Description
This Berry Chocolate Cake combines rich, decadent chocolate cake layers with a burst of fresh, juicy berries, creating a delicious and vibrant dessert. With layers of moist chocolate cake and a sweet berry filling, this cake is the perfect treat for any occasion. Top it with whipped cream or a dusting of powdered sugar, and you’ve got an irresistible dessert that will leave everyone craving more.
Ingredients
Scale
For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1/2 cup sour cream
For the Berry Filling:
- 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries, etc.)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional, for thickening)
For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- Pinch of salt
For Garnishing:
- Additional fresh berries (optional)
- Whipped cream (optional)
Instructions
-
For the Chocolate Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.
- Add Boiling Water: Gradually stir in the boiling water until the batter is smooth and thin. The batter will be runny.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
For the Berry Filling:
- Cook the Berries: In a medium saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries begin to break down and release their juices (about 5 minutes).
- Thicken the Filling (optional): In a small bowl, mix the cornstarch with 1 tablespoon of water to form a slurry. Stir this into the berry mixture and cook for another 1-2 minutes, until thickened. Remove from heat and let it cool completely.
For the Frosting:
- Make the Frosting: In a large bowl, beat the softened butter with an electric mixer until smooth and creamy (about 2-3 minutes). Gradually add the powdered sugar and cocoa powder, and beat until fully incorporated.
- Add Wet Ingredients: Add the heavy cream, vanilla extract, and a pinch of salt, and beat until light and fluffy (about 3-4 minutes). If the frosting is too thick, add a little more heavy cream; if it’s too thin, add more powdered sugar.
Assemble the Cake:
- Layer the Cake: Once the chocolate cakes have cooled, place one layer on a cake plate or stand. Spread a generous layer of the berry filling over the top.
- Top with Frosting: Place the second layer of cake on top. Frost the top and sides of the cake with the chocolate frosting, smoothing it out with a spatula.
- Garnish: Garnish the top of the cake with additional fresh berries and whipped cream if desired.
Notes
- You can use any combination of berries you like in the filling. Strawberries, blueberries, and raspberries work particularly well together.
- For a more intense berry flavor, feel free to add a bit of berry jam to the filling.
- This cake can be made a day ahead of time and stored in the fridge. Just bring it to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (of 12)
- Calories: 400
- Sugar: 45g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg