Description
This Berry Chocolate Cake combines rich, moist chocolate cake layers with a vibrant mixed berry filling and creamy chocolate frosting, creating a delightful dessert perfect for celebrations or anytime you crave a luscious treat. The balance of tart berries and sweet chocolate makes it irresistibly delicious.
Ingredients
Scale
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
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)
Chocolate 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
Garnish (optional)
- Additional fresh berries
- Whipped cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Mix thoroughly until the batter is smooth.
- Add Boiling Water: Gradually stir in the boiling water into the batter until smooth and thin; the batter will be quite runny, which contributes to the cake’s moist texture.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Cook the Berries: In a medium saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and release their juices, about 5 minutes.
- Thicken the Filling (Optional): Mix cornstarch with 1 tablespoon water to make a slurry, then stir into the berry mixture. Cook for 1-2 more minutes until thickened. Remove from heat and allow filling to cool completely.
- Make the Frosting: Beat softened butter in a large bowl with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add powdered sugar and cocoa powder, beating until fully combined.
- Add Wet Ingredients to Frosting: Add heavy cream, vanilla extract, and a pinch of salt to the butter mixture. Beat for 3-4 minutes until light and fluffy. Adjust consistency with extra cream or powdered sugar as needed.
- Layer the Cake: Place one cake layer on a cake plate or stand. Evenly spread the cooled berry filling over the top layer.
- Top with Frosting: Place the second cake layer atop the berries. Frost the cake’s top and sides with the chocolate frosting, smoothing with a spatula.
- Garnish: Decorate the cake with additional fresh berries and whipped cream if desired. Serve and enjoy!
Notes
- Using boiling water in the batter helps bloom the cocoa for a richer chocolate flavor and ensures a moist cake.
- Allow cakes to cool completely before frosting to prevent the frosting from melting.
- The cornstarch in the berry filling is optional but helps achieve a thicker, jam-like consistency.
- Fresh or frozen berries can be used, but fresh berries give the best texture for the filling.
- If preferred, substitute sour cream with Greek yogurt for a slightly tangier cake.
