Summer Berry Chocolate Fudge Cake with Berry Mascarpone Cream Filling / WKA



Prep Time


250g unsalted butter
450g caster sugar
4 large free-range eggs
2 tsp vanilla extract
5 tbsp quality cocoa, sifted
2 tsp bicarbonate of soda, sifted
300g good quality chocolate
550g self-raising flour, sifted
370ml milk
4 tbsp crème fraiche
3 tbsp Kirsch (or cherry juice)

250g mascarpone cream cheese
175 ml/¾ cup double cream
1 punnet (150g) fresh raspberries

1 punnet (150G) fresh raspberries
300g Icing sugar, sieved

1 punnet (150G) fresh raspberries
Extra berries such as red currants, stoned fresh cherries (optional)

Preheat oven to 180˚C/350˚F (fan forced)

Butter and line 3 X 22cm spring-form baking tins. Set aside.

Half fill a small saucepan with water, cover with a heat-proof bowl into which you add the chocolate. Warm chocolate over low-medium heat, stirring occasionally until melted ~ don’t let the bottom of the bowl touch the water beneath. Remove bowl from pot and allow to cool slightly.

Whisk butter and sugar in the bowl of a stand mixer for 5-6 minutes on high speed until light and fluffy. Add eggs and vanilla, then sifted cocoa and bicarb. Pour in the slightly cooled melted choc, continue to beat then add the milk and crème fraiche. Turn mixer speed down and add the sifted flour, beat until a thick smooth batter. Pour batter into the pre-buttered and lined tin and bake in centre rack of the preheated oven for 40-45 minutes, or until a skewer comes out almost clean from the centre of the cake. Remove and allow to cook fully before placing cake on a wire rack in preparation for icing.

When cool, even off two of the layers with a bread knife to make the tops flat. Leaving your top ‘Hero’ top layer as is – as cakes look better with a rounded top (I think).

To prepare the filling: add mascarpone to a mixing bowl and lightly whip/loosen using a spatula. Add cream and combine carefully. Toss in the raspberries, breaking down using a fork until somewhat mashed, gently fold into the cheese/cream mix..

To make the icing: mash raspberries in a bowl and pass through a fine sieve. Combine with the sifted icing sugar, slowly incorporating at first using a spatula then beat until you get a total lump free texture. Cover bowl with a damp tea towel or kitchen paper – this stops the icing from forming a skin.

To assemble to cake: place the 3 cooled chocolate sponges on a clean surface. Prick each top a good few times with a skewer or fork. Add 1 tbsp of kitsch to the top of each sponge and carefully spread out using the back of a dessert spoon. You want the Kirsch/cherry juice to absorb into each sponge top. Allow to sit for 5 mins.

Dollop 1/2 of the mascarpone filling to the top of your bottom sponge, spread out using a palette knife, not going quite all the way to the edge. Top with second layer and repeat. Top with final top layer.

Pour your raspberry icing all over cake. After 10 mins top with fresh raspberries and other berries – if using latter. Allow to chill until icing is set and then carefully transfer to a serving/cake plate.

All ingredients listed are available to buy from the Dollard & Co. Food Hall now.

Recipe & Imagery Credited to Katie Quinn. To see her full range of recipes, visit her website here