This is one of my favourite cake and I keep baking this one time and time again. I think mascarpone/cream cheese and Marsala is a match made in heaven but if you even add some fresh strawberry and raspberry...........hmmm even nicer.
For the sponge
125 g butter
0.5-1 tbsp instant coffee
175 ml hot water
100 g good quality dark chocolate
190 g caster sugar
115 g self-raising flour
75 g plain flour
25 g cocoa powder
For the cream
250 ml double cream
250 g cream cheese/mascarpone
2-3 tbsp icing sugar
3-6 tbsp Marsala - optional but highly recommended
1 Dream Topping
250 g strawberries
150 g raspberries
Preheat the oven to 180C and prepare 2 sandwich tins (19 cm in diameter). Melt the butter in a large saucepan. Blend the coffee with the hot water, add to the butter with the chocolate and sugar and heat gently, stirring until smooth. Pour into a large bowl and leave just until warm.
Sift in the flours and cocoa butter, then using an electric mixer whisk together with the warm chocolate mixture on low speed. Gradually whisk in all other dry ingredients then the egg.
Divide the mixture between the two sandwich tins and bake in the preheated oven for 25-35 minutes until firm and the skewer inserted into the center comes out clean.
Leave in the tin for 5 minutes to cool slightly before turning out onto a wire rack.
For the cream whisk to soft peaks the double cream with dream topping, add the cream cheese, icing sugar and Marsala and give it a final beat (don't beat it for too long otherwise you can't really spready the cream. Taste the cream and if you think it isn't sweet or boozy enough just add more icing sugar or Marslala.
Layer together the sponge and cream adding sliced strawberries(2/3rd) in the middle layer and leave the raspberries as a whole for the top of the cake and remaining strawberries.
Keep it in the fridge... it is best if you leave it rest in a the fridge for a few hours or next day before serving.