Two layers of rich chocolate cake filled with luxurious mascarpone cream and mixed berries.
Happy April!!! It is the start of a brand new month and 2 days till Easter. Well if you are looking for an easy, effortless yet showstopper dessert I have one to share with you.
The dessert starts off with my favourite chocolate cake recipe, with a slight adaption. Instead of white sugar that I used light muscovado sugar. Light muscovado has a deep caramel flavour which works brilliantly in the chocolate cake. The chocolate cake is soft, the crumbs are tender and extremely delicious and forms the perfect foundation for this wonderful dessert.
Baking tip – grease and line the sides and base of your cake tin with parchment paper for easy removal of cake. This also prevents your cake from sticking to the tin.
The chocolate cake can be baked at least 3 days in advance and wrapped and left to chill in the fridge. And with the chocolate cake being oil based it stays moist.
The frosting is absolutely is one of my favourites. I used it for this Devil’s Food Poke Cake i shared recently on the blog. The mascarpone cream is smooth, silky and luxurious. Whip together mascarpone cheese , whipping cream and icing sugar till stiff peaks form.
Assembling this cake is effortless, no need for a bench scraper or piping nozzles. All you need is an offset spatula and a serving platter.
Place on layer of cake on the serving platter spread a thick amount of mascarpone cream then spread some berries around the edges of the cake. Use whatever berries are in season where you live. Top with the final layer of cake then spread another thick layer of frosting and decorate the top with mixed berries.
Drizzle with chocolate ganache if you wish and serve.
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