Chocolate-berry cake with mascarpone
12 servings
120 minutes
This exquisite chocolate-berry cake with mascarpone embodies the elegance of Italian cuisine. The deep, rich cocoa flavor combines with the delicate mascarpone and condensed milk cream to create a velvety texture. The cognac-soaked layers add a special sophistication to the dessert, while the crunch of walnuts complements the flavor palette. The berry trio – strawberries, raspberries, and blueberries – brings freshness and a slight tartness that contrasts with the rich chocolate notes. The cocoa and cream glaze completes the composition, giving the cake a noble sheen. This cake is perfect for special occasions – a romantic dinner, family celebration, or cozy evening with a cup of coffee. Its harmonious blend of flavors and textures offers true gastronomic pleasure and makes you want to return to this dessert again and again.
1
Beat the eggs and sugar, then add sour cream, condensed milk, cocoa (4 tablespoons), and mix thoroughly. Finally, extinguish the baking soda with vinegar, add it to the batter and mix lightly. Let it sit for about 10 minutes.
- Chicken egg: 2 pieces
- Sugar: 1.5 glass
- Sour cream 20%: 6 g
- Condensed milk: 1 jar
- Cocoa powder: 8 tablespoons
- Wheat flour: 1.5 glass
- Slaked soda: 2 teaspoons
2
Pour half of the mixture into a pre-greased baking pan. Bake for 30–40 minutes in a preheated oven at 140–150 degrees. Check the readiness of the cake with a toothpick. If the batter sticks to the toothpick, it needs to stay in the oven longer.
- Butter: 350 g
3
Remove from the oven, let cool, and divide into 2 parts. Grease the mold with butter and do the same with the other half of the mixture. In the end, we get 4 layers (each layer is cut into 2).
- Butter: 350 g
4
Soak the layers with cognac (either just cognac or cognac + sugar syrup).
- Cognac: 50 g
5
Whip mascarpone with condensed milk, add a bit of cognac to the cream. Alternately coat the layers with cream, sprinkle with nuts (previously crushed well), then a layer of berries, then coat with cream again. Bottom and top layers: cream + nuts + blueberries, middle layer: cream + nuts + strawberries. The lid remains without cream.
- Mascarpone cheese: 500 g
- Condensed milk: 1 jar
- Cognac: 50 g
- Walnuts: 25 pieces
- Blueberry: 125 g
- Strawberry: 200 g
6
Preparing the glaze: add cream to a pot, melt 50 grams of butter, add 3 tablespoons of sugar, 4 tablespoons of cocoa, mix, keep on low heat for about 5 minutes, let it cool slightly (the glaze should remain hot and not set too soon). Evenly distribute the glaze over the entire cake.
- Cream: 4 tablespoons
- Butter: 350 g
- Sugar: 1.5 glass
- Cocoa powder: 8 tablespoons
7
Decorate with berries, sprinkle with powdered sugar.
- Raspberry: 125 g
- Powdered sugar: 1 tablespoon