Description
This Berry Chocolate Cake combines a rich, moist chocolate cake with a fresh berry filling and luscious chocolate frosting. The contrasting flavors of tart mixed berries and sweet cocoa create a delightful dessert perfect for any occasion. Moist layers are baked to perfection and complemented by a creamy frosting, making this cake both visually stunning and delicious.
Ingredients
Scale
For the 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 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 prevent sticking during baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and homogenized.
- Add Boiling Water: Gradually stir in the boiling water carefully. The batter will become thin and runny, which is expected for a moist cake.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, testing doneness by inserting a toothpick into the center; it should come out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Cook the Berry Filling: 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 juices, about 5 minutes.
- Thicken the Filling (Optional): Mix the cornstarch with 1 tablespoon of water to form a slurry. Stir into the berry mixture and cook an additional 1-2 minutes until thickened. Remove from heat and allow to cool completely.
- Make the Frosting: Using an electric mixer, beat the softened butter until smooth and creamy, about 2-3 minutes. Gradually add powdered sugar and cocoa powder, beating until fully incorporated.
- Add Wet Ingredients to Frosting: Add the heavy cream, vanilla extract, and a pinch of salt to the frosting. Beat on medium-high until light and fluffy, about 3-4 minutes. Adjust consistency with additional heavy cream or powdered sugar as needed.
- Assemble the Cake: Place one cooled cake layer on a plate. Spread a generous layer of berry filling evenly across the top.
- Layer and Frost: Place the second cake layer on top of the berries. Frost the top and sides of the cake smoothly using the chocolate frosting.
- Garnish: Decorate the top of the cake with extra fresh berries and optional whipped cream for a beautiful, flavorful finish.
Notes
- Boiling water in the batter helps bloom the cocoa powder and creates a moist, tender cake texture.
- The berry filling can be thickened with cornstarch for better stability, especially if the berries are very juicy.
- If the frosting is too thick, add heavy cream one tablespoon at a time to loosen it. If too thin, add more powdered sugar gradually.
- Ensure cakes are completely cooled before frosting to prevent melting or sliding.
- Fresh berries and whipped cream as garnish enhance both flavor and presentation but are optional.
- This cake can be stored in the refrigerator for up to 3 days. Bring to room temperature before serving.
