Chocolate Mascarpone and Berry Cake

Did you ever eat a chocolate cake that was way too much? Or has your relative ever asked you to bake a refreshing birthday cake for the whole family?

I have, because this was my exact story for this recipe. I wanted to incorporate the freshness of berries and mascarpone while still retaining the richness of the chocolate. This is not the easiest of my recipes, so get ready for a little challenge and let's begin!

Servings: 24 Difficulty: Medium - Hard

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Cooking time: 40 minutes Preparation time: 60 minutes Total time: 100 minutes

Ingredients

Chocolate sponge cake:

• 440g unsalted butter, softened

• 440g coconut sugar

• 400g flour

• 8 large eggs

• 2 tsp baking powder

• 2 tsp vanilla extract

• 6 tbsp cocoa powder

• 4 tbsp almond milk

• small pinch salt

Mascarpone frosting:

• 750g mascarpone

• 800ml heavy whipping cream

• 100g stevia

• 1/2 tsp vanilla

Berry filling:

• 4 tbsp cornstarch

• 200 g coconut sugar

• 454 g frozen berries

• 3 tbsp lemon juice (1 lemon)

For decorating:

• Berries

Instructions

Sponge cake:

Step 1: Preheat the oven to 180°C and prep 6 cake tins.

Step 2: In a large bowl, beat together butter and coconut sugar.

Step 3: Add in the remaining ingredients and beat together until well combined.

Step 4: Divide the mixture between the cake tins and smooth the tops.

Step 5: Bake in the oven for 20-25 minutes or until an inserted skewer comes out clean.

Step 6: Once baked, set aside to cool.

Mascarpone frosting:

Step 1: Add all of the ingredient into a medium sized bowl and whip it until stiff peak.

Berry filling:

Step 1: Combine the coconut sugar with the cornstarch. Set aside.

Step 2: Combine the frozen berries and lemon juice in a nonstick skillet or saucepan.

Step 3: Add the cornstarch and sugar mixture to the pan of frozen fruit and lemon juice and stir.

Step 4: Cook on medium heat until the liquid begins to simmer. Cut any large berries into very small pieces.

Step 5: Cook for about 10-15 minutes as the mixture boils, scraping the pan frequently with a sturdy spatula. The filling is finished when it is thick and coats your spatula and the berries are soft.

Assembly:

Step 1: On one of the sponge cakes pipe the mascarpone frosting and add on another sponge cake.

Step 2: On the 2nd layer pipe around the frosting, in the middle put in the filling and top it with another layer of frosting.

Step 3: Repeat these steps 3 more times and top with some berries.

Useful tips

- If you don't have a piping bag, just use a zip-lock bag with a corner cut off.

- If you don't have frozen berries, just use fresh, ones and vice versa.

Nutritional information

References

- Easy chocolate cake recipe. TESCO, Real Food. Extracted from: https://realfood.tesco.com/recipes/chocolate-cake.html .

- (July 22, 2021). EASY MIXED BERRY CAKE FILLING WITH FROZEN BERRIES. Amycakes Bakes. Extracted from: https://amycakesbakes.com/easy-triple-berry-compote-cake-filling-with-frozen-berries/ .