Joy Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment; grease parchment lightly. Bring eggs and milk to room temperature if they were refrigerated (about 15 minutes).

Dry ingredients

In a medium bowl whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined and aerated.

Wet ingredients

In a large bowl whisk together the granulated sugar, eggs, whole milk, vegetable oil, and vanilla extract until smooth and slightly foamy (about 30 seconds).

Combine batter

Add the dry ingredients to the wet mixture in two additions, folding gently until just incorporated. Do not overmix. The batter should be pourable but thick.

Bake

Pour batter into the prepared pan, smooth the top with a spatula, and bake in the preheated oven for 22–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate the pan halfway through baking for even browning.

Cool

Allow cake to cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, invert onto the rack, remove parchment, and let cool completely (about 45 minutes) before frosting to prevent melting the mascarpone.

While the cake bakes, prepare the compote. In a small saucepan combine the mixed berries, granulated sugar, and fresh lemon juice. Cook over medium heat, stirring occasionally, until the berries begin to release juices and the mixture simmers, about 5 minutes.

Mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the simmering berries and continue to cook for 1–2 minutes until the compote thickens slightly. If using frozen berries, cook an extra 1–2 minutes. Remove from heat and let cool to room temperature; it will thicken further as it cools.

Chill a medium mixing bowl and beaters in the freezer for 5 minutes to help whipping. In the chilled bowl, combine the mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and lemon zest.

Using an electric mixer on medium speed, beat the mixture until soft peaks form and the frosting is smooth and spreadable, about 1–2 minutes. Do not overbeat or the mascarpone can become grainy or separate.

Taste and adjust sweetness or lemon zest if desired. If the frosting is too loose, chill for 10–15 minutes and whip briefly again before using.

If the cake dome is uneven, level the top with a serrated knife to create a flat surface. Place the cooled cake on a serving plate or cake stand.

Spread about two-thirds of the whipped mascarpone frosting evenly across the top of the cake, leaving a small border at the edge. Spoon 1/2 cup of the cooled berry compote over the frosting and gently swirl with the back of the spoon to create a marbled effect; do not press the compote into the cake or it will soak the crumb too much.

Spread the remaining frosting into a decorative mound or smooth layer over the compote, letting some compote show through if desired. Spoon additional compote on top (reserve a few tablespoons for garnish) and arrange the extra fresh berries and mint leaves attractively.

Lightly dust the top with confectioners' sugar if using. Chill the assembled cake for at least 30 minutes to set the frosting and allow flavors to meld. Bring to room temperature for 10 minutes before slicing for the best texture.

Slice with a sharp knife wiped between cuts. Serve each slice with a spoonful of the reserved compote alongside, if desired.