Berry Chocolate Cake

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Wild strawberries – I love them!! Delicious!!

You can’t really compare them with the “normal” strawberries.

As a kid we would spend hours searching in the garden, hoping to find a sweet one.

Today we have a lot growing in our garden.


I decided not to eat all of them at once… I had a vision of this cake, so I made one.

I mixed blue berries to the wild strawberries, in combination of a chocolate sponge cake with a light mascarpone cream. Looks wonderfull, a refreshing summer cake.

I like this chocolate sponge cake very much!

First of all backing powder is not needed. I don’t really like to taste baking powder in a cake. This sponge cake is soft and moist, due to the melted butter used.

Basically you should have all ingredients together before starting to mix. And the folding in of the butter should be done very fast.


Berry Chocolate Cake

Chocolate sponge cake with mascarpone cream and fresh berries

Gericht: Cake
Chocolate Sponge Cake
  • 50 g butter
  • 4 eggs
  • 100 g sugar
  • 1 pinch of salt
  • 75 g flour
  • 25 g cacao powder
Mascarpone Cream
  • 200 g whip cream
  • 2 tbls sugar
  • 250 g mascarpone
  • vanilla
chocolate glaze
  • 100 g dark chocolate
  • 1 tbls coconut oil
  • 200 g blue berries
  • 150 g wild strawberries
  • mint leaves
chocolate sponge cake
  1. Melt butter and leave to cool. 

    Place baking paper in the 20 cm mould (bottom). 

    Preheat oven to 180° C.

  2. Mix eggs, sugar and salt for around 12 minutes. 

  3. Fold in sieved cacao powder and flour in the mixture.

  4. Add melted butter, mix in lightly. Pour in mould and place immediately in the oven. 

  5. Leave to bake for 30 - 35 minutes. Use a toothpick to control.

  6. Leave in mould to cool for 10 minutes. Then remove and leave to cool down.

Chocolate glaze
  1. Melt chopped chocolate and coconut oil (au bain marre).

Mascarpone cream
  1. Whisk whip cream and sugar until moderate stiff.

  2. Add mascarpone and vanilla and whisk stiff.

The Finish
  1. Cut sponge cake in halves. 

  2. Spread 2/3 of mascarpone cream on one half, part of the berries on the cream. Place the second half on top.

  3. Decorate the side with berries. 

  4. Pour chocolate glaze on top. It's okay, if it drips over the edge. 

  5. Top with remaining cream and decorate with berries and mint leaves.

  6. Leave to cool for 1 to 2 hours.


This cake is really easy and fast to prepare.

It is important to whisk the egg-sugar-mixture well before, because you have to be fast when you fold in the whole and place in oven.

When the mixture is well mixed you don't need baking powder. If you want to be on the safe side you can add some.

Of course you can make this cake with any other berries: strawberries, blue berries, black berries or cherries. 

I did not add any stabilizer to the mascarpone cream. But if you intend to transport the cake, I would advise to add a little sachet of stabilizer to the cream. 


Enjoy baking!

Maggi & Family

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