When it comes to birthdays it’s all about the cake. And this one does not disappoint. If I were to dream up a birthday cake for my birthday this week, I’d make it chocolate, not too sweet, using the season’s bounty, here strawberries because I had them, but I would not hesitate to use figs, blackberries, cherries or the like, especially because the base of the frosting would be mascarpone cheese. A perfect match for anything really. I contemplated adding olive oil no churn ice cream, an obsession of mine lately, but I thought I should leave it simple for now. There are so many amazing ways to make a cake and I’m just learning how to be inventive so for something superlative like this I turned to Call me Cupcake and found this little gem. Check on all counts. Its dark, rustic beauty called to me, pure temptation tempered by nature’s own sweet bounty.
So about birthdays. Yesterday my brother sent me a birthday card in the mail, in which he laid out the conundrum of birthdays and aging. He said, “Live it up now because you’ll never be as young as you are today, but be careful because you’re older than you’ve ever been.” Hmmm. True every day. The thing about growing up is that while eventually conventional youth and beauty may fade, the knowledge and wisdom you gain as you grow is truly priceless.
In my 20s the world was something to learn. I never approached it with a sense of entitlement and both resented and envied those who did. The world was a club and I hadn’t been let in yet. I couldn’t fathom how to “conquer the world” when I thought I was too young to be taken seriously. I felt like I was struggling on every front. I reserved judgment and tried to learn and grow at every turn. I often felt lost. But somehow in my 30s I’ve enjoyed each day more than the last. I’ve gained confidence, self-understanding, a modicum of perspective, paid down my school loans little by little and have lived through enough that while I still cultivate my sense of wonder, surprises don’t catch me off-guard and I’m no longer shocked by each unfamiliar or unbelievable situation. I have assumed a place in the world and guard it closely.
Not knowing our futures is intimidating, but also exciting because even when things get difficult, it’s all part of being human and tied into the fabric of experience. The situations that challenge us encourage us to dig more deeply to find that well of strength that carries us through and sustains us. I’ve learned that that life is a series of love stories and coming of age stories whose lessons endure and that while the parameters of our lives are an unknown set, we can fill the set with meaning, defining boundaries with a careful eye, revising them with a loose hand and we can truly learn to enjoy the results.
And for this, a cake with many layers, sweet yet complex, deeply rich yet light, dark and abundant with decoration, and sprinkled with sugar.
CHOCOLATE CAKE W/ MASCARPONE & STRAWBERRIES
Adapted from Call me Cupcake
INSTRUCTIONS:
For The Cake:
- 1 cup all purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 7 tablespoons softened butter
- 3/4 cup brown sugar
- 1 large egg
- 1 large egg yolk
- 75 g melted dark chocolate
- 1/2 milk
For the Mascarpone Chocolate Frosting:
- 1 cup mascarpone cheese
- 1/3 cup cocoa powder
- 1/3 powdered sugar
- 1 cup heavy cream
For the Decoration:
- Fresh srawberries
- powdered sugar
DIRECTIONS:
For The Cake:
Heat oven to 350F. Butter two 6 inch cake pans (I used three 4 inch clay cazuelas) and then dust with extra flour or cocoa powder.
Mix flour, cocoa powder, baking powder, baking soda and salt in a bowl. Set aside.
Whip butter and brown sugar in a large bowl until light and fluffy. Add egg, egg yolk, melted chocolate and mix until smooth. Add flour mixture and milk in increments to the butter/sugar bowl, alternating between flour mixture and milk, ending with flour mixture.
Divide batter evenly between the prepared pans smoothing the top with the spoon. Bake 20-25 mins or until a toothpick/fork comes out clean.
For the Mascarpone Chocolate Frosting:
Whip mascarpone, cocoa and powdered sugar until creamy. Add heavy cream and whip to desired consistency.
Assemble:
When completely cool, layer the cake, frosting and berries as desired. Sprinkle with powdered sugar.
Yay! Happy birthday, Amanda!
I hope you have (or had) a great day. The cake looks amazing, I love that you make mascarpone frosting instead of cream cheese or buttercream. And I just love a chocolate+fruit combo (chocolate with any berries is just perfect). I don’t believe I’ve ever eaten a layer cake, but I know from the description that I would love this!
I enjoyed reading your post about growing wiser and more grown-up.
Thank you, Darya! I really appreciate the wishes and your friendship 🙂 This is a cake you’d like. I know it. While it’s richer than the tarts we so enjoy, it’s light and delicious. I’m planning on having a spartak cake in Brighton Beach this weekend with my grandma. It’s my favorite Russian layer cake. As for growing wiser, it is really true isn’t it? Every day I learn something new. Have a great week. XO
Wow – that is what i call a birthday cake! A very Happy Birthday, Amanda
Thank you so much, Jovina. Have a wonderful week. xo
Happy Birthday Amanda!
I’m no great lover of cakes (as you know), but when you replace cream with cheese my taste buds start to tingle. That looks like a fab cake 😉
Thanks, MD. As I was making it I thought how you’d hate it. But this is very light and not sweet at all. Drink with bitter dark coffee and you’re set. 🙂 Have a great week.
I have been seduced by mascarpone cakes in the past… 😉
ohhhh well then. There’s hope for all of us 🙂
🙂
Happy birthday, Amanda! What a towering cake of glorious flavours you have created to celebrate the occasion – befitting and delicious.
Nicole xx
Felicidades en tu dia tan especial! Fab cake, wise words and I love that you baked in cazuelas 🙂
LOL. Thank you! I actually don’t have baking pans and was thinking…hmmm what can I use…I had to make sure they wouldn’t break, but they held up well 🙂 Muchas gracias por los deseos y por leer. xoxo un beso.
Amanda, I love my 30’s…. agree with everything. And a perfect treat. HAPPY BIRTHDAY, amiga. 🙂
Gracias, Shanna! So glad you feel the same way. Un beso, amiga mia 🙂
se ve riquisimo!!!1
Gracias, natalia! Mil besos.
Wow wow wee wow!!
Happy Birthday you beautiful woman, master of words and visual inspiration!
You inspire me more than you now so here’s to another year of celebrating you <3
My mom sent me a gave that saying, "Thong contest".
It featured all old women, all hustling to the front of the stage for the thong contest.
Yeah..
Thank you, my lady. What a sweet compliment and wish. I loved your bday post too 🙂 much love and all the best to you this year too. Xo
Lovely post, lovely cake, and lovely description of what it’s like to reflect on growing older (from one’s 30s anyway… where I am, too 🙂 Happy birthday!
Thanks, Allison. Way cooler decade than 20s. That feels so far away now. Hope you’re having a great summer. Xo
Happy Birthday Amanda and truly I thought this cake is too beautiful to eat…Beautiful pictures too! 🙂
Thanks, Linda! I’m surprised at how good it was. I may just have to make more cakes this year! Xo
happiest of birthdays Amanda!!! I hope this new year holds happiness, love and fulfillment for you. your cake looks so delicious! I need a slice right now!
Thank you Chaya! You are so kind. I really appreciate your visits and thoughtful words 🙂 xo
Belated happy birthday, Amanda. Nothing beats chocolate and strawberries on special occasion; great combination. Lovely, delicious cake you made. I like what your brother said on the card; so full of wisdom. Best wishes to you, Amanda.
Thank you so much, Anna. You’re so thoughtful. The card just kind of forces you to keep your perspective. The cake was a real treat. I hope you’re having a great summer. Xo
I love your little cakes. I have some small cake pans and intend to use them one day, so I know just where to look for a recipe without having to do all that math. Happy birthday!
Thanks so much, Michelle! I have to make them small or I’ll eat the whole thing. This one is great. Now that I’m learning proportions I want to experiment with new flavors. Enjoy the weekend! Xo
This is the most gorgeous cake! Happy happy birthday, Amanda!
Thank you so much, Cynthia. You are too kind. I hope you’re truly enjoying married life and have many cakes (or mini cakes) in your future. Xo
wow. now that’s my kind of cake! happy birthday!
Similar feelings here about my 20ies as opposed to 30ies, you describe it very well, including the notion of not really being let in.
Love the sweet treat & that you made it for yourself – happy, happy birthday, Amanda!
Thank you, Sabine. I’m so glad you can relate. It was a nice bday 😉 xo
Happy belated birthday to you! Looks like I’ve missed so very many wonderful posts here. Your thoughts on aging are beautifully optimistic. I love how you look at the world. Anyone who can compare getting older to an amazing chocolate layer cake is wise beyond her years 😀
Thank you so much, Liz. You’re always welcome here. What a truly beautiful compliment. I work on the optimism. It’s something I’ve cultivated through the years and work on daily 😉 all the best to you.
Happy birthday dear.. Perfcet way to celebrate the occasion..cak elooks delish
Thank you so much.