Chocolate Berries Cake With Mascarpone Recipes

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CHOCOLATE CAKE WITH MIXED BERRY AND CREAM CHEESE FILLING



Chocolate Cake with Mixed Berry and Cream Cheese Filling image

5 Layer Chocolate Cake with Mixed Berry and Cream Cheese Filling perfect for a special occasion or just because! Let's eat cake!

Provided by Joanna Cismaru

Categories     Dessert

Time 4h

Number Of Ingredients 24

2 cups all-purpose flour
2 cups sugar (granulated)
3/4 cup cocoa powder
1 teaspoon salt
1 teaspoon baking powder
2 teaspoon baking soda
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup hot coffee
1 1/2 pounds mixed berries (frozen)
1/3 cup sugar (granulated)
3 tablespoon cornstarch
1 teaspoon lemon juice
2 tablespoon butter (melted, for pans)
1/2 cup heavy cream
1 teaspoon vanilla extract
1 cup powdered sugar
3/4 cup cream cheese
1/2 cup heavy cream
8 ounce chocolate chips (semisweet)
1/2 teaspoon instant coffee granules
3/4 cup fresh strawberries (sliced (optional))

Steps:

  • Preheat oven to 350 F degrees.
  • You will need 2 cake pans, each 8 inches in diameter. Cut out 2 parchment paper circles that will fit inside the cake pans. Place the parchment papers inside and using some melted butter, butter each pan well.
  • In the bowl of your mixer, add the flour, sugar, cocoa, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, mix together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 2 prepared pans, equally.
  • Bake the cake for about 35 to 40 minutes, or until baked enough. Do the toothpick test, insert a toothpick in the middle of the cake and if it comes out clean, it's done. Let the cake cool in the pans for about 30 minutes then turn them out onto a cooling rack or a cutting board and cool completely.
  • Add the mixed berries to a medium size sauce pan. To it add the sugar, cornstarch and lemon juice. The mixed berries that were in the bag I used, were raspberries, strawberries and blueberries. Cook this over medium heat until the mixture thickens. Make sure you continue to stir, otherwise it might stick to the bottom. It will take between 5 to 10 minutes for the mixture to thicken until it's done.
  • In a small sauce pan add the heavy cream, chocolate chips and instant coffee together and cook it over a double boiler over boiling water until smooth and warm. You will need to stir occasionally, this won't take long to make, under 5 minutes. Let cool completely, refrigerate if needed.
  • To make the cream cheese and whipped cream topping, you'll need heavy cream, confectioner's sugar, vanilla extract and cream cheese. Start by placing the heavy cream in the bowl of your mixer and mix until the cream has thickened and it forms soft peaks. Add the remaining ingredients and mix until the cream cheese is fully incorporated in the whipped cream. The cream cheese should be at room temperature so that it mixes easier. The mixture should be thick enough so that it's spreadable.
  • To assemble the cake, cut each cake into 3 pieces or 2 pieces, first cutting off the top part of the cake, so that the cake is even on the top. On a plate, add the first cake piece, then add a layer of fruit filling, another cake piece, cream cheese filling, cake piece, fruit filling, cake piece, cream cheese filling, cake.
  • Refrigerate the cake for a couple hours so that it sets. After a couple hours cut out the uneven parts from sides of the cake with a sharp knife. Using a cake spatula, spread the ganache evenly over the top and side of the cake. Top with sliced strawberries.

Nutrition Facts : Calories 649 kcal, Carbohydrate 92 g, Protein 7 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 80 mg, Sodium 521 mg, Fiber 4 g, Sugar 67 g, ServingSize 1 serving

CHOCOLATE BERRIES CAKE WITH MASCARPONE



Chocolate Berries Cake With Mascarpone image

I've prepared this fresh and moist cake many times adapting the ingredients to what is available. I hope you will like it as we do.

Provided by Artandkitchen

Categories     Tarts

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 16

120 g butter (4 ounces)
100 g sugar (3 1/3 ounces)
1/2 teaspoon vanilla
1 pinch salt
3 eggs
180 g flour (6 ounces)
1/2 teaspoon baking powder
1 tablespoon cocoa powder
250 g mascarpone (6 ounces)
125 g Quark (4 ounces) or 125 g cream cheese (4 ounces)
75 g sugar (2 1/2 ounces)
1 tablespoon lemon juice
450 g mix berries (raspberries, strawberries, blackberries, blueberries or other berries, 15 ounces)
10 g glaze, powder for tarts if possible red (0.35 ounces)
1 cup water (or as described on the jelly package)
2 tablespoons sugar (optional, if possible from berries or pomegranate) or syrup (optional, if possible from berries or pomegranate)

Steps:

  • Heat your oven at 160°C ((320°F).
  • Mix butter, sugar, vanilla and salt until soft and smooth.
  • Add eggs one by one und mix until incorporated.
  • In a separate bowl mix together flour, baking powder and cocoa.
  • Add flour mix to egg mix and work until smooth.
  • Grease you baking mold (about 25 to 30 cm or 10 to 12 inches) and spread on it the batter.
  • Bake 25-30 minutes until through at 160°C (320°F).
  • Let cool down.
  • In the meanwhile prepare your cream mixing together mascarpone, quark, sugar and lemon juice.
  • Spread the cream over the cake base with a spatula.
  • Prepare the glaze as described on the package (I use http://www.curiosityshoptea.com/store/product/8550/Dr-Oetker-Red-Cake-Glaze/) adding sugar and if you like the syrup. Heat as decribed.
  • Let cool down 5 minutes.
  • Spoon or brush the glaze over the berries.
  • Let sit for 2 hours in the fridge.
  • Cut in pieces and serve.
  • Note: Change the berries depending from what you have on hand! You can add some liqueur to the jelly too!

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