Ingredients
This chocolate berry cake is a beautiful combination of a moist cake batter base, creamy mascarpone filling, fruity topping, and crunchy wafer deco. Just the thing for anyone who wants to make an impression - even though they're not cake professionals.
The wafers I'm using consist of three cocoa wafers with two layers of dark chocolate cream in between. More than fitting for the chocolate berry tart with mascarpone. Crunchy and creamy at the same time. The base of the chocolate cake with fruit is modeled on the black forest cake. The dark dough becomes super chocolaty through cocoa and dark chocolate. The creamy filling gets extra crunch from wafer pieces.
How to make the Chocolate Berry Cake
We start by preheating the oven to 360°F/180°C, greasing a small springform pan (20 cm), and dusting with a bit of cocoa if necessary. Melt the chocolate carefully in a hot water bath. Now, beat the butter with the sugar until fluffy, and stir in the eggs. Mix flour with almonds, ground wafers as well as baking powder. Then, stir in dry ingredients alternately with chocolate briefly. Add milk gradually until the dough falls from the spoon with difficulty tearing.
It's time to pour the dough into the prepared pan, smooth it out and bake for about 35-40 minutes. Let cool. Using a large sharp knife or thread, divide the base once horizontally. Beat curd, mascarpone, and powdered sugar until creamy. Stir in the vanilla. Finally, fold in the cream whipped with cream stiffener and the wafer pieces.
After that, spread two-thirds of the cream on the bottom cake layer and the rest on the second (top). Then place the two cream-coated layers on top of each other. To coat the edges, whip the cream with cream stiffener and vanilla sugar until stiff. Spread the cake very thinly all around. Stick the wafers closely together. Refrigerate the cake for at least two hours. Before serving, spread the berry mixture on top.
Top Tip
Due to a very thin cream edge, the wafers hold themselves on the mother's day cake. Nevertheless, the mascarpone berry cake with chocolate base looks especially lovely when you tie a big bow around it. A worthy treat for all moms, right 😉 ?
Recipe Card
Chocolate Berry Cake
Equipment
- 1 small springform pan (8 in / 20 cm)
Ingredients
For the dough
- 110 grams (½ cup) butter, soft
- 80 grams (⅖ cup) sugar
- 3 eggs, medium
- 100 grams (⅘ cup) all-purpose flour
- 100 grams (1 cup) ground almonds
- 40 grams (2 ¾ tablespoons) chocolate wafers
- 3 teaspoons baking powder
- 50 grams (⅓ cup) dark chocolate, melted
- 1 tablespoon baking cocoa
- 120 milliliters (8 tablespoons) milk, coarse
For the cream
- 200 grams (⅘ cup) low-fat quark, or 20% fat
- 200 grams (1 cup) mascarpone
- 50 grams (⅖ cup) powdered sugar
- ½ teaspoon vanilla extract
- 200 grams (⅘ cup) cream
- 1 small bag cream stiffener
- 40 grams (2 ¾ tablespoons) chocolate wafers, chopped, optional
For the decoration
- 100 grams (⅖ cup) cream
- 1 small bag cream stiffener
- 1 tablespoon vanilla sugar
- 300 grams (2 cups) berries, coarse
- 25 pieces chocolate wafers
Instructions
- Preheat the oven to 360°F/180°C. Grease a small springform pan (20 cm) and dust with a bit of cocoa if necessary. Melt the chocolate carefully in a hot water bath.
- Beat the butter with the sugar until fluffy, and stir in the eggs. Mix flour with almonds, ground wafers as well as baking powder. Stir in dry ingredients alternately with chocolate briefly. Add milk gradually until the dough falls from the spoon with difficulty tearing.
- Pour dough into prepared pan, smooth out and bake for about 35-40 minutes. Let cool. Using a large sharp knife or thread, divide the base once horizontally.
- Beat curd, mascarpone, and powdered sugar until creamy. Stir in the vanilla. Finally, fold in the cream whipped with cream stiffener and the wafer pieces.
- Spread two-thirds of the cream on the bottom cake layer and the rest on the second (top). Then place the two cream-coated layers on top of each other.
- To coat the edges, whip the cream with cream stiffener and vanilla sugar until stiff. Spread the cake very thinly all around. Stick the wafers closely together. Refrigerate the cake for at least 2 hours. Before serving, spread the berry mixture on top.
Ingredient substitutions
Variations
P.S. Among our recipes, you'll find more mother's day inspiration, for example, my delicious strawberry pudding cake, the cherry sheet cake, or the lovely hidden heart cake.
About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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