Chocolate Cake Squares with Mascarpone and Hazelnut Filling
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These Chocolate Cream Squares are the ultimate layered dessert: soft chocolate sponge cake filled with airy mascarpone cream, a layer of hazelnut spread, and finished with a glossy dark chocolate ganache. Each bite is rich, creamy, and perfectly balanced between sweetness and depth. Whether you're hosting a dinner party, need a make-ahead birthday cake, or simply want to impress your guests, these chocolate squares are the kind of treat that disappears fast — and gets asked for again and again.
What Are Chocolate Cream Squares?
Chocolate Cream Squares are a rich, multi-layered cake sliced into individual square portions. The base is a moist chocolate sponge made with yogurt and coffee for deep flavor. It’s then filled with a creamy mascarpone and whipped cream layer, plus a ribbon of hazelnut spread for extra indulgence. A dark chocolate ganache seals the top, creating a silky finish and locking in moisture. Think of it as a cake-bar hybrid — luxurious, sliceable, and perfect for sharing.
Why Everyone Will Love This Recipe
- Elegant but easy: It looks bakery-worthy, but it’s totally doable at home.
- Velvety filling: Mascarpone and whipped cream create a light, mousse-like center.
- Layered flavor: Chocolate sponge, creamy filling, hazelnut spread, and ganache.
- Chill and slice: Make it ahead, chill it, and cut into beautiful, neat squares.
- Perfect for celebrations: Great for birthdays, holidays, or anytime you want a showstopper.
Pro Tips for the Best Results
- Use room temperature ingredients for even mixing, especially mascarpone and eggs.
- Let the cake cool completely before filling to prevent melting the cream.
- Whip the cream separately and fold it into the mascarpone for fluffier texture.
- Chill before slicing for the cleanest layers and easiest serving.
- Decorate with chocolate shards, curls, or cookies for a fun finish.
Frequently Asked Questions
Can I substitute the mascarpone?
Yes, cream cheese can be used, but mascarpone gives a more delicate, dessert-style flavor and texture.
Can I use Nutella or any hazelnut spread?
Absolutely. Use any smooth, spreadable hazelnut chocolate cream you like.
What size pan works best?
A rectangular pan (around 9×13 inches) works great for easy slicing into squares.
Can I make this ahead?
Yes! It actually improves after a few hours of chilling. You can make it the day before serving.
How long does it last in the fridge?
Store in an airtight container for up to 3 days. For best texture, serve chilled.
How to Store
Refrigerate the assembled cake in an airtight container or covered with plastic wrap. It will stay fresh and moist for up to 3 days. Slice just before serving.
How to Freeze
You can freeze the cake (without ganache) by wrapping individual squares tightly in plastic wrap and placing in a freezer-safe container. Thaw in the fridge overnight, then top with ganache before serving if needed.
Ingredients
How to Make Chocolate Cream Squares
Preheat your oven to 180°C (350°F). In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda. In another bowl, beat the eggs and sugar until pale and fluffy. Add peanut butter, whisk, then add yogurt and beat again. Gradually add in the dry mixture and mix until smooth. Stir in warm coffee last, mixing until fully combined.
Preheat your oven to 180°C (350°F). In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda. In another bowl, beat the eggs and sugar until pale and fluffy. Add peanut butter, whisk, then add yogurt and beat again. Gradually add in the dry mixture and mix until smooth. Stir in warm coffee last, mixing until fully combined.
Line a rectangular baking pan with parchment paper and pour in the batter. Smooth the top and bake for about 50 minutes, or until a toothpick comes out clean. Let the cake cool completely.
Line a rectangular baking pan with parchment paper and pour in the batter. Smooth the top and bake for about 50 minutes, or until a toothpick comes out clean. Let the cake cool completely.
In a mixing bowl, beat mascarpone with powdered sugar until smooth. Separately, whip the cream until stiff peaks form. Gently fold the whipped cream into the mascarpone to create a light, fluffy filling. Slice the cooled cake horizontally to create two layers. Spread half the mascarpone cream onto the bottom layer. Add a layer of hazelnut spread over the cream, then top with the remaining mascarpone mixture. Place the second cake layer on top. Heat the cream in a small saucepan until just about to boil. Pour over the chopped dark chocolate and let sit for 1–2 minutes. Stir until smooth and glossy. Pour the ganache over the top of the assembled cake and smooth with a spatula.
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In a mixing bowl, beat mascarpone with powdered sugar until smooth. Separately, whip the cream until stiff peaks form. Gently fold the whipped cream into the mascarpone to create a light, fluffy filling. Slice the cooled cake horizontally to create two layers. Spread half the mascarpone cream onto the bottom layer. Add a layer of hazelnut spread over the cream, then top with the remaining mascarpone mixture. Place the second cake layer on top. Heat the cream in a small saucepan until just about to boil. Pour over the chopped dark chocolate and let sit for 1–2 minutes. Stir until smooth and glossy. Pour the ganache over the top of the assembled cake and smooth with a spatula.
Refrigerate the cake for at least 1 hour to set. Once firm, slice into neat squares and serve. Optionally, top each piece with a chocolate decoration or a mini cookie for extra flair.
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