Preheat oven to 350F. Butter a bundt pan well.

In a medium mixing bowl, sift together flour, semolina, sugar, baking soda, salt and cocoa. Set aside.

In a large mixng bowl, whisk together oil, kefir and eggs.

Add in the dry mixture gradually. Mix with a spatula until combined.

Stir in the food coloring, vinegar and vanilla extract.

Pour the batter into the prepared pan and bake 50-55 minutes or until a toothpick inserted comes out with a few moist crumbs.

Let it cool and prepare the glaze.

Put everything except mascarpone in a small pot and cook over medium low heat, stirring continuously until it boils.

Bring the heat to the lowest and cook until thickens a bit. It’s a glaze, so it shouldn’t be too thick.

Remove from heat and stir in the mascarpone. Let it cool for about 10 minutes. Don’t wait a lot; otherwise it gets thicker. Pour it over the cake and wait until it sets. Then top the cake with your favorite berries (I used mulberries).