An deceptively easy quick-mix chocolate cake layered with a rich mascarpone cream and topped with fresh strawberries Jump to Recipe
Today is my sister Alice’s 26th birthday! As Alice’s birthday falls on a Monday this year, I’m unfortunately stuck in Melbourne and not with the family. That being said, I still managed find some time for the birthday celebrations! Last weekend, Amelia and I spent the day making her mumma this chocolate cake with mascarpone cream and strawberries.
As I decided to make a cake with the “assistance” of a three-year-old, I made sure I chose a recipe that was quick and easy. I also knew that Alice would most appreciate a chocolate cake (she’s a life long chocolate addict). So, when I stumbled upon this recipe by The Farmer’s Daughter, there was no question about it; this would be the cake we’d make. With only a few steps, it was perfect. I was able to relax, and Amelia was able to tip and stir to her little heart’s content.
The mascarpone cream and generous addition of strawberries transforms the cake from an everyday snack cake into a decadent and indulgent dessert. Embellishing the cake with the strawberries adds a beautiful pop of colour, and helps to cut through the rich cream to provide a necessary fresh element. I’m sure any berry would do the same job. Cherries would be delicious too!
I decided to add a small amount of cacao nibs and a chocolate drizzle when layering the cake. These added just a little extra in terms of texture, and made it a little more unique. We also found some edible glitter with the cake decorations, which Amelia loved sprinkling on top of the cake (and the bench and her hands AND her aunty!).
Cooking with Amelia is always a fun experience. It is so awesome to be able to watch her learn and develop an interest in something I love doing. It’s also nice to see that no cake mixture went to goes to waste!
Cook’s Notes:
The recipe for the cake itself can easily be made vegan if you change the butter to a flavourless oil or dairy-free spread.
- Makes 1 2-layer 9inch cake
- 2 cups plain flour
- 1⅓ cup sugar
- 1 ¼ tsp bicarb soda
- ½ cup cocoa
- 80 g dark chocolate, roughly chopped
- ½ tsp salt
- 1 tsp vanilla essence
- 120 g butter, melted
- 1⅓ cup hot water
- 1 tbs white vinegar
- 250 ml thickened cream
- 125 g mascarpone
- 1 tsp vanilla essence
- 1 ½ tbs icing sugar
- 400g strawberries, sliced
- 3 tbs cacao nibs
- 50 g dark chocolate, melted
- edible glitter
- Grease and line two 9-inch cake tins. Preheat oven to 180°C.
- Combine all dry ingredients in a large mixing bowl.
- Add the vanilla essence, butter, vinegar and water to the dry ingredients and stir until well incorporated.
- Divide the cake mixture amongst the two tins and place in the oven for 25-30 minutes or until a skewer comes out clean when inserted in the middle.
- Beat all ingredients in a large mixing bowl until it has thickened. Be careful not to over beat.
- level cakes.
- Pipe half the mascarpone mixture on top of the bottom layer of cake. Drizzle with half of the melted chocolate, sprinkle with 2 tablespoons cacao nibs, top with roughly ⅓ of the strawberries and place the second cake on top.
- Spread the remaining mascarpone cream, drizzle with the remaining melted chocolate and sprinkle over the cacao nibs. Arrange strawberries on top and sprinkle with edible glitter.