A BIRTHDAY CAKE.
Saturday, May 14, 2011 at 7:46PM 
My personality falls somewhere around type A-. I like order, organization, a moderate routine and things done right, but only to a certain extent. My bed is made before I leave my room in the morning, I could tell you every item in my fridge and in what order I need to use said items to not waste any food, I give copies of my travel documents to my parents before I leave the country, I have never run out of gas, missed an appointment or been late on a payment. On the contrary, I have a terrible habit of not always putting on my seatbelt and exceeding the speed limit. I've been known to go days without drinking water. I choose which rules do and do not apply to me, hate reading or listening to directions and am a terrible measurer (which makes writing a cookbook sort of interesting).
I have been wanting to make a layer cake for quite some time, it even made my list of 'things to do before I turn 30', so I set out to cross that off my list while I still have a few years to perfect the goal. My discretion in baking, as it is more about perfection, is typically off (see paragraph 1). It is not a science I am invested in. I did however want this cake to be my own, so I flipped through numerous books comparing ratios of liquid to dry to cocoa, to make sure that with my expectations and friends coming over to celebrate my birthday, it would at least hold itself together. I tried to lighten it up as much as I could, but I didn't want to take too many risks - a layer cake is kind of an investment, not the time to get hard pressed on caloric content. So I gladly spent my birthday afternoon, in the kitchen, measuring and taking careful note of my baking project. I settled right in to that A- spot, allowing myself freedom with ingredients while conceding to the ratio I'd studied.
Myself and the blog share the same birthday, so as fun as it's been celebrating with my sweet husband, family and friends, I am also so grateful that you are here. This space is responsible for creativity, encouragement and new friendships for me, and the community continues to amaze me. You are wonderful people. Thank you. I wish I could share cake with you. 
COCOA LAYER CAKE WITH BLACKBERRIES + MASCARPONE CREAM
Makes one 9'' Layer Cake
You can make the pastry cream a day or two in advance to get ahead. I frosted my cake about three hours before I served it and it held just fine in the fridge. If I were to guess, I'd say it would be fine in there for about 6-8 and keeping the integrity of the whipped cream. I am a big fan of muscavado as a natural cane sugar, but light brown sugar is a fine alternative.
Lastly, this cake is on the dense side. The batter is pretty thick and it doesn't cook for long. The filling and whipped cream balance this out, but if you like a more moist cake, swap in oil for the butter. I haven't tested this, but it's worth a shot. 
Pastry Cream
1/2 Cup Heavy Cream
1/2 Cup Lowfat Milk
1 Vanilla Bean (or 2 tsp. Vanilla Extract)
4 Egg Yolks
1/4 Cup Natural Cane Sugar
2 Tbsp. Whole Wheat Pastry Flour
2 Tbsp. Unsalted Butter
Pinch of Salt
Cocoa Cake
1/2 Cup Muscavado Sugar
1/2 Cup Butter, room temperature
2 Eggs, lightly beaten
1/2 Cup Agave Nectar
1 1/4 Cup Lowfat Buttermilk
2 tsp. Vanilla Extract
1 Cup Whole Wheat Pastry Flour
1 Cup Unbleached Cake Flour
1/3 Cup Non Alkalized Cocoa Powder
3/4 tsp. Baking Soda
1 tsp. Sea Salt
3 oz. Good Quality Chocolate, chopped well (milk or dark, your choice)
1/3 Cup Blackberry Preserves (I used Bonne Maman)
Mascarpone Whipping Cream
1 Pint / 2 Cups Whipping Cream
1 tsp. Vanilla Extract
1/2 Cup Confectioners Sugar
1/4 Cup Muscavado
Pinch of Salt
8 oz. / 1 Cup Mascarpone Cheese
Handful of Fresh Blackberries
1. To make the pastry cream, heat the milk, cream and vanilla bean in a saucepan until just boiling at the edges. Turn off the heat and let it steep for 10 minutes. Open up the vanilla bean and scrap the seeds into the milk. Whisk the yolks and sugar together in another bowl. While whisking, add a bit of warm cream to the yolk mixture to warm it up, add another half cup, continuing to whisk. Now that everything is the same temperature, add the warm yolk mix to the saucepan. When the mixture starts to simmer, add the flour 1 Tbsp. at a time, while whisking, like you're making a bechamel. It'll take about 30 seconds and you'll see it start to thicken, once it looks like the consistency of sour cream, turn off the heat, and continue to stir a few more times to make sure everything is smooth. Stir in the butter and salt. Let it cool and transfer to the fridge while you prepare the cake.
2. Preheat the oven to 350'. Butter two, 9'' cake pans. Line the bottom with parchment for cake removal insurance, and rub a bit of butter on that as well, set aside.
For the cake, cream the butter and sugar together until light and fluffy, about two minutes. Add the eggs, agave and buttermilk and mix until evenly combined. In another large mixing bowl, sift all of the dry ingredients together, getting rid of any clumps. Add half the wet mixture to the dry, stirring gently, add the remaining wet mixture and stir to just combine. Stir in the chocolate and divide the mix between the two cake pans. Bake on the middle rack for 14-16 minutes. Check for doneness by sticking a butter knife in the center, being sure it comes out clean. Remove and cool completely.
3. Once the cake is completely cooled, invert it out of the pan and remove the parchment. Place one layer, with it's most even side up, on the plate or stand you'll serve it on. I like to slide a few pieces of parchment around the outside to keep it clean. Spread the pasty cream all across the top surface (you'll think it's a lot, but add it all, the cake absorbs it while it sits, it's not as thick as you think). Gently spread the preserves on top of the cream, it will mix in a bit and that is fine. Place the other cake on top, pushing in any filling that smushed out.
4. Whip the cold whipping cream with an electric or stand mixer, once it starts to hold shape, add the confectioners sugar, muscavado, vanilla and a pinch of salt. When you get stiff peaks, about 3 minutes, add the mascarpone and continue to whip until evenly combined. Frost the cake generously and garnish with fresh blackberries. Cake can be kept in the fridge for about 6 hours. If it chills in teh fridge, let it sit at room temperature for about 30 minutes before you cut in to it. Cold cake isn't as flavorful.
* I piled all the frosting on top and gently pushed it down the sides to frost. 
Reader Comments (78)
Looks delicious. Happy birthday!!!
you are too freaking cute! Happy Birthday and you made yourself a beautiful cake!
Happy Birthday dear Sara! And happy anniversary for your blog too! I can relate to most of what you were describing - except I do wear my seat belt ;-) What a gorgeous cake too, I think I'll have to include this to my list 'to make before turning 30' as I only have a mere 6 months to go now! Hugs and hope you had a lovely day! xxx
It's my birthday too! Instead of a cake, I baked a series of fresh fruit pies (strawberries and rhubarb at the farmer's market this morning!)
May 14 is a perfect birthday day for sure! Happy Birthday to you!
Type A- ... love it!
A very happy birthday to you :)
Yum! Too bad it's not my birthday!
oh this is beautiful!
Oh wow, mascarpone whipping cream sounds out of this world! This cake looks amazing!
Happy HAPPY birthday!!! A beautiful cake! (only wish I could share it with you). Does speeding count...? =)
Happy Birthday Sara!
And happy Birthday to your blog!
What a scrumptious looking cake. I wish there was a way to share.
The A- personality description you've written for yourself could've been written to describe me! Down to a T - including the desire to bake a layer cake before I turn 30. Maybe I'll wait until my birthday to undertake that task, too. Happy Birthday :)
Gorgeous cake! Loving the blackberry and mascarpone combination. Happy birthday :)
dude, it was like I was reading about myself! hahaha so humorous. When I went Mexico last month my mom had a printed copy of everything, all my info and my insurance policies. A little over efficient, but there is no room for mistake! haha That being said I make my own rules and if something doesn't fit, well it doesn't fit :) Happy Birthday girl!
Oh, it looks like a heavenly cake! Happy Birthday to you and The Sprouted Kitchen!
this is one of my favorite posts youve done! not because of the food choice (although, HELLO CAKE, what a winner!), but i just love the words you wrote!
So gorgeous! I'm loving mascarpone lately! Happy birthday to you & the blog :)
Happy Birthday Sara! It's a beautiful cake and sounds delicious too!
Happy birthday to you and your blog!
Happy birthday. Your cake looks amazing. What kind of cheese is marscapone and where can I get it. Also. why didn't you use 1 cup of half and half instead of half heavy cream and half lowfat milk?
A beautiful cake for a beautiful birthday and a beautiful blog. Happy day!
Sara, Happy belated birthday! I feel like you just described me :) I am so OCD about some things, but there totally ridiculously fly-by-the-seat-of-my-pants with others. You cake looks delicious! My birthday is in 2 weeks and I am already plotting the cake plan :)
Yay, I'm so excited you were able to find time to make a cake! I cannot wait to try this one when I next need a birthday sweet. For my cake, I ended up making something on the fruitier side, a rhubarb upside-down cake (a healthified version of a Martha recipe - http://www.marthastewart.com/284336/rhubarb-upside-down-cake).
Happy belated birthday :)
happy, happy birthday! thank you for the endless inspiration and incredible kind words of wisdom. blog friends rule :)
Happy Bday to you and your beautiful blog! I LOVE this cake. It looks so scrumptious (and the photos of you mixing it are adorable).
Looks so delicious!!!!
Hope you had a great day. Love the simple style of the cake, and the pictures are just so cute! I'm so happy that you have created this lovely community here, and I truly enjoy being part of it. Thank you for the creative and inspiring place that your blog is to so many of us!
[...] Find the recipe here. [...]
Yum! And so pretty. Love the feel of these photos too.
see! You do know how to bake! Looks wonderful and happy birthday!
happy birthday! you sound just like me: i always make my bed before leaving for work and i must be a little obsessive compulsive because all of my things have to be in their certain spots. i'm probably going to drive my fiancé crazy when we move in together. or he'll drive me crazy :P
Gorgeous cake! I love how you decorated it with that simple mound of blackberries. I think we all to a certain extent abide by the rules we want to. You are not alone there :) Happy birthday and blog birthday!
@ofira - marscapone is a sweet italian cream cheese. At a regular store, it's likely near the ricotta or fresh mozzarella. I get it at Trader Joes, if you have one near you. You could probably use half and half, but that just a name for half of no specific milk and half cream. I've seen labels with half skim milk, and I don't like how nonfat milk immerses. You're welcome to try it that way!
@tiina - what a sweet note, thanks :)
Happy, happy (belated at this point) birthday to you, Sara! Looks like you know how to celebrate. :) What a lovely cake - I do think that cakes covered with whipped cream are the absolute best! So much better than frosting.
Oh that looks gorgeous! I was excited by your sneak peek photo and it looks like all that and more. Happy Birthday! (I love the candid shots.)
aww happy birthday, Sara and Sprouted Kitchen! I love that you were able to make this cake your own, even if you don't really consider yourself a baker. Although after this, you should!
You are describing my personality to a T! I have been getting much better at the measuring come baking, but I prefer just to toss things together. I hope you had a wonderful (delicious) birthday Sara!
Happy birthday, sweet Sara! And Sprouted Kitchen. What a celebration cake - isn't it fun baking your own birthday cake? x
What a gorgeous cake! And happy birthday!! I would so be fine with spending my birthday whipping up a cake like that. :)
Wow! I was about to start my birthday post and came by, only to realise we share same birthday! How lovely. x
Beautiful cake. Happy (belated) birthday. Also, I just love the color of the (your?) blouse in the lower right image -- very pretty.
Happy birthday to you and your gorgeous blog Sara! The cake looks incredible, love the mascarpone topping. I hope you cut the piece with all the blackberries to yourself ;-)
this is truly a beautiful cake pretty lady! i usually do vegan baking, but this might be a chance to splurge on some mascapone and whipping cream!!! looks so delicious :) aloha from maui!
What a fabulous way to celebrate your birthday and the blog's birthday!!! And it made me so happy to hear you talk about your personality. I HATE being late for appointments (and that applies to just about everything)... so I could relate with you there.
Fantastic cake... and the pictures are stunning.
Amazing looking cake.
I want the stripey shirt even more than the cake.
Could you be cuter? I hope it was a wonderful birthday and thank you for gracing the internet and food blog world with your gorgeous presence. Now seriously, Sara, wear your seat belt! Especially if you are speeding! (Sorry, the mom in me had to come out.)
I want you to know that your first paragraph just made my day. That really is the perfect description of peculiar folks like you and I, and it made me giggle. Type A-. I like it.
Have an amazing birthday, and ENJOY that lovely cake.
BEAUTIFUL!!!!!!!
Sara- happy birthday! just wanted to say that i absolutely love your blog and all the words of wisdom you share about life, love and all the little things in between. and your recipes are dang good too!!
Just beautiful!!