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Duplo Chocolate Cake

Duplo Chocolate Cake

Experience the ultimate Duplo Chocolate Cake: a dreamy chunky delight with creamy Duplo surprises in every bite. Perfect for any celebration.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 2 hours
Total Time 3 hours 35 minutes
Servings: 12 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 150 g dark chocolate couverture, chopped
  • 250 g butter
  • 4 medium eggs
  • 200 g sugar
  • 150 g marzipan
  • 200 g all-purpose flour (Type 405 or similar)
  • 40 g baking cocoa
  • 2 tsp baking powder
  • 160 ml milk
  • 7 bars Duplo chocolate bars (for the cake)
  • 500 g mascarpone, cold
  • 200 g heavy cream
  • 2 tbsp powdered sugar
  • 2 tsp baking cocoa (for the cream)
  • 100 g whole milk chocolate couverture (for decoration)
  • 2 packs Duplo bars (for decoration)

Equipment

  • 20 cm springform pan
  • Baking paper
  • Electric hand or stand mixer
  • Two large mixing bowls
  • Medium metal bowl for bain-marie

Method
 

  1. Preheat your oven to 180°C (350°F) for top/bottom heat or 160°C (320°F) for a fan oven and line a 20 cm (8-inch) springform pan with baking paper.
  2. Chop the dark chocolate couverture and melt it with the butter over a bain-marie, then let it cool slightly.
  3. In a large bowl, beat the eggs and sugar for 3-5 minutes until pale, thick, and foamy.
  4. Cube the marzipan and microwave it for 10-15 seconds to soften, then add to the egg mixture and beat until creamy.
  5. In another bowl, sift together the flour, cocoa, and baking powder.
  6. Pour the cooled chocolate-butter mixture into the egg-marzipan base and mix until uniform.
  7. Gently fold in the dry ingredients and then add the milk until smooth.
  8. Chop the 7 Duplo bars into small chunks and gently fold them into the batter.
  9. Pour the batter into the prepared pan and bake for 10 minutes, then reduce the temperature to 160°C (320°F) for a regular oven (or 140°C/285°F for a fan oven) and bake for another 55 minutes.
  10. Let the cake cool completely in the pan on a wire rack.
  11. For the cream topping, whip the heavy cream with powdered sugar until soft peaks form and then gently fold in the mascarpone.
  12. Sift cocoa over the whipped mixture and fold lightly to achieve a marbled effect.
  13. Spread the mascarpone cream over the cooled cake, drizzle melted milk chocolate couverture over the top, and decorate with additional Duplo bars.

Nutrition

Calories: 380kcalCarbohydrates: 40gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 22gVitamin A: 150IUVitamin C: 2mgCalcium: 85mgIron: 2.5mg

Notes

Ensure all ingredients are at room temperature for best mixing results. The cake can be stored in the refrigerator for up to 3 days. The flavors improve on the second day! You can freeze the baked, cooled cake (without cream and decoration) for up to 2 months; thaw it overnight in the fridge before serving. For a nut-free version, marzipan can be omitted and replaced with extra flour and almond extract for flavor.
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