten-free layer cake that doesn't require any crazy ingredients. Since the financiers have this soft and dense texture - a bit like a cross between a cake and a brownie - some whipped cream is the perfect compliment and keeps the cake lighter than your more traditional layer cake. It's perfect for summer, especially with all those fresh berries thrown into the mix.

    Chocolate Financier Layer Cake with Mascarpone Whipped Cream and Berries {Gluten-Free} | www.brighteyedbaker.com

    Other reasons why I love this cake?

    There's the mascarpone in the whipped cream, which just adds a little more dimension without altering the flavor dramatically, AND goes really well with the chocolate and berries. Plus, there's the whole naked look - no frosting on the outside - and I'm really diggin' it. It's 100x faster and easier to assemble but every bit as stunning (in my mind at least)!

    Chocolate Financier Layer Cake with Mascarpone Whipped Cream and Berries {Gluten-Free} | www.brighteyedbaker.com

    Chocolate Financier Layer Cake with Mascarpone Whipped Cream and Berries {Gluten-Free} | www.brighteyedbaker.com

    Print

    Chocolate Financier Layer Cake with Mascarpone Whipped Cream & Berries {GF}

    Chocolate Financier Layer Cake with Mascarpone Whipped Cream and Berries {Gluten-Free} | www.brighteyedbaker.com
    Print Recipe
    Pin Recipe

    A naturally gluten-free chocolate cake that's dense but soft with an intense chocolate flavor, layered with a light mascarpone whipped cream and fresh berries.

    • Cook Time: 50 minutes
    • Total Time: 50 minutes
    • Yield: one 4", two-tier layer cake 1x

    Ingredients

    Scale

    Chocolate Financier Cake

    • 4 ounces (½ cup) unsalted butter, cut into tablespoons
    • 2 ounces (⅓ cup) semisweet chocolate chips
    • ½ teaspoon vanilla extract
    • 6 ounces (1 ½ cups) almond meal*
    • 5 ¼ ounces (¾ cup) granulated sugar
    • 1 ¾ ounces (½ cup) cocoa powder
    • 1 ½ teaspoons espresso powder
    • ½ teaspoon salt
    • 5 egg whites

    Mascarpone Whipped Cream

    • 4 ⅛ ounces (½ cup) heavy cream
    • 1 tablespoon vanilla sugar (or granulated sugar)
    • 2 ounces (¼ cup) mascarpone

    Assembly

    • fresh berries*
    • confectioner's sugar
    • fresh mint sprigs(optional)**

    Instructions

    Chocolate Financier Cake

    1. Preheat oven to 375ºF. Butter bottoms and sides of two 4" cake pans and line bottoms with parchment rounds.
    2. Place butter in a small skillet set over medium-low to medium heat. Cook until the butter melts, foams up, and turns golden-brown, whisking occasionally. Remove from heat and cool briefly.
    3. Add chocolate chips to browned butter to submerge and let sit for a few minutes. Whisk until smooth, and then whisk in vanilla extract. Set aside.
    4. Meanwhile, in a food processor fitted with the steel blade attachment, pulse almond meal, sugar, cocoa powder, espresso powder, and salt together until evenly combined. Transfer to a large bowl.
    5. In a separate bowl, beat egg whites until foamy. Add to dry ingredients and fold in until partially incorporated. Add chocolate mixture and fold in until completely incorporated and even in texture.
    6. Divide batter evenly between the prepared cake pans. Bake in preheated oven for 30 minutes, and then reduce heat to 350ºF and bake another approx. 20 minutes, just until a toothpick inserted into the center of each cake comes out with only a few moist crumbs.
    7. Let cakes cool in pans for 20-30 minutes, and then turn out onto a wire rack, peel off parchment, and let cool completely before assembling.

    Mascarpone Whipped Cream

    1. In the bowl of a stand mixer fitted with the whisk attachment (or using a bowl and handheld electric mixer), beat the cream and sugar together on medium-high speed until thickened. Add mascarpone and continue to beat just until cream holds peaks.

    Assembly

    1. Carefully slice domes off of cake layers to level tops.
    2. Place one layer cut-side down on cake stand or serving plate. Use an icing spatula to spread a generous layer of whipped cream on top. Top with berries.
    3. Spread a light layer of whipped cream on cut side of second cake layer and stack over first, sandwiching berries between cream. If needed/desired, using icing spatula to wipe off any excess cream around edges of cake.***
    4. Spread a generous layer of whipped cream on top of cake and pile with berries. Dust entire cake (including sides) with confectioner's sugar and garnish top with mint sprigs if desired. Serve immediately, or refrigerate until ready to serve.

    Notes

    *I used raspberries and blueberries, but blackberries would work well too as long as they aren't too large.

    **I used chocolate mint as a garnish.

    ***Depending on the look you're going for, you can leave the edges of the cake as-is rather than cleaning off the sides.

    Optionally, you could make two single-layer cakes and just top each with a generous amount of whipped cream and a pile of berries. Then, dust with confectioner's sugar and garnish with mint as described above. This would be an easier and cleaner option for slicing and serving.

    Have you made this recipe?

    Tag @brighteyedbaker on Instagram and hashtag it #brighteyedbaker

    For more recipes and other food-related tidbits, stick around and subscribe to receive new blog updates by e-mail or RSS. You can also find recipes by category in the recipe index.

    Stay In Touch: Confessions of a Bright-Eyed Baker on Social Media

    Digiprove sealCopyright protected by Digiprove © 2015
    « For Your Kitchen: Nine Innovative Kitchen Storage Ideas
    5-Ingredient Strawberry Almond Cereal Bars {GF, Vegan, No-Bake} »

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Ashley says

      July 28, 2015 at 2:28 pm

      haha oh gosh so true. There are times it takes me no time at all to write ... and then others, not so much! This cake is beautiful!

      Reply
      • alexandra says

        July 30, 2015 at 1:37 pm

        Thanks Ashley!

        Reply
    2. June @ How to Philosophize with Cake says

      July 27, 2015 at 12:06 pm

      Such an elegant cake! The marscapone whipped cream sounds amazing :)

      Reply
      • alexandra says

        July 27, 2015 at 2:30 pm

        Thanks June! :)

        Reply

    Primary Sidebar

    about-me

    Hey There! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch (many of which are gluten-free), plus the occasional savory recipe or mixed drink. My goal is to show you that from-scratch baking - gluten-free or not! - doesn't have to be intimidating. Learn more about me.

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • DIY: Caramel sauce with milk (no butter, no cream)
    • Espresso powder and how to make it
    • DIY: Candied orange peel {gluten-free}
    • DIY: Caramel iced coffee (latte)
    • DIY: Brown Sugar Candied Walnuts {gluten-free}
    • DIY: Homemade Bailey's Irish Cream
    seasonal favorites icon
    FOURTH OF JULY RECIPES
    • Easy Strawberry Mint Mojito
    • Best Summer Mixed Berry Galette (gluten-free option)
    • Berries and Cream Parfaits with Graham Cracker Crumble
    • Raspberry Limoncello Cocktail
    • Blueberry-Peach Cobbler {gluten free option}
    • Strawberry Oatmeal Crumb Bars (gluten-free option, dairy-free)

    Footer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme