Chocolate Fudge & Blackberry Cake - Another Pantry

Ingredients

• Preheat the oven to 180 ° C/160 ° C Fan/Gas mark 4. Grease and line two 6-inch cake tins.
• In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, bicarbonate of soda and salt. Set aside.
• Divide the batter evenly between the two tins and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and let the cakes cool completely.
• To make the blackberry compote, add all the ingredients to a small saucepan. Bring to the boil then let it simmer for 4-6 minutes. Remove from the heat and set aside to cool completely.
• For the mascarpone filling, mix the mascarpone, icing sugar and vanilla together until smooth. Pour in the cream and beat until it thickens and is spreadable – be careful not to overmix!
• Decorate the top with come fresh blackberries, rosemary and some cacao nibs or shaved chocolate.