My grandfather celebrated his 90th birthday the other week. Quite an achievement, I think. But as he stated in his speech – these days it isn’t really that hard to turn 90 – pointing to 3 other guests that had already marked that milestone a year or more before him. Well, we all got together – friends and family from near and far to celebrate a milestone we all felt was worth celebrating. He enjoyed it and we enjoyed it – togetherness, old stories and lots of laughter.
And by the way – he’s 90, still drives his car, lives in his own house with my grandmother, does all the chores that need to be done, travels often and doesn’t use a walker. Despite what he says, I still think it’s a great achievement!
I made this cake to celebrate this occasion. Inspired by this one, but taller and using my fail safe chocolate cake recipe. Making the cake wasn’t hard at all, but transporting it by car made all of us a little nervous. The mascarpone cream kept things together nicely though and I added a couple of skewers to make sure the layers wouldn’t slide off. Try this cake – it’s easier to ice than a traditional layer cake and will make quite a statement – it can easily be adapted to a two layer cake, just reduce the icing.
Ingredients
- 1 tub of mascarpone
- 1/5 cup of unsweetened cocoa
- 1 cup of powdered sugar
- 2.5 cups of whipping cream
Instructions
- Combine mascarpone, cocoa and sugar with a mixer until smooth and creamy. Add whipping cream and whip at medium-high speed until the cream turns to a whipped cream consistency. Don't overwhip the mixture.
Notes
Ice layers of cake once they are cooled completely. To stabilize the cake, but it in the fridge after icing it - the cream will turn into a nice chocolate mousse consistency and will keep all the berries in place.
