A naturally gluten-free chocolate cake that’s dense but soft with an intense chocolate flavor, layered with a light mascarpone whipped cream and fresh berries.
*I used raspberries and blueberries, but blackberries would work well too as long as they aren’t too large.
**I used chocolate mint as a garnish.
***Depending on the look you’re going for, you can leave the edges of the cake as-is rather than cleaning off the sides.
Optionally, you could make two single-layer cakes and just top each with a generous amount of whipped cream and a pile of berries. Then, dust with confectioner’s sugar and garnish with mint as described above. This would be an easier and cleaner option for slicing and serving.