Name: Mulberry Cake with Chocolate Mascarpone
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 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

Ingredients

Scale

Wet ingredients:

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

Dry ingredients:

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

Instructions

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).

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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