Hi everyone;

Sharing the recipe for an old- fashioned chocolate cake that is delicious and so fast to make, and perfects to make for your love,  for Valentine’s day! 

I kept this cake very simple, I just filled and cover the entire cake with a delicious mascarpone whipped cream made with real vanilla seeds.
This cake just melts in your mouth.
For Valentine theme cake, I just added a heart with pink sugar on top, very simple and still cute!


Old-fashioned chocolate cake 

  • 220 grams all-purpose flour
  • 285 grams white sugar
  • 60 gram unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder, optional
  • pinch of salt
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 150 gram mayonnaise 
  • 120 ml buttermilk or kefir 
  • 120 ml hot water or brewed coffee

Whipped mascarpone frosting;

  • 500 ml heavy cream, cold
  •  250 gram mascarpone, cold
  • 100 grams powdered sugar
  • Seeds scraped out from one vanilla bean or 1 teaspoon real vanilla powder

Pink sugar;

  • 60 gram white sugar 
  • a tiny touch of pink food color
  • ziplock bag

Directions for the cake layers; 

  • Preheat the oven to 350℉ (180℃). Grease the bottoms of two 8 x 2-inch round cake pans and line with parchment.
  • Combine the dry ingredients in a large bowl.
  • Add the mayonnaise, brewed coffee, buttermilk, and  1 teaspoon vanilla.
  • With a whisk combine until smooth and pour into two 8 -inch greased and parchment paper lined baking pans or one 9 inch ( 24 cm) baking pan.
  • Bake the cakes in the center of the oven for 30-40 minutes or until a wooden pick inserted into the center comes out with a few crumbs,
  • Let the cake layers cool in their pans on wire racks for 20 minutes. Using a knife, loosen the sides of the cakes and carefully turn them out onto wire racks. Peel off the paper liners and let cool completely. 
  • The cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 3 days.

whipped mascarpone frosting

  • In a bowl add mascarpone, heavy cream, powdered sugar, and seeds from one vanilla bean.
  • Whisk until the mixture is fluffy. 

How to assemble; 

  • Place one of the cake layers on a cake plate that you are going to serve the cake on.
  • Place dollops of frosting on top, using a palette knife, spread the frosting on top of the first layer.
  • Place the next cake layer on top and frost the entire cake ( using a palette knife) with the rest of the whipped frosting.
  • Place a heart cookie cutter on top in the center of the cake
  • For the pink sugar, add sugar into a ziplock bag add a tiny touch of pink food color
  • Shake the bag and work the color into the sugar
  • Drizzle pink sugar into the cookie cutter, remove the cutter.
  • Enjoy the cake.

Have a beautiful weekend you all, love Manuela xoxo



  1. Looks great! I am planning to take it to work. Does the cake need to be stored in a fridge?

  2. Louisa Kuper Reply

    Looks delicious! Would like to bring the cake to work for my collegues. Is it necessary to chill the cake?

  3. Hi Manuela,
    Recipe is amazing, I am from India, and this is a egg less chocolate cake recipe. Just wanted to ask , if you have something for egg less vanilla sponge cake recipe.

    Sapna Singh

  4. Pingback: My Sweet Valentine ~ How To Treat Yourself This Valentine’s Day ♡

  5. Hi Manuela. I love your recipes. Your cakes simply look delicious. Just a question, one of the ingredients in this recipe is mayonnaise, which sounds completely weird for me. Sorry but it is the first time I read something like this. Is it common in your recipes? Or is it a baking style in that part of the world?
    I am from Ecuador, in South America 😊
    Hope you answer 🙋

    • Hi Lisbeth, I know it sounds weird but mayonnaise is made from egg and oil, you are not going to taste it at all. I hope you give it a chance, you might be surprised how moist this cake is.

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