Mulberry Cake with Chocolate Mascarpone
and a white chocolate drizzle
My littlest niece had a birthday last month. I just adore her and was upset with myself that I had collected presents for her special day, but I hadn’t sent them in time for her birthday. So on the July 4 weekend, we decided to surprise the family by showing up at the lake with a bunch of treats and presents. We had told everyone we were taking vacation that weekend so they weren’t exactly expecting us.
My kitchen was overflowing with berries, so I decided that a berry cake would help make her feel special. I am not a cake decorator by any means. My cakes often look sloppy and piped flowers are totally beyond my grasp, but I was a little proud of the way this cake looked when I got done with it. Fortunately for me, real flowers and berries add natural, simple beauty that I could never begin to attempt.
When we arrived with wrapped presents and a pretty cake decorated with roses for the little birthday girl, the big smile on her little face wiped away any worry I had that I had missed the opportunity to make this little girl feel extra special on her birthday.
- 3 large eggs
- 3/4 cup sugar
- 1/4 cup mulberry sauce
- 2 Tablespoons canola or olive oil
- 2 teaspoons real vanilla extract
- 1 cup / 8 oz Plain low-fat or non-fat yogurt
- 1 1/2 cups flour
- 1/2 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- and the Rest
- 2 cups mulberries + extra berries for the middle and top of the cake
- Chocolate mascarpone filling (use some of the filling from Chocolate Truffle Berries)
- 1 square of almond bark or a white chocolate bar, melted
- Preheat the oven to 350 degrees. Prepare 2 round cake pans by spraying with cooking spray, then dust with flour.
- In a large mixing bowl, beat the eggs until they are frothy, then, with the beater on, add the sugar just a bit at a time (like a Tablespoon or so), beating as you add the sugar for about 3 minutes total. Add the mulberry sauce, oil and vanilla and blend shortly to mix.
- Fold in the yogurt, then fold in the dry ingredients JUST until mixed.
- In a separate bowl, toss the berries with a teaspoon of flour, then sprinkle them onto the batter and gently fold them into the batter.
- Spoon the batter into the prepared pan and spread it out evenly. Bake at 350 F. for about 45 - 55 minutes or until a wooden pick or knife inserted in center comes out clean.
- To assemble the cake: set the bottom layer top side down on a plate and spread with a good layer of chocolate mascarpone filling. Sprinkle with berries, then set the other side of the cake on top. Sprinkle with berries again, drizzle with white chocolate and set in the fridge until the white chocolate sets. Decorate with fresh edible flowers such as roses (if you like).
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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