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Chocolate Cake with Mascarpone Cream & Berries

Chocolate Cake with Mascarpone Cream & Berries

Two layers of rich chocolate cake filled with luxurious mascarpone cream and mixed berries.
5 from 3 votes
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Course: Dessert
Cuisine: American
Keyword: Chocolate Cake, Layered Cake
Servings: 8 Inch Cake
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 8 Inch Cake
Calories:

Ingredients

  • 210 grams (1¾ cup) all purpose or plain flour
  • 360 grams (2 cups) light muscovado sugar
  • 120 grams (1 cup) cocoa powder
  • 1½ teaspoons bicarbonate of soda
  • 1½ teaspoons baking powder
  • ½ teaspoon  salt
  • 2 eggs
  • 120 ml sunflower oil
  • 2 teaspoons vanilla extract
  • 250 ml (1 cup) whole or semi skimmed milk , room temp
  • 250 ml (1 cup) hot coffee ( 1 cup hot water mixed with 2 teaspoons espresso powder)

Mascarpone Frosting

  • 250 grams (1 cup) mascarpone cheese
  • 250 ml (1 cup) double or whipping cream
  • 50 grams (½ cup) icing sugar, sifted
  • 1 teaspoon  vanilla extract
  • 250 grams (8.8 ounces) strawberries
  • 125 grams  (4.4 ounces) raspberries
  • 125 grams (4.4 ounces) blackberries

Instructions

Chocolate Cake

  • Preheat oven to 160°C Fan/180°C conventional/ 350°F. Grease and line the base and sides of 2X 8 - inch round cake tin with greaseproof paper.
  • In the bowl of your stand mixer sift together cocoa powder, sugar, flour, bicarbonate of soda, baking powder and salt.
  • In a measuring jug or bowl combine eggs, oil, milk, and vanilla extract. Add liquid mixture to flour mixture and beat on medium speed until smooth and incorporated. Stir in hot water.
  • Divide chocolate cake batter equally between the cake tins.
  • Bake for 30 minutes or until a toothpick inserted in the centre comes.
  • Leave the cake to cool in the tin for 10 minutes. Invert onto rack gently, discard parchment paper and then cool completely.
  • Wrap in cling film and chill in fridge until ready to use.

Mascarpone Cream

  • Combine mascarpone cheese, cream and icing sugar in the bowl of a stand mixer. Beat until thick like firmly whipped cream. Add vanilla. Cover and chill until needed. Will keep for up to 2 days.

To Assemble

  • Place one cake layer onto cake plate and layer with mascarpone cream.
  • Place strawberries, raspberries and blackberries over the cream and gently press down into whipped cream.
  • Cover berries with 2nd layer of of cake and press down gently to level out the cake. Finish cake with more mascarpone cream and remaining berries.
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi