The only thing this birthday cake is missing? An excessive amount of chocolate. # 368: Pistachio Raspberry Mascarpone Cake

Birthday present to myself: make whatever cake strikes my fancy, no matter how complicated, expensive or time-consuming. *happy dance*

The result? A four-layer tower, alternating between raspberry black tea and pistachio flavored sponge cake, with a chocolate mascarpone whipped cream and raspberry jam filling, coated in vanilla mascarpone whipped cream and chopped pistachios. Muahaha.

My only notes are that I should have mixed mini dark-chocolate chips into the chopped pistachio coating, and flipped the proportions of chocolate cream and jam in the filling (tiny bit less jam and way more chocolate.) Or maybe a chocolate pastry cream as the filling? Basically, more chocolate. Surprise surprise.

I used the same cake base from the my designed sponge cake post. It’s a lovely texture and a mellow buttery vanilla flavor that pairs with both raspberry tea and pistachio perfectly!

Pretty sure I’ve only ever used this raspberry black tea to bake with and never in an actual cup of tea. Oops! Further corroborating my theory that I don’t need caffeine because I run on sugar and enthusiasm.

Happy puddles of batter.

The teensiest bit over-baked around the edges but perfectly baked in the center and bottom. Possibly a slightly cooler temperature next time, and just bake it for a little longer?

I managed to find a way to complicate the easiest recipe in my repertoire: doubled the mascarpone whipped cream ingredients, but then only flavored one-third of it with cocoa and kept the remaining two-thirds vanilla.

Luckily it’s very hard to over-whip this recipe, but I still prefer to use my hand mixer instead of the stand mixer for a tiny bit more control.

I saw this on Instagram and have been meaning to try it for years! Take wooden skewers and pipe melted chocolate numbers on the tops like a popsicle. Fling sprinkles on with abandon before the chocolate sets. Voila! Edible cake topper.

Building up a frosting wall to hold the incoming raspberry jam pond.

Yes please.

Repeat twice more until you have a cake skyscraper.

You know the best part of making a layer cake? Having to trim off the cake tops and ending up with the most delicious messy trifle by combining them with the extra frosting and toppings.

Bring on the pistachios!

A much messier process than I expected. I’ve seen videos of professional bakers rolling a chilled buttercream cake in a massive tray of sprinkles, but I of course had to choose a soft frosting that doesn’t solidify when cold. Less pizzazz in this method, but it was rather soothing in a way.

Happy munching!